Dh took lunch to work for almost 2 years, I did the packing. He usually didn't have access to a microwave, he usually had to eat in his car. If you do have a microwave at work, then left-overs would be a great/easy option. We'd pack in an insulated lunch bag w/reusable ice packs, so the possibilities are almost endless.
For snacks he brought things like: yogurt, apples, oranges, bananas, grapes, Triscuits, carrots/celery sticks, splet pretzels, hummus and veggies, string cheese, nuts, cereal bars, deviled or hard boiled eggs, popcorn, homemade muffins, cold pasta salads
He mainly brought sandwiches/wraps for his "main course". Tuna, turkey, chicken salad, etc. with all the fixings. Some times we did salads, I would pack the lettuce in a big Tupperware, then in a ziploc bag the other veggies so he could dump them on, then the salad dressing in a 3rd container. But sandwiches were easier to eat while driving!
I also do the leftovers thing. I usually plan to make enough dinner to last through lunch the next day. A Gladware 25oz square container make the perfect reheatable lunch. Just enough room for a protien and a veggie!
I also have this little trick:
For a quick salad I buy a rotisserie chicken when I'm grocery shopping for the week and shred the breast meat and keep it in a container in the fridge. When it comes time to make a salad in the morning, I just throw that on top of some pre-cut lettuce with a little salsa and low fat shredded cheese for a REALLY yummy taco salad.
I pretty much have a salad every day. I'm boring, but it's the only way I'll get in the 4 1/2 cups.
Generally, this is my salad: -3 cups of spinach (either baby, or "regular") riped up -1/2 - 2/3 cups of baby bello mushrooms -Fat Free Feta -plain chicken breasts -some sort of legal dressing (I recently found a legal blackberry/walnut dressing, but I usually use an organic blue cheese)
The other day I nixed the chicken, dressing, and (by accident) feta and added fresh strawberries.
Even when I buy lunch, I almost always buy a salad; although lately I've been "treating" myself once a week and getting a naked burrito. It's funny how I feel that a treat is a meal WITHOUT vegetables.
I also will occasionally take leftovers, but not often because I tend to use my lunch as my "big" meal and get most of my vegetables in.
Past Races:
-Boston Run to Remember Half Marathon, 5/29/11 (2:35:11, no training!)
-Corporate Run, 3.5 miles 6/2/11 (36:38, 4 days after running the half!)
-BAA 10k, 6/26/11 (1:04:52, wanted to be under an hour...)
-Tavern to Tavern
Leftovers are good!!
I usually bring a salad from home and toss in any leftover meat, leftover veggies.
Veggies are hard for me to get in so a large salad usually meets the 4.5 cups
Dh took lunch to work for almost 2 years, I did the packing. He usually didn't have access to a microwave, he usually had to eat in his car. If you do have a microwave at work, then left-overs would be a great/easy option. We'd pack in an insulated lunch bag w/reusable ice packs, so the possibilities are almost endless.
For snacks he brought things like: yogurt, apples, oranges, bananas, grapes, Triscuits, carrots/celery sticks, splet pretzels, hummus and veggies, string cheese, nuts, cereal bars, deviled or hard boiled eggs, popcorn, homemade muffins, cold pasta salads
He mainly brought sandwiches/wraps for his "main course". Tuna, turkey, chicken salad, etc. with all the fixings. Some times we did salads, I would pack the lettuce in a big Tupperware, then in a ziploc bag the other veggies so he could dump them on, then the salad dressing in a 3rd container. But sandwiches were easier to eat while driving!
belizesig1
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I also often bring salads with lots of veggies, turkey or chicken and some marinated chickpeas.
I also do the leftovers thing. I usually plan to make enough dinner to last through lunch the next day. A Gladware 25oz square container make the perfect reheatable lunch. Just enough room for a protien and a veggie!
I also have this little trick:
For a quick salad I buy a rotisserie chicken when I'm grocery shopping for the week and shred the breast meat and keep it in a container in the fridge. When it comes time to make a salad in the morning, I just throw that on top of some pre-cut lettuce with a little salsa and low fat shredded cheese for a REALLY yummy taco salad.
Check out my diet blog:
The Scale Must be Broken
I pretty much have a salad every day. I'm boring, but it's the only way I'll get in the 4 1/2 cups.
Generally, this is my salad:
-3 cups of spinach (either baby, or "regular") riped up
-1/2 - 2/3 cups of baby bello mushrooms
-Fat Free Feta
-plain chicken breasts
-some sort of legal dressing (I recently found a legal blackberry/walnut dressing, but I usually use an organic blue cheese)
The other day I nixed the chicken, dressing, and (by accident) feta and added fresh strawberries.
Even when I buy lunch, I almost always buy a salad; although lately I've been "treating" myself once a week and getting a naked burrito. It's funny how I feel that a treat is a meal WITHOUT vegetables.
I also will occasionally take leftovers, but not often because I tend to use my lunch as my "big" meal and get most of my vegetables in.
-Boston Run to Remember Half Marathon, 5/29/11 (2:35:11, no training!)
-Corporate Run, 3.5 miles 6/2/11 (36:38, 4 days after running the half!)
-BAA 10k, 6/26/11 (1:04:52, wanted to be under an hour...)
-Tavern to Tavern
Packing lunch