Lunches At Work

iVillage Member
Registered: 03-26-2007
Lunches At Work
4
Sun, 04-15-2007 - 3:12am

Hey everyone,

I am starting a new job during my second week of the PH1, and I was just wondering if anyone had any ideas for PH1 friendly lunches that don't need to be heated up to eat or refrigerated through the day? I have a lunchbox with an icepack, but I have not seen the break room of the new company so I am not sure what I have to work with (most places have a fridge and micro, but you never know and the last thing I want is a smelly lunchbox or to have to break my diet for Wendy's or something..). Any suggestions would be very helpful!!

Thanks bunches!!
~VK~

iVillage Member
Registered: 04-01-2005
Sun, 04-15-2007 - 9:39am

I pack lunch for my husband ever day and send it to work with him in a small, insulated cooler with ice paks. He doesn't have access to a refrigerator or microwave, and this has been working very well for him.


Here are some lunch ideas:



  • salads topped with deli meats and cheese or leftover grilled chicken or steak and lots of veggies

  • tuna salad with chopped veggies

  • soup in a small thermos

  • turkey rolled up in romaine lettuce with mustard

  • sandwich on whole wheat (P2)

And, don't forget to bring snacks too. Here are some snack ideas:



  • cheese stick, olives

  • nuts

  • veggie strips dipped in salad dressing

  • celery strips smeared with Laughing Cow cheese

  • yogurt

  • fruit (P2)

I hope this helps get you started!


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iVillage Member
Registered: 03-23-2007
Sun, 04-15-2007 - 3:55pm

This recipe is one of my favourites at any time, but it just happened to be P1 friendly, too. I usually store mine in the fridge at work but I'm sure it would keep fine in an lunch bag with an ice pack. I had this several times for lunch during P1 - add in a can of V8 juice or some sliced veggies and you're good to go!

"Red Bean Salad with Feta & Peppers" - from Anne Lindsay's Everyday Lighthearted Cooking

1 can (540 ml)red kidney beans
2 cups finely chopped cabbage (I use bagged pre-shredded coleslaw or brocco-slaw)
2 green onions, chopped
1/4 cup chopped fresh parsley (a generous shake of dried parsley is fine)
2 tbsp lemon juice
1 sweet red pepper, chopped
4 oz light feta cheese, cubed (about 1 cup)
1 clove garlic, minced
1 tbsp olive oil

Drain kidney beans and rinse under cold water. In a salad bowl, combine beans, red pepper, cabbage, onions, feta, parsley, agrlic, lemon juice and oil - toss to mix. Cover and refrigerate for up to 3 days. Makes 6 servings of 1 cup each.

Per serving (approx): 165 calories, 7 g fat, 3 g saturated fat, 7 g fibre, 8 g protein, 19 g carbs, 17 mg cholesterol, 455 mg sodium, 394 mg potassium

iVillage Member
Registered: 02-25-2007
Mon, 04-16-2007 - 5:37am

Hi VK,


I would premake some really hearty salads with lots of chicken or whatever meat you use and lots of veggies. Then if you find out that there is a microwave you can take soups and stews.


Sheneq

 

 

iVillage Member
Registered: 06-18-2006
Mon, 04-16-2007 - 10:13am

Sometimes I bring a small can of tuna with me to work, and a tupperware-type bowl with some extra-virgin olive oil and black pepper in it. I'll mix that up at work (don't like mayo, but it would also work) and eat with ww crackers (P2) and veggie sticks (which you could also just use in P1 for scooping the tuna salad).

Good luck! I know how challenging lunches and snacks can be!

Deb

Edited to say: I find that the solid white cans, while more expensive, have a lot less liquid you have to drain off.




Edited 4/16/2007 10:15 am ET by dr_deb