Posted by Sophie Knox on 04 October 2013
Taking your lunch to work can be challenging, but with a few shortcuts and a little foresight you’ll be warming your bellies with healthy, hearty lunches in no time.
Quiche or frittata
Eggs have to be one of the most versatile ingredients in your kitchen. And one of the best ways to use them is to knock out a quiche or frittata, then slice and freeze for future days of the week. If you use muffin trays instead of a quiche dish, you’ll produce perfect lunch-size portions. Use up leftover meat or vegetables, or throw in a can of corn or some frozen vegies with a little ham and cheese.
Comforting, tasty and full of goodness. Make your own minestrone or chicken and corn, then freeze in lunch portions. Microwave at work, team with crusty bread and you’re good to go.
One night a week, plan your dinner with lunch in mind. Whether it’s a big pot of spaghetti bolognese, risotto, curry or roast chicken, just double your amount and keep aside half for a few work lunches. Use leftover roast chicken in a sandwich with avocado and mayo. Or place meatballs and their sauce in a wrap with rocket leaves and parmesan shavings. The more innovative, the more excited you’ll be come noon the next day!
Salads that satisfy
As Homer Simpson famously said, “You don’t win friends with salad!” But if you bulk up your dish with seasonally heavier ingredients like pumpkin, cauliflower and carrots, you’ll feel full enough to make it through to dinnertime. Try mixing witlof with roasted sweet potato and zucchini, scatter over walnuts and Persian fetta, then dress with a mixture of olive oil, mustard and white wine vinegar. A can of tuna will also give you a protein hit.
It may help to stock up on storage containers to make taking lunch to work an easy, mess-free affair. Do a bit of planning and before you know it your work lunches will become an enviable treat for everyone else in your workplace.