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October 2015 Moms
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Lunch suggestions

lmazurek14lmazurek14 member
in October 2015 Moms
so this is probably a dumb question but I feel like I struggle with this weekly. I work full time and have trouble thinking of lunch ideas/brown bag ideas to bring to work. I normally do salads with chicken, but it's getting old. It's hard when you can't really have lunch meat. I will do PBJ but I feel like that doesn't fill me up. Trying to stay healthy...suggestions?
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Re: Lunch suggestions

  • LiveNLove44LiveNLove44 member
    edited June 2015
    I feel ya! I've been loving my caprese salads, and I am a huge proponent of eating fresh all summer long! Salads don't always have to be lettuce and dressing with chicken, so maybe these can help you mix it up! I rotate these throughout the summer. They are nice to have in the fridge, too! Broccoli salad: https://www.eatingwell.com/recipes/broccoli_salad_with_creamy_feta_dressing.html Chickpea salad: https://www.eatingwell.com/recipes/chickpea_salad.html Couscous, lentil, and arugula salad: https://www.eatingwell.com/recipes/couscous_lentil_arugula_salad_with_garlic_dijon_vinaigrette.html Artichoke, olive, and tuna salad: https://www.eatingwell.com/recipes/artichoke_ripe_olive_tuna_salad.html You could also grab some hard boiled eggs, a couple veggie and fruit baggies, and a bottle of water for a quick and easy lunch in a pinch. DH and I always have hard boiled eggs on hand for quick and easy protein!


    ETA: Pasteurized feta is okay to eat :)
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  • BabyOIsComingBabyOIsComing member
    It's easy to cook up a bunch of pasta/pasta salad and eat that for a few days. I also sometimes like to bring a little bit of this and that: little tupperwares with salad, fruit, pasta, dinner leftovers... basically a little of whatever I can find until it seems like an appropriate size for lunch.

    When I've been craving a sandwich, I've been sticking with egg salad.
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  • mdandrea1436mdandrea1436 member
    I have been obsessed with making pesto with basil from the garden. You can make a batch of that to always have on hand and make it with fiber/protein/or wheat pasta
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  • LittlehummingbirdLittlehummingbird member
    I've made large batches of quinoa salad! Here are two I like and another salad I've made in bulk then put together in the morning:

    https://m.allrecipes.com/recipe/161617/spiced-quinoa/?page=0

    https://m.allrecipes.com/recipe/155552/lemony-quinoa/
    I substitute cucumber for the celery

    https://www.epicurious.com/recipes/member/views/heirloom-grain-chopped-salad-50041091
    I doubled the quinoa instead of using farro, didn't use broth, and didn't use hearts of palm or Parmesan

    I need new ideas too! I'll be checking back!
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  • jham201jham201 member
    I like to bring lots of smaller things to eat throughout the day.  One of my recent staples has been Greek yogurt with some granola to mix in, and sometimes I cut up some strawberries or blueberries to add in too.  The protein from the yogurt fills me up for a while and the calcium is great for you too!
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  • Sbrouwer0706Sbrouwer0706 member
    Not sure if you have access to a microwave but I love to make a bunch of brown rice (or quinoa) at the beginning of the week and make burrito bowls for lunch. They don't even really have to be microwaved either. I like to get creative with the toppings because there are so many different ways to make them. My go to is brown rice, black beans, pico de gallo, roasted sweet potatoes, and avocado. 




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  • MirandaC1984MirandaC1984 member
    I realize this is a southern thing and expect a couple of side eyes but tomato sandwiches! I toast the bread before I leave and put the sliced tomatoes in a separate container so the bread doesn't get soggy. Assemble at lunch time with some mayo and salt and pepper. Heaven. Tomatoes have been one of my biggest cravings this pregnancy along with milk and watermelon so this has pretty much been my go to lunch.
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  • DeeGreerDeeGreer member
    @Sbrouwer0706 that sounds SO GOOD! I'm stopping at the farmers market so I'll be getting some sweet potatoes to make that!
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  • SballerinaSballerina member
    I like to make a huge pot of chili every so often. I actually don't even use an actual recipe. I just get several cans of beans and petite diced tomatoes. You want it to be about 60% beans, 40% tomatoes. You can use any combination of pinto, light red, dark red, black, and garbanzo beans. You can make it vegetarian or add ground beef, ground turkey, or diced or shredded chicken. Season to taste with chili, onion, and garlic powders. You can eat it as is or woth cheese, over a baked potato, with tortilla chips. Tons of options and pretty healthy.
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