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Irene S.
July 9, 2017
Vegan. Grains, Greens and veg. spiced up with citrus/ginger/spicey dressings. Big bowls that hold up to pre-assembly. Wraps of more of the same with crunchy carrot, snap peas, cabbage and greens, more spicy sauces including creative uses and flavors with cashew 'creams'.
Jan
October 15, 2015
I start with salad as a base and then add whatever is on hand, usually left overs. Today was Asian meatballs, salad and cold spaghetti with a vinaigrette dressing & a dash of satay sauce. Tomorrow, egg salad with satay sauce, instant Gado Gado. Thanks for the tips on the boiled eggs.
Paulette E.
October 15, 2015
Since I love having frienda over lunch I make a killer salmon with capers, white wine and a delicious salad with my own vinaigrette. It's simple and takes less than 30 minutes. When alone, lentil soup with cumin a dollop of sour cream and I'm ready to go
Brenda J.
August 16, 2015
I constantly amaze my coworkers with my.... imaginative lunches. Many a time you will find me with a can of hearts of palm (yep straight out the can), a pouch of tuna or salmon (again, straight from the pouch), and a cucumber or bell pepper, raw. Sometimes I will have an apple or banana during the day at some point and always oatmeal for breakfast. Either overnight oats or plain oatmeal in the micro at work that I stir ground flax and nut butter into (makes it taste like a warm pb cookie!!). When I DO pack my lunch, it's usually a garden salad (loaded...kale, spinach, celery raddish, romaine, carrots, sprouts, chick peas etc etc etc).
SaucyCuisine
August 13, 2015
I love to bring one piece of fresh fruit and set it on my desk. I enjoy the color and shape all morning. Can't wait to eat it for lunch. Grab this from your fruit bowl or crisper in 3 seconds as you're running out the door in the morning.
[email protected]
August 11, 2015
I've been packing lunch for husband and me for about a year. Agreed, the key is Sunday prep and pack during dinner cleanup. A typical routine: Sunday cook a grain; bake chicken breast for husband (I'm a veggie) and make chicken salad; pre-wash salad greens and pre-slice salad goodies; sauté onion, mushroom and spinach; boil eggs. Along with fruit and plain yogurt or pre-made oats we have breakfast and lunch-healthy and yummy! Not so much work when you consider savings in weeknight time, calories, and health. Thanks for some new tips!
meg
August 11, 2015
Leftovers. I love left over dinner for lunch or even breakfast, come to that.
meat, fish, whatever, and if I don't refrigerate it, it is room temp by lunchtime.
I know you will call the salmonella police on me, but really, it's fine. I take no chances. No really hot temps and it is not unrefrigerated that long.
I love leftover lentil burgers! Today: gf fried Swai with horseradish, green beans and gf noodles
meat, fish, whatever, and if I don't refrigerate it, it is room temp by lunchtime.
I know you will call the salmonella police on me, but really, it's fine. I take no chances. No really hot temps and it is not unrefrigerated that long.
I love leftover lentil burgers! Today: gf fried Swai with horseradish, green beans and gf noodles
Patricia W.
August 10, 2015
I pack lunch as I clean up from dinner. Today was 1/2 filet of trout, rice pilaf and sweetcorn cut off the cob. Delish!
Zoë L.
June 16, 2015
Fried chickpeas. Heat 1/4 cup olive oil in a pan at medium heat. Add one can chickpeas (after rinsing them). Cook for 3-4 minutes. Remove from heat, place in container, add spice mix such as garam marsala to taste. The best. I have it at least once a week.
Diana
May 8, 2015
I+call+it+a+BLT+A+...+Same+idea+as+avocado+toast+except+bring+along+some+bacon+you+cooked+in+the+oven+when+you+made+your+dinner+the+night+before.+I+assemble+the+sandwich+at+work+so+the+tomatoes+don't+make+the+bread+soggy.+Also+have+the+luxury+of+a+toaster+at+the+office.+Mash+the+avocado+with+a+little+salt+and+pepper+and+wat+better+than+mayo+on+my+BLT.+
Margaret C.
April 30, 2015
If you put your lunch together as you are putting your leftovers away after dinner all you have to do is grab and go. In the morning.
Gabriele S.
April 28, 2015
Those lunches I've made many times, so easy especially if you prepare the night before. Heathier than those store bought garbage. You never know what they put into them or how they've been prepared. And how lazy can you be?
Karen F.
March 23, 2015
left over pork tenderloin slices with rosemary crackers and sliced mozzarella cheese and sugar snap peas with jalapeno hummus
Michelle C.
March 11, 2014
Some weeks are crazy and all I can manage is to bring my groceries to work. I head to the market on Sunday or even Monday morning and grab a container of pre-washed greens, bell peppers, mushrooms, assorted olives, pickles, artichokes, etc. from the olive bar, a hunk of sparkly gouda, a cup or so of sliced almonds from the bulk bin, maybe some bean salad if anything looks decent at the deli counter, and some eggs. If I'm lucky, I'll boil five eggs on Sunday night, put them in a container, add that to the sack with all those other groceries, and take them all to work. I assemble a salad from my ingredients each day in the kitchen at work. No advance prep necessary! (This works best if you have a a cutting board and a decent knife at work.) I always keep oil, vinegar, and sea salt at the office, so dressing is easy. And if you don't have time to boil eggs, grab some smoked salmon or fancy creminelli sausage and, voila! Healthy lunch on the fly.
Nancy C.
February 24, 2014
A note on nuking the sweet potato at work: I recommend cutting it on halves or quarters at home before you pack it, then it won't take as long in the microwave. I usually put the potato in alone, covered with a damp paper towel to avoid it drying out, for about 3 minutes or until tender. Then top with chili or sauce and heat for another 1-2 minutes.
Ruthan
October 14, 2015
Or be a good coworker by planning your lunch for 15 minutes *after* your 20 fellow employees are done trying to use the single microwave :)








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