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Anyone still takes along lunch from home to work? Please post your ideas. (No microwave on premises)
PBJ
tuna wrap
Stir-fried rice and veggies. Either in a thermos container or in a plastic container wrapped in a towel.
haifagirl common thats to healthy
I second squeak. That’s what we do here. Or if we try to be original, we do CC.
Left overs from last night’s dinner.
Instant soups. (That’s if you have access to a hot water urn)
tuna?
mepal
Member
tuna?
yes, mepal, that’s a VERY new idea…)
macaroni/pasta- most pasta dishes taste fine cold
hard-boiled eggs
salad with bread on side
yogurt
Okay. How about a corned beef sandwich?
just ate grilled cheese for lunch! t’was goood!
Lunch?! I’m ready for supper.
mepal: and your the one saying g’morning at this hour!
Well, for some….
well i was here earlier, mods got lost….
My fav- cut up avocado pieces mixed with grape tomatoes. Sprinkle some salt.
I also like yogurt and add some granola mix into it. Delicious
Lox spread sandwich
Avocado sandwich
vegetable salad with a dip put into a cup- right before eating mush into salad. I do this and its heaven
As a side point sandwiches taste best when put into a silver foil. ( I know its not the healthiest but it keeps the avocado from becoming brown)
working, another way to keep the avocado from turning brown is to store it with the pit inside. But why do you say that packaging food in silver foil is unhealthy?
That would be a mightily high sandwhich if you had to keep the pit inside.
anon, I heard a few times that the aluminim leeches into the food. It might be only with cooking (heat) but I would guess not.
Sorry, kapusta, but that isn’t true. People do absorb aluminum from their environment, but very little from aluminum foil or cooking utensils. If you are trying to avoid aluminum, though, you should monitor your consumption of antacids (many of which contain aluminum) and other medications that contain antacids (such as buffered aspirin).
anon for this, for what? i dont get it
In the US, you have those disposable, reusable containers. They are very handy for salads.
If a vegetable salad is not enough for someone for lunch, try making a pasta salad. The amounts of each ingredient can vary according to taste. You can make a big bowl on Sunday (of for Shabbat lunch, if you wish, and take some each day to work.
Pasta
sundried tomatoes
fresh tomatoes
artichoke hearts or hearts-of-palm
pitted olives
tuna
feta cheese (if you want something chalavi)
whole chickpeas or other beans
basil (fresh or dried)
fresh chopped parsley
salt pepper
a bit of olive oil. If possible, use the darkest green extra-virgin olive oil.
Mix it up and you are ready to go.
Vary to taste–feel free to add anything in the fridge that sounds good with it.
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