It’s October 15th, which means most of us have been working from home for 7 (it hurts even typing that) months. You would think we would have this lunch situation down pat by now, but I am constantly hearing “WTF can I make for lunch that isn’t a salad???”.
Here I have compiled my top 10 favorite WFH-friendly lunches that are NOT just beds of lettuce:
Buddha bowls
A buddha bowl is basically a mix of any roasted veggies (cauliflower, broccoli, etc.), some raw veggies (spinach, shredded carrots or cabbage), a grain/starch (quinoa, farro, sweet potato are my favs), and a protein or two (a soft boiled or fried egg, some baked tofu, ground chicken breast, chickpeas, lentils, etc.). I top mine with some tahini, lemon juice, fresh parsley & salt and pepper. It is delicious and so quick if you prep the ingredients ahead of time!
Curry chicken salad wraps
Whole Food’s curry chicken salad has always been a favorite of mine, so I decided to recreate my own. I like this for lunch in a wrap (big fan of raw wraps or Ezekiel sprouted grain wraps) with some sliced veggies on the side.
shakshuka
This Mediterranean brunch staple is on repeat in my kitchen. All you really need is a can of diced tomatoes or a tomato sauce and some eggs. Add any veggies you want and done - lunch in 10 mins!
veggie heavy turkey chili
As the weather gets cooler, the more and more I find myself craving chilis/stews. This veggie heavy turkey chili is the perfect make-ahead lunch option. I always store half of it in the freezer so I have it on hand when I am in a pinch! You can make this vegetarian by swapping the turkey for tofu or removing the turkey and doing an extra can of beans.
egg salad sandwich
Hard boiled eggs are a nutrition go-to for me. Need some more protein in your meal? Add an egg. Need a quick snack? An egg. I make my hard boiled eggs by placing them in room temperature water and on the stove. Turn the stove on high and set a timer for 12 minutes. Once the water is boiling turn it down to medium-high heat (so it doesn’t boil over) until the timer goes off. Immediately dump out the hot water and rinse the eggs with cool water for a minute. Let cool for another minute or two and then peel immediately. I love having this with crunchy whole-wheat sourdough bread or in a wrap as seen below.
Open-face tuna melts
Canned tuna salad is a pantry staple. Bonus points if you buy wild caught skipjack light tuna (less mercury than the albacore white stuff). I toast 2 pieces of bread with tuna + a slice of organic cheddar cheese (can use a dairy free one if that’s your thing). I like with some greens on the side and of course a pickle!
Greek Chickpea Pasta salad
I am one of those weird individuals who usually prefers cold food to hot. So in terms of pasta, I am a sucker for a good pasta salad. For this recipe, you could use any kind of noodle you like. I prefer a chickpea, lentil or mung bean pasta for a protein and fiber boost, which will keep me fuller-longer. You can make it all ahead of time and dress it before you are ready to eat.
Spaghetti squash with turkey meat sauce
When I first started experimenting in the kitchen, turkey meat sauce was one of the first recipes I made. I prefer to make mine with some extra chopped veggies in there (mushrooms in this recipe). Prep this and the spaghetti squash on Sunday and you have quick lunches (or dinners!) all week. I also weirdly like the leftover sauce with some Mary’s gone crackers for a snack (team real food snacks over here).
Mashed White bean salad in Red Pepper cups
A plant-based lunch compiled with things I usually have on hand. Serving it in red pepper cups makes it feel a bit more fun!
Pasta Alla norma
And ending this on my favorite way to enjoy pasta - pasta alla norma. Nutrient packed from the tomato sauce, eggplant & arugula. Plus the shaved parmesan and basil makes me feel very fancy.
Well, that is all for now. Hopefully this provides you with some inspo for tomorrows lunch. A sad salad is so March 2020…