What do you all bring for lunch to work? Don't just say leftovers, give some examples of what kind of leftovers you bring, and has anyone ever commented on the food you bring? What are some snacks you take? When do you prepare these things(night before or the day of), and if you don't bring food to work, what do you buy?
What do you all bring for lunch to work? Don't just say leftovers, give some examples of what kind of leftovers you bring
Commonly slow cooker beef roast and whole chicken, ground beef/turkey/chicken with tomato sauce or seasoning like taco or patties or chili, beef liver/pate/pate, pork chops. Add starch like sweet potatoes or potatoes. Add veggies like carrots, celery, onions, squash, brocolli - a variety.
and has anyone ever commented on the food you bring?
All the time. "Looks good", "smells good", "I'll pay you to cook my lunches", "ew, liver!", "ruined it with the sardines", "RAW egg yokes!?".
What are some snacks you take?
Fruit paired with a low PUFA fat. Usually berries or banana with macadamia nuts or dark chocolate or cheese or yogurt.
When do you prepare these things(night before or the day of)
On the weekend and freeze them in individual meal servings and move to fridge a day or two before hand to have ready to grab.
if you don't bring food to work, what do you buy?
I always bring food to work. On the rare occassion there's a work paid outing, I usually do the best I can and have meat, potatoes, veggies typically minimizing sauces/dressings. Nothing deep fried. Salads are okay with lemon wedge instead of dressing, but this can be too low calorie and doesn't have starch (which I like).
Morning tea: Beef mince (ground beef) stir-fry (hash) with Onion, Mushroom, capsicum (pepper) Brussel Sprouts (not sure of US equiv), Asparagus (sometimes cooked in butter)
Lunch: Meatloaf with Onion, mushroom, and zucchini
Afternoon tea: Chicken Salad, (Chicken cooked in 2 Tbs coconut oil) leafy salad mix, broccoli, carrot, tomato and avocado. No need for dressing as the excess coconut oil is poured over the salad once the chicken is cooked.
I make my meatloaf on the weekend and cut it up into portions put in zip-lock bags and put in the freezer. I also make the stir-fry and salad the night before.
I eat like a horse but I train like a demon :)
It's usually my left over roasts and whatever veg or fruit I haven't eaten yet at the farmer's market. Never make a fresh lunch the day, always from the night before. I also usually have leftovers at work too and try to stock up the staff fridge with veg, half a chicken, some goat cheese and coconut water. But I'm always mixing it up. Fruit has been my go to snack at work lately and I've been feeling the need to go probiotic with goat and bleu cheeses.
Not sure if you have access to a microwave. I always prepare the night before something like these...
If I need to GET lunch I get a
I rotate through three types of lunches with slight variation:
1) A veggie/meat stew - last one I hade consisted of shrimp, chicken, fish, zucchini, tomatoes, cauliflower and tomatoes. I make the stew on the weekend and then can dish out easily for lunch. Great for busy weeks!
2) Giant salad- I make the night before, load it with veggies, meat and perhaps some gogi berries and blue cheese.
3) Frozen bag of veggies + meat(usually the result of a leftover dinner)
Snacks(I bring a couple at the beginning of the week then eat when I need something extra)
apple with 1 T almond butter
whole milk or yogurt(only eat these if I find myself really hungry)