I get tired of thinking up new meals, and I am guessing that I am not the only one, so I thought this might be a post relevant to you too. I do not eat the exact same thing for lunch every day, but I do eat a version of the same thing pretty much always: a smorgasbord thrown over salad greens. My kids say that salad is my favorite food, and they are not wrong. I love getting a big serving of greens in by lunchtime, and the volume and bulk of lettuce adds to my satiety. But salad greens on their own are not a filling or complete meal; I would be hungry 30 minutes later. I like to add heft and substance with grains, nuts, beans, and other toppings.
I try to make one or more of these heading into Monday so I can eat off them all week. I mix and match and throw most of them over a bed of mixed greens. I might heat them up if I am home, but they work well cold too.
Jazzed up grains: I will cook a grain, and then doctor it up with some lemon juice, oil, fresh herbs, and craisins or other dried fruit. I love quinoa because it cooks quickly and is high in protein but farro, wild rice, and millet would all be nice too. I also use Banza rice (made from chickpeas) and Right Rice sometimes. They cook in just a few minutes and come already seasoned.
Prepared bean salads: Aldi and Hungryroot sell small containers of prepped bean salads which are delicious. Mix a bean, like black beans or chickpeas, with acid (vinegar or citrus), oil, fresh herbs, spices, and small veggies like corn or chopped carrots. These hold up well in the fridge all week long.
Roasted vegetables: It is so much easier to eat vegetables that have been prepped ahead of time. I love roasted butternut squash, red onion, apples, and rosemary, or roasted broccoli and cauliflower with just a little salt and pepper, and brussels sprout with a balsamic glaze. Again, cook more than you need so you can benefit from the leftovers.
Veggie burgers: Sometimes we make our own, but we also buy them. I prefer those made from beans and vegetables rather than those trying to mimic beef patties. Dr. Praeger’s and Actual Veggies make good burgers, and I make this recipe most often at home.
Mediterranean appetizers, like grape leaves, tabbouleh, and hummus. If I could only eat one type of cuisine for the rest of my life, it would be Mediterranean. I love how fresh and flavorful it is. Bonus: most grocery stores have already prepared items in their deli or hot bar sections. Ithaca hummus (especially the lemon dill) is my favorite.
Lentils: We often make curried lentils or lentil sloppy joes for dinner, and I eat the leftovers for lunch, or I will cook up tiny black lentils and marinate them much like I do the bean salads. Lentils are high in protein, filling, and work well as a salad topper.
Breakfast for lunch: I do not often do this, but every once in a while, I will have breakfast foods for lunch, like overnight oats (Mush brand is really good if you would rather not make your own), waffles, green juice, or smoothies.
Daily Harvest bowls: Daily Harvest makes the best frozen food around, in my opinion. They are most known for their smoothies, but I actually prefer their bowls. They taste more interesting (I mean that in a good way!) and less processed than most frozen options on the market.
My version of an everything salad: I chop romaine lettuce very finely and add tons of toppings. My favorites toppings include crunchy beans from Bada Bean Bada Boom or Biena chickpeas, spiced nuts from Trader Joe’s, sundried tomatoes, hearts of palm, shredded carrots, artichoke hearts, nutritional yeast (it does not have a ton of flavor but gives a great protein boost), grape tomatoes, and a simple dressing of white balsamic vinegar and a little olive oil.
Asian-inspired slaw: I love crunchy cabbage with a peanut-soy sauce dressing and quinoa, carrots, and crunchy peanuts. There are many recipes out there, but here is one I have used.
You will notice these lunches do not require heating, and that is because I have found that I do not enjoy heating meals up when I am at work. There is nothing better than a bowl of soup on a cold day, but I have had liquids spill one too many times in my lunch bag, so I stick with items that are easy to transport and have embraced the cold lunch. These are the kinds of lunches I like, but my family has different preferences. If there is interest, I could do a kids’ lunch post a work snacks post some time (let me know in the comments).
I almost always finish lunch with some fruit (usually clementines at work because they pack so well) and a few chocolate chips (these and these are my favorite).
Definitely interested in kid lunch ideas! :)