I'll say it again: I hate eating lunch at work. The staffroom is filthy and the idea of a community microwave is just not good. The microwave is filthy. Why wouldn't you wipe it after you use it? Instead, the food stuff is stuck to the walls of it. I refuse to put food in there to heat. SO my lunches must be enjoyed cold. Whatever.
Well, I found a lot of ideas and in September (my first month back to work), I had some great lunches. Now it is January, and I am not so enthusiastic about making my lunch. And the produce in the grocery store is not so great. I've really come to the realization that bringing leftovers and laying out a nice table setting is best. I formally ate out of the containers I brought them in.
So my quest for nice lunch arrangements has morphed into better evening meals. All the better! I've found chili is a nice lunch. I tend to make the vegetarian kind of chili and I recently discovered that chopped, roasted red peppers can be delightful in it. Pasta is a great stand-by, should I be pressed for a dinner and a lunch. As is roasted potatoes, beets, carrots and parsnips.
I also make a pumpkin souffle once a week, its low-fat and since I bake it in a pie tin, it seems like a dessert. I cut a piece and bring one everyday. Most weeks.
And I pack my lunch bag with apples and oranges and bananas.
Here is one of the recipes I use, from the website http://happyherbivore.com/2010/11/fat-free-pumpkin-pie/
Pumpkin Pie (Crust-less) Recipe
This pie is incredible. It's totally crust-less but still firms up like the real deal so you can cut individual slices without it falling apart. It's like a little tofu miracle. You can use Mori-Nu (any firmness) or silken tofu. The tofu must be the soft kind -- like a pudding... not the firm block kind of tofu.
- ½ cup mori-nu tofu, extra firm
- 1½ cups non-dairy milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 cups canned pure pumpkin
- ½ cup whole wheat pastry flour
- 2 tsp baking powder
- ½ cup brown sugar
- ¼ tsp salt
- 3 tsp pumpkin pie spice