I got an AWESOME response to the idea of doing posts on lunches that are simple, quick to prepare and work friendly. I totally hear you! Despite these amazing photos and this superb blog (!!), I do actually make my daily dollars in a 9-5 job like a lot of the rest of the world. Worse? I don’t work in the CBD – there are no places to grab lunch closer than a 5 minute drive away. I personally think it’s a blessing in disguise as I love food and would probably shrivel into a corner if I had to eat a made-the-night-before sandwich every day, so I’ve had to be a bit creative with what I whip up for M and I (yes, every day – yes, he knows he is lucky to be marrying me…..).
After your great super-supportive response, I’ve decided to start documenting some of them.
So what is a work lunch? Well it’s quick, it can be stored in the fridge for a couple of days and easily toted to work. It also has to be filling enough to get us through the rest of the day.
I introduce my first work-friendly not-a-sandwich lunch – I so, so hope you like it….
- - 90 grams of soba noodles (which is 1 of these 3 portions)
- - ½ a cucumber, cut into batons
- - ⅓ of a red capsicum, finely sliced
- - 1 'stick' of spring onion, finely sliced
- - 1 carrot, finely sliced (tip - sliced it with a vegie peeler length ways, then chop it into batons - much, much easier and less time consuming. Also works with the cucumber...)
- - A handful of coriander, roughly chopped
- - A handful of mint, roughly chopped
- - ¼ of a cup of peanuts (I use unsalted), roughly chopped
- - 2 eggs, hard boiled
- - Juice of ½ an orange
- - 1 teaspoon of tamari (or soy sauce)
- - 6-8 drops of sesame oil
- - Cook the noodles as per the packet instructions. Drain and rinse under cold water.
- - In a bowl, combine all ingredients except the egg with the noodles and dish up in 2 small bowls or sealed containers (for work!).
- - Peel the eggs, halve them and place 1 egg on each salad.
- - Combine all ingredients and pour over salad, with a sprinkle of sesame seeds if you have any...
It took me about 15 minutes to prepare and made 2 super tasty lunches for the next day. I do it after dinner, before cleaning up – when the chopping board and my favourite knife are already dirty (as I rarely cook meat, it’s usually just dirty with other vegetables).
M ate it with a can of (his favourite chilli) tuna as he said it wasn’t enough food for him, but it was plenty for me.
Of course you could double it (to keep in the fridge and have 2 days of lunch), vary it (more cucumber? Some shredded lettuce for bulk? .. some chilli or sesame seeds on top?), or have it for dinner!
I know a lot of people can’t be bothered making lunch for work, but for me, if I have a good lunch the morning is easier to get through and the afternoon is easier to power through. Take that 15 minutes to prepare something nice – it’s totally worth it and even more so if it covers 2 or 3 days. I very often spend a couple of hours on a Sunday preparing and chopping and cooking to make the rest of my week easier… I know I’m not alone!
I’d love to hear your feedback on this one..
Stay well and eat good lunches!