Lunch edition: eggs and PB&J

So my lunch time eats last week were pretty random.  I’m already getting a little stuck coming up with easy ideas for lunch (mostly because I’m not bothering to make something special just for lunch).  So here are a couple of things I put together.  If you have lunch ideas, pass them my way!  Also, if you have a thermos that you love I’m in the market and could use recommendations!

Last week I made some hard boiled eggs.  I like my eggs a little underdone so the yolk isn’t all dry and boring.  I packed a little container of salt and pepper and dill (love dill!) to dip my eggs in, then peeled and packed two hard boiled eggs in a tupperware.  Easy and tasty.  Paired with some Greek Salad and an apple, it was quite the tasty meal.  It’s also convenient if you like to break your meals up into multiple snacks, or have to grab bites in between working.

I also made some Curried Egg Salad (my usual egg salad with about 1/2 tsp curry powder for 6 eggs) with my hard boiled eggs, so I had that on a sandwich one day (I forgot to take a picture since I ate lunch with my boss).  I paired that with some steamed broccoli from the night before and some carrot sticks with hummus.

When I really ran out of ideas, I went to the trusty stand-by of peanut butter and jelly.  I’m a big fan of PB&J, so really it was more of an excuse to get to eat than a lack of inspiration.  The hardest part about having PB&J for lunch is that I’m not getting my veggies in!  So I packed some carrot sticks and hummus, an apple with sharp cheddar cheese and had my PB&J as dessert.  

lunch: Turkey Wrap & Lentil Salad

This past week I made some lentil salad for lunch.  This is one of my go-to vegetarian salads.
It’s super convenient for lunch since it can be served room temperature and has a ton of protein in it.  You can find the recipe here.  I added a tomato in the morning before leaving for work.

I also mixed things up and added a Turkey Wrap one day.  This was an easy and delicious way to throw a sandwich together and is just a little bit different than the usual bread.  For the Turkey wrap I added pepper-jack cheese, smoked turkey, a handful of spinach, and some hummus on a whole wheat tortilla.  Delicious and versatile.

Pesto Ricotta Spread

After making pesto, I knew I wanted to include it in my sandwich.  We also had some ricotta, so I whipped up a quick spread.  This was absolutely delicious.  It’s a flavorful, nutritious spread, definitely adds something special to a sandwich.

Pesto Ricotta Spread

Makes enough for 1 sandwich

  • 1 heaping Tbsp ricotta
  • 1 heaping tsp pesto
  • 1/2 tsp mayonnaise

Mix all ingredients well and spread on sandwich bread and top with favorite ingredients.

lunch: sandwiches

Packing lunches has been an interesting challenge.  I enjoy figuring out new and creative ways to make a healthy, quick, tasty lunch that doesn’t require refrigeration or heating.

This week I took sandwiches for lunch.  An easy standby, sandwiches can have a lot of variety.

Turkey, Cheese and Hummus Sandwich

  • Sandwich bread
  • Sliced Smoked Turkey
  • Spinach
  • Pepper jack cheese
  • Hummus

I try to get in as many veggies as possible, but eating a salad at my desk at work just seems messy.  So this week I’ve packed a sliced tomato topped with cottage cheese and edamame:  a delicious side salad.

 

 

 

 

 

 

I also like to take along a piece of fruit as my dessert.  Recently plums and peaches have made an appearance.

Barley Power Salad

This is what I’ve been taking for lunch all week.  This salad has a lot of different tastes going on, which keeps me from getting bored.  I think you can also alter it a lot based on what you like and what you have around.  Switch the edamame for chickpeas, or cherries instead of the grapes, couscous instead of barley…you get the idea.

Barley Power Salad

Serves 4

Adapted from Prevention RD

  • drizzle of extra virgin olive oil
  • 1 small red onion, thinly sliced
  • 1 cup uncooked barley
  • 3 cups water
  • 1 tsp salt
  • 2 cups shelled edamame, thawed
  • 3 oz crumbled blue cheese
  • 1 1/2 cups grapes, halved
  • 1/2 cup walnuts, toasted and chopped
  • drizzle of balsamic vinaigrette

In a medium sized pot, heat olive oil over medium heat.  Once the pot is hot, add the sliced red onion.  Allow onion to soften and just begin to brown.  Remove onion from the pot.  Return the pot to the heat and add the uncooked barley.  Toast the barley for a few minutes until fragrant, stirring frequently.  Add water and salt and allow to cook until barley is tender and water has been absorbed.

In a large bowl, mix together onion, barley, edamame, and blue cheese.  Add remaining ingredients just before serving.  Since I take this to work, I wait to add the grapes, walnuts and balsamic until the morning when I’m packing my lunch.  This just keeps things from getting soggy.