Author Topic: Share Your Mustachian Work Lunches  (Read 18889 times)

Glenstache

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Share Your Mustachian Work Lunches
« on: June 02, 2014, 01:46:44 PM »
I've been in a rut of work lunches lately and my tastebuds are looking for some new territory. What are your favorite mustachian work lunches? Bonus points for meals that will transport well in a backpack for cycling to work.

I've seen a few things like the salad in a jar and various cottage cheese confections that seem worth trying.

HAULIN3

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Re: Share Your Mustachian Work Lunches
« Reply #1 on: June 02, 2014, 01:50:19 PM »
I'm vegan, so that might turn you off right away, but ..... This week I made a batch of whole wheat pasta, cut up two red peppers, a large seedless cucumber, a couple large carrots, two large tomatos, and added a large can of garbonzo beans, and poured a 3-2-1 dressing over it (3-2-1 dressing is 3 parts balsalmic vinegar, 2 parts dijon mustard, 1 part maple syrup.)   

stirred it all up in a big bowl and put it in serving bowls with lids..  YUM.... I could eat it for days and days  (if hubby didn't object)

fitzgeralday

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Re: Share Your Mustachian Work Lunches
« Reply #2 on: June 02, 2014, 01:55:27 PM »
I'm vegan, so that might turn you off right away, but ..... This week I made a batch of whole wheat pasta, cut up two red peppers, a large seedless cucumber, a couple large carrots, two large tomatos, and added a large can of garbonzo beans, and poured a 3-2-1 dressing over it (3-2-1 dressing is 3 parts balsalmic vinegar, 2 parts dijon mustard, 1 part maple syrup.)   

stirred it all up in a big bowl and put it in serving bowls with lids..  YUM.... I could eat it for days and days  (if hubby didn't object)

This sounds delish - and simple!

NewStachian

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Re: Share Your Mustachian Work Lunches
« Reply #3 on: June 02, 2014, 01:59:29 PM »
I bike to work, but still make a lot of soups. The trick for me is to have really high quality plastic-ware that will not leak, and try to keep it upright in your bag anyway (I literally just hold a plastic bag from one hand while biking, but I only bike 1.5 miles).

My staples are split pea soup and potato soup. Both are super healthy with a lot of veggies and very filling.

Split pea soup: 1 bag split peas, chopped carrots, celery, onion, 1/2 lb ham. spices: thyme, pepper. Cook on low in crockpot for 10 hours.

Potato soup: simmer 6 chopped potatoes, celery, carrots, onion in a pressure cooker, add 2 qt chicken stock, paprika, caraway seeds, dill seeds, margoram... cook for 15 minutes once the pressure thingy starts rocking back and forth. Depressurize it (using water if your pressure cooker supports), 1.5 cups skim milk powder in a blender with some juice from the soup, then re-mix. it makes it creamy and thick without the unhealthiness of cream.

I think both are super delicious. I usually also bring a pb&j or ham sandwich on whole wheat for a mid-morning snack. Healthy, filling, inexpensive, mustachian!

mjmphx

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Re: Share Your Mustachian Work Lunches
« Reply #4 on: June 02, 2014, 05:51:28 PM »
If you have a fridge, you have more options.  I usually bring a bag of groceries early in the week (I get funny looks at the store, cramming a lot of produce into a Camelbak).  I'll eat a can of tuna if I'm real hungry, and almost always go to the breakroom and make a kale+pepper+tomato+cucumber+broccoli+whatever salad with vinegar and olive oil, and slice an apple with peanut butter for dessert.  But my tastebuds have been basically content for the past year with that fare (my wife doesn't understand how I don't get bored with it, but I don't).  Varying the veggies and adding cheese now and then helps mix it up.  I also live in a hot climate, so cold lunches are my preference.

If you don't have a fridge, canned tuna is still an option (think of it as a protein shot and not so much as "food").  Also, the stew/soup idea is greatfor when it's cooler, and I really like Ethiopian stew (a reasonable recipe is here: http://www.yummly.com/recipe/Ethiopian-Spiced-Vegetable-Stew-413777, but you can make it up as you go - just don't skip the spices!).  It's substantial, easy to make large batches of, and lasts quite a while, especially if you don't put meat in it. 

On a gear note, if you Google around you can get plastic Mason-style jars, and those are hard to beat for portability and good sealing, and less likely to shatter if you fall off your bike.  I do bike with glass Mason jars sometimes, but not regularly.

Happy lunching!
MJM

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Re: Share Your Mustachian Work Lunches
« Reply #5 on: June 02, 2014, 07:27:19 PM »
I make a mass batch of burrito filling.  We eat that for dinner and then I do an assembly line of burritos for the freezer.

With two crock pots going -- one for meat (carnitas or chicken) and one for beans -- I cook a big batch of filling and this can vary depending on my preference.  Verde.  Pico.  Cholula. Sweet potato.  Black beans.  Buffalo chicken.  I then do an assembly line of burritos, filling and rolling them about a dozen at a time.  Then I set them, seam side down, on a sheet of waxed paper in the freezer to individually freeze.

Once frozen, I put them in individual sandwich baggies and they go back into the freezer.  Grab and go.  Two minutes in the microwave at work and you've got a great, cheap lunch.

Hedge_87

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Re: Share Your Mustachian Work Lunches
« Reply #6 on: June 03, 2014, 05:51:04 AM »
I have a thermos made for soups. I can normally heat my food up in the morning and throw it In my truck tool box and it's hot enough by lunch time that I might still have to blow on it. I do a lot of soups and chili in the winter time. Summertime I normally have something left over from the grill to throw in but I'll make a huge salad to go with it and pack several pieces of fruit to snake on throughout the day.

MrsPete

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Re: Share Your Mustachian Work Lunches
« Reply #7 on: June 03, 2014, 05:56:33 AM »
I like to pack salads into mason jars.  If you google this, you'll find several websites devoted to teaching you to do it well:  Dressing on the bottom, then less-permeable items such as carrots or green peppers, proteins such as sliced chicken or diced egg over that, then spinach or other greens on top.  I like to make these up perhaps three at a time, then I have lunch prepared for several days. 

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Re: Share Your Mustachian Work Lunches
« Reply #8 on: June 03, 2014, 07:07:09 AM »
I have a 20+ mile round trip and am on my feet all day. The only thing that gives me enough calories but is small enough to work in my current pack are two sandwiches (homemade bread, sustainable tuna, cheese) and whatever fruit we have in the house that fits in my small lunch cooler.

When I was first biking, I was way out of shape, and needed more calories to avoid a crash. Usually I made some granola or trail mix.

Warming up leftovers is hard at my current job, so I usually leave those for my clown car commuting wife.

Mrs. Frugalwoods

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Re: Share Your Mustachian Work Lunches
« Reply #9 on: June 03, 2014, 07:32:07 AM »
We cook up a huge batch of work lunches every Sunday--usually a vegan conglomeration of either quinoa, lentils, or beans with whatever vegetables are on sale that week. This week's lunch is quinoa with garbanzo beans, shallots, red pepper, lime zest and cilantro. I also take a greens-only, no dressing salad. My husband bikes to work and he has great success with our locking lid glass tupperware. We bought the set at Costco and it has green lids that snap closed on all four sides (or three sides for the round bits). He throws these into his pack and cycles away. Never had a spill!

This does mean that we eat the same lunch Monday-Friday, but it doesn't bother us. It's so much more efficient for my husband to only cook lunch once a week. Plus, we usually have enough leftover for our Saturday lunch, which it often a lunch-on-the-go (while hiking, etc), so we toss it into the locking tupperware and take spoons along.

I'd love to see other folk's bulk, vegan, lunch recipes...HAULIN3--yours sounds yum!

BFGirl

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Re: Share Your Mustachian Work Lunches
« Reply #10 on: June 03, 2014, 08:01:27 AM »
I freeze leftovers.  That way I have a selection of things to pull out.  If it is frozen, it likely won't thaw out before you get to work and there is less chance of spillage.  Of course, this depends upon you having a way to heat your lunch up.

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Re: Share Your Mustachian Work Lunches
« Reply #11 on: June 03, 2014, 08:20:15 AM »
I'll make a cold pasta during the weekend and then serve it over a bed of greens for lunches throughout the week.  My personal fave is a cold shrimp and orzo that has feta, cucumber, and red pepper, with lemon juice,EVOO, dill, S&P for dressing.

Or if we can't afford shrimp and feta we mix rotini, canned tuna, sour cream, dill, whatever crunchy veggies we have around, with S&P makes a cold pasta with greens

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Re: Share Your Mustachian Work Lunches
« Reply #12 on: June 03, 2014, 09:14:21 AM »
I'm vegan, so that might turn you off right away, but .....

Fellow (mostly) vegan here. I just made this the other day for lunches and it is amazing:

http://www.onegreenplanet.org/vegan-recipe/tangy-curried-chickpea-salad/

I pressure cooked the dried chickpeas, already had the spices and everything else (subbed walnuts in for almonds, as I buy walnuts 3 lbs at a time to eat 1oz a day). This made enough sandwhiches for a week for pennies..

Also as a side I've been making this quite a bit lately:

http://wholegrainscouncil.org/recipes/salads-sides/brown-rice-tabbouleh

Grow the herbs or get a tiny amount from a farmers market (or trade with a nieghbor who grows them where possible). I started looking for more interesting ways to use up the rest of my 10lb bag of brown rice and found the above. I make it without the oil and it is excellent, no need to add more fat.



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Re: Share Your Mustachian Work Lunches
« Reply #13 on: June 03, 2014, 10:40:48 AM »
Lately, I have been super lazy, so I have been eating two pieces of whole grain toast with half an avocado smeared on them, salt and pepper, and a few squirts of Tabasco sauce.  It's ridiculously delicious.

HoppySwede

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Re: Share Your Mustachian Work Lunches
« Reply #14 on: June 03, 2014, 10:53:57 AM »
I eat the same thing every weekday and never get tired of it. My work lunch consists of the following all mixed together. I find it easier to meet budget and weight loss goals by eating the same thing M-F, YMMV.

-Beans (Typically a combination of black/pinto/red kidney beans)
-Greens (Mixed greens typically spinach and kale heavy)
-Veggies (Bell pepper, onion, etc. leftover cooked in light EVOO)
-Salsa (Dressing has too many calories)

Every Sunday I batch cook a massive pot of beans, rice and veggies (typically mushroom, bell pepper, onion and whatever is on sale (green beens, asparagus)). I keep all of these seperate and create most of my lunches and dinners based off of these leftovers. Super easy, super cheap and healthy.

Frugal_NYC

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Re: Share Your Mustachian Work Lunches
« Reply #15 on: June 03, 2014, 10:59:59 AM »
I eat a bodybuilder-style diet on a budget.  I bought a $15 rice cooker and make big batches.  I like to enjoy my food so even if I don't have meat on-hand to bring for lunch I'll bring a serving of the rice and then just go to the cafeteria/buffet and get grilled chicken or any other healthy meat which only ends up costing about $3.

FrugalZony

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Re: Share Your Mustachian Work Lunches
« Reply #16 on: June 03, 2014, 11:18:36 AM »
I love my ratatouille.
I usually make a big batch of it (use ample amounts of fresh herbs for awesome flavor) and use for varied recipes over the week:

1) Reheat, put some cheese on top
2) Water down with some organic broth, eat as soup, you can also put in a blender for a different texture
3) Serve over Pasta, sprinkle with cheese
4) Mix with rice, for veggie risotto
5) Smear some on a piece of bread, sprinkle with cheese, bake for a bit, till cheese is melted, or when lazy just nuke
6) Put some in a wrap, possibly with cheese
7) Scramble two egs with some milk, stir in some ratatouille, make omelet (can also roll up in a wrap if need be)
8) Make Quiche crust, cover with ratatouille, top with scrambled egg/milk mixture, top with cheese, bake
9) Eat cold on a sandwhich

This is my sure fire way to get a bunch of veggies in, that I love and never get bored of
You can always serve with a side of meat as well, but I don't eat much meat

Kmp2

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Re: Share Your Mustachian Work Lunches
« Reply #17 on: June 03, 2014, 11:27:49 AM »
Well I normally eat leftovers, today I went all out and have a three part lunch that needs no refridgeration or heating. Part one is roasted vegetables (eggplant and cherry tomatoes - zuchini, winter squash, peppers, cooked greems work well too), part two are cucumbers marinating in red wine vinegar, and part three is whole milk yogurt (which some may want to put in the fridge, but I don't). I have nuts and a small jar of olive oil at work for the extra calories and will dress with both; I also have a real plate and cutlery. I can assemble it all on the plate and have a pretty gourmet meal if I want, or I can just eat it out of the containers too. The bento box type plastic container with a rubber gasket is leak proof, and allows stuff not to mix until I want it to.

I second the Mason Jar salads, and I always have jars of canned tuna in my desk. I also like having cheese and crackers, or sardines and crackers for quick and easy meals - when I foget to pack something, or forget what I packed.

MountainFlower

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Re: Share Your Mustachian Work Lunches
« Reply #18 on: June 03, 2014, 12:11:50 PM »
I like to make large batches (6 pounds of meat) of taco meat in the crock pot and freeze in individual servings.  At work I keep sour cream and grated cheese in the fridge, and tortilla chips in my desk drawer.   You could keep tortillas at work, or whatever.   Making actual burritos as another poster mentioned makes a lot of sense, but I don't have the patience to make that many at a time.  I'd rather just freeze the meat. 

lackofstache

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Re: Share Your Mustachian Work Lunches
« Reply #19 on: June 03, 2014, 12:18:30 PM »
scrambled eggs. fruit. nuts.

mrsggrowsveg

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Re: Share Your Mustachian Work Lunches
« Reply #20 on: June 03, 2014, 12:22:15 PM »
I normally make extra for dinner to have at lunch.  Some of my regular lunches I make if I am out of leftovers and need something easy:

-Baked sweet potato stuffed with beans, veggies and cheese.  I top it with Greek yogurt and homemade adobo sauce.
-Sardines and crackers.
-Cheese Quesadilla with homemade salsa
-Various homemade soups with whatever is seasonal and homemade broth.

ketchup

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Re: Share Your Mustachian Work Lunches
« Reply #21 on: June 03, 2014, 12:28:59 PM »
Usually frozen leftovers of some nature, packed into pint-sized mason jars.  Things like chili, curry, or even stir-fry work great.  Meals with some rice and a decent amount of extra fat are good to fit in this size I've found, and reheat well while still having enough calories.

Tonight I'm doing something similar, but for an upcoming roadtrip.  Cooking up big batches sweet n sour pork stir fry, Cuban picadillo, beef curry, and chili to freeze and pack in my badass ancient indestructible cooler.

MooseOutFront

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Re: Share Your Mustachian Work Lunches
« Reply #22 on: June 03, 2014, 12:33:57 PM »
I eat almonds every day for lunch.  I eat until I'm full.  Keeps me thin, saves me money, is delicious.  This has been my routine for a couple years.  Goes well with my general low carb way of eating.

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Re: Share Your Mustachian Work Lunches
« Reply #23 on: June 03, 2014, 01:51:03 PM »
I leave a jar of peanut butter, a jar of jelly, and a loaf of bread in the fridge. PB and J sandwich every day.  Change the flavor of jelly for a new experience. 

mostlyeels

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Re: Share Your Mustachian Work Lunches
« Reply #24 on: June 03, 2014, 08:37:02 PM »
Yum, some great ideas in this thread I've got to try!

My routine has worked itself out to be to cook a Sunday dinner that can be used for work lunches during the week.  I usually stick with stuff that can be easily packed into reusable plastic containers (the type with the little steam vents on top), then I stick them in a plastic bag into my backpack and walk to work.  No spills so far!

So usually I make curries, casseroles, or stir fries.  Pasta always seems to get a bit dry in the microwave for me, although I did a nice one recently with tomatoes, lamb, stock, and rissoni (much like rice), that was excellent.

I know the recipes so well I don't even need a shopping list, I just pick 3-4 vegetables and some meat on the way home, easy job.

albabewick

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Re: Share Your Mustachian Work Lunches
« Reply #25 on: June 03, 2014, 08:58:08 PM »
On a related note, any good ideas for primal/paleo work lunches that are quick to put together? I don't eat bread/pasta/soy/peanuts/legumes or much dairy or non-gluten grains, so a lot of the low cost pasta meals/salads and sandwiches aren't really for me.

I also don't have a lot of time on the weekend for prep as I usually ride centuries on Saturdays and take care of my handicapped mom's needs on Sundays.

I end up spending far too much money due to diet restrictions and lack of time. Does anyone else face these challenges?

Thanks!

RapmasterD

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Re: Share Your Mustachian Work Lunches
« Reply #26 on: June 03, 2014, 08:59:12 PM »
A) I eat whatever free shit is lying around -- left overs from meetings.

B) I eat the free shit that's more fresh because I'm IN the meeting.

C) I eat a frozen entree for a max of $4. Trader Joe's "Butter Chicken" makes me weep it is so good.

"C" is a massive improvement over my former $11-$12 daily lunches. On average I'm spending about $12/work week on lunches.

darkadams00

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Re: Share Your Mustachian Work Lunches
« Reply #27 on: June 03, 2014, 09:14:16 PM »
I bike commute about 20 miles RT, and I go early (my choice), so I carry one of the Special K cereals or some other grain cereal for an easy breakfast. Milk at work: $0.50. B- grade coffee at work is free.

I carry leftovers in a small Pyrex bowl w/ lid. I never liked microwaving in plastic, so I tolerate the extra weight on the bike. Baked potato at work: $0.60. I often take sandwiches using whole grain breads, deli cheeses, and veggies, deli meat, and/or hummus. I only take soups in the winter when my wife makes homemade soups in the crockpot--chili, potato soup, Brunswick stew, etc.

Snacks usually consist of a banana and peanut butter, an apple, or a couple graham crackers.

About once a month, I eat a "full lunch" in the cafeteria with coworkers. I always feel like taking a nap afterwards.

zinnie

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Re: Share Your Mustachian Work Lunches
« Reply #28 on: June 03, 2014, 10:01:47 PM »
i eat a lot of hummus for lunch but recently we've been making this on Sunday for the week; it's really yummy and healthy/quick/easy/cheap. this made 8 lunch servings for us:

package of soy chorizo (found a good one at TJ's)
can of corn
two cans of black beans
can of chopped tomatoes
one cup-ish (uncooked) quinoa
cilantro
mexican cheese of choice

cook quinoa, then stir everything together except cheese. put in individual containers and top with cheese. heat in microwave at work.

ketchup

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Re: Share Your Mustachian Work Lunches
« Reply #29 on: June 03, 2014, 10:05:33 PM »
On a related note, any good ideas for primal/paleo work lunches that are quick to put together? I don't eat bread/pasta/soy/peanuts/legumes or much dairy or non-gluten grains, so a lot of the low cost pasta meals/salads and sandwiches aren't really for me.

I also don't have a lot of time on the weekend for prep as I usually ride centuries on Saturdays and take care of my handicapped mom's needs on Sundays.

I end up spending far too much money due to diet restrictions and lack of time. Does anyone else face these challenges?

Thanks!
Meatloaf freezes well, stews work too.  My coconut avocado biking breakfast could be adapted into a lunch too (one avocado, one can of coconut milk, banana, dash of vanilla extract, all blended together).

horsepoor

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Re: Share Your Mustachian Work Lunches
« Reply #30 on: June 03, 2014, 10:45:27 PM »
On a related note, any good ideas for primal/paleo work lunches that are quick to put together? I don't eat bread/pasta/soy/peanuts/legumes or much dairy or non-gluten grains, so a lot of the low cost pasta meals/salads and sandwiches aren't really for me.

I also don't have a lot of time on the weekend for prep as I usually ride centuries on Saturdays and take care of my handicapped mom's needs on Sundays.

I end up spending far too much money due to diet restrictions and lack of time. Does anyone else face these challenges?

Thanks!

I make salads with hardboiled eggs, tuna, or leftover chicken.

Mix in plenty of veggies - celery, bell pepper, green onion, parsley are the usual staples.  With eggs, I like to use plain Greek yogurt (could use olive oil if no dairy) plus raisins, cayenne and curry powder.  With chicken or tuna, either avocado, oil/vinegar, or a homemade mayo, plus the veggies.  Olives are a good addition here too - cashews would be really good in the egg salad.  Eat as-is, or scoop up with additional veggies, put in a lettuce wrap, or over a bunch of greens.  It's non-paleo, but I'll sometimes mix in lentils or chickpeas for an extra-filling meal.

Also, I'll sometimes just grab a variety of random ingredients to take with me, and much on - raw carrots, broccoli, celery, cucumber, bell pepper, an avocado, can of sardines, hard boiled eggs, or a serving of leftover protein, maybe a piece of fruit.

Credaholic

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Re: Share Your Mustachian Work Lunches
« Reply #31 on: June 03, 2014, 10:47:07 PM »
My hubs gets turkey and genoa salami with pepperjack cheese on wheat, jalapeno chips, two chocolate chip cookies, and a (reusable) bottle of water every day. I must say, it's a pretty good little sandwich! But am I punishing him with this every single day?? After reading all your recipe concoctions, I'm feeling a little guilty...

mostlyeels

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Re: Share Your Mustachian Work Lunches
« Reply #32 on: June 04, 2014, 12:56:18 AM »
I bike commute about 20 miles RT, and I go early (my choice), so I carry one of the Special K cereals or some other grain cereal for an easy breakfast. Milk at work: $0.50. B- grade coffee at work is free.

We have probably "C" grade coffee at work.  I love espresso but not buying it out several times a day saves me a ton of cash every month, so I bought an Aeropress (actually I bought it a year or two before), and spend about $15/mo on ground coffee.  Still more expensive than free, but it's as good as plunger coffee, and less mess to clean up.  Milk from work is free :)

quilter

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Re: Share Your Mustachian Work Lunches
« Reply #33 on: June 04, 2014, 04:17:41 AM »
Pizza.  Learning to make your own can save tons and you have control over what goes into them.

I make mine two ways. One on tortillas, then roll up while still warm. Easy to eat and less messy to pack.  Or traditional pizza.  Google pizza dough and tortilla recipes.  Toppings can be vegan, or include cheese and sausage or pepperoni. Even a tiny bit of these meats (vegan or regular) pack a huge amount of flavor.  Can eat cold or warm.

Homemade nut and granola bars, or even store bought ones.

An apple, orange or other self contained fruit.

I used to keep several cans of soup and a bowl and spoon in my desk. If I forgot lunch easy to heat up in the microwave. Of course not as healthy with all that sodium but great in a pinch.

For a treat I used to keep some packets of hot chocolate in my desk too.

frugalnacho

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Re: Share Your Mustachian Work Lunches
« Reply #34 on: June 04, 2014, 10:04:44 AM »
I keep bread, peanut butter, jelly, mayo, and tuna at work.  I also keep some canned fruit, and some canned ravioli and some other non perishable foods.   At the beginning of the week I bring a half gallon of OJ, some yogurts, some hard boiled eggs, and lots of fruit.  When I make dinners I make enough to take for lunch so I end up bringing left overs 3-5 days per week.  Any days that I don't have left overs I use up the sandwhich fixins or non perishable food.

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Re: Share Your Mustachian Work Lunches
« Reply #35 on: June 04, 2014, 10:12:56 AM »
I like to pack salads into mason jars.  If you google this, you'll find several websites devoted to teaching you to do it well:  Dressing on the bottom, then less-permeable items such as carrots or green peppers, proteins such as sliced chicken or diced egg over that, then spinach or other greens on top.  I like to make these up perhaps three at a time, then I have lunch prepared for several days.
This.  I recently discovered mason jar salads.  Not to oversell it, but they have changed my life.  I make 6 at a time.  They last for at least 5 days in the fridge.

MgoSam

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Re: Share Your Mustachian Work Lunches
« Reply #36 on: June 04, 2014, 01:55:50 PM »
I am going to try this. Anyone have a place they recommend for mason jars? On Amazon they can be $2 a piece, which isn't a terrible deal if they are used and maintained.

Do you stir them up and eat them straight out of the jar, or pour it into a bowl?

Rural

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Re: Share Your Mustachian Work Lunches
« Reply #37 on: June 04, 2014, 05:00:28 PM »
I am going to try this. Anyone have a place they recommend for mason jars? On Amazon they can be $2 a piece, which isn't a terrible deal if they are used and maintained.

Do you stir them up and eat them straight out of the jar, or pour it into a bowl?


For mason jars, thrift store. You can wash them well, and just get new lids at the grocery store. Or just buy a box of jars at the grocery store if you think you'll use a dozen, but for most people who aren't canning, the place to get just one or two is a thrift store.


I dump my salads out on a plate or in a bowl because mason jars are deeper than most forks are long. It's not impossible to eat out of one, but it's a bit of a pain. Pint jars are small enough, but they don't hold enough salad.

Jags4186

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Re: Share Your Mustachian Work Lunches
« Reply #38 on: June 04, 2014, 06:37:07 PM »
If you don't mind being somewhat plain...I keep a loaf of bread a jar of peanut butter and jelly at work.  $8 worth of groceries makes like 10 lunches.

Not great for EVERY DAY but I love PB&J and never mind eating it.  Also it frees up eating a little nicer other times.

albabewick

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Re: Share Your Mustachian Work Lunches
« Reply #39 on: June 04, 2014, 07:49:26 PM »
On a related note, any good ideas for primal/paleo work lunches that are quick to put together? I don't eat bread/pasta/soy/peanuts/legumes or much dairy or non-gluten grains, so a lot of the low cost pasta meals/salads and sandwiches aren't really for me.

I also don't have a lot of time on the weekend for prep as I usually ride centuries on Saturdays and take care of my handicapped mom's needs on Sundays.

I end up spending far too much money due to diet restrictions and lack of time. Does anyone else face these challenges?

Thanks!
Meatloaf freezes well, stews work too.  My coconut avocado biking breakfast could be adapted into a lunch too (one avocado, one can of coconut milk, banana, dash of vanilla extract, all blended together).

Thanks! I need to find a few hours a week to make something like meatloaf/stew, those sound good. Your smoothie sounds fantastic also! I am always trying to find nutritious foods that help fuel me during 8+ hour long rides. I will be trying this!

albabewick

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Re: Share Your Mustachian Work Lunches
« Reply #40 on: June 04, 2014, 07:53:29 PM »
On a related note, any good ideas for primal/paleo work lunches that are quick to put together? I don't eat bread/pasta/soy/peanuts/legumes or much dairy or non-gluten grains, so a lot of the low cost pasta meals/salads and sandwiches aren't really for me.

I also don't have a lot of time on the weekend for prep as I usually ride centuries on Saturdays and take care of my handicapped mom's needs on Sundays.

I end up spending far too much money due to diet restrictions and lack of time. Does anyone else face these challenges?

Thanks!

I make salads with hardboiled eggs, tuna, or leftover chicken.

Mix in plenty of veggies - celery, bell pepper, green onion, parsley are the usual staples.  With eggs, I like to use plain Greek yogurt (could use olive oil if no dairy) plus raisins, cayenne and curry powder.  With chicken or tuna, either avocado, oil/vinegar, or a homemade mayo, plus the veggies.  Olives are a good addition here too - cashews would be really good in the egg salad.  Eat as-is, or scoop up with additional veggies, put in a lettuce wrap, or over a bunch of greens.  It's non-paleo, but I'll sometimes mix in lentils or chickpeas for an extra-filling meal.

Also, I'll sometimes just grab a variety of random ingredients to take with me, and much on - raw carrots, broccoli, celery, cucumber, bell pepper, an avocado, can of sardines, hard boiled eggs, or a serving of leftover protein, maybe a piece of fruit.

I do variations on this - tuna/avocado/spices. I like all of your ideas too, especially the raisins/curry! :) I think perhaps my biggest issue is just not being home enough to even put simple things like this together, being so exhausted at night I don't pack for the next day. I know these are all common sense things, just need to stop trying to overtask myself!

spanky

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Re: Share Your Mustachian Work Lunches
« Reply #41 on: June 04, 2014, 08:18:21 PM »
I'm sure some will turn their noses up at this, but I generally go with michelinas lean gourmet frozen lunches. Using coupons that are on virtually every box top, I can get 5 of them for $4- bringing the price down to 80 cents a lunch. They're smallish, so I'll usually supplement them with something like an apple or a few nuts.

Eating that, while watching co-workers spend $8-10 on lunches out everyday makes me feel.... rich.

I also try to keep tabs on the schedules of various lunch deals around town. That way, if I want to get out of the office for awhile, I can walk down town (once a week) and get some cheap eats while enjoying some fresh air and a nice walk.

katalyn13

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Re: Share Your Mustachian Work Lunches
« Reply #42 on: June 04, 2014, 08:40:40 PM »
Beans and rice is something I never get sick of (though that may be different for you!), transports and reheats great, is easily mixed up with different toppings, and gives you a complete protein. This is the recipe I typically use: http://alimentageuse.com/home/2013/05/27/mexican-style-rice-and-beans/

I've also heard rave review of the mason jar salad trick, though I've not yet tried it myself!

Cressida

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Re: Share Your Mustachian Work Lunches
« Reply #43 on: June 04, 2014, 10:02:10 PM »
My hubs gets turkey and genoa salami with pepperjack cheese on wheat, jalapeno chips, two chocolate chip cookies, and a (reusable) bottle of water every day. I must say, it's a pretty good little sandwich! But am I punishing him with this every single day?? After reading all your recipe concoctions, I'm feeling a little guilty...

Everyone is different. Some people are totally A-OK with eating the same thing every day if it means no effort. I am one of those people.

Anyway, he should be grateful that you make his lunch! Guilt is not necessary.

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Re: Share Your Mustachian Work Lunches
« Reply #44 on: June 04, 2014, 11:13:34 PM »
On a related note, any good ideas for primal/paleo work lunches that are quick to put together? I don't eat bread/pasta/soy/peanuts/legumes or much dairy or non-gluten grains, so a lot of the low cost pasta meals/salads and sandwiches aren't really for me.

I also don't have a lot of time on the weekend for prep as I usually ride centuries on Saturdays and take care of my handicapped mom's needs on Sundays.

I end up spending far too much money due to diet restrictions and lack of time. Does anyone else face these challenges?

Thanks!

I make salads with hardboiled eggs, tuna, or leftover chicken.

Mix in plenty of veggies - celery, bell pepper, green onion, parsley are the usual staples.  With eggs, I like to use plain Greek yogurt (could use olive oil if no dairy) plus raisins, cayenne and curry powder.  With chicken or tuna, either avocado, oil/vinegar, or a homemade mayo, plus the veggies.  Olives are a good addition here too - cashews would be really good in the egg salad.  Eat as-is, or scoop up with additional veggies, put in a lettuce wrap, or over a bunch of greens.  It's non-paleo, but I'll sometimes mix in lentils or chickpeas for an extra-filling meal.

Also, I'll sometimes just grab a variety of random ingredients to take with me, and much on - raw carrots, broccoli, celery, cucumber, bell pepper, an avocado, can of sardines, hard boiled eggs, or a serving of leftover protein, maybe a piece of fruit.

I do variations on this - tuna/avocado/spices. I like all of your ideas too, especially the raisins/curry! :) I think perhaps my biggest issue is just not being home enough to even put simple things like this together, being so exhausted at night I don't pack for the next day. I know these are all common sense things, just need to stop trying to overtask myself!

These things keep pretty well for several days, if you can find the time to make a big batch and then portion it out so you can just grab and go during the week.  Also, the veggies I listed are pretty durable, so you can chop them and keep them in a container and they'll be good to go all week, so just one chopping session and cleanup.  Maybe try doing it first thing Sunday morning so it's not one last thing at the end of a busy day?

Minor time saver, but I've started buying tuna packed in olive oil, so there's no draining, and the salad only needs vinegar and pepper to be fully dressed.

wtjbatman

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Re: Share Your Mustachian Work Lunches
« Reply #45 on: June 04, 2014, 11:52:57 PM »
I'm sure some will turn their noses up at this, but I generally go with michelinas lean gourmet frozen lunches. Using coupons that are on virtually every box top, I can get 5 of them for $4- bringing the price down to 80 cents a lunch. They're smallish, so I'll usually supplement them with something like an apple or a few nuts.

Eating that, while watching co-workers spend $8-10 on lunches out everyday makes me feel.... rich.

I also try to keep tabs on the schedules of various lunch deals around town. That way, if I want to get out of the office for awhile, I can walk down town (once a week) and get some cheap eats while enjoying some fresh air and a nice walk.

I work 12 hour shifts and I can't get by with just one lunch. So I'm a sucker for making a big batch of something simple for my "main" lunches like chicken stir fry, or teriyaki chicken and rice with sriracha (I'm weird and like the mix of flavors), or an Italian ground turkey/brown rice/lentil bake, or whatever. Then supplementing that (besides fruits and veggies to snack on) with a healthier frozen meal. Right now I'm on a steamers/steamfresh kick, so lots of broccoli and cheese or chicken alfredo style light meals.

Some great ideas in this thread!

albabewick

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Re: Share Your Mustachian Work Lunches
« Reply #46 on: June 05, 2014, 08:27:24 PM »
On a related note, any good ideas for primal/paleo work lunches that are quick to put together? I don't eat bread/pasta/soy/peanuts/legumes or much dairy or non-gluten grains, so a lot of the low cost pasta meals/salads and sandwiches aren't really for me.

I also don't have a lot of time on the weekend for prep as I usually ride centuries on Saturdays and take care of my handicapped mom's needs on Sundays.

I end up spending far too much money due to diet restrictions and lack of time. Does anyone else face these challenges?

Thanks!

I make salads with hardboiled eggs, tuna, or leftover chicken.

Mix in plenty of veggies - celery, bell pepper, green onion, parsley are the usual staples.  With eggs, I like to use plain Greek yogurt (could use olive oil if no dairy) plus raisins, cayenne and curry powder.  With chicken or tuna, either avocado, oil/vinegar, or a homemade mayo, plus the veggies.  Olives are a good addition here too - cashews would be really good in the egg salad.  Eat as-is, or scoop up with additional veggies, put in a lettuce wrap, or over a bunch of greens.  It's non-paleo, but I'll sometimes mix in lentils or chickpeas for an extra-filling meal.

Also, I'll sometimes just grab a variety of random ingredients to take with me, and much on - raw carrots, broccoli, celery, cucumber, bell pepper, an avocado, can of sardines, hard boiled eggs, or a serving of leftover protein, maybe a piece of fruit.

I do variations on this - tuna/avocado/spices. I like all of your ideas too, especially the raisins/curry! :) I think perhaps my biggest issue is just not being home enough to even put simple things like this together, being so exhausted at night I don't pack for the next day. I know these are all common sense things, just need to stop trying to overtask myself!

These things keep pretty well for several days, if you can find the time to make a big batch and then portion it out so you can just grab and go during the week.  Also, the veggies I listed are pretty durable, so you can chop them and keep them in a container and they'll be good to go all week, so just one chopping session and cleanup.  Maybe try doing it first thing Sunday morning so it's not one last thing at the end of a busy day?

Minor time saver, but I've started buying tuna packed in olive oil, so there's no draining, and the salad only needs vinegar and pepper to be fully dressed.

Good thought - yes I often leave taking care of my needs until the 11th hour, when all I want is to go to bed. I just picked up a floor sample portable dishwasher, which I am hoping will also help rid me of my aversion to being in the kitchen! I like the tuna in oil idea, again wouldn't have thought about it!

A minor victory tonight - biked 40 miles tonight after work, got home and actually put some food in the oven rather than run to get carry out. Now I have lunch for tomorrow too!

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Re: Share Your Mustachian Work Lunches
« Reply #47 on: June 12, 2014, 01:10:01 PM »
I've been on a kale kick as of late, and my lunches have been comprised of kale sauteed in olive oil, with a little bit of salt & pepper, onion and garlic.  Delish, though I have had to do some mental reprogramming that meals do not have to consist of multiple food items...which still seems kind of weird to me, but oh well ;)

kestnuts

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Re: Share Your Mustachian Work Lunches
« Reply #48 on: June 12, 2014, 02:42:07 PM »
PB&J Is surprisingly hard to get sick of. I keep a jar of peanut butter in my bag, fill a little tupperware container with the amount of jelly i need, and throw a few slices of wheat bread in a baggie each morning on my way out the door. If I'm tired of PB&J, I might get some deli ham, turkey and swiss cheese and throw a couple slices of each in a ziploc for my sandwich instead. I make pasta salad or black beans & rice, or pack a small bag of chips or an apple to go with my sandwich. Every so often I'll make extra at dinner and pack leftovers for the next day, quesadillas reheat surprisingly well, believe it or not. I'm lucky to have the option to re-heat food at my workplace.

Denarius

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Re: Share Your Mustachian Work Lunches
« Reply #49 on: June 12, 2014, 03:10:50 PM »
 lunch meat, slices of cheese and a loaf of bread.