lunch ideas at work - high in protein and veggies

[Anonymous]

Anonymous wrote:

Anonymous wrote:I've been into hummus lately. I make a big batch on the weekends, takes only about 5 minutes with the food processor. I cook my own chickpeas but the canned ones are good too - I just prefer cooking myself and stashing in the freezer until I need them. Every day to work I take a small container of the hummus, plus either a whole cucumber cut into slices, or 1/2 cucumber plus 1-2 large carrots, cut into slices. Then just dip the veggies into the hummus -- voila, lots of protein and veggies.

When I first had this I thought it wouldn't be enough food without bread, but actually it's very filling -- sometimes I have an apple or yogurt later but often this is enough to get me through the afternoon.

Recently I tried a variation with white beans instead of chickpeas. That was pretty good too.

NP here. This sounds good. Do you cut the cucumber in the morning before work or do it at work?

I cut it in the morning and put it in a ziploc. Though I must say the one time I cut it at work it was awesome, very crunchy and flavorful - not sure if that was because I ate it immediately or if it was just a really good cucumber.

[Anonymous]

OP, you say you hare limited on time, but eating high protein and low carb takes time, as most all convenience involves junk carbs. I'm a busy working mom of two small children, I work FT and exercise an hour a day 7 days a week. To say time is limited is an understatement. Here are my staples, most all prepared on Sunday nights:

-Huge pot of brown lentils, seasoned with anduille sausage I then throw some brown rice in the rice cooker and have that all week. Kids love it too.
-Sundays I grill about 4 chicken breasts that have been marinating since Saturday, whole family eats off that. I often throw that over salad for my lunch.
-Large batch of tuna, traditionally prepared, but modest on the canola mayo. I often fill a pita pocket with that and avocado slices.
-Curried Chick Pease (i LOVE my Indian cookbook for all sorts of legume dishes!)
-I cook a large Turkey once a month and if we have leftovers I freeze the chopped up meat in single portions.


Basically I do everything in advance for the week, so my weeknights are pretty calm. DH is responsible for full dinner planning and prep 2 weeknights.

[Anonymous]

Weekend prep is key. I prep all my lunches on the weekend and at least 2 or 3 dinners (soup, for example). Then the other nights we eat quick stuff like scrambled eggs, pasta, noodle soups (soba, udon). But I must confess to occasional nights where I just eat cereal or a bagel, too! We don't have kids yet ... I guess that will mean even more weekend prep ...