Fitness Minutes: (4,640)
22 2/23/11 11:46 P
For lunch, I almost always take a lowfat greek yogurt or lowfat cottage cheese. (Both have about 10-15 grams of protein to keep you full.)
I also throw together a salad the night before in a tupperware container. I keep a bottle of Newman's Olive Oil & Vinegar dressing at work (doesn't have to be refrigerated) and pour a tablespoon of that on. I also add fat-free feta to my salad (35 calories, 7 grams of protein for 1 oz--it's the only fat free cheese that I love).
Are there any veggies you may enjoy without dressing? Try experimenting with something new. For example, sugar snap peas and red/yellow/orange bell peppers are sweeter than many veggies, so you might be ok with them raw and plain.
Fitness Minutes: (3,237)
273 2/23/11 4:11 P
I like to get pita bread, and inside I put cilantro/jalapeņo hummus and some salsa, along with fresh tomatoes, lettuce, cucumbers, peppers, carrots, alfalfa sprouts or any other veggies I might have.
I eat a lot of vegetarian meals and most of my lunches are leftovers. But when I am literally running out the door, I swear by Amy's Organic frozen meal line. I always have a couple of these in the freezer for a quick grab. They are not the cheapest, but I love them. For snacks, carrots and hummus or a Larabar are my go-tos. I like that Costco now sells a bulk package of indiviually wrapped Sabra hummus. Makes it easier if you are pressed for time.
I got this one through the meal matching out of the spark book but I love it:
Salad: 2 cups spinach, .25 cup peppers, .25 c cucumber, .5 c grape tomatoes, 1 oz lowfat cheese, .5 c black beans, .5 c salsa, and 1 pkg of wholly guacamole snack packs. Its a very satisfying lunch!
Fitness Minutes: (30,218)
16,787 2/23/11 1:12 P
I like www.vegweb.com. You can also go to recipezaar.com (I think they might be food.com now) and you can filter for vegetarian foods.
For the little containers, I get those little containers with lids like you see at Mexican restaurants, Baja Fresh, and the like for salsa, or salad bars for salad dressing, or if you do take-out, for things like hot mustard, sweet & sour sauce, that kind of thing.
They're really wonderful - I use them a lot. I actually don't have any at the moment (left with my former roommates), so I'm thinking to swing by the salad bar at the grocery store and just snag one.
I'm not vegetarian, but quick and easy lunches I bring to work are salads (veggies, beans, sometimes fresh salsa instead of dressing); burritos (beans, cheese, veggies); and lately I've been having pasta with peanut sauce, veggies, and beans/edamame (I use Coach Nicole's peanut sauce recipe from sparkrecipes.com).
I also like to do quesadillas for a quick dinner- I put whatever veggies I have on hand on a tortilla with some cheese and put it in the oven at 375 for about 10 minutes. I usually have black beans on the side.
I'm a 2nd timer vegetarian. I was wondering if anyone has any good websites for quick and easy to make lunches or dinners.
Fitness Minutes: (4,166)
13 2/22/11 10:13 P
Thanks everyone. I do have a microwave to heat things up at the office. I also make my own hummus, I just haven't found an easy way to only bring 2 tbsp. or so for lunch or a snack with crackers from the whole batch. Of course I also sometimes bring leftovers, but most days is soup and sandwich.
Thanks for the recipes. I'm from Louisiana and I love Asian food so I'm excited to try them out. I definitely don't have a lot of time for cooking (grad school, yay) otherwise my lunches would probably already be more innovative. ;) On top of cooking more (or bigger batches) I should at least try to vary my sandwiches I guess.
Fitness Minutes: (34,902)
2,050 2/21/11 11:14 P
Leftovers! I love to make a big meal on a Sunday and then it eat for lunch for most of the week. This week was lemon pepper tempeh sauteed with onion, snap peas, carrots, and broccoli.
Fitness Minutes: (30,218)
16,787 2/21/11 10:32 P
Yeah, do you have a place to warm up lunch? I have some ideas for that.
Provided you can warm things up, or get a wide mouth thermos:
Ingredients 1 tbsp olive oil 1/4 cup onion,chopped 2 garlic cloves,minced 1 1/2 cup water 1 bay leaf 1/2 cup lentils 15 oz tomatoes,whole,peeled(can) 1/3 cup dry red wine 3 tbsp tomato paste 1 tsp sugar 1 tsp basil 1/2 tsp oregano 1/4 tsp thyme 1/4 tsp salt 1/8 tsp pepper 2 cup zucchini,chopped
Heat the oil on a 3-qt saucepan over medium-high heat. Add the onion and garlic and cook, stirring until softened.
Add the water and bay leaf and bring to a boil. Stir in the lentils and return to a boil.
Reduce the heat and simmer 30 minutes. Stir in the tomatoes with the liquid, breaking them up with the back of the spoon.
Add the wine, tomato paste, sugar, basil, oregano, thyme, salt, and pepper. Bring to a boil; reduce the heat and simmer 10 minutes longer.
Add the zucchini and simmer 15 minutes longer. Discard the bay leaf before serving.
This stew is a Louisiana-style chili. You can also serve it as a sauce over polenta or brown rice.
Asian Vegetable Bowl by Robert C. Atkins, Atkins for Life.
6 c. Reduced-sodium chicken broth 2 tbsp Lite (reduced-sodium) soy sauce 2 c. Sliced bok choy 4 oz. Sliced mushrooms of your choice 2 Quarter-size slices fresh ginger (optional) 1 Garlic clove, very thinly sliced 1 Thai or Serrano chili, seeded and minced (optional) 1 cup Diced tomatoes 1/2 c. Sliced green onions 1/2 of 1box (12.3oz.) of tofu, diced. 1 Medium carrot, peeled and shredded 4 tsp. Chopped fresh cilantro (optional)
In a large saucepan, bring broth and soy sauce to a boil. Reduce heat; add bok choy, mushrooms, ginger, garlic, and chili; simmer 5 minutes until bok choy is tender-crisp and mushrooms tender.
Add tomatoes, green onions, tofu, and carrot; heat for 1 minute. Sprinkle with cilantro, if desired.
You can use No-Chicken broth or vegetable broth.
Do you eat fish or seafood? What about chicken or turkey? I have other recipes I can suggest.
Fitness Minutes: (67,374)
500 2/21/11 10:28 P
My lunches are also generally last night's leftovers.
One thing I do when I have no leftovers is cut up veggies and crackers with a bean-based dip like hummus. You can get everything ready the night before--you just have to remember it in the morning (a challenge in and of itself for me).
Do you have a place to warm up lunch? If you make a big batch of something and freeze serving sizes, you can just pull it out of the freezer in the morning.
Fitness Minutes: (19,921)
5,261 2/21/11 6:53 P
About 75% of my lunches that I bring to work are leftovers from dinner the night before. Minimal preparation... just portion everything out the night before, and in the morning I put one of the tupperware portions into my lunch bag. Can't get much easier than that!
I also keep an arsenal of "emergency" soups in my desk at work. I have my own bowl and set of silverware in my desk, too, so even if I forget everything at home, I can put some soup in my bowl, microwave it, and I have lunch!
Some other stuff I love to have for lunch are...
Oatmeal topped with a nut butter (my fave is unsweetened almond butter), almond butter & jelly sandwich, hummus and veggies on a sandwich thin, egg salad...
Fitness Minutes: (4,166)
13 2/21/11 6:43 P
Hi all. I've been dieting since September and almost every day I've packed the same lunch: vegetable soup and a "chicken" (fake meat) sandwich on wheat bread with just a smidge of lite mayo. I'm getting so bored with the same lunch almost every day!!! I'm wondering what other people bring to school/work that would be EASY to pack in the mornings and not exceed 500 calories. What I like about my current lunch is that it takes less than 5 minutes to get ready in the morning. I'm open to things that take longer but not too much longer. I know I could pack fruit like grapes and strawberries; I like those. In the past I've been less successful at packing portable veggies like carrots because I find I don't like the taste without some kind of dip like ranch, but I don't want to use calories on dip because I need a mid-afternoon 100-200-calories-or-so snack.
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