I mainly rotate 3 lunches. One per week.
Lentils and brown rice:
dice onion, carrots, celery. Put in large pot with some olive oil. Simmer for about 5 minutes. Add 1 bag washed lentils and one cup washed brown rice. Add 5 cups water, salt, pepper and 4 bay leaves. Bring to boil and then let simmer until done. Sometimes I add a can of diced tomatoes instead of salt. I heat up a cup of it every day for lunch. Nice and filling.
Black beans, brown rice and frozen corn.
1 cup washed brown rice in 4 cups water. Cook for about 30 minutes or till done. Add drained and rinsed black beans, bag of frozen corn and a jar of salsa. I take a bowl of it to work so I have one cup every day.
Pita bread and tossed salad
Bring a large tossed salad to which I add either garbanzo beans, rinsed tuna, or reduced fat cheese. I bring the add ons separately. At lunch I warm up a pita bread and stuff it with my salad.
I usually have one or two oranges with my lunch. This plan works for me because it is helpful in so many ways: I don't have to think about lunch every day; it is nutritious and fills me till supper; it is tasty.
| Pounds lost: 17.0