Now that I have gone back to working in an office one of the biggest adjustments I have had to make is making my lunch ahead of time. When working from home it was so easy to whip up a sandwich or salad or anything my little heart desired at the moment. But these days I need to be a little more organized which means I need to plan ahead to come up with some healthy lunch ideas for the work week.
My favorite lunch to make is this Asian cabbage salad, which is packed full of lots of veggies including carrots, bell peppers, sprouts, and edamame. I also toss on some peanuts for a little extra crunch. Why I love this salad so much is that I can chop up all the veggies on Sunday night, store them in a big container, then each night before work, parse out a little bit of the mixture in a separate container (I love these nice take out boxes we got from a local restaurant). I do the same with this great Walden Farms zero calorie dressing, pouring a few tablespoons into a separate small sealable cup.
Well, sure. But by Thursday or Friday that lettuce that you used is going to be soggy and/or wilted. The cabbage in this salad stays relatively fresh and doesn’t get all mushy by day 5 which makes it ideal for making 1 lunch to last all week.
To round out my lunches, because even this salad isn’t quite enough for me, I add in a cup of yogurt, some string cheese, and sometimes a piece of fruit. And I always keep almonds at my desk just in case I get a little hungry between meals. By the end of the day I feel great because I have eaten healthy and gotten plenty of veggies and protein (if I have any chicken left over from the night before, I always add it to my salad).
What is your favorite lunch to make for work?
- 1 head of cabbage (or 1/2 each green and purple)
- 1 carrot, peeled
- 1 red bell pepper, seeded
- 1 cup edamame, shelled
- 1 cup bean sprouts
- 1/4 cup peanuts
- 1/2 cup your favorite dressing
- Shred the cabbage by cutting it into quarters and removing the core. Thinly slice the cabbage quarter vertically so that they form thin threads of cabbage. Place the cabbage into a large container.
- Remove the stem and tip of the carrot. Slice into thin discs. Add to container with cabbage.
- Dice up the bell pepper into medium sized pieces. Add the bell pepper and edamame to the salad mixture. Cover the container and store in the fridge until needed.
- When preparing your lunch for the day, take about 1/5th of the salad mixture along with a pinch of bean sprouts and peanuts and add that to a separate container.
- Pour about 2-3 tablespoons of dressing into a small, sealable cup.