- Easy work food with a semblance of healthy
Usually I’ll survive through work by eating the following items or a mixture of: Quaker oat so simple express pots, banannas, Belvita breakfast biscuits, baked bean snap pots, microwave rice packets, Uncle Ben’s Rice Time Express pots or Dolmio Pastavita pots.
I commute 22 miles a day and I need to eat, but I’m trying to stay sort of healthy whilst not making any real effort with food preperation.
At work I have a bowl, a spoon, a microwave, a toaster and a kettle all readily available to me.
I’ve been eating the above foods for many months now, but getting very bored of it all (except the porridge pots). Anyone got any suggestions for easy work food that fills you up and isn’t laden with fat or huge calories?
P.s. I don’t like salad.Posted 5 years agogrowingladMember
P.s. I don’t like salad.
I do like a nice Salad..although to be fair, not much cop for getting your energy levels up.
What about soups?
Must admit, I tend to have what ever was for dinner the night before for my lunch. You can get pretty good tupperware boxes with clamp down lids to stop nasty slopages in your bag.Posted 5 years agoFuzzyWuzzyMember
Yeah those toasters are great, had one for a few years now.Posted 5 years ago
As for meal options, can’t you make bigger portions of some evening meals and just reheat them the next day? Soup is a decent shout to, there’s some really nice ones in the Tesco finest range (although the beetroot & horseradish won’t be on my shopping list again…).maccruiskeenSubscriber
If you’re ok with richer flavours then the bread-y stuff by Biona is pretty good as something filling you can stick in a toaster
There are various versions so you’d need to see which one you like. Its good with stuff like pate, houmous, tapinade, I quite like it with harissa and scrambled eggs. It comes in seemingly small packs but a little goes a long way and toasted with something savoury and tasty and nicely heavy and filling. It keeps well and because a small pack lasts a while its easy to keep stashed at work or carry in with you.Posted 5 years ago29erKeithMember
dinners like chilli, curry, stews, soups etc double the amount you make and portion out whats left and freeze then microwave in the office. freezing means I usually have a choice of 3-4 things to chooses from for lunch and also no leakage issues on the commute.
worked for me for years now, very little extra effort to double the amount you cook in the evening. Once in a while I’ll cook a special batch of stuff but try to do do it by cooking more.Posted 5 years agozilog6128Subscriber
Last night’s dinner, reheated.
+1Posted 5 years ago
Whenever you cook, just do extra so you can fill up some (BPA free of course) lunchboxes. Take one next day and bung the rest in the freezer. Eg, when I make a chili I do a massive pot so I can get at least 2 or 3 lunches out of it as well. Do that a couple of times a week, or at the weekend, and that’s your lunches for the week sorted. Particularly awesome: left over Sunday roast on Monday!maccruiskeenSubscriber
Some good suggestions – I do usually cook more than required, but I also manage to eat more than required that night too!
I’m like you – no matter what I cook ‘left overs’ is an alien concept. According to the recipe last nights soup was supposed to serve 8. Theres only two of us, but its all gone.Posted 5 years agobearnecessitiesSubscriber
I cook a mahoosive pan of brown rice every five days, bang it in the tupperware with a load of peas.
Just scoop out whenever required and mix with leftovers, tin’o’tuna, chicken etc – you can even ping it if you want it warm, or you can throw it in some soup (low salt!) to make it a more complete meal.
EDIT: Keep in Fridge, within an hour of cooking, only re-heat if you want to risk food poisoning 😳Posted 5 years ago
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