Welcome back to another installment of Callie Cooks! This week, I’m bringing you Lunch ideas for work. I have a traditional 9-5 where I go into the office several times a week. It can be difficult to pack a healthy lunch that hits all your food groups and can be heated up or eaten cold. 

I got spoiled working from home for so long where my lunches were homemade when it was time to eat. I’ve had to update what I bring to lunch to be portable and recipes I don’t get tired of eating all week. I like to eat a lighter lunch and a bigger dinner so many of these meals are mostly veggies, protein, and a carb. 

I really Love salads. Not just because they are healthy but how versatile they are. You can top them with anything and get creative with the combinations. One of my favorites is this fall-inspired kale salad I look forward to eating.

Salad Ingredients (I eyeball these to my liking):

- Massaged Kale (use salt and a bit of olive oil. A few drops go a long way)

- Roasted butternut squash 

- Pepitas or pumpkin seeds

- Dried unsweetened cranberries 

-Spiced pecans (you can use any kind of nut, but I like the spiced pecans from Trader Joe’s) 

- Goat cheese 

Dressing (makes several servings to be stored in the fridge):

- ½ cup Olive oil

- ¼ cup Red wine vinegar

- 1 TBSP Dijon mustard 

- 5 minced garlic cloves 

- 1 finely chopped shallot 

- Salt

- Pepper

- Honey to taste 

Note: You can choose to blend the dressing or not. It just depends on the consistency you like. You can also add quinoa or grilled chicken for a heartier meal.

I like this lunch a lot because it is so savory, and you can also pop the entire container in the microwave to be heated all at once. I love meals in bowls where everything gets stirred together. It makes things so easy and tasty. One thing about me is that I love Asian-inspired dishes. Anything I can add, chili oil or tamari, I am in. 

Ingredients:

- Fresh green beans (blanched and then seared in a sautée pan for color)

- Rice (I do 50/50 rice and cauliflower rice for this one)

- Ground beef (I use ground turkey when I want to be healthier)

- Scallion 

- Sesame seeds 

Sauce (I eyeball this):

- Tamari (you can use soy. I use tamari since it is gluten-free)

- Sesame oil

- Honey 

- Minced ginger

- Minced garlic 

Note: I absolutely love using the frozen rice from Trader Joe’s and Whole Foods that take 3 minutes to cook. I usually do 50/50 frozen rice and frozen cauliflower rice, and once they are combined, you can barely tell. 

Tip: If this is already too many steps for you, try using Bachan’s Japanese BBQ sauces in place of a homemade sauce. They make a gluten-free version that is SO good. 

I love making soup in winter, and this one is SO easy. Everything goes in the oven then it is all blended in a blender. The extra step on the stovetop makes a difference and tastes like super smooth restaurant-quality tomato soup. I pair this with a cheese toast which you could swap for crackers when taking it to the office.

Ingredients (this makes like 10-12 servings):

- Container of cherry tomatoes

- 4 Beefsteak tomatoes 

- 4-6 Roma tomatoes or medium-sized tomatoes 

- 1 Yellow onion 

- 1 Red bell pepper

- 2 Heads of garlic 

- 1 quart of chicken broth (I use bone broth for added protein)

- Balsamic 

- Basil

- 2 tbsp butter

- 2 tbsp flour

- Milk to taste (any kind will do, but whole milk has a lovely rich taste)

Directions:

1. Quarter large vegetables and arrange in a large baking dish (you may need to use two)

2. Heat at 450 for 20 minutes or until vegetables are tender

3. Put all ingredients into blender — you will need to squeeze the roasted garlic out of the bulb into the blender

4. Add a splash of balsamic and a couple basil leaves and blend 

5. In a pot on the stove add 2 tbsp of butter with 2 tbsp of flour 

6. Then add in your quart of chicken broth 

7. Stir in the blended veg into the bone broth

8. Add milk to your liking (about half a cup for me)

9. Add salt and pepper to taste 

Since packing and transporting your lunch to work can be a whole ordeal in and of itself, here are some of my favorite things to make meal prepping, storing, and transporting easier!

- I love this reusable bag brand, but I especially love this small size for nuts, vitamins, and other treats.

- I am obsessed with this salad container. There is plenty of room for lots of lettuce, and you still have space to give it a good shake to mix the dressing. The bowl is glass, which is important to me, but the lid is plastic.

- Don’t make fun of me, but this kid's snack container is another thing I use constantly. I usually put chopped-up carrots or pretzels on the big side and use the other side for berries, chocolate, or a little Babybel cheese. It’s great for travel too and easy to clean. It’s plastic, which I don’t love, but it gets the job done. 

- I don’t love storing my food in the communal fridge, so I use these ice packs to keep my food cold until lunch. They work almost too well and store nicely in the freezer.

- I love collecting reusable packaging for lunches; this set is great. It's glass and is easy to clean. 

- Lastly, these small glass bottles are great for things like homemade juice shots or bringing homemade dressing to work!

More Callie Cooks Posts:

- DIY Food Gifts