Get Cooking: 3 Simple Lunch Ideas and Recipes
This article previously appeared September 1 on Currency, the website that I write for and edit. I hope you like it and I hope you’ll check out the site—it’s great. (Please excuse the stock photo!)
One of the easiest ways to cut expenses out of your monthly budget—and inches off your waistline—is by taking a homemade lunch to work. It seems so elementary, but it’s true. Buying lunch daily can easily add up to $60 a week depending on where you live, adding up to a whopping $2,000 a year. Not to mention, when you’re buying something that someone else made, you have no way to control (or knowledge) of what’s actually in it. (Hint: Vegetables taste so good at restaurants because they are doused in butter.)
Bringing lunch doesn’t have to be time consuming or boring. All it requires is a little planning and prep work—and a trip to the grocery store. You know…that place with the bright lights, fruits, and vegetables.
To get you started, here are some easy-to-make staples that can be paired with almost anything.
1. Quinoa. This grain is considered a super food because of it’s high protein content (more than any other grain) and the levels of vitamins and minerals it contains. I’ve used quinoa as a base for countless recipes, which keeps things interesting and challenges me to try new recipes. Aside from being healthy and versatile, it’s easy to cook. Here are a few ideas and recipes to get you started:
- Tomato, basil, red onion and feta quinoa salad: This is great for summer, and the feta can easily be switched out for tofu for a vegan lunch.
- Quinoa chili: This is definitely going to be time consuming, but could be worth it in the long run since chilis are usually freezable. If you’re feeling ambitious, take a stab at this recipe.
- Quinoa and black beans: If you’re looking for a protein packed lunch this is sure to do it. You can easily add meat if you’re looking for extra flavor (or veggies).
2. Chicken. This bird is one of the most versatile animal proteins on earth. It is high in protein and low in fat, and, if grilled or baked, low in calories. Do yourself a favor and go with free-range and organic options—your body and mind will thank you. Cooking multiple breasts at a time will have you set for the week. You can throw it over salad greens, turn it into a sandwich, put it in quinoa, or eat it by itself with sautéed vegetables. (And those are just the things I thought of this second.) First time roasters? Try this.
3. Soups. The weather is starting to change and that means the arrival of soup season. Yum. For about as much as it costs to buy a cup of soup (at least in Manhattan) you can get most, if not all, the ingredients you’ll need to make a bulk soup. Here are some easy starter recipes:
- Tomato and bread soup with basil: This one is a bit time consuming but completely delicious and worth it. Plus, the spices will build up as it marinates in the fridge over the course of the week, so the flavors are always changing. Try this recipe.
- Egg drop soup: This version is healthier than what you would get at a basic Chinese takeout and adaptable. (Can you see a trend towards adaptable and versatile?) I make this one a lot especially when I’m not feeling so hot.
