8

votes

Anyone got some good ideas for packed lunches?

Answered on September 12, 2014
Created August 30, 2010 at 3:54 PM

I've been paleo for 8 months now and love it. Breakfast and evening meal when I can cook things up fresh are easy. But I'm struggling with work lunches. Tinned fish is out of the question for the smell reason - others complain. I often cook up a load of chicken legs and then take them in cold but this gets boring. I have a microwave at work. Anyone got any suggestions?

C61399790c6531a0af344ab0c40048f1

on September 03, 2010
at 03:50 PM

Thanks for all the suggestions - I'm looking forward to trying them all out!

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on September 02, 2010
at 04:43 PM

LOL @ Ikco... Yeah, my husband usually has 1.5 servings... ;)

84666a86108dee8d11cbbc85b6382083

(2399)

on September 02, 2010
at 11:37 AM

Update: This ain't 8 servings, NEVER :D I made it with 240 ml/1cup of cream (minus a few sips) and after 40 minutes there was quite a bit of liquid oozing from it. I think maybe 1/2 cup next time. I know you said to use a little bit less but I LOVE cream :D

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on August 31, 2010
at 04:24 PM

Hey Ikco, it's only 6 oz of tomatoes (just 1/2 a 12 oz jar). I think fresh spinach would work just fine in the same amounts, but it's totally up to you and your tastes! Cream would work instead of milk; just decrease the amount slightly. Play with it and see what works for you! :)

84666a86108dee8d11cbbc85b6382083

(2399)

on August 31, 2010
at 03:36 PM

16 oz of chopped frozen spinach and 12 oz of tomatoes ? Is it the same for fresh spinach ? Can cream substitue milk ? Thank you and damn this looks yummy :D

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on August 31, 2010
at 04:53 AM

Yup! The bruschetta to which I'm referring is a jar of the tomatoes and spices concoction. I buy it at Trader Joe's. I know, I know, tomatoes are nightshades and have lectins. You can just leave them out if you'd like. Perhaps throw in some avocado instead. :)

6ec71fad80c744d16220bab99f9fbc60

(60)

on August 31, 2010
at 04:33 AM

What is bruschetta? I googled it, but the wikipedia entry doesn't seem like what you're referring to (http://en.wikipedia.org/wiki/Bruschetta).

D30ff86ad2c1f3b43b99aed213bcf461

on August 30, 2010
at 10:42 PM

This looks fabulous. If I get around to trying/blogging, you will definitely be credited! :)

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14 Answers

7
D30ff86ad2c1f3b43b99aed213bcf461

on August 30, 2010
at 10:54 PM

This question caught my attention as I am also pondering packable lunch items - for my daughter who starts school next week! Gotta be easy to handle, no fuss/heating required. Some of my ideas so far:

  • Miniquiches - soon I may try gilliebean's above-listed Crustless Quiche recipe
  • Custards
  • Banana pudding (prepared in a glass dish, then chilled and transferred to one of the bento containers with lids)
  • Chicken salad - made with yoghurt and seasonings
  • Guacamole and veggies to dip
  • Yoghurt dip and veggies to dip
  • Hard boiled eggs
  • Trail mix (if her preschool "does" nuts...? still don't know there)
  • Almond butter and apple slices (same as above)
  • Yoghurt blended with fruit
  • Roast beef (maybe rolled around some avocado with wasabi powder sprinkled inside)
  • Dried fruit
  • Mashed sweet potatoes
  • Baked/cubed sweet potatoes
  • Cheeses (including organic string cheese! :-D)
  • Organic applesauce packs

7
A0b8c4cc369f93ee987ce15b1bf323fe

on August 30, 2010
at 04:29 PM

Lunch is a great time to experiment with salads. Mixed veggies are always the foundation of my salads, but I often mix in parts of leftovers as well - for example broiled chicken, steak tips, or chopped up salmon from a filet that I ate for dinner. Dice up an avocado, add a splash of EVOO, sprinkle on some nuts/seeds of your choice, and shake it all up!

I'm all ears for others' ideas!!

5
A89f9751a97c3082802dc0bcbe4e9208

(13978)

on August 30, 2010
at 10:00 PM

Crustless Quiche! Here is my recipe. Please credit if you repost. ;)

Gillie's Favourite??Crustless??Spinach??Quiche??

Makes??eight??(8)??servings?? ????

  • 1?????? 16??oz??pkg???? chopped??frozen??spinach??
  • 10???? large??eggs??
  • 1?????? cup???? ?? milk (preferably pastured and raw)??
  • 1?????? cup???? ?? gorgonzola??or??feta??
  • 1/2????12??oz??jar???? bruschetta??
  • 8????????green??olives??(stuffed??with??jalapenos - optional),??chopped??
  • parmesan??cheese?? ????

Cook??chopped??spinach??according??to??package??directions??for??stovetop.????Drain??well.?? Mix??egg??and??milk.????Beat??or??whisk??well.????Butter/grease??rectangular??glass??pan.????Place??layer??of spinach,??then??layer??of??cheese,??then??layer??of??bruschetta,??the??layer??of??chopped??olives.????Pour egg/milk??mixture??over??layers.????Sprinkle??parmesan??over??top???????as??much??as??desired.

Bake??at??350???F???????375???F??for??40??minutes??or??until??a??knife??inserted comes out clean. Cut??into??eight??pieces. Serve??hot??or??store??covered??in??fridge.????Yum!??

You can omit the cheese if you're not doing dairy!

D30ff86ad2c1f3b43b99aed213bcf461

on August 30, 2010
at 10:42 PM

This looks fabulous. If I get around to trying/blogging, you will definitely be credited! :)

6ec71fad80c744d16220bab99f9fbc60

(60)

on August 31, 2010
at 04:33 AM

What is bruschetta? I googled it, but the wikipedia entry doesn't seem like what you're referring to (http://en.wikipedia.org/wiki/Bruschetta).

84666a86108dee8d11cbbc85b6382083

(2399)

on August 31, 2010
at 03:36 PM

16 oz of chopped frozen spinach and 12 oz of tomatoes ? Is it the same for fresh spinach ? Can cream substitue milk ? Thank you and damn this looks yummy :D

84666a86108dee8d11cbbc85b6382083

(2399)

on September 02, 2010
at 11:37 AM

Update: This ain't 8 servings, NEVER :D I made it with 240 ml/1cup of cream (minus a few sips) and after 40 minutes there was quite a bit of liquid oozing from it. I think maybe 1/2 cup next time. I know you said to use a little bit less but I LOVE cream :D

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on August 31, 2010
at 04:53 AM

Yup! The bruschetta to which I'm referring is a jar of the tomatoes and spices concoction. I buy it at Trader Joe's. I know, I know, tomatoes are nightshades and have lectins. You can just leave them out if you'd like. Perhaps throw in some avocado instead. :)

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on September 02, 2010
at 04:43 PM

LOL @ Ikco... Yeah, my husband usually has 1.5 servings... ;)

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on August 31, 2010
at 04:24 PM

Hey Ikco, it's only 6 oz of tomatoes (just 1/2 a 12 oz jar). I think fresh spinach would work just fine in the same amounts, but it's totally up to you and your tastes! Cream would work instead of milk; just decrease the amount slightly. Play with it and see what works for you! :)

4
09a8a986037505ee56d6e30e3c7e3388

(98)

on August 30, 2010
at 05:09 PM

I invented the greatest paleo turkey sandwich ever. You'll need an apple, some sliced turkey (chicken would work too), and some cheese if you're on dairy. Slice the apple to cracker thickness, pile the turkey on, and top with a slice of cheese. It'll change your life.

3
B294438548c32ed878905baf6cd1b332

on August 30, 2010
at 04:35 PM

For my main lunch meal, I usually pack some type of left-overs. My wife is great with Paleo recipes for Thai Basil Chicken, Cauliflower "Rice" dishes, Mashed Cauliflower, various meat dishes, amazing salads, etc. Mark Sisson's cookbook has great recipes that hold well for left-overs.

For snacks, I pack homemade beef jerky, Tropical Traditions coconut chips, and grilled meat (chicken, sausages, pork, beef, etc.). Pork tenderloin / chops are my favorite, especially when grilled with minced garlic.

2
286a4ff7c362241c5c4b020df4972212

on August 30, 2010
at 09:22 PM

Every 2wks I make an egg pie with spinach bacon mushrooms and what ever is in the fridge cook it in oven with eggs cream and cheese then slice it up and freeze it for lunches.

1
2fb33fe640f9de45d551aa98ea089d9e

on September 01, 2010
at 09:09 PM

I do big slabs of cooked meat from the night before - as long as your commute is not too long, it'll keep in the fridge at work. If I want a something hot, I go to a local cafe and get an English breakfast or omelette. Normally very cheap.

1
C53665c3f012fa1ede91033b08a8a6e7

(2269)

on September 01, 2010
at 03:14 AM

Simple lunch of uncured salami and raw-milk cheese. Lasts a week.

1
B4313b18cc03036a6147543d7b0872d6

(566)

on September 01, 2010
at 02:10 AM

I cook a meat "stew" in the crock pot once or twice a week (I am not easily bored, so bring the same thing most days in a week). For lunch, I bring some of the "stew," veges and Kerrygold butter, some whey-fermented raw veges, all packed in a Mr. Bento lunch pail (microwave safe containers). I heat up the meat and veges (not the pickles, so as to preserve the probiotics) and enjoy. I had been doing the BAS, but my stomach does not like raw veges any more. ["stew" consists of meat, water, onion-type thing, and seasoning, cooked in the crock pot until it's luscious]

1
C8521a858edd480815a55f683afff86a

(2065)

on August 30, 2010
at 09:04 PM

I pack egg salad a a lot. I soft boil eggs and mix them with greek style yogurt, onion, celery whatever. Leftover shrimp, meatballs, avocado and cheese are all heavy in my lunch rotation. Having leftovers around is the easiest way to approach lunch. I cook large cuts of meat that can last for several days and it really makes life easier.

1
0e4e5882872d6a7c472ea51aec457e66

(1994)

on August 30, 2010
at 06:15 PM

You can prepare sandwiches with cold roast meat:

Cut 3/4 cm slices of roast meat, spead with home made mayonnaise, ad some salad, onion rings, thuna, boiled eggs, cress sprouts, mustard... what ever you like or find in your refrigerator and cover with an other slice of roast meat.

0
61852721b5ff3613f56f043fe890a679

(1172)

on October 24, 2010
at 08:14 PM

i like to make tortilla espanola with sweet potatoes. sometimes with chorizo or bacon, sometimes without.

it's delicious cold and travels well. one tortilla lasts at least 4 meals.

http://catavino.net/tradition-meets-modernity-new-ideas-for-old-tapas-part-ii-tortilla-espanola/

0
04293f705870e1837b8670d3c1cd5f67

on October 24, 2010
at 05:15 PM

Cooked frozen shrimp. My son (age 10) has really like that lately in his school lunches. I just throw in 8-10 shrimps in a baggie.

0
D31a2a2d43191b15ca4a1c7ec7d03038

on September 04, 2010
at 12:13 AM

Hard-boiled eggs and a burger made from ground chuck. A side of cream cheese or mascarpone and some lettuce leaves, or other raw veggies make a nice lunch in warm weather. I keep a cool pack in the freezer and use an insulated "lunch box". This lunch with a gallon of purified water will get me through from breakfast to supper.

I make HB eggs and burgers on the week-end for the week ahead.

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