An ex-boyfriend once commented to me that he always felt sorry for people who took a lunchbox to work. It was the early 90s and I remember laughing because I understood what he meant. Back then it meant you were hard up, or a bit sad, or both. He made the comment because I happened to mention that I always took a lunchbox with me to work.
Anyway, that was then. Nowadays the lunchbox is the office accessory du jour, a style statement that implies nutritional awareness and a fashionable interest in one’s own health. We are well into January now, so resolutions to eat healthily have, hopefully, resulted in spikes in the sales of these workaday essentials. A lunchbox, as you are starting to see, says so many positive things about you. You care about your health, are financially prudent and something of a gourmet when it comes to good food. Grown-ups, unlike children, are not as a rule inclined to pack fizzy drinks, crisps and chocolate bars into their lunchboxes. That sort of dietary tat would be something of a social embarrassment. Instead, adults are more likely to pack something they created the night before, perhaps the excesses of the evening meal. The lunchbox is, in addition to its other fine qualities, an opportunity to showcase your out of-office skills.
So what to pack? You will need a protein component, a vegetable component and a piece of fruit. Suggestions for the protein component include: smoked mackerel fillet, cold omelette, boiled egg, cold sliced meat, piece of cheese, tofu pieces, tinned salmon, wild smoked salmon (keep an eye on the communal fridge if you opt for this one). With that you could have green salad, mixed bean salad (my favourite), carrot and celery sticks, lentils with peppers and tomatoes, coleslaw or whatever leftovers still taste good the next day. Make a point of cooking more veg than you need, for this very purpose. An avocado is an excellent portable accompaniment if you have the facilities to prepare it. The possibilities are endless – and remember, comparing lunchboxes is a common activity amongst work colleagues so make sure yours is one to be proud of.
I keep a variety of bottles of high quality cold pressed oils in the fridge at work as well as some fabulous vinegar. Salad tastes so much better with a great freshly made dressing. It takes only a few minutes to boil a couple of organic eggs and pack some leafy green salad. Add a couple of slices of whole grain rye bread and a juice apple and voila a healthy lunch
Kathie – did you steal the manuscript for my next book? That’s something I have recommended!
I never tire of Greek Salad. Feta,chopped tomato, small sliced red onion, black olives, chopped cucumber, splash of French dressing then a slice of pitta bread.
Do you make that yourself Chris or is it shop bought? Sounds exemplary as well as delicious!