Feb 11, 2012
Brown bag lunches
To make your life as simple as possible, prepare your lunch the night before and store it in the refrigerator overnight. Most workplaces have refrigerators and microwaves available for employee use, so if yours has those convenient appliances, incorporate meals that can be reheated or need refrigeration.
As well, make meals that store conveniently, do not spoil quickly, retain their flavor when packed, and do not damage easily. Here are a few examples of the best types of meat, produce and bread for the job:
Smoked meat and other cold meats make for great and practical lunches.
Add fat-free Miracle Whip or other condiments to chunky seafood to give it some much-needed flavoring.
Many forget dried fruit. Even though they are high in sugar, they can still contain as much vitamins as raw fruit. They also don't squash as easily as some of their raw counterparts.
Pita bread and rolls can serve to make convenient sandwiches. You can easily fit ingredients in them without having everything fall out at the other end.
Since whole-wheat and white breads will likely get soggy when used to make a sandwich, your best bet would be to use rye bread or similar loafs instead.
Do not use too much mayonnaise or other moist condiments unless they are added to hold other foods together, like flaky tuna or crabmeat. Alone, such ingredients can make bread soggy.
Use disposable bags (brown bags) as much as possible. Nobody likes to lug around Tupperware all day, especially when it contained something that doesn't smell very inviting.
For salads, put the dressing in a separate container and add it when you're ready for lunch. Veggies soaked in dressing for too long lose their zest.
Wrap sandwiches individually in aluminum foil. Sandwiches can break apart if two or more of them are put together.
Add variety to your meals. Don't just bag a sandwich and a drink; incorporate all food groups . Bring a variety of raw vegetables like carrots and celery, some cheese, pickles, sandwiches, and salads.