5 Healthy Brown-Bag Lunches

5 Healthy Brown-Bag Lunches

In my efforts to keep my husband on his weight loss regime – and if the use of the word ‘regime’ makes me sound like a dictator, I bet he’d agree with the characterization – I’ve come up with some healthy lunches for him to take to work. This is only partially successful because he eats out so much, but my youngest daughter covers the business lunches by finding out where he’s eating, reading the menu online and emailing him suggestions for what he should order. I might not be the only bossypants in the family.

Veggie Sandwich on Multi-grain Bread on Americas-Table.com

Here are five healthy eat-at-your-desk lunches, meant to be easy to put together, with readily accessible ingredients. There’s a limit to what I’m willing to commit to do in the kitchen before 7am, so these have to be simple. I found the reusable steel containers on Amazon, and they work well because you can stuff them so that they look really full, but they’re small, so there’s still an element of portion control. I also used Bee’s Wrap, a terrific product made of cotton and beeswax that holds its shape when folded, and can be reused – a natural substitute for plastic wrap. What a great idea.

Here’s what’s for lunch:

Serves – each sandwich serves one

Prep time – ten minutes per sandwich

Ingredients

  • Salade nicoise with tuna, black olives, cornichons, hard-boiled egg and vinaigrette dressing, with fresh strawberries for dessert
  • Turkey, cheddar cheese, spring onions and mustard on a spelt English muffin, served with raw tomatoes and baked radish chips with sea salt
  • Peanut butter and apples in a whole wheat wrap, gluten-free pretzels and celery with sea salt, served with a square of raw chocolate for dessert
  • Leftover chicken on a corn tortilla with guacamole, pico de gallo, onion and tomatoes, and fresh mango for dessert
  • Veggie sandwich with radishes, sprouts, red onion, avocado, tomato and vegenaise on multi-grain bread, served with raw green beans and hummus



Salade Nicoise on Americas-Table.com

Ingredients

  • Three pieces of romaine
  • 4-5 cornichon pickles
  • 1 egg, hard-boiled
  • 1 can water-packed tuna
  • 8 black olives
  • 1 tablespoon of vinaigrette dressing
  • handful of fresh strawberries


Directions

  1. Arrange tuna, cornichons, black olives and egg on romaine.
  2. Drizzle with vinaigrette (it’s good to let the dressing marinate into the tuna, though I wouldn’t do this with a green salad.) Add a handful of strawberries to satisfy a sweet tooth.

Print Friendly, PDF & Email

Turkey and Cheddar on a Spelt English Muffin on Americas-Table.com

Ingredients

  • 2 slices of turkey
  • 1 slice of cheddar cheese
  • 1 spring onion, cut into 2-inch long pieces and split
  • 1 lettuce leaf
  • 1 spelt English muffin
  • 1 teaspoon coarse mustard
  • 6 radishes, sliced, salted and baked in a 375 degree oven for 25 minutes and allowed to cool
  • 10 cherry tomatoes



Turkey and Cheddar on a Spelt English Muffin on Americas-Table.com

Directions

  1. Assemble turkey, cheese, onions, lettuce and tomato on toasted muffin and add mustard.
  2. Serve with cherry tomatoes and baked, salted radish chips.

Print Friendly, PDF & Email

Peanut Butter and Apple on a Whole Wheat Wrap

 Peanut Butter and Apple on a Whole Wheat Wrap

Ingredients

  • ½ of a whole wheat wrap
  • 2 tablespoons of crunchy peanut butter
  • ½ apple, sliced thinly
  • 2 stalks of celery
  • sea salt
  • handful of gluten free pretzels
  • 1 square of raw chocolate


 Peanut Butter and Apple on a Whole Wheat Wrap

Directions

  1. Spread peanut butter on wrap, then place apples on top of peanut butter and roll up.
  2. Serve with celery sticks, gluten free pretzels and a square of raw chocolate.

Print Friendly, PDF & Email

Grilled Chicken on Corn Tortilla

Grilled Chicken on Corn Tortilla on Americas-Table.com

Ingredients

  • 1 corn tortilla
  • 2 ounces of grilled chicken
  • 1 teaspoon chopped cilantro
  • 2 slices of tomato
  • 1 tablespoon white onions, chopped
  • 2 tablespoons lettuce, chopped
  • 1 tablespoon guacamole
  • 1 tablespoon pico de gallo
  • ½ fresh mango, cut into one-inch pieces


Directions

  1. Pile tortilla with chicken, cilantro, tomatoes, onions, and lettuce.
  2. Place pico de gallo and guacamole in separate containers and add to tortilla just before eating.
  3. Serve with fresh mango for dessert.

Print Friendly, PDF & Email

Veggie Sandwich on Multi-grain Bread

Veggie Sandwich on Multi-grain Bread on Americas-Table.com

Ingredients

  • 2 pieces of multigrain bread
  • ¼ cup sprouts
  • ½ small avocado
  • 2 slices of red onion
  • 2 radishes, thinly sliced
  • 2 slices tomato
  • 1 teaspoon vegenaise
  • 3 ounces of raw green beans
  • 2 tablespoons hummus


Directions

  1. Assemble sprouts, avocado, onion, radishes and tomatoes on bread and spread with vegenaise.
  2. Serve with raw green beans, to be dipped into hummus.

Print Friendly, PDF & Email
Print Friendly, PDF & Email

6 Comments

      Leave a Comment

      Your email address will not be published. Required fields are marked *