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Easy, Packable Work Lunches

It’s officially fall, which means back to school, back to work, and back to the daily “what to have for lunch” conundrum. We all want healthy, affordable, delicious lunch every day, but ordering out gets expensive and making it yourself requires time and planning (two things already in short supply for most of us busy b*!$%es). That’s why we developed an entire work week’s worth of recipes, put together a shopping list, and made a comprehensive prep schedule, taking all the guesswork out of packed lunch. With one big Sunday shop and some light prep throughout the week, you’ll have five delicious and healthy meals everyone in your office will be jealous of.

The Plan

SUNDAY:

  • Go grocery shopping.

  • Roast salmon for sushi burrito.

  • Peel and grate carrot.

  • Clean, finely chop kale, and toss with a pinch of salt and the juice of ½ lemon.

  • Make double batch of soy dressing from grain bowl recipe.

  • Marinate chicken cutlets in zest and juice of the other half of the lemon, 2 tablespoons olive oil, 1 small garlic clove (finely minced or grated on a microplane) and a large pinch of salt.

MONDAY MORNING:

  • Divide soy dressing into two containers and add wasabi paste to one for the sushi burrito.

  • Assemble sushi burrito and wrap in wax paper.

TUESDAY MORNING:

  • Assemble grain bowl and pack with remaining soy dressing on the side.

TUESDAY NIGHT:

WEDNESDAY MORNING:

THURSDAY MORNING:

THURSDAY NIGHT:

FRIDAY MORNING:

The Shopping List

PROTEIN:

1/3 pound wild salmon
2 chicken cutlets (roughly 1/3 pound each)
1 egg

PRODUCE:

1 Persian or Armenian cucumber
1 medium carrot
1 ripe avocado
1 bunch kale
1 small head romaine lettuce
2 lemons
1 small bunch mint
1 small bunch basil
1 small bunch cilantro
1 box grape or cherry tomatoes
1 head garlic
8 green beans

SALAD BAR:

½ cup prepared brown sushi rice
2/3 cup cooked quinoa
¼ teaspoon wasabi paste

PANTRY:

soy sauce
rice wine vinegar
toasted sesame oil
olive oil
kosher salt & black pepper
Vegenaise
1 jar roasted red peppers
1 jar pickled ginger
2 tablespoons toasted sunflower seeds
1 nori wrap
1 14.5-ounce can chickpeas
1 small bag pita chips
1 lavash
1 small can or jar good quality oil-packed tuna

The Recipes

  • Salmon Sushi Burrito

    Salmon Sushi Burrito

    Since sushi burritos are a very popular takeaway lunch item at goop HQ these days, we decided to make our own version. Warning: this wrap tastes amazing, but if it’s assembled in the morning it tends to get a little messy by lunch time. We found that leaving it wrapped in wax paper as you eat helps keep it from falling apart.

    GET RECIPE

  • Weekday Grain Bowl

    Weekday Grain Bowl

    Full of protein from the quinoa, healthy fats from the sunflower seeds and avocado, and iron from the kale, this vegan grain bowl is easy to make, good for you, and seriously delicious.

    GET RECIPE

  • Herby Chopped Salad

    Herby Chopped Salad

    Once the chicken is grilled, this super fresh, Middle Eastern-inspired salad comes together in under ten minutes.

    GET RECIPE

  • Grilled Chicken Wrap with Basil Mayo

    Grilled Chicken Wrap with Basil Mayo

    Simple, fresh, and satisfying. What more could you want from a packed lunch? This recipe makes extra basil mayo, but it’s great in the basil dressing for the tuna chopped salad or as a spread for any sandwich or wrap.

    GET RECIPE

  • Tuna Chopped Salad with Creamy Basil Dressing

    Tuna Chopped Salad with Creamy Basil Dressing

    Inspired by niçoise salad, this chopped version is dressed with a bright and creamy basil dressing that really takes it over the edge. If you don’t already have the basil mayo made, this would also be nice with a simple mustard vinaigrette.

    GET RECIPE

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