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:
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Go grocery shopping.
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Roast salmon for sushi burrito.
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Peel and grate carrot.
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Clean, finely chop kale, and toss with a pinch of salt and the juice of ½ lemon.
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Make double batch of soy dressing from grain bowl recipe.
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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:
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Divide soy dressing into two containers and add wasabi paste to one for the sushi burrito.
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Assemble sushi burrito and wrap in wax paper.
TUESDAY MORNING:
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Assemble grain bowl and pack with remaining soy dressing on the side.
TUESDAY NIGHT:
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Grill marinated chicken cutlets.
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Clean and finely chop romaine.
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Make basil mayo.
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Make lemon/olive oil dressing.
WEDNESDAY MORNING:
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Assemble herby chopped salad and pack with lemon dressing on the side.
THURSDAY MORNING:
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Assemble grilled chicken wrap.
THURSDAY NIGHT:
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Hard boil egg.
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Blanch green beans.
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Make creamy basil dressing using leftover basil mayo.
FRIDAY MORNING:
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Assemble tuna basil salad.
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
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.
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.
Herby Chopped Salad
Once the chicken is grilled, this super fresh, Middle Eastern-inspired salad comes together in under ten minutes.
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.
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.
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.
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.
Herby Chopped Salad
Once the chicken is grilled, this super fresh, Middle Eastern-inspired salad comes together in under ten minutes.
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.
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.
