I have been trying to figure out lunches that I can make ahead or at least partially make ahead that are also pretty high in protein. After my lunch hour workouts the lunches I have been making just aren’t cutting it, I find I am hungry about an hour or two after I eat and starving by dinner time. So, this weekend just ended up being the weekend I decided to figure out my lunches. I had to go to the grocery store for one of those big shopping trips anyway so I made a separate list with just things I needed or wanted, in addition to our normal list.
My list included: dried Garbanzo Beans, peppers, garlic, dried Black beans, celery, cucumbers, oats, onions, dried fruit, flax seed, mushrooms, potatoes, nuts, tomatoes, fresh fruits, pretzels, tofu just to name a few. If you notice I am trying to keep with a vegetarian theme. I can control what I eat for breakfast and lunch, but dinner is our family time and I am grateful to have a husband who makes dinner every night during the week.
I was inspired by a blog I came across called Oh She Glows, the author did a two part post on make ahead lunches. So I decided that I could do the same but with my own recipes. When coming up with lunch ideas I also was thinking about how I could do as much prep as I could to make my mornings easier. I bought dry beans, rice and couscous, all of which I made a larger batch so I was able to freeze some for later use.
My goal was to make granola bars, various salads, and wrap stuffers. I spent the day cooking the beans, rice, and couscous, roasting vegetables, sauteing the mushrooms, and cutting raw vegetables.