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1) The shit ALWAYS hits the fan at work between 11:30 am and 1:30 pm. This means that my ability to get lunch (from the cafeteria in the basement or outside at a restaurant) is often limited and never predictable. 2) If I don’t bring food with me, I end up…oh, say, eating Coney Island potato chips at my desk at 2:00 pm. Since I’ll be starting changes when I get back, I think a good thing for me do during the next week is to make menus, like Jennie talked about. What can I cook on the weekend and pack that I won’t get tired of during the week? Plan for lunch AND dinner. Plan healthy. For a long time, I used to bring a “vat o’ gazpacho” to work every Monday. Then, each day, I’d also bring in yogurt or string cheese (for dairy & protein) and pre-sectioned oranges or pre-washed grapes (for fruit and fiber). The gazpacho was spicy and filling, too. Here’s the (tweakable) recipe, for anyone who might like it. Since I used to share it with my then-office mate, who had cilantro issues, I left that out. Soup base 1½ bunches green onions, chopped, tops included ½ seedless cucumber, chopped ¼ green pepper, chopped 1 can (12.5 oz) diced tomatoes Combine in blender; puree. Empty into glass bowl Mix into base 1½ bunches green onions, chopped, tops included ½ seedless cucumber, chopped ¼ green pepper, chopped 1½ cups frozen corn, thawed 1 can canneloni beans, drained Stir into combination 1 cup tomato or V8 juice ¼ cup olive oil Minced garlic to taste Salt/pepper/other spices to taste Refrigerate until chilled. May garnish with additional green onion tops.
