How to Make a Simple Work From Home Lunch
Are you struggling to fuel your days during this less than normal year? Sick of the same old meals? Or maybe you’re missing your usual lunch spot. 2020 will be known as the year where many people learned how to navigate the work from home (WFH) life.
I made the transition from a full-time clinical nutrition job at a hospital in Washington, DC to full-time working from home life in 2018. WFH/remote work isn’t for everyone—in my opinon it falls under ‘the grass isn’t always greener on the other side’ category in life. It takes some serious planning, time management, and motivation to execute on the regular.
The same goes for fueling our days! When we have a commute, an office, real-life co-workers, in-person meetings, etc. we have a pre-determined structure to our day, in which we work our meals in to. There is also opportunity for the best part about food—being able to share meals and experiences with others.
Without these aspects of the work day, it’s easy to feel unmotivated or uninspired to continue to eat well (or enough!) during your WFH days. I’ll be diving into how to make the work from home lunch hour work for you. Here’s what you’re going to learn:
My top tips for your work from home lunch
How to prep for your week to have a flexible lunch plan
A few of my favorite staple work from home lunch recipes
Work from home lunch.
My top tips for your work from home lunch:
These tips will help you get your mindset focused on how make simple and sustainable habits to fuel your days with flexibility. Your meals during these busy and stressful days do not need to be overcomplicated or perfect to be effective in nourishing your physical and mental health.
Have a plan.
This doesn’t necessarily need to be perfectly portioned meals in tupperware’s made on Sunday for the week though, if that is your jam, go for it. Pick out a few proteins, a few veggies, and a grain or two that you can use in different meals for the week. Then you can mix and match meals as you go!
Be flexible.
Have these weekly ‘go-to’s’ ready to use before the week starts and then you can ‘mix and match’ them throughout the week. This also gives you flexibility to eat a meal you WANT to eat versus feeling confined to one meal choice. Be okay with the meal not always looking or being ‘perfect’.
Leftovers are your friend.
One simple thing you can do is to make an extra serving or two of a dinner meal to have for lunch later in the week. For those who think leftovers are boring, maybe try and use them a different way. For example, if you have tacos at night perhaps take the leftover filling and put it over a salad or rice instead of in a tortilla. Maybe even use a different sauce or salsa for some flavor change.
Schedule a lunch hour.
As in actually blocking this into your calendar as an appointment, especially if you are notorious for forgetting to eat or losing track of time in your work day. One of the most successful entrepreneurs I know tipped me off to this one. They also do this for their dinner meal. BONUS: chat with a friend also working from home during this time. I know we’re all feeling video fatigue so a regular old phone call (gasp!) is a great option if you need some more human connection in your life.
My favorite work from home lunch ideas:
What I love about these ‘recipes’ is that they are good starters for you to put together and adjust to meet your food preferences, needs, and adjustable to what food you have available at home. This also makes them easy to change a bit throughout the week to fit your mood.
Veggie Egg Bake:
What makes this super quick and easy? Using already roasted veggies! I usually go for brussel sprouts, potatoes, and peppers, but this can also be made with spinach or other greens, mushrooms, broccoli etc.
Pre-heat oven to 375 degrees
In a glass pan, spray non-stick cooking spray, place veggies in the dish
In a bowl, whisk 6 eggs with a splash of milk—pour into dish
Add in cheese or any protein if you have them
Bake for 40-45 minutes, or until the top is golden brown and when you place a knife in the center, it comes out clean
Pair with toast and/or fruit to meet your individual fueling needs!
Loaded Baked Sweet Potato:
Throwing a few sweet potatoes in the oven to bake for the week is always a great move to get ready for the week, you can then use these as part of a meal or the ‘base’ of a loaded potato
Warm-up your sweet potato for 2-4 minutes with your desired toppings— my ‘go-to’s’ include 1/2 cup black beans, broccoli, chopped red pepper, and shredded cheese
You can also add leftover chicken breast, tofu, etc. or other type of bean for protein
Any leftover veggies also work with a dollop of Greek yogurt, hummus, or salsa for different flavor profiles and nutrients to provide variety through the week
Snack Plate:
Kind of like a charcuterie board…but with more vegetables and less processed meat this is great during the warmer months or on days when you’re looking for a lighter lunch.
Hummus is my favorite centerpiece to a snack plate with a variety of veggies for dipping surrounding it. Feel free to throw any protein on there too, such as a few slices of turkey (everything in moderation!) or a scoop of cottage cheese.
Add any fruit, nuts, seeds, olives, etc. that you have at home.
Mary’s Gone Crackers are my favorite cracker for snacking but any cracker will do to balance out the snack plate.
Voila! Snack away and enjoy!
Happy work-from-home lunching, friends!
-Stevie Lyn & Chance