We have high expectations for our brown bag lunches:
- The sandwich, salad or whatever it is must be easy enough to prep the night before or early in the morning.
- The ingredient list must cost less (preferably much less) than a store-bought lunch.
- The nutritional balance has to be such that we’re full but not so full we want to crawl beneath our desk for a nap.
- Packed meals have to be satisfying to the senses ... otherwise we’ll risk food envy when our colleagues return from lunch breaks with salads, dumplings, chili and pizza.
The lunches we've put together satisfy all those requirements. The best way to approach any of them is to make in bulk. Plan on eating the same lunch at least three days a week, and you’ll be in business budget-wise. The next week, switch it up.
So, as everyone returns from summer revelry and gets back in gear at work, use the opportunity to save a little cash--and give yourself something to look forward to in the middle of the day.