So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the weeks 21-26: Sabbich, Mustard Salmon Salad, Pork Stir Fry, Vietnamese Summer Rolls, Leftover Pulled Pork with Coleslaw and Potato Salad, Smoked Salmon Salad
So just quickly running through my lunches from the past few weeks.
Israeli Sabbich: falafel, fried eggplant, hard boiled eggs, spring mix, cucumber, tomato, red onion, tahini, yogurt
Mustard Salmon Salad: mustard glazed salmon roasted in parchment over fresh spinach with a honey balsamic dressing