Struggling with work-from-home lunch ideas? Check out my 7 favorites below.
As someone who works primarily from home, I consider myself lucky when it comes to lunchtime. Whereas in my former life I would dutifully pack dinner leftovers into a container and eat them sadly at my desk – or worse, pay $14 for a perfectly average salad – these days, my midday meal looks a bit different.
One of the many perks of working from home is the ability to take advantage of lunchtime and treat yourself a little.
Whether it’s as simple as putting fresh herbs on reheated leftovers or stirring up some “special sauce” for a sandwich – or as fancy as making something entirely from scratch (…or sneaking in an episode of “Fleabag” while you eat [hey, I won’t tell your boss if you don’t]) – it sure beats the heck out of sad desk lunch.
Now that most of us are working from home for the foreseeable future (here in NYC, at least), practical work-from-home lunch ideas have emerged as a wholly new kitchen conundrum. So, I’ve compiled a list of a few of my faves:
Curried Chickpea Hash with 7-Minute Eggs
Spicy, saucy chickpeas with red onion and canned tomatoes. Eat with brown rice or sourdough toast.
Total time: 30 minutes
Mashed Avocado and Butter Bean Toast
Mashing your avocado with some beans takes avocado toast from snack to meal territory. Bonus points for sprouts and toasted seeds on top.
Total time: 5 minutes
Soy-Maple Glazed Mushrooms
These meaty mushrooms are a nod to Chinese takeout, but are way better for you.
Total time: 20 minutes
Savory French Toast
Perhaps the best way to use up bread that’s past its prime. Add a green side salad to complete the meal.
Total time: 20 minutes
Mexican-ish Tofu Scramble
A great way to use up whatever veg you’ve got in the fridge. Plus, the high protein content will keep you feeling full till dinner.
Total time: 30 minutes
Fajita Veggie and Black Bean Tacos
Tacos are another great vehicle for whatever vegetables you’ve got on-hand.
Total time: 30 minutes
Curried Chickpea Salad
This salad keeps well in the fridge, so make a big batch and enjoy all week long.
Total time: 5 minutes
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