I know very few people who bring their own lunch to work. They’re either “too busy” in the morning, they don’t have the necessary accoutrements such as a lunch box, or they can’t come up with anything more creative than a PB&J on whole wheat, and nobody can eat that day-in-and-day-out.
Mark Bittman, food writer and cookbook author, recently wrote that it’s become un-hip to bring lunch; we’re actually embarrassed to be seen with the scourged brown bag.
But, he says, that needs to change, and I agree with him. In his weekly Flexitarian article in the New York Times, he suggests having some “basic building blocks” — leftover roasted vegetables, meats, beans and grains and several no-cook sauces — on hand at all times, and he gives recipes for each.
Yes, Virginia, this requires cooking, but Mark thinks that the decision to bring your lunch will ultimately make you a better, more efficient cook. His five no-cook sauces are easy-to-prepare, versatile, and they’ll last all week in the fridge.
Do yourself a favor and check out Mark’s suggestions — you’ll have an easier time losing weight because you’ll be in charge of what goes into your mouth, and unlike most of your co-workers, you’ll be the beneficiary of delicious, healthy lunches rather than fast-food calorie bombs.
That sounds very hip to me.