Paleo at Work

I think it’s safe to say that nearly everyone has neglected to pack a lunch for work at one time or another. Before paleo, I would order a sandwich, pizza, or hit a drive through when I didn’t have time (or completely forgot) to prepare and bring food. On Whole30, it’s imperative to plan for instances like this; the good news is it doesn’t have to take much time.

At the beginning of the week, I bring a couple of bananas, a small tub of mayo (recipe below), a can or two of tuna, almond butter, and some sweet potato bars to work. I store it all in my desk (other than the mayo), then take it home at the end of the week if I haven’t needed to eat it. This way, if I wake up 30 minutes late and don’t have time for breakfast or lunch prep, I can still eat well in a variety of ways: sweet potato bars with almond butter, tuna salad, bananas and almond butter. I would encourage anyone who is completing a Whole30 or even just trying to save cash and eat better to bring extra food to work at the beginning of the week just in case.

What about lunch meetings? Today, I’m eating a banana and tuna salad prior to heading to a lunch meeting at Panera Bread this afternoon; that way, I won’t be tempted to gorge on macaroni and cheese or sandwiches. If that’s not an option, there are always options at just about every restaurant. Chipotle? Get a salad bowl with carnitas, all of the salsas, lettuce, and guac. Panera? Get a salad with grilled chicken, no cheese, ask for olive oil instead of dressing, and add some pepper. Fast food? Ask that they load up your salad with fresh vegetables and grilled chicken (hold the cheese and dressing). Sushi joint? Sashimi with lemon juice is actually really good!

There are many ways to stay on track with the Whole30 – it just requires a little bit of planning and creativity.

mayo

Paleo Mayo
Total prep to plate time: 10 minutes

Ingredients
2 eggs, room temperature
half a lemon
2 cups of olive oil (extra light-tasting is best)
1/2 tsp. salt

Steps
Put the two room-temp eggs, salt, and the juice from the half lemon into a blender or processor. Blend for about ten seconds. Begin VERY slowly adding the oil (a few drops at a time for the first cup; a steady, thin stream for the second cup) to your blender or food processor while it blends, making sure that the oil is completely absorbed/mixed in. After the first cup of olive oil, your mayo should begin to thicken a bit; after the second cup, it should look like normal, white mayo.

I like to use this as a base for tuna salad, chicken salad, egg salad, and numerous dips for vegetables. You can add mustard, cayenne pepper, red pepper flakes, garlic, etc. to change the flavor; try sectioning out the mayo into four half cups with different flavors added to find what you enjoy the best.

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