I need some new ideas for lunch; something that's healthy and high in protein.
I've been eating lots of tuna/lettuce/mayo sandwiches, or salami/cheese, but I'm hoping to cut down on cured meats.
Ready for this? I'm going to blow your mind:
>two slices of whole grain white
>three slices of deli chicken or turkey (if you're poor then pre-packaged won't kill you)
>1-2 slices of cheese
>cayanne pepper mustard
Treat mayonnaise like it's trying to kill you
If sandwhiches are easy for you, you could replace cured meats with chicken/turkey breast you cook yourself. You could get a meal container that holds the same chicken/turkey along with other vegetables.
Now for the vegetables:
>salad mix (preservatives are necessary or your lettuce will probably brown at work)
>pretzel rods instead of croutons (they taste the same and are way cheaper)
>any other veggies you like
>a sizeable amount of dressing (this is the only fat you're eating this meal, you can be generous with it)
And this is what I eat almost every day
I agree with this COMPLETELY.
However... let's go next level.
Make your sandwich the night before you go to work, put mustard between cheese and meat(so it does not make contact with the bread and soggy) and pack lettuce and tomatoes on the side.
When packing sides like this I like to use foil on the side because I'm a wasteful prick. Take lettuce(don't use fucking iceberg you faggot, i.e. use romaine or red leaf--break off manageable 2 square inch portions) and tomatoes(thinly slice it prior,) use 1 paper towel for all and neatly fold everything in and out so it's layered, the tomatoes will excrete water to the romaine or other lettuce, which will keep it crisp. Romaine, tomato, romaine, tomato. Wrap it up in foil, place on top of your samich...you are ready to go for the next day.
Your instruction the following day is A) BRING YOUR SANDWICH TO WORK but b) layer the romaine and tomato on the sandwich before you eat it.
BUT IT'S TOO BIG ANON!
Cut it in half or diagonal with your pocket knife faggot. Jesus.
Best, freshest and dopest homemade lunch sandwich of your life ANON.
me and bf buy a cut of beef once a week or two
season it up nice and pot roast it to about medium rare
lunch meat free from nitrate
thinking my next kitchen purchase might be a meat slicer
Mayo, if you make it yourself, isn't bad for you. It's basically eggs, oil, mustard, lemon juice and salt. You can use olive oil to make it a healthier source of fat.
Mayo you get from the store has ingredients that are nutritionally weak or it's loaded with salt, etc.
It will last a week or so. I've had it last longer with no problems. I've also never gotten sick off of it. Use fresh ingredients and I don't think you'll have a problem. If you have difficulty finishing it off in that amount of time, you can make different flavors with portions of it (e.g. make some into ranch dressing, make some into chipotle mayo, etc.)