5 perfect recipes to take to work

The idea of ​​eating at the office for many is synonymous with a tupper with grilled chicken, lettuce and tomato. And so day after day, with the little variation towards the pasta dish with the drizzle of fried tomato.

The laziness of coming home and preparing food for the next day It ends up making when lunchtime comes to remind us of Groundhog Day. Does what we tell you sound familiar?

Relax, us too. That is why we have remedied by preparing these perfect recipes to take to work, a series of appetizing proposals with which to enjoy the break to eat with rich and healthy dishes.

5 perfect recipes to take to work

Leave behind the boredom of always eating the same thing by preparing these dishes that you can enjoy at lunchtime.

1. Multicolored layered salad in glass jar

Surely in your favorite household goods store you have ever seen those beautiful glass jars with a screw cap, plain or with some small decoration that gives it a retro air.

They have recently become the perfect allies for some of us

to prepare much more appetizing salads to take to the office without the fateful moment of opening the tupper and find us a mass of limp leaves scattered at the bottom and have to work up the courage (and a lot of appetite) to pick up the fork and eat it.

If you dare to prepare one, it is important that you follow the order of food to prevent excess liquid from spoiling the result.

to get started

Take the jar with the measure that best suits the size of your servings and start by adding the seasoning you will use to the bottom; In this case, we propose a mixture of two tablespoons of olive oil, with 1 tablespoon of lemon juice, chopped fresh basil to taste and 1 minced garlic clove. You can mix it in a bowl and then put it in the jar.

First step

Next we add a layer of something consistent that absorbs a little liquid or at least, does not add more. We suggest you previously drained cooked white beans, and we advise you to compact the ingredients that you introduce in layers as much as you can, but without crushing them. He thinks that the idea is that there is almost no space between the food and the lid when it is closed.

Second step

The next layer of our salad is made up of the other ingredients that you want to add that are not leafy vegetables. They can be raw chopped vegetables, fresh rolled mushrooms, cheese cut into cubes, hard-boiled egg ...

Our proposal, since you have introduced vegetable proteins, is that you incorporate some food rich in carbohydrates that complete the nutritional value of what you have already put, such as couscous, corn, quinoa or cooked potato, as well as fresh colorful foods Assorted beets, onion, grated carrot, which will guarantee a wide variety of nutrients various.

Third step

Finally, you can incorporate leafy vegetables, which are so prone to spoiling from the weight of the others. ingredients and the liquid of both, although you can also put some nuts and aromatic herbs. We suggest chopped cashew nuts and a couple of chopped dried tomatoes.

To end

If you want to prevent the liquid from spilling, first cover the mouth of the jar with a piece of greaseproof paper that protrudes a little and then close with the screw cap. Anyway, better keep it vertical. Don't forget to shake well before using!

2. Tabboule with quail eggs, black olives and raisins

Without a doubt this is one of those perfect recipes to take to work, because it is easy to prepare and digest, while recharging energy to continue the day despite being a fairly light recipe.

to get started

First of all, she prepares about 8-10 hard-boiled quail eggs; It takes 3-5 minutes from when the water starts to boil for the yolks to be completely set. When you have them ready, put them to cool in cold water.

First step

He places a cup of dry couscous in a deep dish and adds the same amount of boiling water. Stir and let it sit for several minutes until it is completely absorbed.

Second step

On a cutting board, dice a tomato and half a skinless cucumber and place them on the couscous. Chop fresh spearmint and also add it along with a couple of tablespoons of raisins. Dress with olive oil, lemon juice and a little salt. Mix it all up.

To end

Finally, peel the quail eggs and add them whole to the source along with about 8-10 pitted black olives. Mix again and place in the tupperware to keep it in the fridge overnight. Consume cold.

3. Aubergines stuffed with tuna with mozzarella and oregano

To eat vegetables for lunch it is not essential to resort to salads. This simplified version proposal is a quick and easy way to consume plant foods in a rich as well as simple way.

to get started

Take two medium-sized aubergines, wash them and cut the end of the tail. Cut them in half lengthwise, making a few cuts on the inside and put them in a microwave dish covered with tightly closed plastic wrap.

First step

Cook at about 800 watts of power for 5 minutes. Meanwhile, put in a bowl 2 cans of tuna in drained oil, 5 tablespoons of fried tomato, dried oregano to taste and a tablespoon of peeled sunflower seeds. Mix well with the help of a spoon.

Second step

Careful not to burn you (there will be a lot of steam), open the cling film and place the eggplant halves on a baking dish. With the help of a spoon, remove the filling, leaving the skin (and some of the pulp so that it does not break) in the form of little boats.

Third step

We will chop the aubergine filling into small pieces and remove the excess liquid. We will put the pieces in the bowl and mix with the rest of the ingredients. We will also heat the oven grill while fill the boats with the mixture and cover them with grated mozzarella. We can give them a touch of oregano.

To end

Put the source on the grill for 5-10 minutes depending on how we like the cheese to brown. Let cool and place in the tupper. It can be left out of the fridge overnight. Tomorrow you will only have to heat it a little before eating it.

4. Vegetable sandwich with rye bread and hummus

No, we haven't forgotten about sandwich lovers; For those who find it easier to eat out using their fingers and bread, we have this simple and tasty proposal with which we will show you you can eat healthy and completely also with sandwiches. For a reason it is one of our favorite recipes to take to work

to get started

Cut two large slices of whole grain rye bread with seeds. Spread a generous layer of hummus on one of them (without reaching the edge of the bread) and sprinkle a little cumin powder, a touch of sweet paprika and a few drops of olive oil.

First step

He cuts a few slices of hard-boiled egg and covers the surface of that previously spread slice. On this last layer, put some strips of smoked cod.

Second step

Cut a ripe avocado in half and empty the pulp into a bowl, add a few drops of lemon, salt and a little oil and chop it all together with a fork, so that it is creamy but lumpy.

To end

Take the slice of bread that was not spread and cover it with the avocado cream, leaving some uncovered space near the edges of the bread. Cover the other part of the sandwich with it and hold the set with two or three toothpicks so that it does not come apart. Fridge and ready to drink!

5. Spicy prawn stir fry with zucchini noodles

We are going to light the stove, but not resoples because we will take a frying pan to use it almost anecdotally, make something in a "pimpam" but that smells good and tastes even better. Cutting board, a good knife and… some background music to give rhythm to the stir fry. Here we leave you the last of our Proposals to eat very well even while at the office.

to get started

Put a drizzle of olive oil in a deep frying pan and add a small clove of minced garlic, a bay leaf and a small dried chilli. With the hot oil, add 100 grams of peeled prawns. When they're done, take them out and set them aside.

First step

With a special cutter to make thin strips, make a kind of noodle with a medium zucchini, washed and with skin. Add it to the oil where you have fried the prawns and sauté them over high heat just enough to see them get a little limp. Get away from the fire.

Second step

Repeat the operation of sautéing now with about 100 grams of mushroom cut into pieces and also with half a small onion cut in julienne. If you want, you can sauté a handful of walnuts to give it a more crunchy touch and bring you its benefits.

To end

Finally, put all the ingredients in the pan together and sauté them again a little so that the flavors mingle with the last strong fire stroke, to which you will add a splash of soy sauce, a couple of tablespoons of sesame and dill to the taste. Let cool and place in your lunch box.