Today I start a temporary and part-time editor position at San Diego Magazine, filling in for one of the staffers who’s headed out on maternity leave. I’m all for the change of pace, but I’m less enthused about packing my lunch. Freelancing and working from home had allowed me to make lunches on the fly—whether it’s a just-mixed salad or freshly pressed panini. Now my meals have to be a little more portable, but I’m up for the challenge. After all, I’m a planner by nature.
I’ve rounded up six to-go lunch ideas, all of which are vegetarian, because that’s how I roll when I cook for myself:
Sesame-ginger soba noodle salad (via PopSugar)
Mason jar chickpea salad (via Cookie + Kate) Side note: I love these choose-your-own-adventure grain bowls that are filling without weighing me down into a post-lunch food coma. Bon Appetit has a fun quiz to find out which lunch bowl you are.
Caramelized cauliflower, roasted red pepper, and quinoa salad (via Naturally Ella)
Red pepper & goat cheese panini, though I would take it unpressed and cold for the office (via Pinch of Yum)
Smoky tempeh wrap via (Happy Healthy Life)
Cherry tomato, arugula, and sorghum salad, though I use pearl couscous (via Cookie + Kate)
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congratulations on your new adventure….i love cold salads and wraps for work as well..this salad with kale and chickpeas are my favorites. http://www.foodpleasureandhealth.com/2014/05/chopped-kale-and-chickpea-salad.html