This post has been compensated by Genuine Thermos Brand but all opinions are my own, always and forever. I am utterly delighted to work with Genuine Thermos Brand because of their value they bring to you, my readers.
Today let’s talk about a part of life that sometimes doesn’t get enough thought and attention … lunch. Poor lunch. We treat lunch (especially those of us that have short lunch hours) as an afterthought, a break time, and just another blip to the end of the day. We are completely missing out on grabbing a moment in our day and making it delightful and purposeful.
So today, let’s talk about turning a Sad Desk Lunch into a Delightful Desk Lunch.
The requirements for a delightful desk lunch are simple…
- It’s tasty and beautiful.
- It’s simple to store and eat.
- It refuels our bodies.
- Bonus points if it reminds us of a great dinner memory, holiday event, or person.
I am a fan of soups and salads made in larger batches for dinner with the purpose of storing leftovers for lunch. This Carrot Ginger soup is a favorite of mine for busy weeks. It’s easy to make, uses simple ingredients, and stores beautifully. Sometimes I make up a batch in the middle of the weekend simply to pack away in freezer bags for later lunches.
Soups made for dinner also bring a memory attached to them when eaten again for lunch. I always remember the antics of the night before or the story one of my children told. Or, how crazy hard it was to get everyone to sit down at the same time briefly. Whatever it is, soups have sentimentality for me. And I love them for it.
If you don’t have an immersion blender, you can use your upright blender just fine. Can I suggest, however, that if you make alot of soups that you invest in an immersion blender? They aren’t terribly expensive and are just so much easier to clean up!
Anyways, this soup begins its life as a broth of sorts and with the help of your blender, turns into a delightful creamy soup.
Use fresh ginger, carrots, and parsley for the freshest of flavors. But, not a single soul is going to judge you if you pull out frozen carrots, minced jarred gingers, and dried parsley. Nope… if that’s what it takes for you to get a yummy soup made, do it! Simple for you may be different for me and there is utterly nothing wrong with that!
Soups are one of my absolute favorites for making ahead and stashing in the Genuine Thermos® Brand Dual Compartment Food Jar vacuum insulated stainless steel side and then making up a salad for the Eastman Tritan side. Tell me, have you heard of LunchBox Noodles?
Oh, well then… we really need to chat. Read on.
Really my favorite thing ever is this new Genuine Thermos® Brand Dual Compartment Food Jar that keeps foot hot or cold on the vacuum insulated side (and stays hot while your salad is in the fridge waiting for lunch!) and cold on the other when refrigerated. Genius stuff!
LunchBox noodles make themselves while sitting in the fridge at work waiting for lunch time. I know, genius!
This delicious noodle salad is utterly simple; put all the ingredients into the clear side of the Genuine Thermos® Brand Dual Compartment Food Jar and fill the remainder with hot water (about 1 cup). Give it a stir and then pop it into the fridge. When lunch rolls around you’ll have a tasty cold noodle salad. Easy!
Isn’t that Genuine Thermos® Brand Dual Compartment Food Jar just the cutest? I’m the coolest cat at lunch time and am wreaking havoc with all my compatriots. Jealousy abounds! Nevermind the fact that they keep stealing my lunch. Get your own Delightful Desk Lunch, I’m going to sit here, eat my soup and salad, and giggle at the memory of Levi trying to keep the puppy from eating his toes at dinnertime.
- 3 tablespoons olive oil
- 6-7 large carrots (1.5 pounds) peeled and sliced.
- 1 large onion, chopped.
- salt & pepper to taste
- 2 teaspoons minced ginger
- 2 cups vegetable stock.
- 2 cups water
- 1 tablespoon parsley, chopped.
- 1 tablespoon lime juice (could substitute lemon juice or rice vinegar)
- 1 teaspoon curry powder (substitute hot sauce or eliminate, if you like)
- Add olive oil, carrots, and onion to a large soup pot on med heat.
- Cook together for about 8 minutes, not letting brown, until carrots begin to soften.
- Add remaining ingredients and bring to boil.
- Let simmer about 10 minutes or until carrots are soft.
- Remove from heat and use the immersion blender to puree.
- This soup is best served with a swirl of cream on top and a dash of cinnamon.
- To freeze, let cool completely and then spoon into freezer bags being sure to eliminate as much air as possible from the bag before closing. Label properly and store away. To reheat, thaw in warm water enough to remove soup from bag, place into saucepan on low heat.
- 2 teaspoons beef bouillon (or pkg from noodles)
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon olive oil
- 1 pkg instant ramen noodles or 1 cup quick cook rice or soba noodles
- 1/2 cup broccoli slaw or shredded cabbage
- 1/2 cup sliced carrots, cooked.
- 1 teaspoon grated ginger
- 1 cup boiling water
- optional: beef, chicken, shrimp
- Add all ingredients into the container.
- Place into fridge until ready to eat... at least 4 hours.
- These are my personal flavor preferences, adjust the seasonings to your personal preferences. Add in more veggies or meats that you prefer. This recipe is great for personalizing!