Desk Lunch: Too Souped Up for Tupperware
Is your workday lunch a Sad Desk Lunch? Have we got a solution for you – one that’s healthy, easy to make and tasty to boot! Feel free to change up this recipe with whatever you’ve got in the pantry as well: from leftover chicken, egg noodles, ramen, or even zucchini noodles if you’re feeling extra fancy.
Fancy desk lunches have been a recent trend. Mason jars might be pushing it on the hipster front–and remember, chances are they can’t be microwaved–so don’t feel like we’re tupperware shaming you. Use tupperware if you want. Mason jar lunches are generally salads that don’t need to be microwaved, and strangely there are now entire cookbooks dedicated to mason jar lunches. Have a favourite that involves the veggies near and dear to our heart? Let us know.
Serves 4x People Who Want More Exciting Lunches
10 minPrep Time
30 minCook Time
40 minTotal Time
Save Recipe
Ingredients
- 1 tbsp olive oil
- 1 large onion
- 2 small carrots
- ½ celery heart
- ½ cup frozen peas
- 7-8 french beans
- 2 cloves
- 2 small bay leaves
- 1 1 inch cinnamon stick
- 2 cups of vegetable stock
- salt and pepper to taste
Instructions
- Chop up the veggies. No need to be fancy... unless you want to.
- In a heavy bottomed pot heat up the oil on medium heat and sauté the cloves, bay leaves and cinnamon stick until it starts to smell good. It'd probably take you a minute or so.
- Sweat the onions until they start to turn translucent.
- Add in the rest of the veggies and stirfry for a few minutes.
- Add stock and cook until the veggies are tender. Add salt and pepper to taste. Bottle up in cool jars and bring to work! (Note: Not all cool containers are microwave safe, please be careful!)