Are you sitting at your desk in your home office and your stomach is already rumbling? Then it's probably lunchtime. Instead of thatLeftover food from last nightTo warm up, you can quickly prepare a delicious dish yourself. We have collected some home office recipes for every day that are easy to prepare and can be done in 30 minutes or less. Try these to enjoy a healthy, home-cooked meal in your everyday life.
What to eat for lunch when working from home?
Working from home is no longer a novelty these days. Since the start of the coronavirus pandemic in 2020, many businesses have had to close and operate online. The result – millions of workers had to have a room ora corner in her apartmentturn into an office. But with working from home comes the problem of lunch. In most cases it is not possible to quickly go to the canteen or to the nearest bakery during the break. While food delivery can be a quick option, it's bad for your budget in the long run.
It would be healthier and cheaper if you cook your own lunch. This means you can prepare the dish according to your own taste and enjoy it as fresh as possible. Examples of quick meals that you can prepare and enjoy during your lunch break include:
- warm and cold salads with seasonal fruit and vegetables
- quick egg dishes with ingredients of your choice
- homemade soups and stews (can also be prepared the night before)
- Vegetable pans with or without meat
- light rice and noodle dishes
- homemade dips and spreads for bread and sandwiches
Home office recipes – ready in 30 minutes or less
Quick salad for the winter with Brussels sprouts and white beans
If you are looking for ideas for quick home office recipes, a healthy salad is definitely the right choice. This recipe is perfect for winter when youfresh Brussels sproutscan be found anywhere.
Preparation time: 15 minutes
Ingredients:
1 small romaine heart (or other salad of your choice)
3 tablespoons white cannellini beans, drained
1/4 cucumber, cut into quarter slices
1 handful of Brussels sprouts, grated
1 pepper, sliced
3-4 cherry tomatoes, sliced
2 tablespoons feta cheese, crumbled (optional)
Fürs Dressing:
Juice of 1/2 lemon
some grated lemon peel
1 tablespoon extra virgin olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh thyme leaves, finely chopped
Kosher salt
freshly ground black pepper
Preparation:
1. In a bowl, whisk together the dressing ingredients until well combined. Season with salt and freshly ground pepper and set aside briefly.
2. Put all the ingredients for the salad except the cheese in a mixing bowl and season with half of the dressing.
3. Place the salad in a large plate, top with the cheese and add the rest of the dressing if necessary.
Warm home office recipes: Vegetable curry with coconut milk
A dreary day in the home office can definitely use some spice. You won't even need a delivery service when you realize how easy it is to make your favorite curry at home. This coconut vegetable curry recipe is simply satisfying, delicious and vegan. Your taste buds will thank you.
Preparation time: 30 minutes
Ingredients (2 servings):
1 tablespoon olive oil
1 clove of garlic
1 cm fresh ginger
1 Esslöffel Curry powder
1-2 medium carrots
1/2 yellow onion
1 tablespoon tomato paste
200 grams of diced canned tomatoes
500 grams frozen broccoli and cauliflower florets
200 milliliters of coconut milk
pinch of salt
Pinch of sugar
1 handful of fresh coriander, chopped
cooked rice for serving
Preparation:
1. Peel and grate the ginger. Chop the garlic and sauté it with the grated ginger and olive oil in a large skillet or saucepan over medium heat until soft (1-2 minutes). Add the curry powder and fry for another minute.
2. Meanwhile, peel and slice the carrots. Dice the onion and add it to the pan along with the carrots. Continue frying until the onions become soft and translucent.
3. Add tomato paste and canned tomatoes to the pan and stir until a thick sauce forms. Add the frozen broccoli and cauliflower florets and stir. Simmer over medium heat untilBroccoli and cauliflowerheated through, about 5-10 minutes.
4. Turn heat to low and add coconut milk. Stir and simmer over low heat for about 5 minutes. Stir in salt and sugar into the sauce. Serve the coconut and vegetable curry with cooked rice and sprinkle with a handful of fresh, chopped coriander.
Quick homemade hummus
If things have to go really quickly, then bread with spread is always a good idea for lunch. Here you will find a classic recipe for hummus that you can enjoy on bread or use to refine other recipes.
Preparation time: 10 minutes
Ingredients:
2 x 400 g cans of chickpeas, drained and rinsed (retain water)
3 cloves of garlic
2 tablespoons tahini
6 tablespoons olive oil
Juice from 1 lemon
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper
Preparation:
1. Place all ingredients in a food processor and puree until smooth. Add more olive oil, water, or 2 tablespoons of the chickpea water if the hummus is too heavy. It shouldn't be dry.
2. Puree for another 1-2 minutes until smooth and creamy. Add additional spices if necessary.
3. Store the finished hummus in a clean airtight container in the refrigerator for up to 2-3 days.
Avocado egg salad on toast
If you want to enjoy a delicious sandwich for lunch, you can also try this egg salad with avocado. It's really quick to prepare and tastes wonderful on bread.
Preparation time: 15 minutes
Ingredients:
6 heart purchased Egg
1 ripe avocado
1 tablespoon lemon juice
1 teaspoon salt
1 tablespoon olive oil
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 tablespoon mayonnaise (optional)
1 teaspoon black pepper
Preparation:
1. Finely dice the hard-boiled eggs.
2. Peel and seed the avocado and mash it in a medium bowl. Mix in lemon juice, salt and olive oil.
3. Add the eggs, parsley and chives to the avocado mixture. Add 1 tablespoon mayonnaise if desired.
4. Carefully fold in all ingredients and season with salt and pepper.
5. Serve the avocado egg salad as a dip orput it on toast.
Healthy home office recipes – veggie bowl with quinoa and hummus
Fresh and healthy – veggie bowls are wonderfulquick home office recipes. You can combine your favorite vegetables and turn them into a filling meal with some delicious sauces.
Preparation time: 10 minutes
Ingredients:
1/4 cucumber, diced
3-4 cherry tomatoes, halved
1 handful of parsley, chopped
1 spring onion, thinly sliced
1/4 small red onion, sliced
1 tablespoon Greek yogurt
100 grams of cooked quinoa
1 tablespoon olive oil
1 tablespoon red wine vinegar
Sea salt and freshly ground black pepper to taste
2 tablespoons homemade hummus
Preparation:
1. Place the cooked quinoa in a bowl, then add cucumbers, tomatoes, onions, a spoonful of yogurt and the hummus.
2. Sprinkle with smoked paprika, freshly ground sea salt and black pepper and drizzle with olive oil and vinegar.
Rice bowl with spinach pesto and egg
The combination of healthy and hearty with lots of delicious flavors makes a perfect lunch. Meat lovers can quickly cook a piece of chicken breast in the pan and expand this recipe.
Preparation time: 30 minutes
Ingredients:
For the rice:
100 Gram Basmati-Reis
150 milliliters of cold water
1 teaspoon oil
1 teaspoon salt
For pesto and toppings:
60 grams of baby spinach
40 grams of roasted walnuts
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (with 1 teaspoon reserved for radicchio)
1 large garlic clove (grated)
Kosher salt to taste
1 to 2 tablespoons of water
1 No
1/4 radicchio, chopped
1/2 Avocado
1 tablespoon crumbled feta
Preparation:
1. Rinse rice in a fine-mesh sieve under cold water to remove excess starch. Then put it in a pot with water, oil and salt and bring to a boil over medium heat. Cover with a lid and reduce heat to low. Let the rice simmer for about 15 minutes with the lid closed.Tipp:To make the recipe even quicker, you can cook the rice the night before.
2. Add the spinach, walnuts, olive oil, lemon juice (reserve 1 teaspoon), garlic and a pinch of salt to the high-speed blender and puree until smooth. Add 1-2 tablespoons of water if necessary. Mix the spinach pesto with the cooled rice.
3. Cook the egg until soft, about 5-6 minutes.
4. In the meantime, season the radicchio with lemon juice and a pinch of salt. Slice the avocado.
5. Place the pesto rice in a bowl. Add radicchio, avocado, feta and boiled egg on top. Complete!
Super quick home office recipes – vegan wraps
One of the easiest options for a quick lunch are wraps. You can use flour tortillas or oneLow Carb Alternativeuse. Fresh vegetables, meat, cheese and basically anything you like can be used as toppings. Below you will find a recipe for a vegan roll with vegetables and vegan cream cheese.
Preparation time: 5 minutes
Ingredients:
2 tablespoons vegan cream cheese
1 Tortilla
1 handful of spinach
1/2 avocado, sliced
1/2 tomato, cut into thin slices
1/4 cucumber, cut into thin slices
2 tablespoons red onion, chopped
Salt and pepper to taste
Preparation:
1. If desired, warm the tortillas briefly in a pan or in the microwave. Spread the vegan cream cheese on top.
2. Top with vegetables and season with salt and pepper.
3. Fold the wrap and enjoy.
Tipp:If you want to eat a low-calorie diet, you can use lettuce leaves instead of flour tortillas.
Mini egg muffins with vegetables
These little egg muffins combine eggs, vegetables and herbs and are perfect for breakfast or with a small salad for lunch when working from home.
Preparation time: 30 minutes
Ingredients:
1 large onion, diced
2 zucchini, diced
1 red pepper, diced
1 can mushrooms, sliced
12 Owner
200 milliliters of coconut milk
1/2 cup grated cheese of your choice
1/2 cup crumbled feta cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dill
1 teaspoon basil or chives
Preparation:
1. Preheat oven to 180°C. Line muffin tin with paper liners. Grease with baking spray and set aside.
2. Fry the onion, add the zucchini and fry for another 10 minutes.
3. Add the peppers and mushrooms to the pan, stir and turn off the heat.
4. Break eggs with milk and spices. Add vegetables and cheese and stir.
5. Using the ice cream scoop (or a spoon), fill the muffin cups. Slice cherry tomatoes and place a slice on each muffin or sprinkle with additional cheese and herbs.
6. Bake the egg muffins for about 15 minutes. Serve with fresh salad if desired.
