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Looking for some low carb idea's for work

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chili

Well-Known Member
Relationship to Diabetes
Type 2
As above.
I am getting kind of bored with what i take to work at the moment (salad) and after some idea's of alternatives. last 6mth has been tuna and lidl protien roll cheese n celery and salads. as much as i like these i need a change that is quick simple and easy and has a life span by this i mean can survive a few hours in my work bag made the day before. i drive a bus so no cooking facilities at work. ideally i want to grab something ready made out of the fridge put in my bag and eat maybe 5 hours later. I have thought maybe cauliflower rice recipies but i am not sure if these would dry up or be too dry to eat, i don't need a load of grub nor do i need anything fancy, was also thinking tin of sardines or similar but not sure what to partner them with ie ryvita,cracker etc.

so what do you guys take to work, idea;s please, also must be low low carb i am not dieting as such however i am limiting my carbs to 30 - 50 on work days
 
Homemade coleslaw with crumbled walnuts and wendslydale. Chopin some ham.
Oatcakes and pâté
Yogurt with strawberries and low sugar granola
Homemade soup
 
I adore a tin of Macky fillets No carbs & good for you. Good for your brains ? (Don't know what happened to me :confused: )
 
Thanks for the replies @Owen i like the sound of homemade coleslaw do you have a recipe that you have tried n tested please?
 
Roast chicken thigh or drummers? They can be cooked and chilled, and aside from really hot days, they'll be fine at lunchtime. Cooked bacon, cooked quality sausages, Baby Bel, a few prawns with some decent mayonnaise. I'm not sure how well cooked cauli rice would be after several hours/overnight. I often do more than I need then chill it in the fridge, but only ever uncooked. Low carb scotch egg, with crushed scratching as the coating. Scratching themselves. Fat bombs, if you want something sweet. I could go on and on, and on.....

If you're concerned about keeping things cool, you could maybe think about a small insulated bag?
 
chili said:
Thanks for the replies @Owen i like the sound of homemade coleslaw do you have a recipe that you have tried n tested please?
Click to expand...

Coleslaw is super simple:

shredded cabbage
grated carrot
grated onion
Maybe finely sliced pepper
Dollop of decent mayo - Hellmans by my preference.

When I do coleslaw, because there's a fair amount of chopping or grating I make a whole bucket load (OK, exaggeration) and fridge it. It lasts very well for several days.
 
You could always make fresh soup and take it in a flask. Good with winter just ahead.
 
I'm sure Owen will jump in with his recipe. I've been using this one from The Times Book of Vegetarian Cookery for 20+ years and it's very good:

8 oz red cabbage
8 oz white cabbage
2 carrots
2 sticks of celery (I leave this out because celery is evil)
2 shallots or 1 medium onion
1 Cox's apple
2 tsp lemon juice
1 tblsp finely chopped parsley

Shred all of the above, tossing the apple in lemon juice. Mix loosely in a bowl. Add either mayo, a yogurt or sour cream dressing or some authentic home made salad cream.

Salad Cream
1 tsp sugar or equivalent sweetener
1 tsp mild olive oil
1 tsp salt
1 tsp mustard powder
1 hard-boiled egg yolk
1 tblsp vinegar (white wine, apple cider, red wine...whatever)
200ml single cream
2-3 tblsp milk

Put first five ingredients in a bowl and using a wooden spoon blend to a paste. Set bowl over a pan of simmering water and gradually add the cream and milk while stirring. When the salad cream coats the spoon it's ready. Leave to cool.

EDIT: ANDBREATHE BEAT ME TO IT! 🙂
 
chili said:
Thanks for the replies @Owen i like the sound of homemade coleslaw do you have a recipe that you have tried n tested please?
Click to expand...
Shredded cabbage, I carrot, crumbled walnut, crumbled wemdslydale with cranberrries, balsamic vinegar, Dijon, mayonnaise. Add or remove anything you like
 
I often take stuffed mushrooms to work, and eat them cold a bit like an open sandwich. Those big mushrooms can't think what they're called (portobello is that even a mushroom :confused:). Anyway I cook a few ahead of time and they keep well in the fridge and my insulated lunch box. So my favourite is ranchero mushroom, egg, chilli pepper and roasted red pepper (I have roasted peppers in my freezer but it's easy enough to chop one and roast in the oven with a bit of oil), chopped tomatoes, garlic and a snit of cayenne pepper, salt and pepper to taste whisked together in a bowl, then fill the open mushroom (stalk removed) and bang it in the oven gas mark six for about 20 minutes. I use a Yorkshire pudding tray to hold the mushrooms but most will stay upright on their own. You can stuff a mushroom with practically anything though, another favourite is cheese stuff mushrooms, it's actually done with a rarebit mix (egg, grated cheese and a bit of mustard) then serve with coleslaw. I will stuff any vegetable that doesn't run away, but peppers are good for stuffing, mushrooms, tomatoes and avocados (you have to scoop out some of the flesh and they're messy blighters so require a fork) work too.

Omelette pancakes are good fun too, so basically you make an omelette but very thin and cook it really well (I have a square unridged skillet for this exact purpose. Let it go cold then fill it like a wrap. Favourite filling is hummous, shredded veg and anything spicy. It works really well but you can't put anything too moist in their or it breaks apart. You can cook up a wrap the night before then just fill it in the morning and run.
 
Nice ideas thanks.
 
Homemade coleslaw for tomorrow 🙂

cheers for all the ideas, i eat like a pauper compared to you guy's 🙂
 
AndBreathe said:
Dollop of decent mayo
Click to expand...
I like to add some Dijon & Apple Cider Vinegar as well......

Coleslaw is great, I usually have a white & red cabbage in the refrigerator & it takes but a couple of minutes to make a meal sized batch (2 of us) with the food processor.
 
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