<<Disclaimer: Verify this information before applying it to your situation.>>

Here are some more postings I received on lunches. I have even more
postings which I received last night that are residing on my home computer,
so I will send those at a later time.

>>>>>>>>>

I bring lunch to work every day, though I also keep a few cans of Nestle's
Sweet Success (which is GF) in the office refrigerator in case I forget or end
up working so late I need something for dinner.  We have a refrigerator and
microwave.  Usually I bring a salad made with one of those packaged mixes of
salad greens and some leftover chicken, fish, or meat from the night before.
(I always cook a little extra and chill it in the refrigerator overnight, so
it only takes a minute to throw all this together.)  With it, I usually
include a container of yogurt or jello or a Kozy Shack GF pudding (I love the
tapioca) for dessert, along with a piece of fruit for a mid-afternoon
pick-me-up snack.  Sometimes I'll just make a small salad and bring soup for
the microwave, or bring leftovers (especially if I've made a stew-like dish or
a casserole) to heat in the microwave.  But the salad is my usual lunch.  It's
quick and easy, and is enough to eat so that I feel as if I've had a full
meal.  I do sometimes miss living in Seattle, where I could buy Ener-G Foods'
tapioca bread in the grocery store.  (I refuse to pay the price to mail-order
it.)  It's resilent enough even after it's toasted to make a sandwich that
won't crumble, and it was nice to bring a sandwich and salad once in a while.
It does keep for weeks in the refrigerator, so this might be an option for you
too.

>>>>>>>>>>>>

Since I don't make my own bread, I buy bread from Kinnikinnick (which is
terrific bread!) and bring sandwiches.  My basic sandwiches are Swiss cheese
or Monterey Jack cheese (plain or combined with Pepper Jack) -- or almost
any other kind of cheese, the more thinly sliced, the better -- and thinly
sliced cucumber and tomato (if a decent tomato can be found!), with Dijon
mustard on almost any kind of bread.  Although I am also lactose-intolerant,
I like cheese so much that I still eat it; I prevent problems by taking a
Lactaid Ultra just before I eat.  (They are g-f.)  My other standards are
peanut butter and jelly or marmalade (in New England, one great available
brand of jams, jellies, etc., is Trappist, made by Trappist monks in a
NorthEastern monastery), and egg salad.  I'm not much for tuna fish.
Kinnikinnick also carries wonderful bagels, and every once in a while, I'll
really splurge and buy some lox (smoked salmon) and bring lox and cream
cheese on a bagel.  In the summer, I bring a lot of salads.

My other staple foods, especially in winter, are left-over beans and rice
and other left-overs from last night's dinner; these are great if the place
you work does have a microwave.  Since I eat a mostly vegetarian diet (the
exceptions being fish and seafood), my basic diet, even before my diagnosis
of CD, consisted of beans, rice, corn, and soy.  So now, I'll bring some of
what I cooked the night before -- red beans and rice, pintos or black beans
and rice, a tofu and vege stir fry.  I also bring left-over spaghetti (esp.
Ener-G Rice Vermicelli, which is like angel hair pasta) and one of Paul
Newman's "Newman's Own" sauces, all of which are g-f.  Soup is always good
in the winter, although left-over soup can be tricky to transport and
reheat.  I recently bought a Tupperware container designed for reheating
soup, but I've yet to use it.  (A colleague in my department sells the stuff
on the side.)

Another good choice, if you like Indian food, are the entrees from Tamarind
Tree; all are g-f, many are lactose-free, and several are vegan.  They come
with packets of rice and a main dish, both of which can be cooked quickly in
a microwave.

>>>>>>>>>>>>>>

Cold baked potato (white, the sweet get sticky, but they do make great
salad).  Potato salad.  Cold baked squash, topping on the side until
lunchtime.  Rice salad (with lentils, peas, any vegetable).  Most hard
veggies can be lightly steamed, dressed, and called salad (they hold up
better than lettuce, although my husband enjoys lettuce in lunchboxes).
cabbage based salad.  Dried fruit.  What you need are lots of Nalgene
containers (plastic with very good screw-on lids, available in camping
stores).  With those, almost anything you can eat cold (experiment, you'd
be surprised how a splash of dressing or even rice vinegar makes a hot
meal leftover a quite acceptable cold meal) can travel.

>>>>>>>>>>>>

I buy Ener-G Tapioca bread and make sandwiches.  Sometimes I bring a salad.

Of course, if there is a microwave, your options increase immeasurably:

Dinty Moore beef stew (comes in little cups)
Certain soups
Leftovers from the night before
Tamarind Tree Indian food (prepackaged, microwavable servings)

     (Note: this is spicy food, so you'll have to like Indian food)

Boost (for an afternoon snack)

>>>>>>>>>>

I usually opt for leftovers frozen in little margarine tubs - homemake
soups, casseroles, quiche. Bette Hagman's cookbook has recipe for
crumpets that act like little buns and work well for egg salad, lunch
meat, cheese, etc. I keep salad dressing in frig at work and frozen
waffles in freezer for emergencies (they are good plain) I like this
much better than restaurants.

>>>>>>>>


************************************************************************
A. Rene' Eichem, Publications Editor/Writer
University Publications, Kansas State University
5 Anderson Hall, Manhattan KS 66506
Phone: 785.532.6419 / Fax: 785.532.6406
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