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Brown-bag lunch ideas for O's  This thread currently has 7,932 views. Print Print Thread
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dragonsgold5
Thursday, August 23, 2007, 9:46pm Report to Moderator Report to Moderator
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Hey, could all you O's out there post your best brown-bag lunch ideas?  I'm going back to school on Monday to finish my degree and don't know yet if there might be any microwave ovens I could use in the Student Center, so it may just be brown-bag lunches 5 days a week.  (Wish I could've gotten a MWF or TR schedule, but that was not to be.)

Thanks,

Cheri in Texas
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Lloyd
Thursday, August 23, 2007, 10:22pm Report to Moderator Report to Moderator

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Sa Bon Nim
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A number of items can be cooked ahead and eaten cold, like a nice (rare!) roast, sliced thin for finger-food (or wrap in sushi paper). Fruit and nuts are easy, as are many salads. Some veggie dishes (cooked) work cold as well, you may need to experiment.

In fact, that's a good idea in general. Experiment to see what you like and what works.
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Brighid45
Thursday, August 23, 2007, 10:46pm Report to Moderator Report to Moderator

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Kyosha Nim
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First off--if you don't already have them, get a really good sturdy lunchbox or lunchbag, and a high-quality thermos. (Some of us swear by our stainless steel thermos--absolutely the best thing for hot drinks and soup or stew. In fact a SS thermos keeps things so hot you have to let the liquid cool down!) They will pay for themselves many times over by staying in one piece through all sorts of abuse.  

If you want a more 'traditional' sandwich lunch, try leftover pot roast, lamb or turkey on ezekiel bread with some romaine lettuce, mayo and mustard. Add a small bag of sweet potato chips if you like, some fruit or trail mix and something to drink--green tea, rooibos tea, sparkling mineral water--and you're in good shape. Unibars are great to take along too in case you get hungry in the mid-morning or afternoon.

If you want something for cold weather, homemade soup or stew is really delicious. I take either one to work almost every day in the wintertime and love how filling my lunch is, as well as warming! Again, a wide-mouth thermos is a blessing here. I often take two with me--one for the main course, the other for tea (since the tea-water at my workplace often tastes like coffee from the improperly cleaned carafes used). Take along some compliant crackers if you like.

A wide-mouth thermos will also let you take leftovers like meatballs in sauce, casseroles, and so on.

I often have Unibars, a bottle of water and some dried fruit or trail mix and chocolate squirreled away in case of emergencies.

Hope this helps


Everyone is entitled to his or her informed opinion. --H. Ellison
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Don
Thursday, August 23, 2007, 11:13pm Report to Moderator Report to Moderator

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Sam Dan
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My older son has started taking romaine leaves and sliced deli meat in separate bags and them wraps them at school. He also adds a little regular vinegar based mustard from the school supplies. I also saw him take a couple of spelt pretzels one day.

Not perfect, but it is better than the high school lunches.

I don't know if you will be able to get the condiments you want at the student center or not, but here is a source for the little packet and small serving items including 1/2 oz organic extra virgin olive oil

I also just noticed that they have a little 1.75 oz bottle of extra virgin olive oil, although the packets are a better value and are organic oil.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
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jayneeo
Saturday, August 25, 2007, 5:08pm Report to Moderator Report to Moderator

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Kyosha Nim
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I found this elegant idea on a zone diet site (sent in by a regular person):
chicken breast, poached or baked, sliced, chilled
asparagus, grilled or steamed,
cup of raspberries
marinate all in appropriate vinagraitte for yr type (I would add a bit of agave to my dressing)
carry to work in a tupperware type of thing with a fork.
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dragonsgold5
Sunday, August 26, 2007, 1:11am Report to Moderator Report to Moderator
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Great lunch ideas, everyone!    Thank you for posting!

Brighid, I do have an old thermos, probably not stainless steel, but it should keep hot things hot and cold stuff cold.  SS would be completely metal inside and out?....mine has blue plastic on the outside, and 2 little screw-on plastic cups that go over the screw-top vacuum-seal lid.  I plan on keeping this one until it breaks or leaks.  Oh, and I also have several decent quality lunchboxes and two really good reusable, washable freezer packs that fit inside the lunch boxes.

Lloyd, I *LOVE* the rare roast-beef with lettuce idea.  But I can't think of any veggies I like cold, except for carrots and celery.

Don, once I get to the Whole Foods Market located near the university when I start classes next week, so I can get compliant mustard, I'll be set!!!  Thanks for the EVOO packets tip.  I'll check that out!  

Jayneeo - that. sounds. so. good!!!  Must try that out soon.  Thanks!

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carmen
Monday, August 27, 2007, 3:22am Report to Moderator Report to Moderator

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Hi Cheri,
you could try adding cold cooked veg to your romaine wrap or salad bowl - we like cold cooked green beans, zucchini(courgette, or squash), roast pumpkin or sweet potato & capsicum, beets, snowpeas. Add some shredded chicken or turkey, beef etc & keep it cold in your thermos or pack with iceblock in lunchbox. Compliant mayo and dukkah (ground nuts and spices) tops it off. Enough spice will cover a multitude of bland tasting veg! Add roast almond, sea salt, parsley, olives. Tamari (wheatfree soy sauce) and cooked hot or cold veg is a fave too. Boiled egg travels well, or foilwrap some omelette with greens etc. Fried onion is a good addition wherever.
Find youself a tiny screwcap bottle to re-use (like from vanilla essence) and take your own salad dressing (evoo with lemonjuice, tamari, or mustard powder mixed in, chilli, garlic, etc).
Save yourself time by using some dinner leftovers so you're not cooking in the morning when time is pressing.
My A hubbie often takes a rye sandwich with allfruit jam and slice of mozarella, nut paste with honey, chicken sausage & lots of salad, nuts. It's lunchtime now so this is making me hungry!
Take a piece of fruit too.


carmen
btd since April 2004!
more blues (music) - bring it on
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diffy
Thursday, August 30, 2007, 1:25am Report to Moderator Report to Moderator
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I smear almond butter on rice cake, sandwich style.
I like the roast idea. Can someone please post a method for cooking it?
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Lola
Thursday, August 30, 2007, 5:03am Report to Moderator Report to Moderator

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here s a recipe
you will find more in recibase, also check out Brighid s blogs...lots of cooking ideas and techniques.
Quoted Text
Beef Roast with Mushroom Stuffing
Blood Types
B,O

Category
Entree

Description
This is another recipe from Cheryl and friendly freezer onelist. It serves
8 and requires no preparation time.

Ingredients
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 pounds flank steak
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 cup onion, chopped
4 ounces Portobello mushrooms, chopped
1/4 cup parsley, chopped
2 tablespoons chives, chopped
1 tablespoon tomato paste (I know this is a B avoid but the amount is small)
1/4 cup Ezekiel or spelt bread crumbled fine
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
3 strips turkey bacon (I think this is technically an avoid but this much shouldn't hurt)
2 each onion, chopped
1 10-ounce beef broth
1 teaspoon Dijon mustard
2 tablespoons acceptable catsup (This is an O and B avoid but the amount is small)

Directions
Lightly salt and pepper flank steak on both sides. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a fry pan, add 1 onion, chopped, and cook for 3 minutes, until lightly browned. Chop canned mushroom pieces. Add to onion; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt, pepper and paprika. Spread stuffing on mustard side of flank steak, roll up jelly-roll fashion, and tie with string. Cut bacon into dice. To prepare gravy, cook bacon in Dutch oven until partially done (will probably need to add a little olive oil - there's almost no fat in turkey bacon!). Add the meat roll and brown on all sides, approximately 10 minutes. Add the other 2 chopped onions and saute for 5 minutes. Pour in beef broth, cover, and simmer for 1 hour. Remove meat when tender. Season pan juices w/mustard. Salt and pepper to taste; stir in catsup (or tomato paste). When meat is cooled slightly, slice into 8 pieces. Place in 2 Ziploc. Cool sauce, freeze in 2 Ziploc with meat slices. Thaw, reheat meat and gravy separately. Serving Ideas: Srv w/rice, salad, carrots


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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susanh
Thursday, August 30, 2007, 5:30am Report to Moderator Report to Moderator
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Bs could use red capsicum puree instead of the tomato paste.
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Lola
Thursday, August 30, 2007, 5:32am Report to Moderator Report to Moderator

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Sa Bon Nim
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red pimentos, you mean?
yes, those are great roasted and in all sorts of ways.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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susanh
Thursday, August 30, 2007, 7:33am Report to Moderator Report to Moderator
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No, I meant red bell peppers (which are called "capsicums" here in Australia). They are beneficial for Bs.
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Henriette Bsec
Thursday, August 30, 2007, 7:49am Report to Moderator Report to Moderator

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Kyosha Nim
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I love roaste bell peppers( caspicums) eaither pureed or in strips.
I buy a lot of them during the high season and bake them and freeze them.
In Denmark red peppers are horribel expensive from November to May and you can only get heavy sprayed spanish ones then. So I go crazy the rest of the year.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
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O_North
Friday, August 31, 2007, 6:33am Report to Moderator Report to Moderator
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Hi
brighid45 mentioned Ezekiel bread. I've been able to find a bread called Ezekiel 4:9 is that the same thing?
I'm a type O going through a little withdrawal from wheatbread and hoping this is an appropriate substitute.
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Don
Friday, August 31, 2007, 12:39pm Report to Moderator Report to Moderator

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Sam Dan
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Welcome O_North,

Yes, Ezekiel 4:9 from Food for Life is the name of the bread that is OK to use.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
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Brighid45
Friday, August 31, 2007, 1:43pm Report to Moderator Report to Moderator

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Kyosha Nim
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Hi O_North, nice to meet you

As Don says, 'ezekiel' is short for Ezekiel 4:9. Imo, it's a good transition bread for people just starting the BTD. It's also nice for an occasional sandwich or for toast. I've also used it to make bread crumbs and stuffing.

Welcome to the board! I look forward to your posts.


Everyone is entitled to his or her informed opinion. --H. Ellison
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O_North
Wednesday, September 5, 2007, 6:02pm Report to Moderator Report to Moderator
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thanks folks
i can now enjoy a nice slice of toast guilt free.
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jillthepilllady
Wednesday, September 5, 2007, 7:02pm Report to Moderator Report to Moderator

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If you don't like the Ezekiel 4:9 bread, try the hamburger buns.  They are not as dry.  However, there is TOO MUCH bun there for me.  I end up standing a bun on end and slicing through each half once more, making 2 inner round pieces of bread for toasting or sandwiches and two outer pieces that look more like a hamburg bun, only thinner.  I cut the whole bag of buns up this way and put them back in the bag then refrigerate.

Some of my favorite left-overs (even cold) are fish or Tamari dipped chicken breast pieces off the George Foreman.  They could be eaten by themselves or cut up and added to a salad.  


~jill~A+ + O+ = 2 O-'s!!!
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Lola
Wednesday, September 5, 2007, 7:19pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Age: 57
http://www.berlinnaturalbakery.com/
makes avoid free buns, I believe......

always check ingredients first for any normal wheat flour added into the mix, and not 100% sprouted.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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jayneeo
Wednesday, September 5, 2007, 10:28pm Report to Moderator Report to Moderator

Rh- Gatherer
Kyosha Nim
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Age: 67
hmm, yeah, check the ezekial buns...! I suspect hidden wheat.
Now, O north, you might like, (or Loooove) manna bread which is wheat free and all sprouted grain bread. it is heavenly.
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Alia Vo
Wednesday, September 5, 2007, 10:39pm Report to Moderator Report to Moderator

Kyosha Nim
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Age: 43
- Fresh green leafy salads packed in a large container
- An assortment of raw vegetable crudites
- Canned wild salmon, sardines, tuna
- Raw nuts/seeds
- Fresh or dried beneficial fruits
- Compliant smmothie or protein shake stored in a stainless steel thermos
- Compliant homemade vegetable soup stored in a stainless steal thermos
- Nori 'sandwiches' with compliant fillings
- Flax crackers, rice crackers, rice cakes
- Water and/or compliant teas

Alia




Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
John 17
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jillthepilllady
Wednesday, September 5, 2007, 11:51pm Report to Moderator Report to Moderator

Rh+, MN, a-b+
Ee Dan
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[quote=lola]http://www.berlinnaturalbakery.com/
makes avoid free buns, I believe......

Mmmmmm, My Favorite brand of bread.  I didn't know they made buns though!  Thanks Lola!


~jill~A+ + O+ = 2 O-'s!!!
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jayneeo
Thursday, September 6, 2007, 1:36am Report to Moderator Report to Moderator

Rh- Gatherer
Kyosha Nim
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jillthepilllady??????? wow, been awhile....good to hear from you!
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Caro
Thursday, October 4, 2007, 7:24am Report to Moderator Report to Moderator
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Vegetables that I like raw:

--Chinese snow peas
--Broccoli (yes, raw) in small piece marinated in a compliant vinagirette-type dressing with a few other vegetables--eg raw carrots and onions + cooked green beans.  The marinating "softens" the broccoli a bit and I actually prefer the taste raw over cooked!
--Jicama (which I cannot get here in France)
--Regular peas (if they are small and fresh), eaten right out of the pod  --yummy
--Endive leaves.  They are "stiffer" than most types of salad and so you can crunch on them if you want, or even spread them with a compliant cheese spread.  They offer fiber....

Other possibilities:
Strips of red, yellow or green pepper

Carolyn (my first post)  ESTJ, BloodType O, Enneagram Type 3
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koahiatamadl
Thursday, October 4, 2007, 7:41am Report to Moderator Report to Moderator

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Kyosha Nim
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Gender: Female
Location: Basel, CH
Age: 37
Other stuff to eat raw
- kohlrabi
- sugar snap peas
- fruit

Other ideas
- trail mix (keep some at work/in your car for emergencies)
- jerky (keep some at work/in your car for emergencies)
- any left overs from the night before
- all kinds of salads (both raw and cooked veg make nice salads!) with suitable protein source
- smoothies - if you don't put dairy into them and don't let them sit in high temperatures (car in sun) they don't even need to go in the fridge/a thermos to store

Invest in a well sealing container for lunch unless you want leaks...
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