The Sweetest Year

My son makes every day sweeter! (poop explosions excluded)

Lunchbox ideas for the working mom

on November 16, 2012

My son usually wakes up around 4h30 to eat. Some say I should let him cry, but believe me, he will cry for over an hour and get up for the day. So, I still go and feed him around 4h30. Since I’ve been asleep for around 7.5 hours by then, I pretty much ready to start my day after the feeding is done.

Yes everybody. I start my day at 4h30.

In full discloser, sometimes I ‘m too beat and try my best to go back to sleep for an extra hour or two, but most of the time, by the time my son is done eating around 4h45-5h, I get up and start doing my magic!

Yesterday, I wanted to get a head start on the weekend by cooking a big pot of rice and a batch of lentils. And I did a load of laundry.  You know you’re a mom when you’re chopping veggies at 5h15.


I like to cook a starch and a protein on the weekends to build my lunches around. Since I’ve been back at work, Sunday mornings was the assigned cooking time, but I found myself exhausted came 10ham. I wanted to be able to appreciate my day off, so I thought, why not switch things around and cook on Thursday and/or Friday mornings, then assemble lunches and maybe cook one extra thing on Sunday. Like roasting different veggies on cookie sheet.

On Sunday morning, I put my 5 lunch containers on the counter and mix and match when I have in the fridge. My lunches are ready for the week, I just have to grab a container and go. It’s such a timesaver for me.

I find it amazing to be able to create 5 different lunches (similar, but with different tastes) with a simple base. What my lunches will look like next week:

Monday: Scrambled eggs with rice and veggie #1.
Tuesday: Lentils, veggie #2, rice and a coconut sauce I had in the fridge.
Wednesday: Veggie #1, rice and shrimps from the freezer (already cooked).
Thursday: Lentils, veggies #1 and #2, cheeze and a piece of bread.
Friday: Rice, peas (can from the pantry) and lentils with a thai/peanut sauce from the fridge.

Last week I had a batch of barley, a bag of frozen stir-fry veggies and different proteins: cast-iron tofu, scrambled eggs, tilapia; all cooked on Sunday morning. I had very good lunches all week. I wasn’t tired of eating what seemed like the same thing day after day because the sauces and the different proteins made it different.

Also, very good option that I didn’t think of so far: Soup! I could easily have two lunches during the week from the batch and then use some as a sauce on others. Win-win!


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