Need suggestions for lunch food, with lots of restrictions...help?

Gaia Raain

I need suggestions for what I can bring to work for lunch. There are a lot of issues I have to consider:

We have no way to heat up food.
I have no way to keep food cold (although I do have an insulated lunch bag I could use, and a thermos).
It can't take too long to prepare.
It can't contain wheat.
It can't contain salted meats.

Any suggestions would be great. Thanks!

Answer
Here's a website with Wheat Free and Gluten Free Recipes.


http://www.recipegoldmine.com/glutenfree/glutenfree.html

There are a few things that sound interesting such as a pizza crust, breads to use with peanut butter, pasta & lasagna.
Here's also a list of foods that are wheat free:

Best bets
Items marked with a (G) should be avoided by those who are sensitive to gluten:

Almond: flour and meal
Amaranth: whole (as hot cereal, flour, puffed
Barley (G): whole hulled, flakes, flour
Buckwheat: whole groats, cereal, flour (raw or roasted)
Cassava: flour (whole root, dried, ground; tapioca starch is refined from this)
Chestnut: flour
Chickpea: flour
Flaxseed: flour and meal
Hazelnut: flour and meal
Jerusalem artichoke: flour
Kamut® (G): whole, flakes, flour, pasta
Legume flours: yellow and green pea; red and green lentil; white, lima, and pinto bean
Millet: whole grain, flour
Oats: Scotch style, flour, oat bran, rolled flakes
Pearled millet: whole, flour
Potato: flour, starch
Quinoa (pronounced KEEN-wah): whole, flour
Rice (short, medium, long grain): whole, flour, pasta, puffed, cakes, crackers
Rye (G): flakes, flour, crackers (that contain no wheat)
Soy: flakes, grits, soy flour
Spelt (G): whole, flakes, flour, pasta
Tapioca: starch flour, âpearlsâ
White sweet potato: flour
Wild rice: whole, pasta

Pasta salad that could last a while?

Jonathan W

I commute to my university, and often have classes from 9 am until 4 pm. During my breaks between classes, it's not feasible to drive home for lunch, so I end up eating at the restaurants my campus offers, most of which is fast food (unhealthy and expensive). I love pasta salad, and I was thinking that would be a great lunch idea to pack into a tupperware and put in my bag. But I won't have refrigeration obviously, so it would have to be stuff that wouldn't start to go bad or taste funny after 4 hours.

So... whatcha got for me in terms of recipes? Thanks!

Answer
Instead of a mayo based salad, do a vinegar based one...you will have less to worry about. 4 hours isn't too bad - but I would look into getting an insulated lunch bag anyway...it really helps!

Greek Pasta Salad
1 lb pasta, (rotini, farfalle, or shells) cooked to minimum time and cooled (donât rinse!)
½ large red onion, chopped
1 to 2 cloves garlic, minced
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
Freshly ground black pepper â to taste
Sprinkle of salt, to taste
½ Cup extra virgin olive oil
½ Cup red wine vinegar
1 lemon, juiced
1 small can sliced black olives
1 & ½ clamshells of red pear or cherry tomatoes cut in half
1 bell pepper, chopped (I prefer orange or yellow for the color, otherwise red. You can use green, but the others are sweeter.)
1 large cucumber, seeds scooped out and discarded, chopped
1 block (6 or 8 oz) feta cheese, crumbled
1 cup freshly shredded parmesan cheese


In a LARGE bowl, mix together onion, garlic, herbs, oil, vinegar, and lemon juice and let sit for about 20 minutes. Add the pasta and the rest of the ingredients and mix well. Refrigerate for a few hours before serving.

Other things you can add: chopped asparagus (steamed & cooled), chopped broccoli (steamed and cooled or raw), (this may absorb some of the oil & vinegar, so you may need to add more), chopped zucchini, chopped summer squash, canned artichoke hearts, drained and chopped, fresh, chopped spinach, thinly sliced pepperoni.

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