"Conflict": how and why to cook and take food with you

Tired of business lunches in medium-sized cafes? Cookies bought in a store adjacent to the office do not saturate? You can’t last long on coffee alone? Together with the Designboom store, we talk about the benefits of “take with you” and offer three simple recipes that will look great in lunch boxes.

Yes, this is a global trend - do not go to lunch in a cafe and do not buy ready-made meals in a supermarket, but instead warm up lunch box with food brought from home. This method of nutrition has several significant advantages.

In a restaurant you pay not only for food, but also for the work of cooks , waiters, rental of premises - in general, participate in business expenses. Prepared food in a supermarket is more expensive than prepared independently for the same reasons.

Photo: designboom. ru

Yes, that seems incredible, but so many dishes can be prepared quickly, especially if you plan the menu in advance.

Photo: designboom. com

It’s much easier for you to control what you eat if you cook it yourself. It is likely that you will not put an extra spoonful of butter in vegetable stew to make it tastier, but in a restaurant there is always such a risk.

Photo: designboom. ru

Here are three recipes for breakfast, lunch and dinner with yourself, for the preparation of which you will not spend much time, but you will get a lot of pleasure from the process of absorption of food.

0 calories

Omelet cupcake with spinach and cheese

COOKING TIME:

25 minutes

Serving Size:

2 servings

Cooking process

  1. Sprinkle small cupcake tins with oil. Preheat the oven to 180 degrees.
  2. In a separate bowl, beat the eggs, add finely chopped spinach, salt and pepper to them.

  3. Pour the mixture into molds and garnish with cheese. Bake for 15-20 minutes.

0 calories

COOKING TIME:

25 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Oil (olive )

1 tbsp. l

Preparation process

  1. Chop onion and carrots, cut the pumpkin and potatoes into cubes, send it all to a pan with a thick bottom and pre-warmed olive oil.
  2. Sauté the vegetables, stirring, for 10 minutes.

    Then pour boiling water and cook until soft.

  3. Beat them with mashed blender, add salt and pepper. Garnish the ricotta soup.

0 calories

COOKING TIME:

5 minutes

NUMBER OF PORTS:

3 servings

Ingredients

Beans (white, canned)

1 can

Tuna (in own juice)

1 can

Onion (red, small)

1 pc.

Oil (olive )

to taste

Cooking process

  1. Cut the parsley and onions.

    Drain the beans and tuna, mix them, add the greens and onions. Season the salad with olive oil, add salt and pepper.

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