Comments on: Three Easy Weekday Lunches

By: Rosena

Rosena — Mon, 23 Jun 2025 00:29:50 +0000

Thanks for sharing these recipes! I love the upgrade to the tuna salad, adding brine – a genius addition that enhances the flavour. I’m always looking for new ways to use staple ingredients and you deliver every time.

By: Katie

Katie — Sat, 18 Jan 2025 22:40:18 +0000

Thank you, we’ve been in a major rut since we’re pescatarian (but the kids won’t really eat fish) and we have six (6!) anaphylactic food allergies in our household. I made myself a version of the tuna salad w/ canned salmon this week. My partner and I had the sandwich (using vegan cream cheese on one of the halves), and I put a LOT of Trader Joe’s Green Goddess seasoning on it… SO GOOD! Adding it to my meal plan for the week!

By: Jules

Jules — Tue, 14 Jan 2025 06:24:03 +0000

I work from home majority of the time, here are a few of go-tos:
– Japanese Tuna Salad – Canned tuna, cucumber, grated carrot, pickled ginger, avocado, greens of choice (kale, lettuce etc), quarter pack of instant rice, drizzle tuna with soy sauce. Sometimes I add sauteed mushrooms or alternate rice for chickpeas.
– Mexi Eggy wraps – throw two eggs in a frypan, once they start getting white, add a large tortilla over the top, let that get nice and crispy in the pan over the eggs and then flip, get it crispy other side, and then flip again to finish cooking the eggs. Add canned corn, diced tomatoes, coriander (cilantro for you Americans!) and a squeeze of sriracha sauce.
– Greek wrap – combine canned dolmades, diced tomato, olives, parsley & feta with a squeeze of lemon juice, salt & pepper in a wrap & toast it. This can also be a salad with rice or maybe some pita style bread.
– Tuna, avo, red onion on corn thins/rice thins
– Caesar salad with sourdough crutons, capers and gooey eggs
– Bruschetta with garlic, tomatoes, red onion, basil & bocconcini
– Homemade spanakopita (usually make on weekend and then ration out into the freezer) with salad

Sandwich wise, I’m always experimenting with different breads – we buy sourdough regularly but also love turkish, panini and pocket/pita breads toasted up with delicious fillings. Experiment with different cheeses on things. We make our own pesto with grown herbs, pickle onions and also sauerkraut. They’re amazing to add to sarnies as well.

By: Angela H

Angela H — Mon, 13 Jan 2025 19:27:11 +0000

In reply to Allison.

Jen – the best way I know to keep them from breaking is to make sure not to over fill. The food should not go above the “shoulder” of the jar, the part of the jar that curves in to the neck. Freeze upright with the lid on loose, then tighten later. Or, you could use the wide mouth mason jars and you shouldn’t have a problem!

By: Angela H

Angela H — Mon, 13 Jan 2025 19:23:17 +0000

In reply to Cara.

We often make a huge batch of spinach crepes on the weekend. My kid loves these with plain yogurt inside and then rolled up. They keep great in a lunch box and taste really good (he will not eat syrup so yogurt it is!). We also do French toast (using a baguette makes it fun, and these freeze well). Spanikopitas from Costco are another go to.

By: Monica

Monica — Sun, 12 Jan 2025 20:34:12 +0000

The KSS made me remember, and then long for, the delicious Veggie Sandwich I used to order at a long gone downtown cafe during my university days. Thanks for the memories, off to the kitchen now! <3