What's a Lazy Lunch?
A peek inside my pantry and fridge. Plus, literally the easiest jalapeño lime tuna salad crispbread
For the past few months I’ve been posting photos of my lunches on Instagram. Even though I’m pretty busy between client work, coaching and studying nutrition, I’m equally as committed to having work/life balance and maintaining healthy habits. This means taking a break to eat something nourishing and beautiful every day.
So I challenged myself to create a daily, healthy meal in less than 10 minutes, make it look as pretty as it is palatable, eat it slowly and away from my laptop.
Note: we don’t digest our food or absorb nutrients optimally if we are shoving it in our mouths while stressed at our desks.
These fast creations got tagged as, “lazy lunches,” and kept me somewhat accountable to my goal.
The response from my followers was mostly, “YUM,” or “recipe please!” But I also got some pushback. A dear friend wrote, “that lunch doesn’t look lazy.” And another one commented: “Those meals seem fancy. I don’t have time to cook lunch.”
And it dawned on me that the word “lazy” needed to be better defined. Back in the day when I had my blog Notes on a Party, my moniker was “The Lazy Hostess.” This was tongue-in-cheek of course, because hosting is, by nature, somewhat of an effort no matter how casual you make it.
But my concept of “lazy” was about highlighting short-cuts, products and services that could make entertaining easier for the host yet no less impressive for the guests.
Fast forward to today and “lazy” still means a relaxed way of throwing something together. I don’t follow recipes nor measure ingredients. I’m imprecise, impatient and messy in the kitchen. My pro-tip for creating a meal in record time lies in the preparation.
So how are my “Lazy Lunches,” created in just a few minutes during my time-strapped day? The trick is that they don’t involve any actual cooking, instead just an assembly of bits from my fridge and pantry. But, having the right bits makes all of the difference.
My Pantry Essentials
Keep in mind that I enjoy cooking, and prioritize nutrition so I’ve gotten my weekly fridge and pantry stock down to a science. I make a list before I go to the store or farmers market so I have a general guide but with room for spontaneity and substitutions.
It’s like packing for a trip by planning each outfit in advance and making sure you bring a few hardworking pieces that match with everything. This way you don’t overpack and understyle leaving you with more items yet less outfits. The same goes for grocery shopping.
Here’s a look at my current pantry and fridge with some of my favorite brands. It seems like a lot but having some basics on hand means you can make so many different dishes including dressings, soups, salads, bowls and more.
Pantry
Extra virgin olive oil
Various vinegars (red wine or apple cider)
Soy sauce, sesame oil, fish sauce, rice wine vinegar, sriracha
Maldon salt, pepper and lots of dried herbs & spices (oregano, cumin, paprika)
Olives, capers, marinated artichokes
Garlic, onions or shallots
Dried lentils, canned chick peas or navy beans
Canned tomatoes (for soups, sauces and stews)
Chicken or vegetable broth
Gluten-free pasta, quinoa
Gluten-free crackers
Nuts (roasted or raw) and nut butters
Gluten-free granola (Grandy Organics)
Chia seeds, flax seeds, hemp hearts
Honey, maple syrup, liquid stevia, monkfruit
Fridge / Freezer
Eggs
Nut Milk (Three Trees or Elmhurst)
Yogurt (greek, Cocojune)
Cheese (parmesan, feta)
Dijon mustard, mayonnaise
Sauerkraut (Wildbrine Dill & Garlic)
Fresh herbs (dill, cilantro, chives)
Lettuce (pre-washed little gem, arugula or mixed greens)
Fresh fruit and vegetables (varies per season but I choose at least 6-8 per week)
Frozen fruit and vegetables (blueberries, strawberries, cauliflower, broccoli, peas)
Frozen fish (Seatopia salmon and seafood)
Fresh rotisserie chicken (pre-made)
Frozen meat (chicken thighs, ground turkey or lamb)
You certainly don’t need ALL of the above but this mix of foundational items, condiments, protein, dairy/alternative dairy, fruit, vegetables, grains and spices will get you very far. A selection of fresh, frozen, canned, tinned and pre-washed/made means you can maximize ingredients and availability as well as cut down on prep or weekly shopping time.
Lazy Lunch Idea: Jalapeño Lime Tuna Salad Crispbread
One of my current favorites that works as lunch if you make two crispbreads or an afternoon snack if you use one. This seeded oversized cracker is sturdy enough to handle a ton of toppings. I am slightly obsessed with this crunchy jalapeño condiment from Trader Joe’s that my chef/nutritionist friend Bianca Peyvan turned me onto. It instantly adds some spicy flavor and texture to any basic protein.
Jalapeño Lime Tuna Salad Crispbread Recipe
Tuna (Tonnino)
Mayo (Sir Kensington’s)
Crunchy Jalapeño Lime & Onion (Trader Joe’s)
Gluten Free Norweigan Crispbread (Trader Joe’s)
Persian cucumbers (sliced)
Red Onion (sliced thin)
Microgreens (makes it colorful)
Fresh herbs (dill or cilantro, optional)
Drain the water from the tuna and mix with mayo and Crunchy Jalapeño Lime & Onion condiment until coated. Spread a thick layer on the crispbread. Top with sliced cucumbers and red onion. Sprinkle with microgreens and fresh herbs. Season with salt and pepper.
This works just as well with shredded rotisserie chicken, leftover salmon or even egg salad. Seriously, you can put anything on this crispbread — think of it like an open faced sandwich.
I promise to get organized and give you more “Lazy Lunch,” ideas soon.
Enjoy!
Celia
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