As someone who is sensitive both to gluten and high-refined oils, getting takeout is an infrequent occasion, even under pressure, alas.
For a nearly immediate meal: a can of salmon salad, Primal Kitchen mayo, generous celery, bit of tamari and sesame oil, plenty of black or white pepper, bit of nutmeg. Eat the salmon salad with what's handy: half a bell pepper? crackers or toast? greens? It's flexible.
If I'm meal-prepping for a pressure-cooker week, I love this recipe for Turkey Club Meatballs. I like this recipe as a break from writing because it takes about an hour from start to serve and assembling the meatballs is a bit like arts-and-crafts time. It happens to be a Keto recipe, but it's solidly delectable, and I make it in all seasons. I don't make the aioli with roasted pepper as described, bc I never have time to roast a pepper just for that. Instead, for a topping, I take Primal Kitchens mayo, and mix in tamari and spices (garlic, onion powder, a Fisherman's blend), add a little EVOO and ACV and wish I could marry myself. The balls are great on simple greens or next to roasted veg, and I particularly like to eat pistachios with these. https://www.ibreatheimhungry.com/turkey-club-meatballs-w-roasted-red-pepper-aioli-low-carb-gluten-free/
In the stretchiest-of-time times, I pick up a gf pizza, drizzle balsamic vinegar and EVOO over some greens, and call it dinner. I almost always grab cashews or almonds to eat with pizza, because then it's basically a cheese plate. (Try it! You heard it here first!)
Oh, and I do an actual cheese plate sometimes for a low-prep meal too, esp if I need to keep working during lunch, which I try to never do but sometimes must. The nubs or slabs of cheese that are available in my fridge, a package of prosciutto from my pantry, nuts, cherry tomato if I have it, some seaweed snack (try it!), crackers or toast. Fizzy Spindrift water to offset the richness but still be able to work after eating :)
As someone who is sensitive both to gluten and high-refined oils, getting takeout is an infrequent occasion, even under pressure, alas.
For a nearly immediate meal: a can of salmon salad, Primal Kitchen mayo, generous celery, bit of tamari and sesame oil, plenty of black or white pepper, bit of nutmeg. Eat the salmon salad with what's handy: half a bell pepper? crackers or toast? greens? It's flexible.
If I'm meal-prepping for a pressure-cooker week, I love this recipe for Turkey Club Meatballs. I like this recipe as a break from writing because it takes about an hour from start to serve and assembling the meatballs is a bit like arts-and-crafts time. It happens to be a Keto recipe, but it's solidly delectable, and I make it in all seasons. I don't make the aioli with roasted pepper as described, bc I never have time to roast a pepper just for that. Instead, for a topping, I take Primal Kitchens mayo, and mix in tamari and spices (garlic, onion powder, a Fisherman's blend), add a little EVOO and ACV and wish I could marry myself. The balls are great on simple greens or next to roasted veg, and I particularly like to eat pistachios with these. https://www.ibreatheimhungry.com/turkey-club-meatballs-w-roasted-red-pepper-aioli-low-carb-gluten-free/
In the stretchiest-of-time times, I pick up a gf pizza, drizzle balsamic vinegar and EVOO over some greens, and call it dinner. I almost always grab cashews or almonds to eat with pizza, because then it's basically a cheese plate. (Try it! You heard it here first!)
Oh, and I do an actual cheese plate sometimes for a low-prep meal too, esp if I need to keep working during lunch, which I try to never do but sometimes must. The nubs or slabs of cheese that are available in my fridge, a package of prosciutto from my pantry, nuts, cherry tomato if I have it, some seaweed snack (try it!), crackers or toast. Fizzy Spindrift water to offset the richness but still be able to work after eating :)
Back to Marie de France, who waits for no one!