Most of my lunches on low-carb were leftovers from the night before.
This is both easy (you just have to cook a bit more) and fine (as we’ve got a microwave at work). The times I didn’t do a leftover lunch because I’d either been out or didn’t cook enough, I had to do something quick.
Quick low-carb veggie lunches
Roast broccoli and pine nut with lemon and garlic was a good one. Tasty, lasted a few days and easy to cook. This involves chopping the ingredients, drizzling them with olive oil, then putting in the oven on high for 30 minutes so the broccoli is still crunchy. I invented this dish based upon something I had in Medina, a restaurant in Aberystwyth.
A green salad with generic salad veggies – lettuce, tomatoes, cucumber, radish, avocado, celery – and feta or boiled egg on top makes another useful lunch assuming you have salad in the fridge. Dressing is great (olive oil, lemon juice) but take it in a separate pot, otherwise the lettuce goes all manky.
“Char-grilled” aubergine salad can be approximated by slicing rounds of aubergine, drizzling them with olive oil, and blasting at the top of a hot oven for about 25 minutes. This isn’t really char-grilling but it gets it a bit charred and it tastes OK. Add rounds of tomato and some kind of cheese – feta works well because it’s salty. This falls – like the broccoli salad above – in the category of “things taste better if they’re a bit burnt”.