1) Vegetables: Cook your favourites whether they’re green beans, carrots, cauliflower or cabbage. If you cook them more naturally rather than making their taste in overpowering masalasand salt, you won’t need to carry along chapatisor rice. Just a huge serving of your favourite sabzi flavoufully cooked is enough.
You can even look up and alternative way to cook up veggies. I found one here for glazed carrot to give you an idea.
2) Chicken curry: If you’re making a curry over the weekend, make sure you put extra chicken pieces in there so when Monday comes, you can take the extra ones out and pack it in your tiffin. And once those spices have sunk in deep, it’ll probably tasted better at lunch on Monday than it did the previous day. And who’s to say it’s not a completely healthy meal?
3) Rolls wrapped in lettuce: Instead of wrapping up leftovers in a paratha, consider wrapping leftover chicken or vegetables, dressed in a sauce, in lettuce leaves. Tastes delicious and is super easy to prepare. The filling could be almost anything.
- Boiled eggs
- Yoghurt in a huge container, mixed with nuts and a little honey perhaps.
- Very dark chocolate (80% cocao and above)
- Cut veggies like carrots, cucumber, celery with some dips.
- Seasonal fruits like strawberries, figs and cherries (some of the best fruits you can eat)
From the canteen:
Only if you must and there is no other option, there are couple of things you may nibble on from the canteen.
Chicken biryani: make sure you pick the pieces mostly and take less of the rice and lots of raita.
Ask for an extra serving of the vegetable and less of the roti.
Maybe they can whip you up an omelet, which means you will either have to go early or late for lunch.