Packing a Balanced Lunch for School/Work

Hi everyone!

As you might already know, I’ve been working at the Vancouver Aquarium as an AquaCamps assistant leader for the past two weeks. My shifts start at 8:30, which means I have to be out of the house by 7:00 for the 1.5-hour skytrain and bus ride. Waking up at 6:00 isn’t a challenge for me, but thinking of creative packable lunches was! Since I volunteer until 3:30 and get home at around 5:00, I need a delicious and filling midday meal for my half-hour break. Here are some of the things I put together. 🙂

Smoked salmon on avocado whole wheat toast with pepper and lemon juice // scrambled eggs with zucchini, mushrooms, roasted red peppers


This is one of my favourite lunches – so flavourful and satisfying. Plus, I love the colours and textures. 🙂

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More eggs, this time also with roasted red peppers, zucchini, mushrooms, and scallions. Topped with shredded sharp white cheddar and enjoyed with organic ketchup.

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Frittata with zucchini, roasted red pepper, green onions, quinoa // melted black pepper gouda broiled on top

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This reminded me of the mini quinoa frittatas that I made with smoked salmon in a muffin tin.


Leftover frittata, chocolate-banana bottom (copycat of Purebread bakery – recipe coming soon!), organic kettle corn


More frittata, this one made with zucchini, roasted red peppers, scallions, mushrooms, and topped with blobs of creamy goat cheese // Whole Foods date-nut muffin // organic kettle corn // huge bottle of water! 🙂

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Two chopped kiwis // slice of banana muffin // leftover maple-soy salmon and vegetable stir-fry mixed with quinoa and topped with sesame seeds

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Two chopped kiwis // Mexican quinoa salad {beans, corn, zucchini, scallions, roasted red peppers, chopped chicken breast, cheddar, salsa, avocado} // organic kettle corn


This quinoa bowl was also left over from dinner the night before. Don’t you think leftovers are the best for lunches? I find them so much yummier and more filling than a simple salad or sandwich. Oh – and I ate it warmed up slightly.


Similar-but-different quinoa salad with sautéed corn and scallions, black beans, roasted red peppers, and goat cheese // two chopped kiwis // organic kettle corn

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And water, of course! I try to drink the whole thing because we spend lots of time running around outside and browsing the galleries inside, as well as forest hikes, beach walks, and plenty of games in the Stanley Park woods.


Thomas Haas sandwich with Moroccan-spiced chicken, Fiji apples, mixed greens, harvarti cheese and slivered almonds

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Another zucchini-mushroom-roasted red pepper-goat cheese frittata, this time with the addition of shredded spinach. Served with some chopped kiwi and a slice of banana-chocolate bottom and some sour cherry buckwheat scone.


And a whole frittata {2 eggs, shredded zucchini, roasted peppers, goat cheese} for a quick, protein-rich weekend lunch.


I believe that is it for now! My family will be having lunch at Wild Rice tomorrow, and I can’t wait to try the vegan butter “chicken” (tofu) and garlic coconut prawns. Yum. And I can’t believe my sister and I will be in PARIS in less than two days – we’re totally freaking out! Have an awesome weekend.

4 thoughts on “Packing a Balanced Lunch for School/Work

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