Why I Bring My Own Lunch to Work and How I Prepare in Advance


For the past year and a half I’ve been so good about packing my own lunch for work- I even surprise myself.

It all started when I realized that I was paying upwards of $10 each day for soup (I won’t lie… that also included the most delicious chocolate chip muffin). The soup was hearty, filled me up and it was always steaming hot- just the way I like it.


$10 a day can add up to a lot of money, so I took advantage of a sale I saw on the lunch crockpot. I wasn’t sure it would work out, but I was willing to take the chance.

For only $15 I had my lunch crockpot, but had to figure out what to put in it. So, I started by taking Shabbos leftovers. Chicken and rice, chili, stuffed cabbage, meatloaf. .. whatever we had. But since that didn’t last the entire week I started making soups and haven’t stopped!


I recently had a mini freezer cooking session dedicated to lunches. I do get bored of having te same thing for weeks at a time, so now I cook multiple items and freeze them in single serving sizes.

I made rice and beans and tomato barley soup… that was enough lunches for 2 weeks!

Sometimes I switch it up and try a new kind of soup, but lately I’ve been sticking to tomato barley soup and red lentil soup because they are easy to make and super filling.

I’ll make sure to keep you updated as my lunches change, but for now this is what works for me!


Not into soup? Check out how we used to prepare salad for lunch.

Do you bring lunch from home? What do you pack?

Until next time,