I used to not use a microwave so I brought in a medium sized rice cooker to work with a steamer basket. You can steam stuff in it in 5 minutes, or use it to heat up soups. You’ll be babysitting it a bit for the soups but won’t you anyways since you’ll be in the break room during lunch?

I use a fairly large fabric cooler as my lunch bag this has the advantage that, if I want, I can put several medium-sized or large-sized containers, as well as fresh veggies, lettuce and kale, right in the cooler. And I have taped a lunch checklist to the inside of the cover to remind me of what to take if I need to pack in a hurry: green leafy vegetables, fruit snack, nuts or nut butter, tea supplies (if I’ve run out at work), grain or bean dish, and a knife (I keep a lunch knife in my cooler and it stays there) and utensils like fork and spoon. This checklist is written on paper protected inside a zip-loc bag that is taped to the inside of the cooler cover so I see it when I open the cooler. That way I don’t need to reinvent the wheel as to what to pack if I’m in a hurry in the morning, and I can see if I’ve left anything important out.

I don’t pack the cooler at night, but in the morning. Every night I make a point as part of my kitchen cleanup to think ahead on what would make a good lunch and, if possible, put it in appropriate containers, sometimes marking them with masking tape and a marker.

To those who don’t have a microwave at work: bring one in yourself. They only cost like $80. plus a couple of microwavable Pyrex bowls and a plate you can use as a cover for the bowl (or to eat from). . Clear it with the office supervisor first. They aren’t going to say no.

You’ll make your money back within 2 weeks of packing your lunches.