Wheat and egg free food fun!

I make a moo-shu-style filling that's great on its own. I stir-fry carrot/broccoli slaw (I get it bagged in the supermarket) with some scallions, pre-cooked chicken, hoisin sauce, soy, ginger, garlic, and sesame oil. I can eat that right out of the wok and it also heats up well. The slaw turns into something akin to making "spaghetti" out of spaghetti squash.

I make fun salads over the weekend and then divide them into containers for lunches throughout the week. Some examples might be: - Quinoa w/herbs, olive oil, vinegar, feta cheese & olives - Cucumber slices w/tahini & dill - Leaf lettuce w/cherry tomatos, red onion, cheddar, ham cubes & ranch dressing - Chopped romaine w/bleu cheese & bacon - Chicken salad w/faux mayo & chipotle powder You can get super creative with salads honestly. The sky's the limit and you can tailor them to your tastes by just adding & removing ingredients. Plus, they are usually pretty easy to make — just stir up in a bowl! You could also buy or make soup and/or stew and pack that in a thermos or plasticware if you have a microwave at work. If there's a Whole Foods near you you can get some pretty great snack options like chips & crackers made from lentils/hummus/rice.

This may be too obvious and it's not fancy, but I enjoy hummus and raw veggies for lunch.

If you are ok with meat, then you can do a lot with a crock pot, your chosen veggies/seasonings, and maybe some rice. My husband is wheat/egg/soy/dairy allergic, so our biggest concern is cooking from scratch, as pre-made mixes tend to have mystery allergen ingredients. Just buy your spices and herbs fresh. When you have to eat out, Pei Wei, PF Chang's, Outback, and Boston Market all have good allergen-free options. Lots of other places have GF menus, but may can't guarantee that the food is prepared on surfaces that didn't have gluten or other allergens on it, so if you're really sensitive that's something to look out for.

Do you have access to microwave, toaster or any other cooking stuff? One of my go-to quick gf lunches is gf toast w/peanut butter & honey and an apple. Soup is always a good option if your family leaves you any - or you make big batches on weekend. I also like hummus and veggies - add feta, dolmas, grape tomatoes, baba ganoush, tabbouli made with quinoa for variety. Beans, rice with veggies in so many permutations - again if you have leftovers or cook specifically for lunch.

"Twice-baked" potatoes are easy to make in a big batch and freeze. The http://recipecircus.com/recipes/donnag3591/VEGETABLES/Twice_Baked_Potatoes_Cooks_Illustrated.html is a good place to start from. http://whatsforschoollunch.blogspot.ca/ is an interesting source of inspiration, especially from the foreign-to-you countries.

oh yeah: gf pbj sammies! yum!! with a glass of milk and some carrot sticks = feel like a third grader again.

How about taking a can of soup to work with you, and nuking it for lunch?

Stuffed bell peppers travel really well and are fairly cheap and absolutely delicious. This recipe might be a little more involved than 5 minutes and cleaning the peppers is a bit of a pain, but it really doesn't take that much more than 5-10 mins to make not including the time in the oven (passive time). I think this is all gluten free (beans, rice, etc.) but my apologies if it is not! - 4 sweet bell peppers, whichever is your favorite color - 1 can black beans - 1 can diced tomatoes - 1 cup rice (I use pre-cooked frozen brown rice from Costco or Trader Joe's) - 1/2 cup grated cheese Start a large pot of water filled halfway, get it to a rolling boil. I think about 6 cups of water in there. Preheat the oven to 350 degrees. Trim the tops of the bell peppers and clean out the seeds. Place the cleaned out bell peppers in the boiling water for about 5 mins or so to get them to soften up. You can start putting together the filling while this is happening (see below). After 5 mins or so, remove the bell peppers and drain on a paper towel, then place them in a baking dish. In a large mixing bowl, put the following together and mix: 1 drained and rinsed can of black beans, 1 can drained diced tomatoes, 1 cup cooked rice, and 1/2 cup cheese. Mix together and then spoon the mixture into the bell peppers. You can top with a little ketchup if you love ketchup. It's still good without it though. Bake for 30 minutes at 350 degrees.