How to Prep Work Lunches You’ll Actually Want to Eat

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Dear People-who-still-go-to-work-in-offices-that-are-inconveniently-not-inside-your-house-or-apartment,

You may be the last of a dying breed and we recognize your struggle. Especially with such a long name.

But we’re even more concerned about the $15 sandwich and $22 salad you’re confronted with at lunchtime every day, an unappetizing prospect that greedily slices into your paycheck.

But it doesn’t have to be like this. Not when you can make a seriously kickass lunch to bring with you. Here now, a guide to a few fantastic work lunches.

White Bean Turkey Chili in the Instant Pot


Make this Sunday night and eat all week. It’s delicious, healthy, easy and filling enough to keep you from swiping more Hershey’s Kisses from Karen’s desk while she’s nodding her head, eyes closed, in blissful union with The Wave F.M.

First we’re going to drop off our Instant Pot Bundle, which comes with the famous Instant Pot Duo Plus and a cookbook of essential dishes, so all you’ll need are the ingredients: essentially some root vegetables, olive oil, ground turkey, chicken stock and a few cans of white beans (unless you’re the soaking overnight type).

Put a tablespoon of oil inside with a ½ cup of sliced red peppers and ½ cup of sliced yellow peppers, plus 2 cups of sliced yellow onions. Press the ”sauté” button and wait a few minutes until the onions are translucent. Next, add a pound of ground turkey with some seasoning: we recommend 1 tablespoon of salt, 1 teaspoon of pepper, teaspoon of oregano and 2 tablespoons of chili powder for classic chili, but you can get creative. Let that cook for ten minutes.

After that, you’ll add 1 cup of cannellini beans, 2 ½ cups of chicken stock and a ¼ cup of water. Then you’ll just press a button that literally says “Bean/Chili.”

30 minutes later, it’s done: four servings of white bean turkey chili that you can opt to top with cheese or a small handful of chopped cilantro or sour cream or hell, caviar and truffles, if that’s your thing. Top like no one’s watching.

Sous Vide Steak


You know Gary. Always boasting a big game about his Sunday barbecues like he’s some kind of legendary grill master. By all consensuses, dude sucks.

So imagine the shock to his ego when you bring in your sous vide steak and don’t even make a big deal about it.

You’ll just order our Sous Vide Bundle. We’ll bring it to you. Then you’ll learn how easy it is to whip up a perfect boneless strip steak in two hours that the people at Bon Appetit approve of. Assuming magazines still employ people.

All you need is a few spices and the beef and you barely have to touch anything. And it’ll taste great, of course. Almost as great as Gary’s tears.

Roast Bird


Now you’re going to fry a 16-pound turkey with our Oil-Less Fryer Bundle and bring it to work.

Just kidding.

We’re only asking you to buy one of those roast chickens at Von’s. Or Ralph’s. Just not Whole Foods. For some reason, they don’t make great chicken.

Anyway, get that chicken home. Immediately eat all the good fatty parts like the legs, wings, thighs and that weirdly delicious end bit that you sort of suspect is its butt, but also sort of need to convince yourself that it may be something other than its butt.

Then butcher the breast and you’ve got a healthy base for hummus-y wraps, classic stacked sandwiches and healthy chicken salads that will go to the office with you all week.

Even when it’s not Bring Your Chicken to Work Day.

Slow-Cooked Spaghetti Squash

how to roast spaghetti squash 4

We know. Squash doesn’t sound sexy. Which is why you need to say this like you’re Barry White.

Slooooooow-cooooooked spaghetti squash.


Anyway, this is the easiest thing you’ll ever make it your life. Here are the 6 steps:

  1. Book our Slow-Cooker Bundle.
  2. Poke a few holes in a spaghetti squash with a fork while we’re busy bringing it to you.
  3. Receive said bundle and plunk that aerated squash inside the slow cooker. No oil. No chopping. Just plunking.
  4. Cook it on high for 3-4 hours while you ignore it. Watch a Ken Burns documentary or something else long and sleep inducing.
  5. Once it’s tender as can be, take the squash out, let it cool, remove the seeds and tear it into ribbons with a fork.
  6. Season with salt, pepper, butter, chopped garlic, sprinkled Parmesan or any combination of things that make you think of spaghetti.

We really need to get you a Little Italian Man with a Giant Mustache Bundle someday.

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