I have worked at a number of offices that smelled like the Lean Cuisine factory every day from 12:00-1:00. I used to pride myself on bringing fresh and original food.
Lately, though, JFG and I have been eating frozen lunches alot lately for a couple of reasons. 1) gluten-free food goes bad faster than glutenized food unless it's frozen, and 2) neither of us have time to cook for the future (as in, for lunch the next day).
Amy's Kitchen has been a godsend. According to the box, after Amy's daughter was born in 1987, Amy and her husband started looking for easy organic meals. When they couldn't find them, they created a company that specialized in organic, vegetarian frozen food. They also happen to have a line of gluten-free frozen meals, primarily Mexican and Indian food. Fairly low in calorie and reasonably high in protein, these have become our lunch-time way of life.
Today I'm eating an enchilada with Spanish rice and beans. It contains zucchini, unfortunately, but if I eat fast and swallow fairly whole, I can forget that minor short-coming. JFG likes the "bowls" (Santa Fe Bowl, enchilada bowl, etc.). They have more calories but are pretty satisfying, along with his daily yogurt and banana. Amy's gets four rice flours for simplicity and tastiness.
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