5 Ways to Pump Up Your Brown Bag Lunch

Go ahead, brown bag it. That doesn't have to mean a boring lunch.
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The brown bag lunch is a childhood staple, but as you grow up and (hopefully) head into the workforce, so should your lunch box mature, too. We're not talking about switching from Spiderman-themed plastic to eco-chic reusable bags; we're talking about what really counts--the food inside.

We know what you're thinking: "I DON'T HAVE TIME TO MAKE LUNCH!" But here's the secret: Pack the night before to save yourself morning stress, and then look forward to a relaxing lunch that doesn't require waiting in line.

Still doubting that you can pull it off? Good news--making the transition from run-of-the-mill take-out to gourmet fake-out is easier than you think. But to make the process easier, we turned to a few experts for some tips and tricks of the brown-bag trade.

1. Plan ahead and multi-task

"Make your grains ahead of time. Make a pot full of rice, quinoa, potatoes, or beans, and store them in the fridge for quick salads. Try whole grains like quinoa, farro, and wild rice pilaf--they will get better with time as they soak up the vinaigrette, but won't get soggy. And while your rice (or any other grain) is cooking, make a quick saute of vegetables. You can mix and match whatever is in season and pair the two together with a simple sauce or dressing for an easy but delicious meal." --Cathy Erway, Brooklyn-based author of The Art of Eating In and the blog Not Eating Out in New York

2. Use semi-homemade staples and, most importantly, be organized

"Designate a spot in your fridge and your pantry for lunch items. You'll know where it is, so you can grab and go without staring hopelessly into your open fridge. Also, keep a rotisserie chicken on hand. You can use it in an endless amount of dishes: quesadillas, sandwiches, salads, soups... Try befriending other ready-made items like hummus, salsa, bagged salad, pre-cooked lentils or beans, pre-cut fruit, and frozen veggies--they are super time savers, and you can find high-quality versions of these at your local supermarket." --Deana Gunn, co-founder of Brown Bag Publishers, which puts out Cooking with Trader Joe's

3. Cook once, then use the leftovers in creative ways

"Any time we fire up the grill, we pull out all the vegetables from the fridge and grill them with olive oil, salt, and pepper, and store them for salads or sandwiches. Cook up extra proteins too, whether chicken, steak, or seafood, and use them throughout the week. Cook ahead as much as possible, and then toss your leftover herbs in the food processor with garlic, olive oil, salt, pepper, a little parmesan, and your favorite nut. Ta-da! Instant homemade pesto for sandwiches, pasta dishes, or as a nice side sauce for almost anything you make." --Rebecca Lando, one half of the Working Class Foodies, a budget-friendly weekly show on Hungry Nation

4. Go with bold flavors--and smart packaging

"Don't torture yourself with a boring sandwich--use flavor boosters like herb- or sriracha-mayo, interesting spreads, or spicy, textured mustards. And if you decide to go for a salad, save your leftover takeout containers--especially the small ones--to use for sides of dressing. No one likes a soggy salad." --Janet Taylor McCracken, Deputy Food Editor at Bon Appetit

5. Upgrade your condiments

"Make interesting sandwich spreads that are also healthier, like smashed avocado, hummus, or babaganoush, and always keep high-quality olive oil, kosher salt, and pepper mill at your desk. These final touches make a big difference." --Kay Chun, also a Deputy Food Editor at Bon Appetit

So go ahead--brown bag it. Or better yet, thermos-and-insulated-bag it, pack a cloth napkin and some silverware, and enjoy your well-deserved lunch break. Find a nice spot to sit, and if you're lucky, you can watch the wrap-around lines at Chipotle and pat yourself on the back for avoiding that disaster.

--Alyse Whitney