oh actually the indian food was mostly takeout from a local buffet. one $7 container of chicken/beef/saag/dahl made me quite a few lunches. all I did was cook the mix of brown and wild rice, had some with the curry for dinner, then portioned the rest out into lunch containers with a few spoonsful of the various curries on top.
last week for my lunches I had made a big batch of quinoa tabbouleh - which really holds up over a few days compared to lettuce salads - and ate that for a few days with a locally raised heritage pork sausage on the side.
I used up the last of the indian/rice lunches yesterday so today it's on to a portion of homemade chili which has been in the freezer. again with a peach - 'tis the season
then we're into the weekend. on sunday i'll be spending some time figuring out how to make my life easy lunch-wise next week. I have been making four breakfasts and lunches ahead of time, then scrounge for the fifth. (more due to container logistics than anything)
my approach: no meds so far - just nutrient-dense anti-inflammatory whole foods, and supplements where needed
info: www.whfoods.com, www.nutritiondata.com