I do Rancho Gordo for lunch too. I make bean chilis or bean salads to last for 3-4 lunches. Black beans, cilantro, serrano, olive oil. Lentils, celery, onion, bay leaf, olive oil and lemon. Mung beans, cilantro, raw tomato, lime, maybe onion. Christmas limas, onion, parsley, anchovy paste...
Do you have access to a microwave? If so, I'm a big fan of making roasts on Sunday, and taking leftovers to work.
Last weekend I made a mexican-inspired chuck roast with Rancho Gordo beans, and served it with acorn squash, quartered and baked with a honey-chipotle glaze. After dinner, I layered the leftovers in 4 cup ziploc tupperware- beans on the bottom, then a hunk of meat, spooned sauce over it, and then placed a squash quarter on the top.
This recipe http://www.ranchogordo.com/html/rg_co... along with two acorn squashes made enough for dinner for 3, and 4 leftover lunches
Are sandwiches out? They seem like one of the easiest ways to produce a quick lunch and easy to make the night before. I gave up the "I don't know what to eat for lunch tomorrow" dilemma years ago, by making the same thing. I know it sounds boring, but it's stress free and healthy. Start with a few slices of homemade whole wheat bread and add; lean turkey meat, lettuce, cucumber, mustard, little mayo, salt and pepper. Throw in a container with a good size serving of bell pepper and broccoli pieces and consider yourself done. I also bring some yogurt and an apple for my snacks. Of course I can always change up the veggies if I want some variety, or take left overs if I have any left; but I have been eating sandwiches for lunch since seventh grade.