Many will likely empathize with that feeling when your packed lunch leaks into your bag or, alternatively, having to excessively cling-film your meal in anticipation of catching leaks. Then there’s the internal debate of carrying several bulky containers, settling for a soggy salad or just foregoing packed lunch to avoid the hassle. The Prepd Pack lunch box takes those problems out of the equation and offers a way for users to create delicious and inspiring ‘insta-worthy’ lunches.
By Tatjana Crossley
I stumbled upon the Prepd Pack modular lunch box while looking through different Kickstarter projects. Immediately, it stood out to me, as the foodie in me fantasized about all the beautiful meals I could carry around with this.
It will certainly revolutionize the work lunch.
The Prepd Pack is designed to take on variable arrangements to suit specific lunch (or dinner) requirements. With 3 size modules- large square, rectangle, small square- the possibilities are endless. The containers fit together within a compact bamboo and plastic box that doubles as a placemat when open.
The premise behind the Prepd Pack is to allow for better meal planning throughout the week. Users have greater control over what they are eating and save money from fewer meals dined out. There is a corresponding smart phone app where the founders teamed with chefs and nutritionists to create a variety of recipes to accommodate different dietary requirements. You can click into recipes and mark them as favorites for future use, add them to your weekly meal plan or get inspired to make your own creations. Selections added to the meal plan can generate a ‘Shopping List’ allowing the lunch savvy user to easily prepare for the week ahead. If you have a knack for cooking and want to share with those of us who aren’t as gifted, you can suggest recipes through the Prepd app. Additionally, each recipe is broken down into ingredients, directions and nutritional information, so not only do you know what it is you’re eating, but you also know how many calories you’re having and the breakdown into fats, carbs, proteins and vitamins.
The Co-founders, Chris Place and Will Matters, have certainly considered all the struggles faced when bringing lunch to the workplace and have created a product that responds to these issues in an intelligent and well designed way. With an original Kickstarter $25,000 campaign goal, the Hong Kong based entrepreneurs have now raised over $700,000.
The leak-proof plastic containers are made from BPA-free copolyester and are microwave/dishwasher/freezer safe. Furthermore, cutlery fits snuggly in the box, magnetized together and secured in place by an elastic band. There is even the option of including chopsticks with the packed meal. Each of the large square and rectangular containers has a sauce/dressing attachment on the lid. If the food needs to be kept cold, there are ‘cool sticks’ that can be placed in the freezer overnight and then inserted into the sides of the box, keeping your food cool throughout the day. And for that extra layer of thermal protection, the Prepd Pack can be slipped into one of the thermal sleeves.
How food looks influences its experience and taste. While lunch food may taste great (for some), the efficient design of the Prepd Pack and the meal planning provided by the app helps to create an even better lunch experience. Since lunch is such an important meal, keeping you energized for the rest of the day, why not make it something to remember.
To find out more about the Prepd way and how to get a Prepd Pack, visit their website and follow them on social media.
Retail price starting at $69 (USD)
Persian(ish) Style Rice and Eggplant (about 3 meals)
- 1 cup white basmati rice
- Liquid from can of coconut milk (skim off the cream that separates at the top and use it for another recipe)
- Salt (to taste)
- Optional: sumac (to sprinkle on top)
Directions for rice: (prep and cook time-takes about 20 min)
Rinse basmati rice thoroughly (I usually soak and drain 3 times)
Put in a pot with coconut milk and as much water necessary so that the liquid is about a cm or two above the rice (you can always add more water later if needed)
Let boil for a few minutes and then lower heat and cover
Cook until rice is ready
Fluff and serve (sprinkling the sumac on top for taste and decoration)
- 6 (egg sized) eggplants
- 1 onion
- Few cloves garlic
- 1 red bell pepper
- Olive oil
- Approximately 300 ml tomato puree (or one can)
- 1 teaspoon curry powder
- Salt and pepper to taste
- Optional: cayenne pepper (if you’re feeling feisty)
Directions for eggplant: (prep and cook time-takes about 30 min)
Cut eggplants in half (long-ways); fry cut side with a bit of olive oil until just starting to brown, flip to fry the other side for a bit; remove from pan and put to the side
Chop onion, garlic and bell pepper, sauté in the same pan with a bit of olive oil
Add the eggplant, tomato puree and curry powder, salt and pepper; let stew until eggplants are soft
- Salt (to taste)
Directions for yogurt: (prep and cook time-takes about 5 min)
Chop up cucumber and add to yogurt with dill and salt.