Monday, February 24, 2014

My New Favorite Lunch

The past several months I've been trying to add more veggies into my lunches.  

I typically eat at home with my 5 year old daughter and do not want the quesadillas or grilled cheese or pizza she typically wants for lunch, but at the same time after fixing her a lunch (not to mention the other 3 lunches I've sent off to elementary school earlier that morning) I don't have a lot of energy for my own lunch.

So, I typically get something I like and eat it nearly every weekday.  Boring?  Maybe, but it works.  I have the ingredients on hand and know what to do/expect.  I've been known to stick with an entree for a few months before tiring of it.

In the fall, my staple was a whole wheat tortilla, spread with hummus, topped with sliced red bell peppers, spinach leaves, small tomatoes, and rolled up.  Easy and yummy!

But, then it got cold, like really cold for a few months, an unusual winter for us, and all I wanted was something warm to eat at lunch.  Sure, I could heat the wrap, but it took too much effort to get it heated all the way through (remember we do life without a microwave).

So, I ended up dumping some left-over roasted vegetables from the night before (like zucchini, carrots, &/or bell peppers just cooked in olive oil with Kosher salt in the oven for 20 minutes) with fresh spinach and tomatoes and a little olive oil into a small skillet.  I tossed the whole thing for a couple minutes, poured it onto a plate, sprinkled on some raw almonds and walnuts, and OH MY, IT WAS GOOD!  Kind of like a hot salad!

Ta da!  My new lunch!  Now to just have left-over roasted vegetables to use every day . . .

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