Once infamously known as the gal who would eat a turkey sandwich every single day for lunch, my habits (or lack thereof) now would probably shock those who knew me when (hopefully in a good way)*. I cannot imagine eating the same exact thing for lunch every day, and can’t remember the last time I did. There are the occasional leftovers days, and days when things probably look very similar to a lunch last week or last month, but those are few and far between.
Rather, I love the variety of what’s possible thanks to the contents of our fridge and pantry combined with a cutting board and/or quick-cooking method. Sometimes there is a theme for the week – e.g. we cook a lot of quinoa, rice or brown-rice pasta and make small dents in the batch every day – but for the most part, there’s just one goal; eat plants, add flavor.
Simple? Always. Tasty? You know it.
*There are multiple other reasons this reputation is outdated. The first hint would be “turkey”.
In this edition of packed lunches, I bring you Kale & Quinoa (K&Q).
1) K&Q – White Beans, Hummus & Peppers (Left)
Raw kale leaves
1/2 cup white kidney beans
1/4 – 1/2 each – red pepper, green pepper, chopped
1/2 cup cooked quinoa
2 Tbsp-ish hummus (flavor of your choice! I went with Cilantro Jalapeno Hummus)
Pepper to taste
2) K&Q – Chickpeas, Mixed Veggies & Sesame Oil (Right)
Raw kale leaves
1/2 cup chickpeas
1/4 yellow pepper, chopped
1/4 red tomato, chopped
1/2 cup cooked quinoa
Drizzle of sesame oil
Salt/pepper to taste
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This week’s lunch “dessert” has been the sweetest of sweet yellow watermelons from the Good Life Farm. Yellow is the new ruby-red; this melon is astounding my taste-buds, confused as they might be.
And yes, sometimes lunch dessert is a piece of dark chocolate. Bittersweet perfection.
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What’s packed in your lunchbox today? What staples do you start with?
