So mentioned in a previous post that I was looking for some ideal lunch solutions. I’m happy to report I’ve been doing some experimenting and now I’m pretty well set for lunches.
First, I must warn you I’m not what you would call a foodie. My criteria for a great lunch are as follows: super-quick, yummy, healthy, uses up leftovers, and doesn’t require a microwave (I do own a microwave but it kind of gives me the willies, I try to use it as little as possible.) And did I mention quick? Let me mention it again.
Notice I do not mention unique, exciting, or perfectly pairing delicate flavors. Just so you know. Here goes…
Who needs queso? Not me! Tortillas are good for way more than just Mexican food.
Heat up a little dab of oil on a skillet on medium.
Slather any kind of spread (guacamole! hummus! yum sauce!) on a tortilla. Place the tortilla spread-side-up flat on the skillet.
Then, on one half of the tortilla, spoon in anything you have leftover that more-or-less goes with your spread: beans, rice, vegetables, lentils, whatever. Using a spatula, flip over the other half the tortilla to make a half-moon shape.
Flip the entire thing and keep sautéing until it has browned a bit, then remove from heat. Cut up with a pizza cutter into little triangles, or eat it whole. Brand new meal! This one is great for kids.
Bonus: use a cast iron metal skillet and add some iron to your meal.
2. Bowl o’ Mush
Not the most appetizing name I suppose, but I call it like it is. Don’t be put off though, this super-easy tactic is one of my faves. I often have leftover grains from dinner the night before: brown rice, quinoa, barley, whatever.
Take a can (or a box*) of soup, heat it up on the stovetop, and add the grains to it so they mix together and get heated up as well.
Add nutritional yeast or hemp seeds (or a mixture of both, if you have some leftover from the awesome broccoli recipe) for a little more flavor, and to raise the nutrient profile. Plus, this can stretch a box of soup to about 2-4 meals.
If you have leftover veggies, even better. Throw ‘em in! Bowl full o’ mush, woo!
(*I love the new box soups from Dr. McDougall’s and Fig Organics, I feel much better about the packaging than cans.)
3. Wrap it Up
Another way to use a tortilla.
Whatever you ate the night before…grains, tofu, legumes…just wrap it up into a tortilla (regular flour, brown rice, spelt…oh there are so many varieties of tortilla). If you have some lettuce or tomato, or a sauce of some kind, great. You can heat the whole thing up in a toaster oven or eat it cold.
This is also a great to-go lunch, wrap it in some tinfoil and take it with you.
How about you? What do you eat for lunch when you have zero time and don’t feel like cooking at all?
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