Category Archives: lunch-prep

Two Grainy Lunches

Quinoa and Couscous are currently tied for my favorite grains, and they recently made bases for two veggie-packed lunches.


Couscous with roasted pumpkin, zucchini, roasted pine nuts, and olive oil. Easy, filling, vegan and nutritious.


Quinoa Quiche. This had quinoa, eggs, green peppers, tomato, and a cheesy sauce based on nutritional yeast. If I re-make this, I’m going to go with spinach instead of green peppers – I was just out at the time.

I like eating grains for lunch if I’m going to exercise after work, which has been the case pretty much every day recently. Six days of exercising in a row gets pretty exhausting, so the least I can do is feed myself a filling lunch.


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Leftover Lentils

What do you know? It’s crock pot time!



When I planned my meals for the week, I knew I would have a lot of leftover veggies, so I knew a lentil stew would be the perfect way not to let it go to waste….

So, all I did was put lentils in the crock pot with some vegetable broth, added two left-over vegan sausages, carrots, celery, and green peppers, plus some spices, and let it do its thing overnight.



The result: a delicious hearty stew that lasted us for days. During stormy and chilly fall days, this is pretty close to the ideal office lunch. Leftovers made from leftovers — winning.

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Filed under dairy-free, gluten-free, leftovers, low carb, lunch-prep, vegan


I’m surprised I found time this weekend to help a friend develop a marketing strategy for her new business, go on a hike with Dave, and grocery shop and prep meals for the week considering we’ve been absolutely OBSESSED with this game:


It’s Settlers of Catan mania at our house. Just to illustrate – we played three games on Friday night with some friends, which made us stay up wayyyy past our bedtime. We enjoyed decadent snacks during this, such as baguette with brie and smoked salmon and dark chocolate covered almonds (no pics though). The others had beer, too, but I stuck to my home-brewed Kombucha with pride.

Then, yesterday, Dave discovered a version you can play with two people, which only made us more addicted. We spent our Saturday night hovered over the game board, then all of Sunday morning, and we’re about to play more.

Despite this craziness, I have some food pics to share 🙂


These are two-ingredient muffins a la It’s so genius – all it takes are four eggs and 3 cups of shredded zucchini plus a pinch of salt.

I’m excited to try these for breakfast tomorrow along with this other goodness inspired by Elise:


Aside from making the two cutest loaves of banana bread ever, this recipe is so insanely delicious that I doubled it and made two this time (I subbed maple syrup for the stevia in her recipe only because that’s what I had here). It’s so moist and flavorful and will make for the perfect start to my week. Seriously, knowing I have a delicious breakfast waiting for me will make getting up at 6 a.m. on a Monday so much easier.

The rest of my food prep was focused on lunch-making and assembling some salads for dinner, which contained a lot of left-overs, such as salmon, avocado, goat cheese, and roasted pine nuts.


I also started my second batch of kombucha. I’m making twice as much this time because the stuff is perfection and let’s be real, I want to drink it every day.


As I’m waiting for it to ferment, I will have to rely on the expensive bottled stuff, but I would rather not go without it for a week. Making twice the amount should help avoid this in the future, though.


Almond milk for organic berries and Green Superfood smoothies in the a.m., kombucha for an energy-boost in the afternoons. Bring on the new week!


Filed under Breakfast, dairy-free, lunch-prep, salads, smoothies, vegan

Quick Weeknight Dinner

Stuffed vegan peppers were one of my prepped meals this week. Well, actually, they made for several prepped meals, both for lunch and dinner.


They keep well in a tupperware container im the fridge and are delicious hot or cold. The quinoa and black beans are a powerful protein combo that fills me up, and the cilantro and spices make for a satisfying to-go meal. Perfect for a busy lifestyle.

You can get creative with stuffed peppers and pretty much load them with whatever you want/have on hand.

My meal prep marathon on Sunday has seriously made my week so much easier. There is so much going on at work that I’m just beat when I get home. Tonight, I plan to refresh myself with an easy run around the neighborhood, eat a quick, prepped, nutritious dinner, and curl up on the couch with a book. Happy Hump Day!

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Goat Cheese for the Win

Ahh, I was working away at my desk this morning, thrilled as ever about the new job situation. My new, sad challenge is to give up on coffee. My obsession with it has gotten the best of me, and I think my liver will thank me if I look for alternatives to get my work-day fixes. It’s a sad, sad resolution.

But now I have black tea! And soon, my first home-made batch of Kombucha. This one is also a sad challenge in a way – I was spending way to much money on the prepared stuff. I’ll write a post on the home-brewing process soon!

Anyways, here I was, working away, and what was nice about the absence of coffee was that I didn’t have a sudden drop in energy and a sudden huge increase in hunger once the caffeine wore off. I did supplement with two cups of black tea this morning because let’s be real, I’m going to need something, but the effects were a lot milder. My big withdrawal days were Saturday and Sunday, so the worst is behind me.

This all resulted in me not even needing a mid-morning snack. Around 11:45 a.m., I got very hungry though, so I finished up my review of online non-credit program research and got out my packed lunch.

It was goat cheese time!


The spinach salad contained some quinoa (left-overs from my cooking marathon last night), halved cocktail tomatoes, balsamic vinaigrette, and tons of crumbled goat cheese. Wow, did this combo hit the spot! I could eat crumbled goat cheese every day and never get sick of it I think! Also, I think it’s funny that quinoa has not yet been adopted into Microsoft’s standard vocabulary, so my text program underlines it in red whenever I write it. Shows what a trendy, new-agey food we’re really dealing with here 😀

The banana that followed was a nice stomach-closer (not a word). Now to embark on a Monday afternoon full of meetings!

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Vegan Meatloaf

Tonight’s post has to be quick because I have every intention of going to bed before 9 p.m.

I made vegan meatloaf and it was delicious.


It was a Hungry, Hungry Hippie Recipe. It contains pureed lentils, mushrooms, and sunflower seeds, all mixed with Panko breadcrumbs, BBQ sauce, ketchup, almond milk, oil, and spices.

Delicious and an easy weeknight dinner. Have half at night and half for lunch the next day. Sound good? I thought so.

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Sweet Potato & Quinoa Salmon Cakes Vol. 2

Dave had class tonight, so I got a little over an hour for some full-power mid-week cooking and cleaning. I danced in the kitchen to a strange mix of music on Spotify – from 90s to high school classics to German pop.

I gave these salmon sweet potato & quinoa cakes another attempt – this time, I remembered to put the eggs into the mix instead of having to put them on top fried.


After cooking a medium sweet potato and half a cup of quinoa, I mixed them with 6 oz. of wild Pacific salmon, half a chopped onion, salt, pepper, and 2 tablespoons of cornmeal.


Then I seared them in olive oil for about 4 minutes per side.


They held together a little less well than last time, despite the eggs! I think that’s because I didn’t cook the sweet potato for long enough. It was less doughy and sticky than last time.


Deliciousness. If you make this, make sure to add enough salt and pepper. Also, I think it would be even better with green onion than just with regular onion. Yes, now that I think of it, definitely use green onions or scallions.

Six cakes meant we have leftovers for lunch. Yay!


Filed under dairy-free, gluten-free, lunch-prep, recipes, seafood