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.
It was a really quiet day at the office today. After dressing up for our meeting on Friday, I showed up with my hair in a messy bun and a head band, knowing close to noone would see me. This helped with making my lunch workout a little easier.
I did the elliptical for 30 minutes and then was going to do weights, but I realized I was too hungry after the first set, so I left.
For lunch, I had coconut water, bulgur from yesterday, and some leftover salad from Friday (yup, it’s officially the meeting lunch that keeps giving). Yum, yum, yum.
And dinner was more seafood. I’d say it’s a phase, but really, it’s a permanent trend.
Parmesan crusted tilapia (gotta love the convenience of frozen foods every once in a while), tomatoes with salt and pepper, and leftover couscous from Valentine’s Day. I was going to have mango slices for desert, but I ended up eating them all while I was waiting for the fish to cook and watching my German soap. More quality TV to follow tonight, I am sure.