Tag 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

Back to Basics

This week has been one of the most demanding in terms of work in a long time. A lot of it is self-imposed because I am trying to work on my freelancing and consulting portfolio outside of my regular Woolrich marketing job hours.

Between driving an hour each way to and from work, meetings and presentations for freelancing projects, and a few social events, it became clear fast that this week wouldn’t be one for making cooking and exercise priorities.

Dave noticed this too, and picked up my slack, of course. He sticks to basics way more than I do when it comes to lunch prep, which is probably a good thing because it keeps him sane when he has to focus on getting out the door on time in the morning.


For the last two days, I was reacquainted with an old friend: the PB&J in my lunch box. Not too shabby, actually. Except for the heavy-weighing gluten in my stomach, but that seems like a small price to pay for having lunch prep taken off my plate on a crazy day.

This morning, my day threatened to get even crazier when we got a call in our department to alert us that my Jeep had a flat tire. My co-worker/friend and I went to the lot to check it out – she had a tire gage and I am a 1.5/10 when it comes to car or mechanical know-how. The tire looked pretty bad, and we noticed a piece of metal sticking out on the side. When we leaned closer, we could actually hear the air leaving the tire, so I knew we’d have to do something asap instead of risk having to drive it to a repair place on the rim.

We went inside to call a few places and see if they could fit me in, but then learned through other co-workers that a customer service employee is married to the head of maintenance, and that she might be able to get them to help us. We went over to her and sure enough, she called her husband and hooked us up.

We drove down to the garage, where three maintenance guys were already waiting for us. Who knew Woolrich had a full-blown vehicle maintenance site for company vehicles?


I called Dave and wasn’t surprised to hear that we have a full spare in the back. The guys were beyond thrilled when they learned of this fact. Dave also told me that I could just call AAA, but by then I had worked out the on-site deal.


Not only did they put on the spare for me, they also fixed the old tire. They were really intrigued by my Oregon license plates and seemed to enjoy having us admire their mad skills.


Less than 20 minutes and we were all set! We still had time to grab coffee at the village cafe. I was so grateful I didn’t have to spend my afternoon waiting around at some car repair place in Lock Haven. Or coordinating with AAA. Plus it’s always great to meet new people at the company!

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Busy Foods

What do you do when days get too busy to allow for some quality cooking time? Naturally, you turn to your leftovers.


Last night’s dinner was a mixture of this and this. A bed of spinach with leftover quinoa sweet potato salad, almonds, dried cranberries, and goat cheese.


Tonight, we had the last remains of this. Vegan “cheesy” penne.


And since the penne didn’t have enough left to hook us up with lunch for tomorrow, I tried a new pumpernickel sandwich creation with veganaise, cucumbers, tomatoes, mushrooms, and avocado.

I was able to squeeze in a three-mile-run during lunch today and then stayed at work until 7 p.m. preparing for a freelance presentation tomorrow.

Food prep after work may have seemed like a big chore, but it’s so nice to relax while cutting vegetables and watching some mindless TV at the same time. One crazy busy day of this week down, four to go.

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Filed under dairy-free, gluten-free, leftovers, running, vegan

Creamy Quinoa with Kale

In the fall, Woolrich offered a 10-week Yoga class every Wednesday during lunch. We liked the instructor so much that they brought her back for another one. Today was the first time she was back. Perfect hump day lunch activity.

I didn’t take pictures during the actual session, so me and my two co-workers did a reenactment in the office later.


Yeah, we’re extremely cool people.

For dinner, I made Creamy Quinoa with Kale, a recipe I got from my absolutely favorite “veg*n” blog, Hungry Hungry Hippie (which, btw, is the blog that inspired me to start my own).

Ingredients (you can be flexible with the amounts):

  • 2 cups of quinoa
  • several handful of kale
  • 1 cup of red pepper hummus (add nutritional yeast and thin with water and lemon juice)
  • 4 eggs
  • olive oil


While cooking the quinoa, simmer the kale in olive oil and water.

Prepare the hummus sauce while waiting for that all to happen.


Then mix the quinoa in with the kale and scramble the eggs into it.


Finally, mix in the hummus sauce and there is your delicious, quick, vegetarian and dairy-free dinner!


I made enough to have seconds and end up with lunches for tomorrow.


Definitely an ideal mid-week dinner: quick, healthy, and delicious.


February 20, 2013 · 9:28 pm