The first week back at school is always a bit of a mess. Early for some appointments and late for others, forgetting things and grabbing food on the go. The second week goes a bit more smoothly as we slowly get our groove back on. My groove also includes healthier eating.
Leftover quinoa tossed with tomatoes, green onions, and basil from the garden. Made a wee bit fancy with some cucumber, feta and balsamic vinegar. An easy “toss in whatever you’ve got around until you get your grocery groove back on” salad.
The holidays are officially over and the kids are back at school today. My tomato plants didn’t get the notice that the summer is coming to an end and I’m siding with them. At the rate they’re producing fruit we’ll be eating tomato this and tomato that well into October and I am fine with that.
A couple of handfuls of fresh picked cherry tomatoes, sliced cocktail bocconcini, chopped basil, and a drizzle of balsamic vinegar. Here’s to keeping summer alive until the snow comes.
It’s Monday. Need I say more? I found myself starving, and running around, and trying to get things done on an empty stomach. It was too late for breakfast, too early for lunch, and I had too much to do to brunch. So leftover dinner for breakfast at lunch it is.
Cold sticky rice, avocado, crab, cucumber, and mayonnaise all wrap up in nori, and served with soy sauce and wasabi. I’d eat that for breakfast, lunch, and dinner any day of the week.
The day had a gloomy start with rain predicted until bedtime. We were resigned to this and had a ‘stay indoors and get nothing done’ day planned. Lunch would be whatever we could find in the fridge because we were not going to go shopping and risk getting drenched. It seems though that our Mexican inspired lunch inspired the sun to come out because the afternoon was gloriously sunny.
Refried beans mixed with a mild corn and bean salsa spread on tortillas and topped with tons of shredded mozzarella to make everything stick. Baked until crispy on the outside and melty in the middle. Balkan yogurt, chipotle spiced salsa, and avocados for garnish.
I took my lunch break outside and said to myself, “Self, what the fuck are you doing working inside on a beautiful day like today for?”. Thankfully I listened to myself and promptly unravelled the new extension cord I bought especially for my ‘summer office’.
Cold quinoa mixed with leftover tomato, feta, and olives from pizza night and made extra delicious with an avocado chopped in. Sorry for swearing but really it’s way too fucking beautiful outside to be indoors.
It has been a while since we’ve lunched together. I have been eating plenty of meals but remiss with my tales… sidetracked by the this and thats of life. It is time to get back on track. Better food, better writing habits, and better lunch companions. It’s nice to see you again. Let’s do this again soon.
Last night’s dinner tossed with some fresh fixings makes a hearty salad. Leftover quinoa, romaine lettuce, heritage tomatoes, and cucumbers all tossed into a bowl. Topped with lots of fresh crumbled feta (because cheese) and lightly sprinkled with balsamic vinegar. Enjoyed in the sunshine with a puppy. Hope to see you again soon.
It’s December, and cold, and the sun is out, and the kids are barefoot in the backyard. Somehow it’s lunchtime already and I haven’t had breakfast. It doesn’t matter if it’s my morning or midday meal because it will be the same thing regardless. The same old same old cheese toast but with a fresh and crisp locale.
Bread toasted and topped with melty cheese. Extra old cheddar is my go to. Topped again with cherry tomatoes and sprinkled with black pepper. Served today with a cup of extra strong coffee and a liberal dose of December sunshine.