Starting my internship and working full-time has been wonderful and exhausting at the same time. One of the things that definitely took the back burner: Cooking and proper lunch food. So after going out for lunch every day (definitely too expensive) or living off Tesco ready-made soups for a few weeks, it was time to start having meal preparation evenings (usually for the next 2/3 days), save some money and still have a little bit of diversity.
By the way, a little veggie update: I’m still going strong and living completely vegetarian! I’ve never managed to actually stick to it for such a long time (without the smallest exceptions) and to be honest, I’ve never craved meat so much before in my life (not even in the non-vegetarian days). It’s always the things you can’t have, I guess? I’m too happy about being strong and not giving in to give up now though, so all is good (and I hope the cravings will soon disappear).
So here we go, my favourite filling, make-ahead meals, that can easily be reheated in the microwave or eaten cold. As environmental living is a thing on this blog, all the recipes use ingredients that are in season at the moment (also because I’m way too broke to afford vegetables that arent’ ;).
Soups
I normally make enough for two meals, so it’s actually worth cooking, but I don’t have to eat the same thing for a week.
Sweet Potato Detox Soup | Broccoli Detox Soup | Quick Red Lentil Curry
Salads
In winter I don’t really enjoy cold, lettuce salads, but those with quinoa/grains? Whole other story.
And my personal favourite: Left-over salads! Use 1/2 cup of grain of choice (barley, millet, quinoa, buckwheat…) and mix with everything salad-y I can find in my fridge:
1. Avocado, Hummus, Spinach, Cucumber
2. Avocado, Tomato, Cucumber
3. Chickpeas, Red Bell Pepper, Kidney Beans
And mix everything with salt, cayenne pepper, dried chili, cumin, turmeric and paprika!
Now back to you: What are your favourite lunch break treats? Any tips (preferably vegetarian?).
Picture by Sarah Babineau via Life of Pix.
Oh and savoury muffins or cakes are great too! Just like quiche, you can portion it and freeze for later!
I’m happy you like this picture I took in Belgium ! I’m also grateful of you giving me the credit even if you took it on life of pix. It’s always a great honour for photographer to be credited for their work! I’ll have to try your nice recipe this summer :)
Hanna’s Places is a green lifestyle magazine written by Hanna Ulatowski. It’s all about slowing down in a fast-paced society and finding ways to live a more sustainable, simple lifestyle.
February 17, 2015
Leftovers salads are the best!!!
I like making vegetables quiches/fritattas for lunch, because a big one lasts several meals (and you can even cut it in slices and freeze them for later). I often pair it with a simple salad and I have a light but filling lunch. Also, I like to make curries (especially red lentils and spinach curry, or japanese curry) and chili for more than one meal, then I just have to reheat it for lunch. When spring comes, I’ll probably turn towards pita sandwiches (i want to try this one : http://naturallyella.com/2015/01/24/olive-tapenade-and-hummus-stuffed-pita/) and maybe bagels? I love making hummus too, and have it as a dip or spread during the week. I actually want to try making more dips/spreads for my luches, so that I can have quick toasts with a spread + sprouts for lunch. Tofu bahn-mi is also a favourite of mine, but it requires some planning so I don’t make it very often. Oh and I like coleslaw too, since it invloves a bit of prepping I often make extra to eat throughout the week!