The Dreaded Snowfall
Yesterday was the start of something I dread every fall–the first snowfall! It’s too soon, I tell you, too soon! I miss my crisp, cool sweatshirt weather, falling leaves and dry sidewalks–perfect for running! I don’t want to run in slushy a wet mess! Boo! I’ll be happy if this is only snow we get for the rest of the winter! 🙂 But I know that is just wishful thinking.
This morning I started my day with a bowl of pumpkin pie oats, instead of steel-cut I used regular rolled oats, and it was just as tasty. I think this may be my favorite combo for oats! 😉
- 1/2 cup of rolled oats
- 1 tbsp of almond butter
- 1 tbsp of pumpkin butter
- sprinkle of choppped pecans
DELICIOUS!
I realize its been a while since I’ve posted what I’ve eating during my day, but in all truthfullness, I’m boring. My breakfasts are usually oats or cereal, and my lunches are usually the same thing, day in, and day out. I usually make the following:
- A salad (sometimes spinach salad) topped with feta cheese, walnuts, dried cranberries and a balsamic dressing
- A whole wheat pita wrap, with hummus, goat cheese (or feta) and spinach
- A PBJ, or ABJ (almond butter and jam) on a sandwich thin or high fiber whole wheat bread
- Soup, either home made veggie soup, Amy’s organic soup, or V8 vegetable soup
Along with my lunch I usually have a Chobani greek yogurt (morning snack), Nature Valley granola bar or Clif Z Bar, an apple, various fruit, and sometimes a banana (afternoon snack).
So, yeah, rotating those meals, day after day, can get pretty boring, so I don’t usually post them! But, last night I did get a bit creative with dinner. I tried baked tofu again, this time, using bbq sauce instead of teriyaki sauce! It came out great! I used Nasoya Extra-Firm Tofu Plus.
So, I threw my leftover bbq tofu on a salad. It was pretty good. Although, I did have trouble finding a dressing that would taste good on a bbq tofu salad, so I went without, which I didn’t mind.
I need some ideas for more interesting and healthy lunches. What do you usually pack for lunch at work?
Share this:
You May Also Like
7 Comments
jilly
Lately I have been making a batch of quinoa on sundays and then mix it with different stuff depending on my mood and what I have in the house. some recent combos:
black beans, peppers, scallions and cilantro
dried cranberries, feta, almonds and chicken
lentils, mushrooms, raisins, apples and blue cheese
Sometimes I make a light dressing for it depending on the combo. It usually comes in around 250-300 calories. I divide it into 5 containers and I’m all set to grab and go!
I also like to cook up some type of veggie burger and break that up over salad or have as a sandwich on a sandwhich thin or Joseph’s flax wrap.
Tanya
I seriously almost cried when I saw flurries yesterday. I agree – way too soon!
Christina
Lunch this week has been homemade soups. I was trying to think of a way to make the soup a different flavor but it was so tasty I just went with it. Unfortunatly tomorrow’s my last container (I made a big pot on Sunday) so I’m not sure what I’ll do. Left over’s perhaps.
Kat
In the summer I like to make grain-and-bean salads for lunch. Sometimes I make tabbouleh (bulghur wheat, tomatoes, parsley, green onions) and add lentils for extra protein. I also like black bean/lentil/cous cous salads with red wine vinegar dressings.
In winter I like to have something warm but I still like to pack my lunches with veggies. Pasta + roasted vegetables (broccoli, brussels sprouts, onions, bell pepper, mushrooms, etc)+ sauteed tomatoes has been a favorite lately. Pack it into a container, top with a little balsamic dressing and goat cheese and you’re good to go. I like to have more veggies than pasta.
I could write a novel about food right here on your comments page but I’ll stop talking now!
Cynthia (It All Changes)
I love to make a big batch of southwestern quinoa salad and take it for lunches at times.
moe
This is more of a summer lunch that I was obessed with all summer long, but you could definitely do it during the cold winter months to remember summer! Fresh mozz, grape tomatoes, fresh baked roll. Have that and half a can of healthy, low sodium soup and done! Repeat.
Abby - Nasoya
Thank you for posting about our new Tofu Plus. Happy you enjoyed it!
Be sure to check out easy recipes and get schooled on tofu at Tofu U -www.nasoya.com!
Abby
Nasoya