I found a spinach quiche recipe on Sparkrecipes.com that is easy and delicious. It is good for breakfast or lunch. It's one of those basic recipes that you can alter depending on what you like. It calls for feta cheese, which I'm not fond of, so I replace that with cheddar or swiss.
I always have a frozen package of homemade pastry in the freezer for those times when we need little comfort food such as I made yesterday a chicken pot pie. I baked the flattened pastry on a sheet of aluminum foil (saves big clean up of cookie sheet) and then used the other pastry to cover the chicken pot pie which I baked at the same time.
Had baked the chicken on Monday for dinner, at lunch Tuesday made a chicken salad for lunch and while I was at it prepared the rest of the chicken for that pie. Chopped up carrot and diced potatoes and few chopped celery boiled all together used the remaining water to thin out the gravy from the roasted chicken and finally added the frozen peas I always have on hand makes a perfect pot pie mix. We really enjoyed a lovely dinner last night mom really liked it and then I had the left overs heated in the micro for lunch today. May get another two servings out of it.
Breakfast: I have a long commute so I always make a smoothie an drink it in the car. They vary, but one of my favorites is kefir + kale+ frozen fruit + cocoa powder and a dash of honey or other sweetener. I also grab a peeled hardboiled egg (made night before) and I'm set. That keeps me full till lunch.
Lunch: When I cook dinner, I make extra and potion out some for lunches. I put them in the freezer and just grab one on my way to work each morning. I put the new ones on the bottom so when I grab one from the top, it's a surprise! I put it in an insulated bag so I don't even need a fridge. By lunchtime it's just starting to thaw an just needs a minute in the microwave.
"You are a child of the universe, no less than the trees and stars. You have a right to be here."
I buy vegetable trays meant for 1-2 people (too many carrots :-) and will eat one of those for lunch. When I open it, I often put a couple handfuls of carrots in a plastic bag for use later in salads, stews, other meals or to eat on their own as a snack but then I have the rest and the broccoli and celery as lunch, maybe having a handful of nuts or dipping the celery in some peanut butter, etc. for a bit of protein.
I don't like to cut up vegetables myself and they usually just rot in my crisper but this way everything is fixed and easy.
There is no pleasure worth forgoing just for an extra three years in the geriatric ward. ~John Mortimer
sometimes I just have an empty larder so The few things I always have on hand make a tasty lunch is macaroni salad with can of tuna or shrimp (first choice), some chopped celery bit of onion chopped and a can of peas tossed with mayo.
I have the greek yogurt with fruit and nuts sometimes, too. You can mix up the kind of fruit and nuts. Use raspberries, blackberries, strawberries, or mango, pineapple, banana; whatever fruit you like. In place of the walnuts, add in pumpkin seeds, almonds, cashew pieces, or mix in some ground flax (grind yourself, don't buy the already ground)
I get a bit more complex some days when I have time: I will saute peppers, mushrooms, snap peas, sometimes some broccoli and pour eggs on top. Cook til set. If I don't have time to eat it at home, I put it into an insulated container and it stays hot until I am ready to eat it at work. Sometimes, I just heat a diced chicken breast with veggies and have that for breakfast.
Lunch: I used to take the same salads: baby spinach and kale with lots of raw veggies and protein. Made it really easy to prep for the week! I'd mix my salads on Sunday and Wednesday then didn't have to think about lunch the rest of the week! Then, my dr told me to eliminate raw crucifers due to thyroid issues.
Any leftover protein and veggies can be heated (if you won't have access to a microwave, heat in the am and put in an insulated container. I grill extra chicken breasts or fish fillets on the weekend to throw in for lunch all week. I also make batches of soup and freeze them in single-serving portions. Then I just thaw and heat, adding a few more veggies when I heat it up.
~~Kim in NC~ EDT Aug 2009: 175 Dec 2009: 142 Aug - Dec 2012: 135 size 4 *30lb gain in 8 weeks* Feb 2013: 164 Hypothyroid Diagnosis, April/13: 166 size 12-14 July/13 Jaw surgery Sept- confirmed Hashimoto's Dec 2013: 162 March 2014: 155 Goal: 135-140 size 4 �Anyone can give up, it's the easiest thing in the world to do. But to hold it together when everyone else would understand if you fell apart, that's true strength!"~ Unknown
current weight: 163.5
Fitness Minutes: (0) Posts: 3 5/26/13 8:00 A
Hello, Everyday I take greek yogurt with blueberries and walnuts to work for breakfast and while I enjoy it, would like to switch it up a bit. Also, I have run out of lunch ideas that don't involve protein over salad, etc.... Any suggestions? I like to eat the same thing everyday; that really seems to help me stay on track, but it also simplifies getting foods ready at the beginning of the week. sarjajo :)
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.