Confession: I may or may not have had a cereal with a side of pinto beans last week for lunch. I work from home, so lunch is a little bit of a toss up every day, and things have gotten ridiculous lately. I hate cold sandwiches and I don't want to spend more than a few minutes on lunch prep.
I cook dinner most nights of the week for my husband and son, and I definitely meal plan and grocery shop to make sure I have all the ingredients I need. For some reason, lunch just feels like a chore. When I worked at an office, I packed my lunch and ate pretty healthy - lots of fruit and yogurt and some leftovers. I still do this somewhat at home, but I'm bored! It seems I always had more willpower to pack a healthy lunch, but at home reaching for cereal has gotten a little bit too easy. In fact, it's become my default on several days of the week. Not. good.
So, I'm trying to be intentional this week about eating something green and making a proper lunch - salads, soup and leftovers. No cereal. Ok, maybe just one day. :) My inspiration for this beautiful salad comes from my sister-in-law who is a champion at healthy, satisfying lunches. She also likes Brussels sprouts just as much as I do. These sprouts take three ingredients - salt, pepper and olive oil. If you wanted to get a little fancier you could also mix in some garlic or garlic salt. Either way, just toss with a few tablespoons of oil, add in your seasonings and brown them in a small skillet. It took about 5-7 minutes for these to get extra crispy on the edges.
While the greens were on the stove, I made a spinach salad, cut up some leftover chicken and gorgonzola and a little balsamic dressing. Now that's lunch! I know this is only one day, but I'm definitely inspired to spend 10 minutes or less to make something better for me that will give me sustained energy through the afternoon.
What are your go-to lunch staples? I'd love to know!