Rockin’ Lunch

For the last two weeks at work I’ve been consistently bringing my lunch every day. For someone who used to buy Starbucks every single morning and buy their lunch every day, this is unbelievable. 

As I wind down on Sunday evening, I once again start to ponder the week and what I’ll eat this week. I watched a few of the vegan videos on Essena O’Neil’s blog and her recipes look SO good. They were partially the inspiration for the wraps you see above. Of course the sauce on them isn’t vegan, and neither is the tiny bit of chicken, but they were tasty and healthy regardless. 

The wrap on the left has zucchini, cucumber, spinach leaves, and brown rice on it and the wraps on the right include spinach leaves, avocado, sliced peppers, and chicken. I’m not a huge fan of wraps and burritos normally because they’re so high in calories, but I’m working on finding rice wraps. 

I also have some of this leftover from when Steve was over on Friday night – this dish is honestly so good and lots of protein! I cooked up some chicken, there’s some rice currently cooking away, and I’m going to sauté some butternut squash soon.

This is such an expensive time of year that if i can save money and not eat out during the week, you better believe I’m doing it. Also: healthier. 

I made this (with some minor alterations) last night for Justin and me while we were watching Master of None (so good, watch it now) and it was lovely. It was light and delicious. I probably only made half of the recipe but we both had hearty portions and there’s still one or two other portions leftover. 

You basically chop up half of a white onion, some carrots (I used baby carrots because I didn’t have regular size ones), some garlic, and sauté them in olive oil. After five or so minutes, you add some tomato sauce and some chopped tomatoes, let that sizzle. Then you add water and lentils and let it all sauté for about 20 minutes (make the pasta while you’re waiting). I added two dashes of cane sugar, a teaspoon of salt, and lots of pepper (I love lots of pepper on anything).

I threw the last of some mozzarella that I had one it and voilà: dinner. Lots of protein and relatively healthy. Could’ve used more vegetables though, I won’t lie.

The first dish I tried making was from a recipe I found a few weeks ago in the New York Times.  I left out the onions, and it’s basically a simple baked pasta, but it was good!  As evident by the above photo, it was difficult to snap a picture that didn’t make the food look gross.  

Ingredients:

  • ¼ cup extra virgin olive oil
  • ¾ cup diced onions
  • 1 table spoon sliced garlic
  • 1 28-ounce can of crushed tomatoes
  • 2 teaspoons salt
  • 1 teaspoon crushed red pepper
  • 1 cup Sardinian sheep’s milk ricotta
  • 1 cup torn basil leaves
  • ½ cup grated Parmesan  cheese
  • 1 box penne
  • 2 tablespoons butter

Recipe:

  1. Boil a pot of salted water.
  2. Heat oil in a medium sauce pan heat over medium heat, add onions and saute until translucent; add garlic, and saute for another minute.  Bring tomatoes and red minute.  Bring tomatoes and red pepper to a simmer for 20 minutes.
  3. Cook pasta in water for five minutes, then drain.
  4. Place pasta in the man with sauce.  Stair until coated well.  Sprinkle ¼ cup of parmesan over pasta.  Turn heat off and add butter, basil, and ricotta.  Stir and pour in a 12"x9" baking dish.  Put remaining parmesan on top and bake in a 425* oven for 20-30 minutes until the top is crown and crispy. 

The first dish I tried making was from a recipe I found a few weeks ago in the New York Times.  I left out the onions, and it’s basically a simple baked pasta, but it was good!  As evident by the above photo, it was difficult to snap a picture that didn’t make the food look gross.  

Ingredients:

  • ¼ cup extra virgin olive oil
  • ¾ cup diced onions
  • 1 table spoon sliced garlic
  • 1 28-ounce can of crushed tomatoes
  • 2 teaspoons salt
  • 1 teaspoon crushed red pepper
  • 1 cup Sardinian sheep’s milk ricotta
  • 1 cup torn basil leaves
  • ½ cup grated Parmesan  cheese
  • 1 box penne
  • 2 tablespoons butter

Recipe:

  1. Boil a pot of salted water.
  2. Heat oil in a medium sauce pan heat over medium heat, add onions and saute until translucent; add garlic, and saute for another minute.  Bring tomatoes and red minute.  Bring tomatoes and red pepper to a simmer for 20 minutes.
  3. Cook pasta in water for five minutes, then drain.
  4. Place pasta in the man with sauce.  Stair until coated well.  Sprinkle ¼ cup of parmesan over pasta.  Turn heat off and add butter, basil, and ricotta.  Stir and pour in a 12"x9" baking dish.  Put remaining parmesan on top and bake in a 425* oven for 20-30 minutes until the top is crown and crispy.