Hey guys – happy Friday! I’m enjoying a post-work yoga class tonight so that meant sleeping in a bit this morning. Hooray! Before heading downtown to work out of my co-shared office space, I made myself a Flour Free Breakfast Pancake. Those are frozen wild blueberries peeking out from under it – I like putting them on the plate, still frozen, then throwing the hot pancake on top. It melts them into a kind of syrup almost – delish!
Since this pancake takes about 10 minutes on the stove over medium low heat before it can be flipped, I let it sit and threw together a packed lunch for myself while it cooked.
It’s been awhile since I shared a packed lunch here on the blog, huh? I only work downtown a couple days a week, so I usually use it as an opportunity to meet up with friends that work in the city for lunch. I have a coffee date this afternoon with a dietitian friend, though, so I knew I’d need lunchtime to get caught up on work. Hence, the packed lunch! (Although I still took 15 minutes to eat lunch away from my computer – so important!)
On the menu today: a tuna sandwich! Keeping it simple. 🙂
It’s gray and dreary out, and chilly for June, so I wasn’t feeling one of my usual salad/grain/bean creations. I hadn’t had a tuna sandwich in way too long! Zara was super pumped about my choice, too (I let her “clean” the tuna can for me).
For the tuna salad, I mashed it together with some avocado and a squirt of dijon mustard. No need to measure – ain’t nobody got time for that. Also, I know this looks gross – just keepin’ it real over here. I used a big can of tuna and a whole avocado so this made two servings. I saved half the tuna salad for later; I like dipping crackers into it for a snack!
I threw half the tuna salad on two slices of toasted sprouted grain bread. Toasting the bread first is key so it doesn’t get soggy by lunchtime!
To get in some veggie volume and crunch, I threw some chopped red cabbage (I bought a bag of it pre-chopped… again, ain’t nobody got time for that) and baby spinach on top.
Et voila! Lunch is ready to go, just in time for my breakfast pancake to be flipped. I paired it with an enormous carrot because real carrots taste way better than baby carrots. And sliced the sandwich into triangles because it’s a proven fact that triangle-cut sandwiches taste better than whole or regular cut sandwiches. #truth
For an afternoon snack, I packed a couple peanut butter “cookies” that I whipped up earlier this week as part of a meal planning service review that I’ll be doing on the blog soon. Delicious! They are just dates + peanut butter + one egg + dried cherries, all mixed together and baked. Hearty and quite filling!
Depending how hungry I am later I might buy myself a green juice at the office, too – we have a machine that sells them. Best thing ever.
What did you have for lunch today?
And now, back to work! I’ll leave you with some important reading before I go: 31 Foods That Surprisingly Don’t Actually Need to be Refrigerated. Some of these blew my mind. Ketchup doesn’t need to be refrigerated? Has my whole life been a lie?! 😉
Have a wonderful weekend, everyone!
p.s. Want more simple packed lunch inspiration? Check out How to Pack Lunch When the Fridge is Empty and How to Pack Lunch in 5 Minutes Flat. I also have a whole “quick and easy packed lunch” section of my recipe page.
