Inspired by the deliciousness of the refried beans for last nights’ burritos. I knew I did not want another burrito for lunch, but I did want those re-fried pinto beans. And so, this particular non-queso quesadilla was born.
It’s just refried beans, sliced avocado, thinly sliced onions, and sliced grape tomatoes layered between two tortillas (rice flour in this case) and warmed through on the stove-top.
Served, of course, slathered with salsa.
Of course leftovers from dinner are always an option.
Green Salad with lemon & Olive Oil dressing, like I mention in this post.
Have a green smoothie.
Back on Track Wheat Berry & Bean Salad
Lightened up Protein Power Goddess Bowl
I use the instant black bean soup mix from the bulk bin at Good Earth, mix with just enough water to give it a refried bean consistency.
Toast the corn tortillas in a hot cast iron pan, or if you don’t have cast iron you may need oil, alternatively you could bake them to a crisp (here’s how).
Top with the beans, lettuce, onion, tomato, black olives, and salsa.
Hummus with Veggies and a Pita, try this Hummus recipe.
Chickpea sandwiches using this recipe for the filling.
Sandwiches are a lunchtime standby, but it’s easy to fall into a rut, preparing the same thing day after day.
So, for your eating enjoyment, a virtual sandwich bar:
Pick some from each category, mix and match.
onion; red, yellow, or sweet
roasted red peppers
Spreads and Seasonings:
Breads (all whole grain of course :-)):
I’m sure there are options I’ve missed. What are your favorites?
(Sunday’s lunch: Cabbage Salad with Asian Style Dressing)
I know a lot of people, probably most people don’t bother with planning these meals. And if that works for you, go with it. However, I’ve noticed that I do better with some type of plan. Even if it is Green Smoothies 5 or 6 days out of the week and only two breakfast menus I actually need a “menu” for.
Lunch is the bigger deal for me. Leftovers and sandwiches are great options, and I do use those a lot, but sometimes I forget to have lunch if I haven’t made a plan. So, sometimes the menu will say “leftover _____ ” from dinner the night before, if I think there will be extra. Or, I’ll pick sandwiches that sound good for the week, TLT’s (tempeh, lettuce, and tomato) or Chickpea salad sandwiches. Those are usually good for 2 or 3 days out of the week. And, by planning them into the menus I can make sure I’ve purchased what I need for lunches too, without buying a lot of extras.
What about you? Do you plan for lunch and breakfast?