I get so many questions about what I eat. I’m not a huge breakfast person, so I usually have a cereal bar or smoothie in the morning. That means by the afternoon, I’m starving! Since my schedule varies every day, I’m either running around like a crazy person (I’ll admit I often forget to eat lunch these types of days), I’ll have a lunch meeting (that makes figuring out what to eat easy!) or I’m sitting in front of my computer all day.
During summer days I’m just on my computer, I usually prepare one of these three lunch ideas. They’re quick and easy, very healthy, filling and simple to eat while I type. Since they’re more about preparation, rather than cooking, I listed the ingredients for you if you want to jot it down when you head to the grocery store. But if you want to see how I prepare each one, you can subscribe to my YouTube channel for my first “cooking” video!
Healthy Quinoa Salad
I’m obsessed with quinoa bowls. So instead of heading to SweetGreen every day, I’ve been trying to make my own a few times a week. You can really mix it up with whatever you like. But these are my go-to ingredients for a tasty salad:
- Quinoa (I microwave a frozen bag because it’s quicker and less messy than having to use a boiling pot)
- Avocado (using a whole avocado fills me up and is a healthy fat)
- Olive oil
- Sea salt
Protein GG Cracker Tartines
I raved about GG crackers before. For a super quick lunch, I usually top then with something that is high in protein and low in fat. These are the ingredients I keep on hand to make both lunches:
- Trader Joe’s “Egg White Salad” (it only has 120 calories in the whole container!)
- Smoked Salmon
- Trader Joe’s “Jalepeño Lime Almond Dip” (it’s a great dairy-free alternative to cream cheese)
- Persian cucumbers
Pesto Pasta Salad
Remember the Easy Vegan Pesto Pasta recipe I shared? Well, since I live alone, I usually have leftovers. It tastes just as good cold! I just add some more veggies and sometimes leftover chicken if I have it in my fridge.
- Brown rice pasta
- Trader Joe’s “Vegan Pesto”
- Olive oil