Slightly better this week, but chicken still dominates. After being comfortable with the roast veg recipe, I’m making it more often to at least take some of the animal protein allocation in my lunches.
Oh and cabbage – because they last for ages.
February 29
After all the errands on Sunday, home time in the evening was lacking for lunch prep. At least there was chicken and piri piri and a restock of soy and chilli paste. Lunch is piri piri grilled chicken, garlic stir fried zucchini, “cheater’s” sauerkraut and an umeboshi.
March 1
An umeboshi a day: perhaps for the while and I don’t plan on visiting doctors. Lunch is “cheater’s” sauerkraut, tomato, garlic zucchini, stir fried chicken with capsicum, steamed broccoli and an umeboshi
March 2
These roast veggies are extremely good this time around; must be all the olive oil. An easy pasta lunch if there ever was one… and a bonus: there are bigger bowls – woo! Lunch is linguine with Mediterranean style roast veggies, olives, feta and preserved peppadew peppers. A really tasty meal without meat! (Don’t deprive me of oil too!)
March 3
It probably wasn’t wise to eat this out if the box, but damn was it delicious; smoked paprika for the win! Lunch is taco rice: beef chilli with red kidney beans, salsa, yogurt, capsicum, jalapeños, grated cheddar, tomato and lettuce.
March 4
Fresh is best, at least for rice balls. Lunch is chicken karaage, steamed broccoli with lime mayo, steamed broad beans, Mediterranean style roast veggies, tomato and 2 onigiri (wakame with sesame and umeboshi)
