Last weekend Mum gave me a meat lasagna she’d been keeping (frozen) for us for a rainy day. As M has been eating that for lunch this week, I was able to make a lunch with cooked capsicum, olives and feta – all things M doesn’t really like…
I’ve also been pretty action-less the past couple of weeks thanks to the really fun chest infection and I’m aware that I’m not going away next month (yessss!), so I’m working hard over the next few weeks to get my feeling my best. This means no packaged food and no sugar – the best way for me to feel as good as I can.
Enter super-healthy work lunch (that is still tasty as ever).
- 4 capsicums (red, yellow or orange), sliced
- 2 cloves of garlic, crushed
- ½ a cup of chopped parsley
- 1 teaspoon of olive oil + ½ a teaspoon
- 16 kalamata olives, roughly chopped
- 1 cup of uncooked brown rice
- 4 artichokes in brine, broken apart (optional)
- 2 tablespoons of crumbled feta
- Cook your rice as per packet instructions (or do as I do - 1 part rice, 2 parts water, simmer until water is absorbed)
- In a separate pan, cook your capsicums in the olive oil until very soft. If the poil starts to dry out, add splashes of water to keep it healthy (and I promise this makes no difference to the flavour)
- Once the capsicums are cooked, make a little clearing in the centre, add your extra ½ teaspoon of olive oil and your garlic and fry until fragrant (being careful not to burn)
- Turn off the heat, add olives and half your parsley and stir until well mixed
- Allow mix to cool.
- Serve brown rice rice topped with the capsicum mix, the rest of the parsley, artichokes (if included) and crumbled feta.
3 serves means 3 decent sized lunches. I am all for eating a nice, satisfying lunch as is stops me from getting home from work starving and reaching for whatever I see first. I like being a little hungry and having the time to cook something before I reach ‘gotta eat now’ point.
What are you eating for lunch this week?