Less of a recipe, more of just a ‘what I did’…
Happy Sunday! I don’t mind Sunday honestly – maybe because I am so precious about it. Unless my family needs me, I will almost never compromise on my Sunday sleep in. I need to not make plans Sunday morning… perhaps because I am so busy during the week (full time work, love-of-food work, working out, socialising… and then the day-to-day tasks like groceries and cleaning – phew!), but I do always at some point get onto putting together a lunch for M & I that will at least see us through until Wednesday.
The lunch is never planned ahead – it’s just what I have in the fridge and pantry put together in whatever way appeals to me on the day (usually dependent on how much time I have).
Last week I had about an hour and it resulted in this.
What is this?
– Diced pumpkin and 1 can of well rinsed chickpeas tossed in olive oil, finely diced onion, salt, a little dry chilli and sumac and then roasted until the pumpkin was tender.
– Fresh out of the oven, I tossed spinach leaves through the pumpkin and chickpea mix.
– Served on a small bed of brown rice with a wedge of lemon, greek yoghurt with a little honey and black pepper and sprinkled with walnuts.
That’s it! It was a delicious and totally filling work lunch, and is instantly vegan if you leave out the yoghurt (tahini with a little olive oil would also work if you’re looking for an alternative dressing)
One hour (and really, who stands in the kitchen while the pumpkin is roasting?), is a small time-price to pay for a yummy, nutritious lunch for a few days. I’m always thanking past Natty on a Monday for getting in the kitchen and making sure it happens And really, with 3 weeks until holidays, we all want to feel our best heading into the super-indulgent week of Christmas (come at me!),
I am writing this Sunday morning and have no idea what I will make for lunches this afternoon. Time will tell….
Have a good one,