Lunch is usually by far my least healthy meal of the day. Why? Because I’m lazy. Pure and simple. By the time 10:00 pm rolls around, I don’t really feel like making my lunch for the next day. And I’m certainly not motivated enough to make it before I go to work. The result is that I end up either a) skipping lunch and snacking when I get home, b) bringing a granola bar and snacking when I get home, or c) getting something from the snack machine…and snacking when I get home. As one of my students would say, “Yikes!”
There was one week when I was super-motivated, and ended up making a variation of this layered salad from Oh She Glows. Basically, I left out the wheatberries and the ginger and parsley, and left everything else the same. It was SO nice to just be able to grab a container every morning, and know that I had lunch at the ready. And guess what? I was full enough, so that I didn’t have to eat when I got home from work.
So, the mission for today is to make this recipe so that I’ll have lunch for the rest of this week. I’m planning on using the wheatberries and parsley this time, but still skipping the ginger. Sunday is the new lunch day. Or something like that.