How many of you out there buy your lunch everyday? How much money do you spend, on average per day? How about per week? Luckily, where I work, we have a cafeteria subsidized by our company, so lunch, on average, costs no more than $4 a day…so $20 a week…and roughly $1,040 a year (maybe a bit less if you have vacation days).
What if you worked for a company where they didn’t have a caf? So, if you bought your lunch from outside you’d probably be paying about $10 a day…that’s $50 a week…and about $2,600 a year! PLUS you don’t know 100% for sure what you are eating, since you didn’t prepare it yourself.
Until my health scare in March, I was just like some of you: I could not be bothered to make my lunch and thought I was pretty clever for buying it everyday; less to carry and no dishes to do. But, not only did those pounds creep in, I also would feel ill after eating…probably because I was eating an ingredient that didn’t agree with my system (most likely sugar, wheat or dairy). Does this sound like you? Looking for a change but don’t know where to begin or how to get motivated?
Well, starting today I will posting “A Lunch A Day” for the month of November to give you all some ideas of what to bring for lunch.
I was a bit busy yesterday and did not get a chance to post yesterday’s lunch, so here it is:
Leftover gnocchi from the night before, with an apple, some nuts (to add protein with the apple), and a berry protein shake (for the afternoon).
Here is the recipe for the gnocchi (vegetarian and gluten free!):
- 1 package of rice gnocchi
- 1/2 can of chickpeas (drained)
- 1 medium sized tomato, chopped
- 2 cups of spinach
- 1/2 medium sized onion
- goat cheese (cheddar) – half a stick or as much as you need to make it cheesey (shredded)
- 1 red bell pepper, chopped finely
- 1 clove garlic
- 1/2 tsp ground black pepper
- 1/2 tsp coriander
- 1/2 tsp chilli powder
- 1/2 tsp thyme
- 1/2 cup of low sodium organic chicken stock
- Boil the gnocchi according to the cooking instructions on the package. Preheat the oven to 350f.
- In a medium/large sized pan (depending on what you have), put the onions and half of the chicken stock in the pan. Let it simmer until the onions are clear. Then, add the spices and cook until the onions are almost a golden brown. Then, add the red peppers and spinach and the rest of the chicken stock.
- While this is simmering, blend the tomatoes, garlic and chickpeas. Add either water or chicken stock to get a creamy consistency.
- Grate the cheese.
- Once the gnocchi is boiled and the veggies are cooked, layer the ingredients in medium sized casserole dish, as follows: gnocchi, sauce, veggies, cheese.
- Bake in the oven at 350f for 10 minutes or until the cheese has melted.
- Let cool for a few minutes before serving.
Serves 2-3 and is GREAT the next day for lunch! Serve as a side with salad or soup or as a main.