In my continuing quest to come up with healthy lunchtime options, I decided to shop my pantry and fridge for inspiration. This salad combines some of my favorite things: chickpeas (also known as garbanzo beans), Brussel sprouts, cucumber, radishes, red onion, and at the last minute…quinoa (not shown). I also added some leftover grilled chicken. Think this would make a nice, light side dish, especially for a grilled dinner. I made it in the morning for lunch later, but it was still fresh and delicious the day after, too. Calorie count? At about a cup and 1/4, 300 calories. With chicken, 420 calories.
I’ve been really busy but doing most of my writing from home. Which also means I’ve been doing most of my “lunching” from home. While I have quite a few tried-and-true go-tos, there are days when I’m craving something new, different, unexpectedly delicious. And so, my Asian Style Lunch Bowl was born. The no-egg version weighs in at around 420 calories. With an egg, it’s around 500 calories.
As much as I can obsess over fashion, I can also obsess over lunch. Especially on days where I’m home writing various projects. I was already serving this open-faced sandwich (to moi!), and my recent trip to Santa Fe only confirmed its deliciousness. It’s super easy and super fast to prepare. I promise you won’t be disappointed. And you’ll enjoy a power-packed lunch full of protein, fiber, no GMOs and super low on added sugar and fat.