Lunch

saiedkaroo
saiedkaroo Posts: 11 Member
edited November 25 in Food and Nutrition
Salmon,brown rice and veggies

Replies

  • sscarmack
    sscarmack Posts: 210 Member
    Double cheeseburger and fries.
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    Peanut butternut squash soup and some roasted beets.
  • cmtigger
    cmtigger Posts: 1,450 Member
    It's on the kitchen table. An hour away from me. So it was a quick stop for half a sandwich and some pirate's booty.
  • RuNaRoUnDaFiEld
    RuNaRoUnDaFiEld Posts: 5,864 Member
    janejellyroll wrote: »
    Peanut butternut squash soup and some roasted beets.

    OMG that sounds good, do you have a recipe for it please?
  • RuNaRoUnDaFiEld
    RuNaRoUnDaFiEld Posts: 5,864 Member
    I had a tub full of egg mayonnaise and 50g of dried mango, quick with decent protein and carb mix.
  • kommodevaran
    kommodevaran Posts: 17,890 Member
    Potato/jerusalem artichoke soup, pomegranate, vanilla yogurt.
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    RuNaRoUnDaFiEld wrote: »
    janejellyroll wrote: »
    Peanut butternut squash soup and some roasted beets.

    OMG that sounds good, do you have a recipe for it please?

    Sure do! It's so perfect for fall.

    Soup:

    2 teaspoons olive oil

    1/2 cup and 1 tablespoon chopped green onions

    1/2 cup chopped carrot

    Pinch of salt

    1 pound butternut squash, in cubes

    3 cups vegetable broth

    1/4 cup chopped peanuts

    5 tablespoons peanut sauce

    Heat olive oil on medium heat and saute 1/2 cup green onions, carrot, and pinch of salt for 4 minutes. Add squash and broth and simmer, covered, for 20 minutes (or until squash is tender). Blend (in blender or with stick blender) and stir in 5 tablespoons peanut sauce. Season with salt and pepper to taste. Garnish with peanuts and remaining green onion. Serves four.

    You can use a favorite recipe for peanut sauce or this one --

    Peanut Sauce:

    1/2 cup coconut milk
    1/2 cup peanut butter
    2 teaspoons soy sauce
    1/2 teaspoon sriracha (or more if you like it hotter)
    2 teaspoons lime juice
    1/4 cup water

    Whisk together. This makes more than you need for the soup, but the leftovers are great as a dip.

    With the specific weights and brands I used, this came out to 147 calories for the soup itself and an additional 50 calories for the sauce that is added to the soup. Both recipes are from "The Sexy Vegan Cookbook" by Brian Patton.
  • saiedkaroo
    saiedkaroo Posts: 11 Member
    Recipe jacking this for tomorrow's lunch... Sounds delicious
  • parrotthead
    parrotthead Posts: 19 Member
    Threw the following in a pan to saute: pasta, chicken, broccoli, onion, spinach, mushrooms, peppers, marinara sauce. Topped with a sprinkle of parm.
  • RuNaRoUnDaFiEld
    RuNaRoUnDaFiEld Posts: 5,864 Member
    Thanks janejellyroll, I'll try that :)
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    RuNaRoUnDaFiEld wrote: »
    Thanks janejellyroll, I'll try that :)

    It's so good!
  • theshaleco
    theshaleco Posts: 39 Member
    janejellyroll wrote: »
    RuNaRoUnDaFiEld wrote: »
    janejellyroll wrote: »
    Peanut butternut squash soup and some roasted beets.

    OMG that sounds good, do you have a recipe for it please?

    Sure do! It's so perfect for fall.

    Soup:

    2 teaspoons olive oil

    1/2 cup and 1 tablespoon chopped green onions

    1/2 cup chopped carrot

    Pinch of salt

    1 pound butternut squash, in cubes

    3 cups vegetable broth

    1/4 cup chopped peanuts

    5 tablespoons peanut sauce

    Heat olive oil on medium heat and saute 1/2 cup green onions, carrot, and pinch of salt for 4 minutes. Add squash and broth and simmer, covered, for 20 minutes (or until squash is tender). Blend (in blender or with stick blender) and stir in 5 tablespoons peanut sauce. Season with salt and pepper to taste. Garnish with peanuts and remaining green onion. Serves four.

    You can use a favorite recipe for peanut sauce or this one --

    Peanut Sauce:

    1/2 cup coconut milk
    1/2 cup peanut butter
    2 teaspoons soy sauce
    1/2 teaspoon sriracha (or more if you like it hotter)
    2 teaspoons lime juice
    1/4 cup water

    Whisk together. This makes more than you need for the soup, but the leftovers are great as a dip.

    With the specific weights and brands I used, this came out to 147 calories for the soup itself and an additional 50 calories for the sauce that is added to the soup. Both recipes are from "The Sexy Vegan Cookbook" by Brian Patton.

    This sounds so good! Next time I go shopping I will definetly get the ingredients for it
  • GaelachAingeal
    GaelachAingeal Posts: 10 Member
    LC poppy seed bagel and a smear of cream cheese. Would have definitely have broiled some salmon if I had some filets.
  • brynnsmom
    brynnsmom Posts: 945 Member
    Was GOING to have a sandwich but then I dropped a glass jar full of pickles on the floor. Spent all lunch break cleaning up my mess, came back to work and had yogurt. Early dinner for me tonight. Sigh.
  • saiedkaroo
    saiedkaroo Posts: 11 Member
    brynnsmom wrote: »
    Was GOING to have a sandwich but then I dropped a glass jar full of pickles on the floor. Spent all lunch break cleaning up my mess, came back to work and had yogurt. Early dinner for me tonight. Sigh.
    That's unfortunate lunch is what I look forward to all morning....
  • brb2008
    brb2008 Posts: 406 Member
    sscarmack wrote: »
    Double cheeseburger and fries.

    I sure wish I had your goals! Dang that sounds awesome.

    But today I had 3oz of shredded chicken, a can of progresso light veg soup (my favorite!) with hot sauce, and a little clementine orage.
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