Getting ready for the work week ahead and prepared things to take for lunch. I finally remembered to take pictures 😃
Fruit snack trays
following foods divided into 8 portions:
-5 oranges cut into into eighths
-6 kiwi fruits cut into quarters
– 1 cup cherries pitted
– 1 nectarine sliced into 1/4 inch pieces
– 1lb strawberries cut into quarters
-8 hardboiled eggs
Breakfast sandwich with tofu or turkey
12 English muffins
9 slices of pepperjack cheese
-Wilted Greens-
16 Oz container of chiffonade cut beet greens
9 Oz bag of prewashed spinach
1tsp oil
Ground black pepper
Chilli powder *
-Proteins-
1/2 lb turkey pastrami
1lb extra firm tofu ( the refrigerated kind)
Paprika *
Curry powder*
1tbsp oil
-Sautéed Vegetables-
1tbsp oil
1 potato
1 carrot
1 stalk celery
1 cup sliced cherry tomatoes
3 mexican squash
Ground black pepper
Paprika *
Onion flakes
Chipotle powder*
- items with asterisk * are optional or can be substituted with alternatives. No measurements for spices since I just add the spices by eyeballing the amount
- I need a lower sodium diet and have not salted any of the cooked food items since the cheese, pastrami and muffins already have more than enough sodium. However salt can be added if needed.
- I tend to cook all vegetable items first and use the same pan whenever possible to make cleanup quicker.
Cut potatoes into 1/4 in. rounds, carrot and celery into 1/4 in. slices on bias, squash on bias into 1/4 to 1/2 in. slices.
Pour oil in large pan on medium high heat. Add potato first and cook for 1-2 minutes without turning potatoes. When they begin to get translucent, turn and add in carrot. Cover pan, lower heat to medium low and cook for 3- 5 minutes, remove lid and add squash, cherry tomatoes and desired spices. Cook for desired doneness, remove from pan and and set aside. Pan can be wiped/ washed in between cooking the different components of left as is since first few items are all vegetables.
On medium heat in same large pan, add more oil for beet greens and spinach. Start with cooking down the spinach until half wilted then add desired spices. Stir to distribute spices evenly and add beet greens. Remove from heat once greens are almost all wilted. Empty greens into separate container. Same pan needed for next part
Add oil to large pan on medium high heat. Add seasoning to tofu while oil is heating. Once oil is hot, add tofu carefully and partially cover with lid. Let tofu fry for a minimum of 3 minutes for browning to occur on bottom, longer if more browning is desired. Flip and repeat browning foe other side. Once done remove from pan and set aside.
Slice pastrami if not sliced and brown in small pan if desired
Heat muffins in same pan until at desired toasting. It is ok if more toasted as it'll help absorb veggie liquid in sandwich.
Begin to assemble sandwich by putting half of the cheese slice on muffin base. Next a layer of the greens, then add 3-5 pieces of sliced vegetables. For next part add either 1 slice of fried tofu or some turkey pastrami slices. Add other half of cheese. Close sandwich and wrap.
by boggszy