Packed lunches are good, but sometimes they lack the flavor that dinner dishes have (due to the time involved to quickly pack a lunch vs. prepare dinner). But thanks to leftovers, today’s lunch was upgraded to “dinner flavor.”
Grilled Tofu, Zucchini + Pesto Sandwich:
Tofu, marinated in a mustard sauce (i.e. some mustard and other liquids the husband mixed) and grilled, and grilled zucchini on half a cracked pepper bun with cilantro pesto (the key ingredient!) Just like last night’s eggplant, a slab of tofu makes a great sandwich filler!
Leftover grilled eggplant. Don’t peel your eggplants! I think the skin is the best part. Nice and chewy 🙂
Mango + Kiwi
And 1/2 a cup of pumpkin mixed with 1/2 a cup of greek yogurt. Topped with about 2 tbsp TJ’s Organic Morning Lite.
I am perfectly full! The lunch was about 525 kcal, 20 grams fiber (!!) and 32 grams protein (lots from the tofu, bread and yogurt).
STUDY STUDY STUDY STUDY STUDY STUDY STUDY!!!
But all I have to do is bubble in some letters and write some short answer>s and I’m done with Physio lab!!