I actually enjoy the challenge of finding ingredients to quickly toss together a healthy lunch when I’m on the go on weekends. Today was one of those days.
My son has a cooking assignment for his Japanese Class making Okonomiyaki – it’s like a pancake with chopped cabbage, green onion, shrimp and pickled ginger which is sautéed till crispy and topped with cooked crisp bacon then drizzled with Tonkatsu sauce! NOT on my list of foods to promote good health… but at 17 I have to cut him some slack. It’s one of his teacher’s favorite recipes.
So I ran to the grocery store after a morning visit from one of my 30-something nephews, then back before my son’s cooking buddy showed up. I have a list of things I’d like to accomplish today, one of which is to spend an hour writing (novel in progress for too many years!) and another is to make GF Cinnamon Rolls before I have to start dinner.
Since the kitchen had two 17-year-old boys with all the recipe ingredients spread out, I grabbed a few things from the fridge almost randomly and put them on the corner counter to see what I could make of them.
What I grabbed:
- a tiny bowl of egg salad
- a tiny bowl of Mjaddara (lentil and rice mash)
- an avocado
- a few carrots
- a slice of papaya
- an heirloom tomato (hidden under the other vegs.)
- a radish
Well, here’s what it looked like. Colorful, flavorful and good for me. 🙂
Fiber and vegetable protein in the lentil mash; antioxidant power in papaya, radish and avocado; a little more protein and good omega-3 fat in egg salad.
~ To Your Health ♥