MONDAY - Veggie pizza again, leftover homemade celeriac soup and sauteed chard with olive oil and garlic. [lunch: leftover turkey sandwiches and veggies and dip]
TUESDAY - Broccoli tuna quiche, a one-dish wonder! [lunch: leftover chard with lentil soup]
WEDNESDAY - Pan-fried sole with brown rice and green beans [lunch: last night's quiche and squash and yam soup]
THURSDAY - Big salad: organic greens, hard-boiled eggs, artichoke hearts, green beans, chick peas, green onions and bell peppers and hummus and pita [lunch: whatever the cafeteria's serving with brown rice on the side]
FRIDAY - Roast chicken with green salad and garlic bread [lunch: egg salad, hummus and cut-up veggies]
2 comments:
I like the sound of broccoli tuna quiche. Do you have a recipe to share?
My mom has Celiac disease so she makes all kinds of things likes pies and cheesecakes but without crusts.
For "Broccoli tuna quiche" following her recipe, we take 1 can tuna, mix with 1 small container (250g) ricotta cheese, 1/3 cup milk, one head of broccoli chopped into florets and boiled for 3 minutes and mix with 6 beaten eggs. Add in your favourite spices if you like (e.g. oregano, basil, thyme) or a teaspoon of pesto paste.
You need to really drain the tuna and the cooked broccoli well so that their water does not affect the consistency of the egg mixture. Pour it right into a greased large pie or quiche dish. Sprinkle some shredded cheese or grated parmesan on top and cook at 375 for about 30 minutes or until set in the centre. Cool 5 min then eat!
Of course you can sub in other veggies of choice, such as onions, mushrooms, olives, sun-dried tomatoes to flavour the quiche.
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