#packed lunch idea

[diabetesinsider]

Zuke Quiche

 www.diabetesinsider.tumblr.com

This works on so many levels:  portion control, portability, prep time, and palate pleaser.  It also works with my diabetes diet!

1/2 c. whole wheat flour

2 t. baking powder

1 t. kosher salt

1/2 t. pepper

1 c. zucchini, shredded,

1 lg. onion, chopped fine

1 c. Parmesan cheese, shredded

6 eggs, whisked

1/4 c. basil, fresh, chopped fine*

3 T. olive oil

*Use kitchen scissors to speed this step.

Preheat oven to 375 degrees.  Grease a muffin pan.  In a large mixing bowl, combine flour, baking powder, salt and pepper.  Add the rest of the ingredients, stir.  Spoon into muffin pan.  Bake for 15 min. or until a toothpick inserted in the center comes out clean.

When I’m not  finding new sways to use my muffin tin, I’m sewing fox chef aprons for my online shop ( www.etsy.com/shop/topdrawerthreads ).  Or, knitting Spring infinity scarves from recycled yarn for my other shop ( www.etsy.com/shop/topdraweryarns ).  My daughter’s (and friend) have an online shop, www.etsy.com/shop/yesdesigns , where they hand make and sell knit scarves - hats - afghans from recycled yarn.  My other daughter has an online shop, www.etsy.com/shop/shroombloombags , where she designs and crochets mushroom inspired festival pouches. 

www.topdrawerthreads.com

[hummusandspuds]

Packed Lunch Idea: Creamy Greens Bowl

Tahini-Miso-Siracha: Aaaaaa-men.

This is the result of really speedy meal preparation - Two portions are pictured above and I ate the third one hot from the pan for dinner. I used canned lentils and packet rice but if I wasn’t under a time pressure I’d usually cook them up from scratch for for dinner while I did everything else. Sometimes convenience food is very convenient though, and certainly this is example of using them wisely!

- Makes three lunches - - Takes ten minutes - - Vegan, vegetarian, gluten-free recipe -

1 courgette (250g), halved lengthways and then chopped into 1cm thick slices 200g broccoli, broken into florets Half a bag of baby leaf spinach 2 handfuls of peas Bunch of coriander 1 shallot, finely diced 2 cloves of garlic, finely chopped 1/2 tbs oil Juice and zest of half a lemon Salt and pepper

1 tbs tahini 1 tsp miso paste 1 tsp lemon juice 1/2 tsp agave syrup 3 tbs soy milk

siracha

Half a can of Puy lentils (200g) Half a packet of microwavable basmati (brown if yeh can get it!) rice (125g)

In a frying pan over a medium heat, sauté the shallot and garlic for 2 or 3 minutes in the oil. Then add the courgette and broccoli; season and turn up the heat. Allow everything to char for a few minutes, tossing occasionally. Add the spinach, peas, coriander and lemon. Toss occasionally until the spinach is wilted and the peas are hot. Whisk the tahini, miso, lemon, agave and soy milk together. Divide the greens between three containers with the lentils and rice. Pour over the tahini dressing and a big drizzle of siracha.