Most days I have eggs and oatmeal for breakfast and lunch.

If I have eggs at breakfast, I make a scramble with spinach and feta- and then at lunch I’ll make plain steel cut oats and top with avocado, diced tomatoes, olives, feta and sprinkle with everything but the bagel seasoning (and a small handful of pita chips to scoop or crumble on top).

If I have oatmeal at breakfast, I top it with fruit and dried coconut flakes - and then at lunch I make a frittata with veggies and cheese.

Vegetable soup!

I fry black beans, peppers and onions and 2 eggs for lunch, with Frank's hot sauce and cilantro. Leftover steak if I have it for added protein.

Tortillas with box of veggies like sliced carrots, cucumbers, arugula, red bell peppers, tahini bottle.

Beans + rice with hot sauce

One easy one I do is a cup of berries with a skyr vanilla yogurt, some nuts and a little of Michele’s granola. So yummy.

I also like to cook farro or barley with better than bullion vegetable, then you can mix it with vegetables roasted with salt and garlic, or with chopped tomatos, cheese if you want, and some vinaigrette. I like to add chopped arugula to that.

If you’re not averse to tuna, I make tuna salad with chickpeas, balsamic vinegar. Dijon mustard and fresh herbs if I have them.

And if I’m home I often fry an egg and eat it on a tortilla with avocado or guac. Sometimes I add salsa.

Anonymous wrote:Great ideas, everyone, thanks! I always forget about chickpeas. Made a quick chickpea, cherry tomato, cucumber, kalamata olive, parsley salad with a homemade dressing for lunch.

Going to experiment with barley, faro, etc. as well.

Brown rice can be good, too.

We grill/roast/prepare on Sunday a lunch specific salad of beans/grains and usually chicken that is sufficent for 8 lunches (2 ppl x 4 lunches).

This week I have a salad with:
Whole wheat orzo
Chickpeas
Cucumber
Red onion
Dill
Lemon vinaigrette
I was too lazy to add the feta

DD and I love bowl lunches. She likes grains as a base. Right now, we like quinoa, faro, couscous (the tiny kind and the pearl kind), and other small pasta shapes like orzo or ditalini. I like lettuce as a base and will just toss in a spoonful of whatever grain. We usually add chicken as a protein. We have a few main combos on repeat:

Southwest-ish
main ingredients: tomato, corn, black bean, cilantro, red onion, bell pepper
crunch: tortilla strips
dressing flavors: lime, cilantro

Mediterranean-ish
main ingredients: tomato, cucumber, feta, olives
sometimes add: bell pepper, chickpeas, white beans, red onion, marinated artichoke hearts
crunch: crushed pita chips
dressing flavors: lemon, oregano

Asian-ish
main ingredients: cucumber, carrot, green and/or purple cabbage, green onion
sometimes add: tofu instead of chicken, bell pepper
crunch: wonton strips, sliced almonds, sesame seeds
dressing flavors: sesame, soy sauce, rice wine vinegar

American steak house-ish
main ingredients: spinach, some kind of fruit (strawberry, raspberry, apple, grape), goat cheese
sometimes add: salmon instead of chicken, red onion (especially pickled)
crunch: some kind of nuts (pecan, hazelnut, walnut)
dressing: raspberry vinaigrette

Avocado toast with feta

2 slices of WF cheddar and a banana

I make a big batch of rice and beans and then add whatever I have to it day of (tomatoes, spinach, peppers, etc).

Great ideas, everyone, thanks! I always forget about chickpeas. Made a quick chickpea, cherry tomato, cucumber, kalamata olive, parsley salad with a homemade dressing for lunch.

Going to experiment with barley, faro, etc. as well.

I make a farro salad with chopped up cucumber, parsley, red onion, sundried tomato, feta, tossed with greek dressing.