Lunchin’ for the Week – Broccoli Quinoa Pasta with Egg White Cups
I had a tough time deciding what to have for lunch this week because it is MY BIRTHDAY WEEK – and I want everything to be fantastic! I may change it up for my actual bday (August 1st – this Thursday :D), but for now here is what is on the menu: Broccoli Quinoa Pasta with Egg White Cups. So simple, but delicious. On Sunday night I prepped the pasta for the week (Monday to Thursday, since Friday is a vacation for me.) I make the egg cups every morning, I don’t know for sure, but I think they may become slimy if left too long – no thank you!
GARLIC SCAPE PESTO
I received these herb cubes as a gift from my friend Heather, such a great cook! She grew the herbs herself, and froze them in an ice cube tray – a great way to preserve fresh herbs. Just combine the following ingredients in a blender or food processor and transfer to an ice cube tray. Freeze and store in ziploc bags. These do make great little gifts!
- Garlic Scape (curled flower from the top of a garlic plant)
- Parmesan cheese
- Olive Oil
- Lemon Juice
- Ground Black Pepper
BROCCOLI QUINOA PASTA
I like quinoa pasta for its texture and stellar nutritional value, but any gluten free pasta will do. Quinoa is a good source of amino acids, enzymes, vitamins, minerals, fiber, antioxidants and phytonutrients. Quinoa is a complete protein and contains all nine essential amino acids the body requires to build muscles. Quinoa is also a good source folate and phytochemicals – (www.livestrong.com).
- 1 package Quinoa Pasta
- 1 head Broccoli
- Herb cube
- Cook pasta as directed.
- Cut broccoli into long spears and steam slightly.
- Combine pasta & broccoli in a wok, drizzle with EVOO & toss in a herb cube or two.
- Let cool & divide into individual containers for the week.
EGG WHITE CUPS
These are ridiculously simple to make. I think they would be great for kids as well. I kept it really simple this week with mushrooms and tomatoes, but next time I will try a different combo. The possibilities are endless; balsamic onion, chicken & goat cheese OR green pepper, ham & cheddar OR try lining the cup with a piece of bacon or lunch meat.
- Liquid Egg Whites
- Cherry Tomatoes
- Spray a muffin tin & preheat oven to 350.
- I put 1 cherry tomato cut in half and a couple of mushrooms in each muffin cup. (TIP – don’t add too many ‘topping’ or the egg cup won’t hold together)
- Fill with egg whites and pop in the oven.
- Wait until center is cooked. Let cool and move to containers.
For lunch this week, I brought a 2 cup container with the Broccoli Quinoa Pasta and 6 Egg White Cups. A well rounded, satisfying lunch. We have a staff lunch on Thursday where they are bringing in pulled pork, beans and coleslaw. I prefer to bring my own lunch to these events. If I’m going to have a ‘cheat’ meal, I am going to make damn sure it is worth it – and staff lunches are often not. I will receive a few jests about my healthy lunch, but nothing I can’t handle. I’ve got goals people! Happy Tuesday!