When Katie called on Saturday and said that she was 45 minutes away, I scrounged up some ingredients that I thought might fit together for lunch and started cookin’!
She was in town for a bachelorette party, and while we could’ve gone out for lunch, I figured we might both appreciate a cheaper, homemade, more low-key lunch.
My game plan for lunch was a simple green salad with a bunch of flavorful toppings.
First, I cooked up some couscous with coconut milk instead of water. So easy and so delicious!
While that was cooking, I cut a couple spicy tortillas into strips and baked them in the oven. I already had a loaf of pumpkin bread baking in there, so I figured why not throw something else in?!
In an effort to add a little protein, I hard boiled 2 eggs and toasted some pecans with honey.
Moxie is my sous chef.
I also sliced a sweet potato into thin rounds and sauteed them in olive oil. Within 20 minutes each component of the lunch was ready to go. I dressed the salad with olive oil/honey/dijon mustard, piled the rest of the toppings onto the plate, and pulled the pumpkin bread out of the oven.
It’s always amazing to me how I can look in my refrigerator and cabinets and think, “nothing here. Better go out to eat!” If I take the time to brainstorm a meal and put a little work into creating it, I usually end up loving the results and appreciating that I didn’t waste the food that we had on hand.
Another benefit of eating lunch at home? It totally justifies going out for breakfast. 🙂
Thanks for coming to visit, Katie! We loved spending the weekend with you!