I know a lot of you out there in blog-reading-land are stay at home mum’s, or work from home, or are packing lunches for school kids, little kids and
bigger kids husbands. I’m in this boat too, constantly thinking what to make for lunch as majority of the time I’m at home and looking to shove something in my face that is both yummy and quick to forage for in the pantry or fridge. I’ve also been on a husband-lunch-mojo mission lately – I don’t make Matt’s lunch for him most days, but if there’s options in the fridge or freezer handy it’s always much appreciated.
Whilst pregnant my lunch hankerings have stepped up a notch! Especially in the earlier days, I needed a full tummy constantly, smaller meals throughout the day sometimes meant I even had a few lunches at times! And carbs, give me all the carbs. Oh dear.
So, here’s what has been on offer lately out of the Brindabella farmhouse kitchen in the middle of the day. Seemingly quick and easy to concoct, with usually all the ingredients in my pantry or veggie garden, and keeping the afternoon munchies at bay too.
Mushrooms and spinach on toast
An old favourite in these parts. We’re big mushroom people, always have oodles in the fridge, if we don’t have mushrooms on hand panic ensues! We also generally always have spinach in the garden, oodles of that too, more than we can eat often. And to make matters easier, we also have the world’s best small town little bakery down the road with a delicious olive sour dough on offer. Whack all these together (with lashings of butter, naturally) and you’ve got lunch. Done. More butter and garlic in the pan with those mushies the better too.
Sweet chilli vermicelli noodles
This was a favourite in the first trimester of both my pregnancies – noodles! Quite simple to prepare but often overlooked as a stay-at-home lunch option I’d say. Just soak your noodles in boiling water for a few minutes until softened. Chop up whatever veg you have in your fridge that takes your fancy – red capsicum, carrot, zucchini, mushrooms, spring onion are my go-to’s. Mix together even quantities of sweet chilli sauce, oyster sauce, and soy sauce (actually go a little less on the soy). Toss your noodles, veggies and sauces together, the heat from the noodles just briefly cooks the veg enough for crunch.
A winner with the husband (surprisingly?!) but boil up that man some eggs, with crunchy lettuce, tomatoes, cucumber, feta (definitely feta) and a creamy dressing and lunch is sorted. I’ve also been partial to adding in some dukkah for crunch, somewhat like a Caesar salad crouton? Eggs, glorious eggs – there’s not many things eggs can’t do in my opinion.
Salami melted wrap
Pretty much on constant rotation here – a toasted wrap is my standard lunch. Toasted because: melted cheese is always the better option, obviously. My go-to perfect wrap ingredients combination is the following, in order of going on the wrap: avocado, colby cheese, salami, sliced mushrooms, sundried tomatoes and spinach. Delicious, and warm for a Winter’s lunch. And: melted cheese.
What do you usually have for lunch?
Do you have school kids lunch boxes being packed with military precision of a morning?
Husband a salad fan?