Fear not: I’m not going to turn this blog into a cooking blog. I’m not that domestic. But lately, I’ve realized that every evening I was facing the same dilemma — what to take for lunch?

When I was teaching, carrying lunch with me wasn’t a great option. First, I would often teach in various ministries throughout the day. I didn’t have access to a fridge nor a microwave. Plus, carrying my lunch around all day, going from one class to the other, wasn’t very practical. So I would often buy lunch, usually a sandwich or a soup.

But with my new job came an office, a proper kitchen, a fridge, a microwave and even a toaster. I can now bring my lunch to work and save money. Woohoo!

Not so fast. What to take for lunch? Left-overs are always an option, but even though we cook most evenings, we don’t always have some. If I were in France, I’d be bringing baguette sandwich, but I find sliced bread sandwiches a bit boring.

So I started to cook on Sunday nights. First, the quiche. For those who don’t know what it is, a quiche is a French baked dish. The custards is made off eggs and the filling can be basically anything from vegetable to meat. Quiches are expensive at the supermarket here, so I decided to make my own.

Here the recipe I use:
– One pie shell
– 4 eggs
– Ricotta cheese
– Cheese (grated cheese, feta, anything you like)
– Vegetables: zucchine, onions, red bell pepper, mushrooms

1. Mince the veggies and cook them in a pan
2. Meanwhile, mix  the 4 eggs and about 200 g of ricotta cheese in a bowl. Make sure it’s not lumpy and add salt and pepper to taste.
3. Put the veggies in the pie shell. Add a bit of cheese over the mix if you like. Pour the content of the bowl and decorate the top with mushrooms, red peppers etc.
4. Put in the oven for about 30 min, 400F.

Easy and good! I usually use non-fat ricotta cheese and a bit of feta cheese inside.

Ready to Bake!	In the Oven
Looks Ready...	Yummy!

I also make cool salads without lettuce. In a big bowl, I mix:

– Basmati rice (or any non-sticky type of rice)
– Corn
– Tuna
– Tomatoes
– Avocados
– Red Bell Peppers
– A bit of tofu

And I usually use some low-fat Balsamic Vinaigrette as dressing.

Salad

A Big Bowl of It!

So, now I’m curious. What are you eating at lunch? Do you have any easy recipes to share?

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