What's For Lunch?


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!

Ready to Bake!

In the Oven

In the Oven

Looks Ready...

Looks Ready…



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.



A Big Bowl of It!

A Big Bowl of It!

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


About Author

French woman in English Canada. World citizen, new mom, traveler, translator, writer and photographer. Looking for comrades to start a new revolution.


  1. @Tanya — And I’m still too French for PB&J!

    @Seraphine — Really, true story? This is hilar­i­ous! I wouldn’t have known how to react, bet­ter laugh at it. I guess some hiker get really hungry! 😆

    @Shantanu — So you will have to make your own! 😉

    @Lizz — Quiche can be totally missed. I am quite picky, I like them home­made, I was dis­ap­pointed many times in restaurants.

    @expatraveler — And what do you snack on? I know, I’m curious!

  2. Pingback: The Picky Eaters | Correr Es Mi Destino

  3. Pingback: Foodtastic Favorites: December Issue | ItsFoodtastic

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