Some days I’m not up for a huge lunch, but still want to nourish myself instead of filling up on, oh, chips and salsa.
Here is what I tossed together today:
Brown rice cooked with a bit of salt and olive oil (when I have bone broth I often use it as the cooking liquid). I’ve used this recipe’s technique for cooking brown rice (just follow the steps in the first paragraph) for years and it comes out perfect every time.
An over easy egg.
Spinach pesto (spinach + a few snap peas + olive oil + lemon juice + Parmesan cheese + pecans + salt and pepper. Blend until smooth and adjust seasonings to your taste).
Snipped green onion.