Red Light, Green Light
What is with this week? It’s moving along at a swift pace, yet it has been absolutely brutal. I don’t think I’ve fully adjusted to the new sleep schedule that was instated when our puppy arrived. All I’ve wanted to do all week at work is faceplant into my keyboard. But I can’t fully complain since the nights have been filled with fun plans like having friends over for dinner and playing dodgeball. That’s right, dodgeball! I’ve been playing in an intramural league for three winters now; it’s totally hysterical and so much fun.
Also helping me through the week is one of my delicious lunch concoctions. Coming up with new and interesting ideas for workweek lunches can be tricky. Turkey sandwiches get old and green salads don’t excite me. I need something that satisfies without leaving me in a food-induced coma all afternoon.
A while back I shared with you one of my favorite lunch combos, which I like to reinvent time and again. It always involves a protein, a grain, and an array of veggies. Last time it was Roasted Vegetables with Rotisserie Chicken and Quinoa. My newest version is Stoplight Salad. This recipe includes red tomatoes, yellow peppers, and cucumbers, diced, and mixed with Israeli couscous, feta cheese and roasted chicken. The completeness and ease of a one-container meal to bring to work continues to be my go-to option.
A depiction of how I felt all week (not actually me in the pic!):