Working out of the house, it’s an ongoing challenge for me to figure out how to keep my food intake balanced across the day, so that I don’t get home from work at 6:00 and shove everything that isn’t breathing down my gullet.
I rarely lunch out of the office. Sometimes I’ll bring a lunch (today it is a bed of romaine and arugula topped with red peppers, sundried tomatoes, and tunaught croquettes), but it’s not unusual for me to miss lunch entirely. So, then it’s snacks if I don’t want to be ravenous by quitting time.
Here is a sampling of what my “snack drawer” looks like right now:
As you can see, there is quite a bit of coffee (and espresso pods are just off to the left), some miso soup, pistachios, rice cakes, grits, chocolate, and tea. It’s not the most inspired collection of snacks.
Help me out, readers! What’s in your work snack drawer and why?
The VeganAsana Jr. left for college last week.
When I say left, I mean she moved into the dorm of a college 30 minutes from home and 5 from my office. So, she’s not far, but she is now eating dorm food. Of course, that presents some challenges for a vegan.
Wednesday, she was remarking that she will need to do a better job with protein. So, we had a conversation about protein snacks (like nuts). This morning, I thought that, before the weekend, I would whip her up an easy quick snack that I could drop off. And here it is!
3 cups cooked chickpeas/garbanzos
1-2 T hot sauce of your choice
1/2 tsp of Bragg’s amino or soy sauce
2 T olive oil
Sea salt and nutritional yeast to taste
Drain and rinse beans if canned. Toss with all the wet ingredients. Spread on a baking pan or stone. Sprinkle with sea salt and nutritional yeast. Bake at 350* until beans start to dry out and crack.
Cool to room temp and snack!