Egg cups make an easy grab-and-go lunch
I am not an accomplished meal planner.
I’m creative enough to maintain a basic pantry and buy seasonal ingredients at the market for dinners, but it’s breakfasts and lunches that make my day challenging, especially if it’s just a meal for me. I don’t often take time to prepare anything special, but grab what is easy.
And sometimes what’s easy is not always the best choice. My greatest success is when I prepare something on the weekend that I can enjoy for several lunches that week.
Dinner leftovers are great, but when it’s lunch for just me, I can add things my family may not unanimously enjoy, like unusual grains, lots of Indian spices or a large pot of soup laden with vegetables. These are perfect choices when working from home or at an office with the ability to warm things up and eat in a civilized manner with flatware.
But things get extra-tricky when I’m on the move, as I frequently drive long distances through small towns where my only meal options are gas stations and fast food. Then, it’s best to have my own lunch packed.
And by packed, I mean something I can grab in 60 seconds as I’m running out the door and don’t need any silverware to eat. Those are tough requirements, which is why I eat a lot of nuts and apples for these on-the-go lunches.
Another favorite option is a protein-rich smoothie with hemp seeds, almond milk, blueberries, spinach and some protein powder. I’ll whir it up before I leave and bring it in a lidded mason jar with an ice pack.
Another simple solution is these egg cups. They’re easy to prepare and very filling — and no fork necessary. I use a mild chile sauce if I’m sharing them with the kids, but if I know they are just for me, I will incorporate a spicier salsa. Egg cups are a simple way to combine veggies and protein to make a breakfast or lunch that can be enjoyed quickly and even on the go. Make them spicier by adding hot sauce or a spicy salsa.