Guest guest Posted March 7, 2008 Report Share Posted March 7, 2008 Diane, Thanks for the kind words. I am delighted to be VERTICAL! And thank you so much for the ideas for lunch/dinner. I love curry... any chance I could get some of these recipes??? I really do need a good place to start and these suggests seem a good place as any to begin. For the salad I took to work, some of the ingrediants changed. Brown rice cooked with sun dried tomatoes (not packed in oil) fresh cut vegetables: broccoli, carrots and red cabbage organic soybean beans (canned - rinsed) pinto bean (canned - rinsed) banana peppers rings (watch salt) Greek olives Pine nuts (toasted) basil soy sauce Wish I had a no fat, low sodium dressing to add to this dish before eating. David , " strayfeather1 " <otherbox2001 wrote: > > Hi David, > > What a scary thing! Glad you are here today > > I take my lunch every day. On the weekends I cook a crockpot dish and > another big batch of something. > > This week I've had rice and curry (lentil spinach & chickpea w/ > FriChik) over a bed of arugula, and rice and chili over beet greens. > Last week I had rice and hummus over spinach with yummy olives. > Sometimes I swap the rice for barley or something with more nutrition. > I always include a bed of greens. When I heat it up at work the > greens wilt down and get incorporated into the dish. > > Some other faves: > > Roasted Vegetable soup (creamed with a package of silken tofu) over a > bed of greens > > Kai-san's roasted mushrooms, marinated baked tofu over rice over chicory > > Morningstar Chik'n or steak strips fajita-style with onions and > peppers with tortillas for wrapping with greens and cilantro > > Peace, > Diane > > Quote Link to comment Share on other sites More sharing options...
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