When you work from home, you really have no room to complain. There’s no commute, there’s no dress code. There’s no crazy office atmosphere. And truth be told, you get more work done, as the interruptions are kept to a minimum…and usually entail the dogs barking at the mail woman.
So, my lunch breaks aren’t as necessary, as sometimes they can be when working in the corporate environment. I don’t need to ‘step away’ as I’m home. And I completely love my home.
So, lunches for me usually mean making something a bit more fun, as I have a full kitchen at my disposal. Because I work from home. Oh, I feel so lucky everyday!
Last week I made the below two lunches. Super easy, not a ton of prep and absolutely delicious! Happy Monday!
Caprese Spinach Pesto Sandwiches
A huge bunch of Spinach (you should fit it in your fist)
5-8 leaves of basil
2 Garlic gloves
1 tablespoon Olive oil
1/3 cup Vegetable broth
Fresh heirloom tomatoes
3-5 tablespoons fresh Parmesan
Fresh mozzarella, sliced
Ground pepper (to taste)
Toasted Kale (you can leave this out or add to the stack – rip up 2-3 stalks of kale into pieces, throw in oven at 375 for 15 minutes)
I used leftover from the meal I made earlier – recipe found here.
For the sandwich, coat bread with pesto, save the rest of the pesto for another meal. Stack tomatoes, mozzarella, bread onto your sandwich. Enjoy!
Grilled Italian Veggie Open-Faced Sandwich
1 eggplant, sliced lengthwise
1 zucchini, sliced lengthwise
3-5 tablespoons Balsamic vinegar
3-5 tablespoons Olive oil
5-8 leaves of basil, chopped
2 tablespoons of Parmesan
Salt & Pepper to taste
Salt & pepper veggies…Marinate sliced veggies in olive oil and balsamic vinegar, brushing each side thoroughly. Refrigerate for 30 min.
Heat grill, till hot, then grill veggies 5-7 mins a side. Cut bread and top Parmesan on the slices, then drizzle leftover pesto spinach on.