Life sure is busy these days, my friends.
Too busy to get home at 9:00pm and roast spaghetti squash. Too busy to care that the whole apartment smells like a jar of minced garlic.
Too busy to make mini meatball muffins when I have to leave for babysitting three minutes before it’s time to spoon the last fourth cup of marinara on top. Too busy to roast the asparagus in my fridge that’s starting to smell a little cary.
Too busy to eat out of anything other than my beloved glass Pyrex. I need to be able to take something out of my beautiful four-cup Pyrex glass Tupperware and place it quickly in the two-cup one. Pack and go, pack and go.
I had a lonely can of butternut squash in the pantry and a bag of lentils asking to be hidden in a soup. Hmmm.
Too busy to make protein-packed butternut bisque.
Butternut Lentil Bisque
- 1 can butternut squash (or chop and roast a whole one)
- 2 cups milk (I used unsweetened almond)
- 3 cups vegetable broth
- 1 medium onion
- 2 stalks celery
- 1 cup dried lentils (rinsed)
- 1 tsp minced garlic
- 2 tbsp cane sugar + 1-2 tsp maple syrup (if you prefer a less sweet soup, feel free to omit some of the sugar)
- 2 tsp non-dairy creamer (optional)
- 1 tsp cinnamon
- 1/2 tsp curry powder
- 1/4 tsp ground ginger
- 1/4 tsp coriander (optional)
- 1 tsp sea salt plus more to taste
- Sautee chopped onion, garlic and celery for about eight minutes in a large pot over medium heat in a bit of oil or veg broth. Season with salt and pepper.
- Add in the cinnamon, curry, ginger and coriander and sautee for another minute.
- Add in everything else (including lentils) except the creamer and bring to a boil.
- Reduce heat and simmer for about 45 minutes to an hour (or until lentils are tender).
- Stir in the creamer and season to taste with sea salt and more cinnamon.
- Blend soup in small batches until smooth and creamy.
And when I got sick of the soup for lunch, I cooked up a batch of quinoa and roasted a bunch of veggies.
Too busy to crack open a can of garbanzos.
The Lunch Bowl
- 3/4 cup cooked quinoa (about 1/4 cup dry)
- 1/2 cup chickpeas
- 1 cup roasted vegetables (I used broccoli, asparagus and green tomatoes)
- 1 tbsp raisins
- 1/2 tsp Siracha, or to taste
- *1 tbsp hemp seeds (optional, see note)
- *1 tbsp nutritional yeast (optional)
- sea salt, garlic powder and pepper to taste
- Cook quinoa according to package directions.
- Combine all ingredients in your beautiful Pyrex Tupperware so its ready for lunch at work/class/gym/home.
*One tablespoon of hemp seeds has five and a half grams of protein. One tablespoon of nooch has four grams. These optional ingredients pack quite a protein punch! In addition to the six grams from the chickpeas and six from the quinoa… this bowl has about 22 grams. Not to mention that quinoa is a complete protein that has all nine essential amino acids.
Too busy to get enough protein, clearly.