Home sweet home . . . sort of.
I often joke that I don’t have a home these days because I’ve lived in three different places this year alone: my hometown, Gainesville and Washington, D.C.
Despite my nomad tendencies, I couldn’t be happier to be back at my “home-for-now” apartment in the district after a rough few days of dealing with a family emergency. I enjoyed spending time my relatives and seeing the gorgeous fall foliage, but I hate living out of a suitcase.
Despite my absence and a crazy schedule (I was going to bed around 3:30 a.m. and waking up at 1 p.m.!), I did manage to snap some pictures of two meals I prepared. Since Sundays are usually reserved for (Almost) Grownup Lunchbox posts, I’ll start with my train fuel.
Revamped Classic Lunchbox
A peanut butter and jelly sandwich on one slice of Arnold’s Healthy Multigrain bread, which I upgraded with:
- Two tablespoons Whole Foods 365 everyday brand natural chunky peanut butter
- One tablespoon Smucker’s Orchard’s Finest strawberry preserves
- Dash of cinnamon
I paired the sandwich with a red delicious apple; one square Ghirardelli Twilight Delight chocolate; baby carrots; green pepper slices; and two tablespoons Sabra Classic hummus.
Next up . . .
The Makeshift Omelet
I’ve become the omelet-making queen in my family and whip up a few perfectly stuffed omelets when everyone’s too lazy to make dinner in my house. While I was away, I found that this protein-packed meal was perfect for a late-night/early morning shift at the hospital. I prepared it using:
- Two large eggs
- One tablespoon milk (fat-free, 2%, almond or whatever kind you prefer)
- 1 heaping cup of chopped broccoli
- 1 slice of Swiss cheese
- Two ounces Boar’s Head Chipotle Chicken breast, cut into small slices
- Two large tablespoons pico de gallo
- Dash of ground black pepper
- Whisk the eggs and milk together after setting the stove on medium heat.
- Spray the pan with non-stick cooking spray and pour in the eggs when the pan is heated.
- Add the broccoli, pepper and chicken, and flip the omelet when the underside is golden brown.
- Add the cheese to the middle of the mixture. Wait for the other side to brown and fold the eggs in half to form the omelet.
- Top with pico de gallo and eat!
P.S. My grandmother is still alive, but the doctors say she could live for a few more days or up to two weeks. Therefore, don’t be surprised if I disappear again in the near future. Thanks for your support, and have a happy Sunday. 🙂
- Has any relative you were close with passed away recently?
- If so, what is your favorite memory of him/her?