I had a stressful week at work last week, and my menu was repetitive–but nourishing. Here’s what got me through the week and the recipe for the Curried Tomato Lentil soup that was the staple of my meal plan.
For breakfast, I had an Egg Beaters omelet or a piece of cheese toast–as the week wore on and my stress levels rose, I was really craving the cheese toast.
For my mid-morning snack, I had a packet of BetterOats® Raw Pure & Simple™ multigrain hot cereal with a spoonful of sunflower seed butter stirred in.
This really hit the spot and kept me going when I (inevitably) ended up having lunch later than usual.
For lunch, I had a bowl of Curried Tomato Lentil Leek Soup, with either a slice of leftover quiche or a half peanut butter and honey sandwich. I made a batch of the soup in my crock pot on Sunday night, and it was so nice to have a healthy, nutritious lunch ready to grab and go every morning.
Curried Tomato Lentil Leek Soup
3/4 cups dried lentils, rinsed
1 leek, thinly sliced
1 28 oz can crushed tomatoes
1 tsp curry powder
1/4 tsp salt
1/8 tsp pepper
29 oz vegetarian broth
Combine all in crock pot and cook on low for 6.5-7 hours)
(From Healthy Crockery Cookery by Mable Hoffman
The original recipe called for two 14.5 oz cans of chicken broth
and 2 Tbsp chopped fresh basil)
As the day wore on, I snack on pumpkin seeds, Chobani®, and protein bars.
When I got home at 9 or 10 pm, I had a piece of cheese toast for “dinner” and a No-Sugar Added Klondike Bar for dessert.
Yes, by the end of the week I was eating cheese toast twice a day, but since it was made with Ezekiel bread and reduced-fat havarti, I think I could have done worse.
I am surprised that I only went to Starbucks once–although I did unwind with a glass of wine most nights.
Is there a certain food that you crave when you are stressed or tired?