Lunch at Work v.2

10 08 2010

mmmm I had the yummiest lunch today and yesterday. Continuing on my ‘Lunch at Work’ series, here is another version.

I wrote about a Bean and Feta Wrap awhile back. This recipe is similar, I just played with the ingredients to make a delicious spread you could put on a grainy piece of toast, rice crackers or whatever you like. Remember, at lunch you want to balance your veggies, grains and protein. Grains are important, aim for whole grains and high fibre. It will be more satisfying and keep you full longer. I really like sugar-free grainy and seedy breads. I toast a slice the night before, spread a bit of butter, let it cool and throw it in my lunch. For crackers I love Finn Crisp Original.

Bean and Goat Cheese Spread

1 can Organic Butter Beans

1 small package of plain Goat Cheese ( 100 g size)

2-3 tbsp Lemon Juice

2 tbsp Olive Oil

1 tbsp fresh or dried Oregano

3 tbsp fresh Parsley

1 tbsp fresh finely chopped Chives

4 large Green Olives chopped (or any olives of your choice)

Pinch of Salt, lots of fresh cracked Pepper

Drain and rinse the beans. In a bowl, mash the beans using a fork. Add the oil, salt, pepper and lemon juice. The beans don’t need to be smooth, add the goat cheese and all the other ingredients. If you let the cheese sit at room temp for 10 min, it is easier to mix. This makes about 4-5 lunch servings. I packed with it some cut up veggies I picked up from my new favourite market, Kingsland Farmers Market (have I mentioned that I love that market :)) and five Finn Crisps. I put the container in my lunch bag in the morning and by lunch it was still cool and the spread was easy to smear on the crackers. Yummy yummy in my tummy.

Eat well, be well,

Nat

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