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Lunch today was a few freezer leftovers along with a nice side salad.
In the freezer, I found a package of my favorite Tofu Ricotta Stuffed Spinach Ravioli and a few slices of breaded eggplant that I knew I could turn into a quick lunch.
I was able to boil the ravioli on one burner, heat the sauce on another burner and fry the eggplant on the other burner. Do you believe they were all done at the same time. While they were cooking, I made a small baby greens salad on both our plates. I just topped the greens with some chopped cherry tomatoes, thin slices of red onions, raw sunflower seeds, and a little blush vinaigrette.
The whole meal took about 20 minutes from start to eating!
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Wife, Mother, Certified Health & Nutrition Coach, Italian Vegan Cook, and blogger. Healthy cooking is my passion. I eat, sleep and breathe food. I am addicted to cooking and grocery shopping. My husband might stretch that to obsessed. I enjoy reading blogs, cookbooks, and health & wellness books. I also love listening pod casts, audio books and watching food and health related documentaries. My thirst for knowledge in health is never quenched. I strive to constantly learn and grow.
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