Typically I’ll eat breakfast at home prior to going to work and then I’ll also eat dinner at home after work. When it comes to lunch, I have to premeditate what I’m going to make and take in advance. Growing up for lunch I always ate a sandwich, a piece of fruit, some carrots, perhaps a yogurt and maybe even a hard-boiled egg. If I don’t eat enough calories, I unfortunately become either exhausted or become easily irritated.
Since lunch meat can be preserved using soy protein it can be challenging to make a typical turkey or ham sandwich for lunch. Instead I like to make egg salad and eat it on either sourdough bread or plain crackers.
4-5 hard-boiled eggs
1-2 celery stalks
½ an onion
1 large tomato or several cherry tomatoes
¼ cup cilantro
2-3 tablespoons of raisins or dried cranberries
2-3 tablespoons yellow mustard
First I hard boil the eggs. Using a small saucepan, I fill it halfway full of water. I place the eggs in the water and turn the heat on medium high. Once the water begins to boil, I turn the heat source off, but don’t remove the pan from the burner. I leave the eggs on the stove to cool for about half an hour to an hour.
While waiting for the eggs to cool, I begin to cut up the remaining ingredients in a small bowl, excluding the mustard. After the eggs have cooled sufficiently, I’ll peal the eggs individually and rinse them in cold water. Next I’ll slice up the eggs and adding it to the bowl with the other ingredients. Once the eggs are added, I’ll then add the mustard. The more eggs you use, the more mustard I’d suggest using so there’s enough condiment to keep the egg salad moist.
Lastly serve it up or prepare to take it for lunch and enjoy!