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What My Husband Eats In A Work Week

I have the luxury of working from home whereas my husband goes out for work.  There are always pros and cons to both but one of the pros is that I can typically mull over what I’d like to have for lunch whereas my husband eats what I’ve packed for him that day.  He’s often on-the-go and we both look forward to a slow, leisurely supper.  Most mornings, I fix him a liter of water, warm lemon water or an apple cider drink and a green smoothie.  The rest of his days typically look like this:

Citrus is in season right now so we’ve both been enjoying an abundance of those.  Healthy snacks are typically fruit and pretzels or raw nuts.  For hydration, I pack him a ton of infused water/water/coconut water, ginger/turmeric tea {which you know I’m obsessed with}, and bush tea.

This chopped salad is a pretty basic one with homegrown romaine, bacon, chicken, cranberries, almonds and medium boiled egg.  Lately, I’ve been pretty obsessed with a simple tahini dressing which I make by whisking together 2 parts tahini, 1 part tamari and lots of freshly minced garlic.

This salad came to fruition via leftovers and included lettuce, sun dried tomatoes, avocado, cucumber, carrot, red onion, cheese and egg.  On the very right is a bit of J’s homemade jerky to go along with it.

This lunch is also an example of leftovers reincarnated.  I took a portion of the previous nights supper of roasted veggies {red bell pepper, artichokes, mushrooms and shallot} and combined it with tri-color rotini with spinach, basil, crème fraîche and a bit of pasta water for a quick, easy and impromptu pasta.


The king of leftovers in our house is definitely video remnants.  This was the remaining half batch of my Korean style chicken nuggets, definitely the highlight to round out the work flow.

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