But first, my 10 a.m. snack:
- A carrot (cut into crude sticks – it was a very sleepy morning)
- A celery stalk (cut in a similar manner)
- Nuts!
The 10 a.m. snack is a very important part of my morning 
It’s a nice break from my steady stream of email and support phone calls, and it keeps me from wolfing down my lunch because I’m not so starving.
I totally related to Meghann’s post yesterday about office eating habits – I could set my watch (if I wore one) to my stomach on workdays! I enjoy the structure most days, but that’s probably because I hate office foraging…our vending machine options are dire enough to make me consider eating packets of non-dairy creamer.
Lunch is another installment of the quinoa-pesto-squash-pasta mix, with tofu, sprouts, and cherry tomatoes. The quinoa veggie curls are a fun, summery change. I’ve been eating quinoa pasta for about 12 years – it’s got a refined texture and a subtle nutty flavor, and it keeps its shape and elasticity really well after cooking. (I find that many alternative pastas disintegrate into mush after just a few minutes of cooking – gross!) (No photo at the moment – my blackberry refuses to send email.)
Quin-who?
Quinoa, for the uninitiated, is a grain (technically it’s not – it’s a pseudocereal because it’s not a grass, but it’s used like a grain in cooking, so that’s a much easier classification) that is relatively low on the glycemic index and high in protein. It contains a good amount of other important treats too, like b vitamins, iron, magnesium, and zinc. Plus, you can totally feel futuristic when quinoa’s around, since NASA is/was/has considering quinoa as a crop for self-supporting life support systems (hard to find recent information on this – so maybe quinoa is also on the verge of becoming a top government secret! Quinoa: the spy grain.)(source)
At 3:30 it will be time for my next snack! Hopefully my phone will be cooperating by then so photos will return.