I will leave you with a recipe before I take off to the beach until Monday night. It’s clearly my lunch all next week hence the tupperware. I knew I would be gone this weekend and have a super busy work week, so I wanted to get my lunch out of the way. I cooked this up and separated in tupperware so it’s ready to go!
Broccoli and Shrimp Bulgur Wheat
1 large bag of fresh broccoli, chopped in medium size pieces
1 lb. small shrimp (I used frozen already cooked, but any will work)
1 cup bulgur wheat (I use Bob’s Red Mill)
2 cups water
1 tsp. salt (I use truffle salt because I love it)
2 tbsp. pepper
1/4 cup dried parsley (fresh chopped would probably be better!)
1/4 cup parmesan cheese
2 tbsp olive oil
Add bulgur wheat and water to a large pot and let it come to a boil. Cover and simmer about 15 minutes or until cooked. Add in olive oil as needed, parmesan, salt, pepper, parsley and parmesan cheese. You can add less or more, it is really to taste. Cut the lemons in half and squeeze the juice into the mixture. If it seems dry, more lemons or olive oil will do the trick. After mixing it all up, add the shrimp and broccoli and stir.
Super easy, healthy, protein/veggie/fiber packed lunch! I did take a few bites before storing it away.
Aside from cooking this, today I managed to go to the gym and complete an upper body workout, go to the grocery store, do laundry, and pack. I’m off to Joe’s parents beach house in NJ! I hope you all have a safe and fun Memorial Day weekend!
Us at the beach last year (he stole my sunglasses)