Yesterday, I whipped up a big rice and quinoa salad for a friend who desperately needed a healthy care package. As I was making the salad, I set aside a little rice and tossed it with frozen peas and corn. I made a citrus dressing for the salad and sprinkled a little of that, along with some chopped ham, on the rice I set aside for the kiddos’ lunches: super quick and easy rice bowl. This rice bowl could easily be made vegetarian by using canned beans or baked tofu for the protein. I just happened to have two random slices of Canadian bacon in my fridge, and what else was I going to do with two slices of Canadian bacon? Inevitably, an end of the week lunch involves some sort of fridge cleanout; that’s why I’m eating coconut chia pudding with yogurt, a small slice of frittata and a pumpkin bagel for lunch today. I may have had a rice crispie treat for breakfast. Shh, don’t tell.