Trying not to spend G’s.
In an effort to cut back on the insane amount of money I’ve been spending by going out to lunch all of the time, I’ve started trying to take my lunch to work. On days when there are good leftovers in the fridge, this is easy and typically delicious. The problem that I run into the most is during weeks when I don’t have much time to cook. The very thought of a pb&j is enough to make me cringe (elementary school rears its ugly head), so I have to get creative, or starve.
I had planned on cooking dinner last night, thereby providing myself with a few meals worth of leftovers, when a friend who’s about to go out on tour reminded me that we had dinner plans to get Indian food. A good friend about to leave town for a month+ethnic food=I’m there.
I had enough time to boil some eggs and make a quick egg salad that will hopefully last for about two lunches. That is, if I don’t it it straight from the fridge tonight. No promises.

Egg and Olive Salad

4 hard boiled eggs
1/4 cup mayo
15 kalamata olives
1 Tbsp juice from olives

Roughly chop the eggs and the olives and throw them into a bowl. Add the mayo and the olive juice and stir to combine.
I know. It’s pretty much the easiest recipe ever, and it has no seasoning. The olives and olive juice add crazy good flavor though, and for whatever reason, this really made my mouth happy.