A new initiative: Tasty Thursday

If you have a fancy job you might be able to have lunch at a fancy restaurant every day, but if you are a mere mortal like the rest of us, it would be a nice change to have something more delicious and nutritious than a regular ol’ cheese (cracker) sandwich for lunch once in a while. With this in mind, I’m starting a new initiative: TASTY THURSDAY!

What does it entail? On this blog you will be able to find a new TASTY THURSDAY recipe every week. It will have a list of ingredients for two, five or ten people, so you can make it for one, a few or a whole bunch of colleagues to share as a healthy, happy lunch! Thursday is a bit of a forgotten day, with most focus going to Friday (and in The Netherlands, the Friday afternoon drinks with beer and ‘bitterballen’). But actually, I think Thursday is a great day for starting the transition to weekend (if weekend means, more time for yourself, more good food, and less stress) with a bit of a healthier lunch.

Benefits of Tasty Thursday:

  • Your colleagues don’t look at you weird when you are the only one eating greens for lunch, but you all look weird together!
  • Sharing the cost/everyone chips in
  • Meals rich in veggies
  • Meals rich in fibre
  • Teambuilding, social cohesion, bringing people together
  • Your work environment contributing to the healthy lifestyle you want to live
  • Tasty lunch with fresh ingredients
  • Meals that are easy to prepare an evening ahead and easy to bring with you to work.

Here we go, the first recipe, for this Thursday!



Prep time: 30 minutes  + cutting time (varies from 5-15minutes depending on amount).

For 2
Sweet potato, 1 medium-sized
Cucumber, 1/2, in thin slices
Broccoli, 1 small piece, bite-size florets (you can use the stem as well, or use the stem in a slow juice!)
Carrot, 1 large, in thin slices
Quinoa, 150grams
Vegetable stock, 1 block
Goat cheese, 100 grams
Pepper to taste

For 5
Sweet potato, 2 large
Cucumber, 1+1/2, in thin slices
Broccoli, 2 large ones, (you can use the stem as well)
Carrot, 1 large, in thin slices
Quinoa, 375 grams
Vegetable stock, 2 blocks
Goat cheese, 250 grams
Pepper to taste

For 10
Sweet potato, 5 medium-sized
Cucumber, 2+1/2, in thin slices
Broccoli, 5 small ones or 3 large (you can use the stem as well)
Carrot, 5 large, in thin slices
Quinoa, 750 grams
Vegetable stock, 5 blocks
Goat cheese, 500 grams
Pepper to taste


1. Cut sweet potato and carrot in thin slices, cut broccoli in small florets.
In a large pan, add sweet potato and carrot and just enough water to cover them. Then add broccoli to a sieve ontop the pan. Cover all with a lid, and bring the water to a boil. Boil for 20 minutes: the carrot and sweet potato will be cooked, and the broccoli will be steamed.
3. In another pan, prepare the quinoa according to the instructions on the package (usually, wash the quinoa in cold water first, then bring 400ml/1L/2L of vegetable stock to a boil, then add 150g/375g/750gram quinoa and let simmer for 10 minutes until quinoa has tripled in size and all the water has evaporated).
4. Mix the quinoa with carrot, broccoli, cucumber, and sweet potato. Crumble goat cheese on top. Sprinkle with olive oil and add some pepper.

quinoa with veggies

Read on: Why are sweet potatoes and carrots good for your eyes?

How did your first Tasty Thursday work out? Is this something that will be a hit with your (health-concious) colleagues? Let me know :).



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