1. Don't participate. This is my usual tactic. I don't want to be like that guy who never brings food but eats everything that anyone in any corner of the office brings in. Nope, not me. If I don't bring food to share, I don't eat the food being shared. I stick with my boring routine of yogurt, oatmeal, banana.
2. Call it breakfast, call it lunch, call it something but it sure is not a snack. Hopefully we don't normally graze all day on pulled pork, half moons and three varieties of taco dip. So on food day, pick something in a reasonably sized portion and consider it a meal. I sometimes do this. I'll wait until lunch time and fix myself a little plate and be done with it. Grazing is trouble. That is a crap load of jump roping. Whew.
3. Tomorrow we are having a food day to celebrate the arrival of my supervisor's new baby boy. So as not to be a Scrooge, I am going to participate, employing strategy number 3. Bring something healthy that I really like to eat! Whaaaat? It's true. I am bringing a quinoa salad (see recipe below) that I love and if no one dares to try my lovely healthy contribution, I'll eat it myself.
Dill-icious Quinoa Salad
1 cup uncooked quinoa
1/4 cup olive oil
1/4 cup lemon juice (juice from 1 whole lemon)
1 1/2 tsp red wine vinegar
1/2 tsp salt
2 Tbs fresh dill, chopped
black pepper to taste
1 cup diced cucumber
1 medium tomato, diced
1/2 cup sliced green onion (about 5 onions)
1/4 cup crumbled feta
Boil 2 cups of water and a pinch of salt. Add quinoa and reduce to a simmer, cook covered for 15 minutes until water is absorbed. Fluff with a fork and set aside to cool.
In a small bowl mix olive oil, lemon juice, vinegar, salt, pepper and dill. Whisk until well combined.
When quinoa is cool add the cucumber, tomato, green onion and dressing. Toss lightly to combine. Add the feta and toss again. Refrigerate until ready to serve, can be made a day ahead. Serve chilled or at room temp.
I'm hoping people will like it! I just had a taste and can't wait to have some tomorrow.