Spinach tacos. Roasted chickpeas. Work-at-home day is the BEST.

It's barely a recipe, but here's how I made the spinach tacos I had for lunch...this actually made enough spinach for 3-4 tacos, though I only had two. So this could be a "serves two" recipe.

6-oz. bag organic baby spinach
2 tsp. olive oil
1 tbsp. finely minced shallot
2 cloves garlic
1 big pinch cumin
1 pinch crushed red pepper flakes
salt to taste

4 corn tortillas
grated cheddar cheese to taste
chopped pickled jalapenos to taste

Heat olive oil over medium-high heat in a large skillet; add shallots and saute until softened, about five minutes (if they start browning, remove skillet from burner and turn down heat). Add garlic, cumin, and red pepper flakes; saute until aromatic, about 30 seconds. Add spinach and salt to taste; cook until wilted, about five minutes.

Heat tortillas over gas burners until softened and blackened in some spots. Divide spinach evenly among tortillas, top with cheese and jalapenos, and there you go.

My post-lunch snack was the roasted garbanzo beans "recipe" I got from watching some Rachael Ray holiday special while I was at home in California. I was skeptical, but these turned out really yummy, and somewhat healthy. Preheat the oven to 350. Drain and rinse one can of garbanzo beans in a colander; add them to an oven-safe skillet along with two tablespoons olive oil, salt and freshly-ground pepper, and a few pinches of crushed red pepper flakes. Roast in the oven for 50 minutes, let cool a few minutes, and you're done. They turn out with a crunchy exterior and creamy interior, and very much taste like the type of snack food that's awful for you. They definitely have a lot of oil, but at least it's olive oil...and they're packed with protein and vitamins, unlike Pirate's Booty!