Tuesday, August 24, 2010

Chip's lunch: August 25, 2010

I bought these spelt pretzels over the weekend and kept forgetting to include them in a lunch. Honestly, I'm not huge into spelt, but I really like the idea of diversifying the grains that we eat. It helps that these pretzels are organic too! A serving (20 pretzels) also includes 4 grams of protein, and every little bit helps.

Homemade fried rice with organic tofu, organic broccoli, and organic cauliflower, watermelon, organic Thompson raisins, organic dark chocolate, organic spelt pretzels, natural peanut butter, and a CSA apple (not sure what variety).


  1. Hi Katie!

    I found your blog on the knot a few months back and I've been reading it religiously ever since, I love all your healthy (and pretty!) lunch ideas. I was wondering if you could share your recipe for quinoa, I've never made or eaten it before but after seeing you use it repeatedly I decided to pick some up and give it a try. Thanks!

  2. I'm not sure if this counts as an actual recipe, but here goes:
    -1 cup quinoa
    -2 cups water and 1 cube vegetable bouillon OR 2 cups vegetable broth
    -1 to 2 tsp cumin
    -other spices to taste (black pepper, red pepper, garlic, etc)

    Combine all ingredients in a medium pot and bring to a boil. Reduce heat to low and simmer, covered, for about 20 minutes. The quinoa will look translucent with a little white curlicue inside when it's done.

    Quinoa is a bit like rice in that you cook one part quinoa and two parts liquid, and then the rest is up to you.