Salad with redleaf lettuce, CSA corn, organic black beans, organic avocado, and Roma tomato from our garden, pita chips, organic Thompson raisins, organic raw cashews, and organic blackberry applesauce.
Wednesday, October 27, 2010
Chip's lunch: October 27, 2010
When Chip goes away on business trips (the most recent one was 12 days), I almost never cook, and I find it really difficult to eat healthfully. It's easy for me to munch on an apple or banana, but I never feel like cooking or eating vegetables. So once he got home, I was ready for some serious rabbit food. I was browsing Tasha's blog, and saw all her mouthwatering photos of salads. The woman eats a salad EVERY day for lunch! I was totally inspired, so I ran to the grocery store to get some lettuce. I threw in a few other veggies, and made it into sort of a Southwestern thing. I threw some BBQ Fritos on Chip's salad (for Tuesday's dinner), and he thought it was the best thing ever!
Salad with redleaf lettuce, CSA corn, organic black beans, organic avocado, and Roma tomato from our garden, pita chips, organic Thompson raisins, organic raw cashews, and organic blackberry applesauce.
Salad with redleaf lettuce, CSA corn, organic black beans, organic avocado, and Roma tomato from our garden, pita chips, organic Thompson raisins, organic raw cashews, and organic blackberry applesauce.
Chip's lunch: October 26, 2010
So I'm no gardener, and I have no idea whether this is normal or not, but our Roma tomato plant gave us 20 tomatoes on Sunday. I gave a few to the neighbors, and I've been trying to throw tomatoes into everything we eat. So...pasta with tomatoes it is!
Organic whole wheat tri-color cavatappi with pesto and Roma tomato from our garden, baked breaded mushrooms, organic Thompson raisins, CSA corn and organic peas, and a CSA Northern Spy apple
Organic whole wheat tri-color cavatappi with pesto and Roma tomato from our garden, baked breaded mushrooms, organic Thompson raisins, CSA corn and organic peas, and a CSA Northern Spy apple
Monday, October 25, 2010
Chip's lunch: October 25, 2010
We're back in action here, now that Chip has returned from the Netherlands after two weeks. While he was gone, I decided that since I don't know anything about canning, I would make some food that I could freeze instead. Since this was our first year with our garden, I spent a lot of time on just keeping things alive. I think that by next summer I'll be able to keep things alive and also produce enough veggies to be able to can. So I made some chili, some soup, and a few other things that we've been defrosting when we don't feel like cooking. This chili is one of those things. It's our usual recipe, and I was able to use a few things that had been lingering from our garden and the last CSA haul.
The watermelon is from our garden. Yes, I am still getting watermelons in October. I don't know how normal that is, but I don't care, because this watermelon is delicious! It's also fun to eat watermelon with real seeds in it! I can't remember the last time I bought a seeded watermelon at the grocery store...it's like they no longer exist!
And the pumpkin muffin is from some friends of ours. We watched their dog while they were out of town last weekend for a wedding, and we were paid in pumpkin muffins! Cal and Moly had pretty much the most fun ever, and kept each other occupied and out of my hair, which was delightful since Chip was away and I was a single pet parent for the moment.
And lunch:
Homemade vegan chili with bell pepper from our garden and from our CSA, Ellyn's pumpkin muffin, pretzel M&Ms, Cheddar/jack cheese stick, watermelon from our garden, and a CSA Northern Spy apple.
The watermelon is from our garden. Yes, I am still getting watermelons in October. I don't know how normal that is, but I don't care, because this watermelon is delicious! It's also fun to eat watermelon with real seeds in it! I can't remember the last time I bought a seeded watermelon at the grocery store...it's like they no longer exist!
And the pumpkin muffin is from some friends of ours. We watched their dog while they were out of town last weekend for a wedding, and we were paid in pumpkin muffins! Cal and Moly had pretty much the most fun ever, and kept each other occupied and out of my hair, which was delightful since Chip was away and I was a single pet parent for the moment.
And lunch:
Homemade vegan chili with bell pepper from our garden and from our CSA, Ellyn's pumpkin muffin, pretzel M&Ms, Cheddar/jack cheese stick, watermelon from our garden, and a CSA Northern Spy apple.
Chip's lunch: October 11, 2010
This was Chip's last lunch before leaving on his business trip. For reasons I can't fathom, I bought a bunch of cheese the day before his departure. I don't really eat cheese. I have no idea what I was thinking. So I cut up a bunch of it and put it in Chip's lunch.
I was also able to include some leftover potstickers that I made with this recipe. I'd never made potstickers before, and I love them so much. I decided to just go for it, and spent an hour researching recipes to find one that sounded tasty and didn't require a food processor (I don't have one). They turned out really well, and tasted like they were from a restaurant! We were able to freeze the leftovers and they make a quick, easy, healthy snack. I steamed them instead of frying them, to reduce the fat content. Also, I did fry the first batch and they all stuck to the bottom of the pot, so...I decided not to do that again! You'd think I'd have realized that they're called potstickers for a reason.
Kashi whole wheat crackers, local pepper jack cheese, local Cheddar cheese, homemade vegan potstickers, organic Sultana golden raisins, organic dried cranberries, organic chocolate chips, organic dried cherries, banana, and a CSA Melrose apple.
I was also able to include some leftover potstickers that I made with this recipe. I'd never made potstickers before, and I love them so much. I decided to just go for it, and spent an hour researching recipes to find one that sounded tasty and didn't require a food processor (I don't have one). They turned out really well, and tasted like they were from a restaurant! We were able to freeze the leftovers and they make a quick, easy, healthy snack. I steamed them instead of frying them, to reduce the fat content. Also, I did fry the first batch and they all stuck to the bottom of the pot, so...I decided not to do that again! You'd think I'd have realized that they're called potstickers for a reason.
Kashi whole wheat crackers, local pepper jack cheese, local Cheddar cheese, homemade vegan potstickers, organic Sultana golden raisins, organic dried cranberries, organic chocolate chips, organic dried cherries, banana, and a CSA Melrose apple.
Chip's lunch: October 8, 2010
Aaaaaannnnnd...we're back! Chip took a two-week business trip to Belgium and the Netherlands, and I wasn't making lunches. So, he's back, and we're back to the blog, and back to making some tasty lunches!
Here's one from before he left. I found this amazing ravioli at the grocery store here. It's all super wholesome ingredients, nothing artificial, and it's made in Italy. It was really expensive, but man, was it delicious! I also got to use up the last of my homemade marinara sauce.
Spinach ravioli with homemade marinara sauce, banana, Kashi granola bar, organic applesauce, and a salad with organic redleaf lettuce, Roma tomato from our garden, organic pine nuts, and organic mushrooms.
Here's one from before he left. I found this amazing ravioli at the grocery store here. It's all super wholesome ingredients, nothing artificial, and it's made in Italy. It was really expensive, but man, was it delicious! I also got to use up the last of my homemade marinara sauce.
Spinach ravioli with homemade marinara sauce, banana, Kashi granola bar, organic applesauce, and a salad with organic redleaf lettuce, Roma tomato from our garden, organic pine nuts, and organic mushrooms.
Thursday, October 7, 2010
Chip's lunch: October 7, 2010
Who doesn't love some good pad thai? We keep it simple, with just noodles, sauce, broccoli, and tofu. To be authentic, we should probably add some peanuts, among other things, but we like our American pad thai!
We used Tofu Plus for this recipe, which is tofu that has added vitamins, specifically those that vegetarians and vegans can lack (like B12). I'm not usually one for fads or gimmicks, but since it was on sale, I decided to try it. It tastes and cooks just like regular tofu. We enjoyed it, and if it's ever cheaper than our regular tofu again, we'll definitely buy it.
Homemade pad thai with organic broccoli, organic tofu, and organic sesame seeds, banana, organic dried cherries, organic Sultana golden raisins, natural peanut butter, whole wheat graham crackers, and a CSA Melrose apple.
We used Tofu Plus for this recipe, which is tofu that has added vitamins, specifically those that vegetarians and vegans can lack (like B12). I'm not usually one for fads or gimmicks, but since it was on sale, I decided to try it. It tastes and cooks just like regular tofu. We enjoyed it, and if it's ever cheaper than our regular tofu again, we'll definitely buy it.
Homemade pad thai with organic broccoli, organic tofu, and organic sesame seeds, banana, organic dried cherries, organic Sultana golden raisins, natural peanut butter, whole wheat graham crackers, and a CSA Melrose apple.
Chip's lunch: October 6, 2010
These mushrooms have been sitting in the fridge for a while, being neglected and overlooked. A cool rainy fall day was the perfect time to roast them with some bell peppers and make Clean Eating Magazine's Chicken & Portobello Focaccia...minus the chicken. It's quick and easy, and we had the tomatoes and basil growing in the garden. I have to say that even though our garden wasn't a huge success, I've really enjoyed having it, and I hope next year's garden is even better.
Organic locally made whole wheat bun with roasted organic portobellos, CSA green peppers, and red peppers from Lori's garden, plus Roma tomato from our garden, basil from our garden, mozzarella, and organic pine nuts, CSA corn, organic dried cherries, organic chocolate chips, organic Sultana golden raisins, banana, and a CSA Melrose apple.
Organic locally made whole wheat bun with roasted organic portobellos, CSA green peppers, and red peppers from Lori's garden, plus Roma tomato from our garden, basil from our garden, mozzarella, and organic pine nuts, CSA corn, organic dried cherries, organic chocolate chips, organic Sultana golden raisins, banana, and a CSA Melrose apple.
Wednesday, October 6, 2010
Chip's lunch: October 5, 2010
W got some blueberries in our CSA share this week, so I decided to make some blueberry pancakes. Except once I'd mixed up the batter, I took the blueberries out of the fridge and realized...they're grapes! They are so delicious too. But they're definitely not interchangeable with blueberries for pancake purposes. So I mixed in some cranberries instead. Chip was so excited to see these in his lunch until he realized the cranberries weren't chocolate chips. Apparently we don't know our foods too well! He enjoyed this lunch just the same, and especially liked the scrambled egg...no surprise there.
100% pure maple syrup, homemade oatmeal pancakes with cranberries, banana, Kashi granola bar, pastured eggs with CSA Swiss chard, CSA corn, organic mushrooms, and peppers from my friend Lori's garden, and a CSA Melrose apple.
100% pure maple syrup, homemade oatmeal pancakes with cranberries, banana, Kashi granola bar, pastured eggs with CSA Swiss chard, CSA corn, organic mushrooms, and peppers from my friend Lori's garden, and a CSA Melrose apple.
Chip's lunch: October 4, 2010
Once again, we had dinner with some awesome friends of ours, and they were wonderful enough to leave us with some leftover homemade lasagna. Laura made us an amazing dinner, and apparently lasagna is her specialty. She loves lasagna so much that she throws lasagna parties. For one of her birthdays, she made three different kinds of lasagna, and invited a bunch of friends over to eat it with her. I think that is awesome! Lasagna is something I haven't yet mastered, but I'm hoping Laura will teach me. This stuff was incredible. As Chip would say, it was really "restaurant-y."
CSA Melrose apple, whole wheat graham crackers, raw almonds, steamed asparagus, and Laura's homemade roasted vegetable lasagna (with red pepper and eggplant).
CSA Melrose apple, whole wheat graham crackers, raw almonds, steamed asparagus, and Laura's homemade roasted vegetable lasagna (with red pepper and eggplant).
Chip's lunch: October 1, 2010
OK, I'm not gonna lie...sometimes, when I buy things and don't like them, they end up in Chip's lunch. Exhibit A: this bagel. It was kind of sweet, even though it's supposed to be just whole grain. I don't do sweet bagels. Chip doesn't care though...even though he can be picky, I often feel like I can just throw anything into his lunch. He loves eggs, and loves breakfast sandwiches even more. This lunch was a huge hit!
Whole grain bagel with pastured eggs, organic mushrooms, CSA kale, and peppers from my friend Lori's garden, local early Jonagold apple from the farmers' market, organic Sultana golden raisins, organic dark chocolate chips, organic dried cranberries, and grilled veggies (zucchini from our garden, purple bell pepper from our garden, CSA green bell pepper, red onion, and organic mushrooms).
Whole grain bagel with pastured eggs, organic mushrooms, CSA kale, and peppers from my friend Lori's garden, local early Jonagold apple from the farmers' market, organic Sultana golden raisins, organic dark chocolate chips, organic dried cranberries, and grilled veggies (zucchini from our garden, purple bell pepper from our garden, CSA green bell pepper, red onion, and organic mushrooms).
Chip's lunch: September 30, 2010
This is another one I was able to make in the morning. Much to Chip's chagrin, there was no cheese around for his hot dog...but that also means that this lunch is vegan! Also, we've been enjoying all the different apples we've been getting from the farmers' market and through our CSA. This one is a Golden Delicious from the CSA...yum!
Vegan hot dog on whole wheat bun, homemade vegan pumpkin bread, organic Sultana golden raisins, organic chocolate chips, raw almonds, CSA Golden Delicious apple, and steamed asparagus.
Vegan hot dog on whole wheat bun, homemade vegan pumpkin bread, organic Sultana golden raisins, organic chocolate chips, raw almonds, CSA Golden Delicious apple, and steamed asparagus.
Wednesday, September 29, 2010
Chip's lunch: September 29, 2010
I've been trying to get up early enough to get lunch packed in the morning, so I can get a picture of it in the morning light. Did you notice that Chip didn't get lunch yesterday? Yeah. I sleep like a rock. I would love to wake up early enough, but I never even hear the alarm clock! I'm working on it.
Anyway, I threw this together this morning because I actually got up on time. We had dinner out with friends last night, and no leftovers. So I did what I always do: threw a bunch of stuff on a wrap and cut it into maki. It looks pretty, it's full of veggies, and Chip loves it.
The pumpkin bread is the usual recipe. I think this is the fourth batch I've made. And it happened...I ruined it. I do that with everything. I watch it, eat it, listen to it, etc. so much that it stops being awesome. Chip tries to help me, but it's inevitable that this happens from time to time. So...we're going to make it through this batch and then maybe enter an open relationship with our baked goods...maybe it's time for some cookies next, or maybe zucchini bread?
Farmers' market steamed green beans, homemade vegan pumpkin bread, organic Sultana golden raisins, organic dried cherries, organic dried cranberries, organic dark chocolate chips, organic applesauce, whole wheat rollups with hummus, Roma tomato from our garden, CSA kale, organic carrots, organic pine nuts, and organic mushrooms.
Anyway, I threw this together this morning because I actually got up on time. We had dinner out with friends last night, and no leftovers. So I did what I always do: threw a bunch of stuff on a wrap and cut it into maki. It looks pretty, it's full of veggies, and Chip loves it.
The pumpkin bread is the usual recipe. I think this is the fourth batch I've made. And it happened...I ruined it. I do that with everything. I watch it, eat it, listen to it, etc. so much that it stops being awesome. Chip tries to help me, but it's inevitable that this happens from time to time. So...we're going to make it through this batch and then maybe enter an open relationship with our baked goods...maybe it's time for some cookies next, or maybe zucchini bread?
Farmers' market steamed green beans, homemade vegan pumpkin bread, organic Sultana golden raisins, organic dried cherries, organic dried cranberries, organic dark chocolate chips, organic applesauce, whole wheat rollups with hummus, Roma tomato from our garden, CSA kale, organic carrots, organic pine nuts, and organic mushrooms.
Chip's lunch: September 27, 2010
We had some friends over for dinner on Sunday evening and decided to do the tofu sandwiches again. Fortunately, these friends are pretty adventurous (or easygoing) and were happy to eat our "hippie food," as my brother calls it. Laura brought over some triple chocolate cranberry oatmeal cookies for dessert and they were amazing! Chip loved them and these were the only ones left after our friends went home.
Half sandwich on organic whole wheat bread with grilled organic tofu (with Cajun spices), CSA kale, organic redleaf lettuce, and Roma tomatoes from our garden, triple chocolate cranberry oatmeal cookies, raw almonds, raw organic cashews, banana, and grilled veggies (zucchini from our garden, purple bell pepper from our garden, CSA green bell pepper, red onion, and organic mushrooms).
Half sandwich on organic whole wheat bread with grilled organic tofu (with Cajun spices), CSA kale, organic redleaf lettuce, and Roma tomatoes from our garden, triple chocolate cranberry oatmeal cookies, raw almonds, raw organic cashews, banana, and grilled veggies (zucchini from our garden, purple bell pepper from our garden, CSA green bell pepper, red onion, and organic mushrooms).
Chip's lunch: September 24, 2010
Chip and I got a Fudha for Basil, a new Thai restaurant in town. My parents took me in May when they were here visiting, and the experience was unfortunate. We decided to give it a second chance, and while the food was great, the service was still a mess. But...at least we've got delicious leftovers!
CSA Golden Delicious Apple, homemade vegan pumpkin bread, organic Sultana golden raisins, organic macadamias, banana, and leftover tofu and rice with vegetables in brown sauce.
CSA Golden Delicious Apple, homemade vegan pumpkin bread, organic Sultana golden raisins, organic macadamias, banana, and leftover tofu and rice with vegetables in brown sauce.
Chip's lunch: September 23, 2010
I've been getting a little bored with the usual stuff lately, and decided to try something I had never made before: grilled tofu. I looked around for recipes, trying to find some new flavors. Usually we do tofu with an Asian sort of flavor: ginger, soy sauce, garlic, etc. I found this recipe for Cajun grilled tofu, and ran with it. We made it into sandwiches and it was a really nice change. I think we'll be doing this again.
Sandwich on organic whole wheat bread with grilled organic tofu (with Cajun spices), CSA kale, organic Boston lettuce, and Roma tomatoes from our garden, banana, organic dark chocolate chips, organic dried cherries, organic dried cranberries, organic Sultana golden raisins, steamed asparagus, and a CSA Golden Delicious apple.
Sandwich on organic whole wheat bread with grilled organic tofu (with Cajun spices), CSA kale, organic Boston lettuce, and Roma tomatoes from our garden, banana, organic dark chocolate chips, organic dried cherries, organic dried cranberries, organic Sultana golden raisins, steamed asparagus, and a CSA Golden Delicious apple.
Tuesday, September 21, 2010
Chip's lunch: September 22, 2010
Who doesn't love a delicious grilled cheese? A few months ago, we had a big tomato on hand, and I decided to try grilled cheese with it. It was way more amazing than I expected! My mom has always done grilled cheese (plain) with some tomato soup. I always thought it was a Philadelphia thing, but maybe it's just a thing thing. Anyway, with all the tomatoes overflowing in our garden still, I figured I'd try to use some up again. I can't guarantee that this will be perfectly delicious by lunchtime, but my fingers are crossed.
Grilled cheese on organic whole wheat bread with Tillamook Cheddar and Roma tomates from our garden, steamed asparagus, Kashi granola bar, whole wheat rollups with hummus, local salsa, organic carrot, and CSA kale, and a CSA apple (no idea what kind...it's not Red Delicious like yesterday, and I can't remember what they told me this is...maybe Gala).
Grilled cheese on organic whole wheat bread with Tillamook Cheddar and Roma tomates from our garden, steamed asparagus, Kashi granola bar, whole wheat rollups with hummus, local salsa, organic carrot, and CSA kale, and a CSA apple (no idea what kind...it's not Red Delicious like yesterday, and I can't remember what they told me this is...maybe Gala).
Chip's lunch: September 21, 2010
Here's another meal that was born of having tons of CSA veggies on hand and trying to be creative with them. The rice took forever to cook, but the rest was really easy. Just threw the rice and veggies into the wok, added some other tasty stuff (garlic, onion, soy sauce, Sriracha), et voila! It was really tasty, and we both got leftovers for our lunches!
Fried rice with organic local brown rice, organic peas, farmers' market green beans, CSA bell pepper, and CSA corn, organic edamame with sea salt, organic Thompson raisins, organic dried cranberries, Navy bean pie, and a CSA red delicious apple.
Fried rice with organic local brown rice, organic peas, farmers' market green beans, CSA bell pepper, and CSA corn, organic edamame with sea salt, organic Thompson raisins, organic dried cranberries, Navy bean pie, and a CSA red delicious apple.
Monday, September 20, 2010
Chip's lunch: September 20, 2010
This lunch was a rush job this morning. Since we had some CSA veggies to use up, I decided to invent some quinoa with vegetables. While that was cooking, I threw together everything else. The rollups were the last part. I considered adding another fruit, but I'm trying to watch the sugar in these lunches. I had bought these Field Roast Wild Mushroom Deli Slices the other day, and figured some rollups were another good way to use that up, as well as some more CSA veggies. I didn't realize it until now, but this lunch is vegan too! I love when that happens.
Organic quinoa with organic peas and CSA corn, homemade vegan pumpkin bread, organic Thompson raisins, organic dark chocolate, organic dried cranberries, whole wheat rollups with Field Roast, CSA kale, organic mushrooms, and Roma tomato from our garden, and a September Wonder apple from the farmers' market.
Organic quinoa with organic peas and CSA corn, homemade vegan pumpkin bread, organic Thompson raisins, organic dark chocolate, organic dried cranberries, whole wheat rollups with Field Roast, CSA kale, organic mushrooms, and Roma tomato from our garden, and a September Wonder apple from the farmers' market.
Thursday, September 16, 2010
Chip's lunch: September 16, 2010
This lunch looks a little out of place, huh? After several clean lunches in a row, now we're having frozen burritos?! Yeah. We're having work done on our basement, and at the moment we don't have stairs to get down there. Our pantry (including food and all pots and pans) is located in the stairwell down to the basement, which is currently a big hole. So...lucky us, since yesterday we've been eating nothing but frozen and refrigerated foods that don't require pots and pans. We're hoping to have our stairs back tonight, but it is sometimes fun to take a break from all the cooking.
Amy's organic southwestern burrito, banana, local September Wonder apple from the farmers' market (later I fit the other two slices in the lunchbox near the burrito), locally made navy bean pie, and a salad with organic Boston lettuce, organic spinach, organic carrots, organic white mushroom, organic pine nuts, and Roma tomato from our garden.
Amy's organic southwestern burrito, banana, local September Wonder apple from the farmers' market (later I fit the other two slices in the lunchbox near the burrito), locally made navy bean pie, and a salad with organic Boston lettuce, organic spinach, organic carrots, organic white mushroom, organic pine nuts, and Roma tomato from our garden.
Wednesday, September 15, 2010
Chip's lunch: September 15, 2010
I threw this one together this morning. I was out later than usual last night, doing a home visit for a prospective adopter for one of our fosters. If all goes to plan, she will go home on Friday! I saved asparagus from last night's dinner for lunch, and everything else took just a few minutes this morning.
Gardein 7-Grain Crispy Tenders, local Ohio honey, banana, organic dried cranberries, organic dark chocolate, organic Thompson raisins, steamed asparagus with sea salt and pepper, and a Cara Cara Navel orange.
Gardein 7-Grain Crispy Tenders, local Ohio honey, banana, organic dried cranberries, organic dark chocolate, organic Thompson raisins, steamed asparagus with sea salt and pepper, and a Cara Cara Navel orange.
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