Chip's lunch: August 22, 2011

I managed to pack one lunch during the entire time we spent renovating the bathroom, and this was it. I don't remember having time to grill these Quorn cutlets, but apparently I did it! Those three weeks of insomnia were such a blur...



Salad with organic redleaf lettuce, organic carrots, Parmesan cheese, San Marzano tomato from our garden, and marinated/grilled Quorn cutlet, organic blackberry applesauce, raw almonds, organic Sultana golden raisins, and 1/2 a PB&J on organic whole wheat bread with natural peanut butter and organic grape jam.

My lunch: July 19, 2011

My version of this lunch has some local blackberries in it instead of the cauliflower (which is delicious, by the way). I never really ate blackberries growing up, and have learned to love them in the past two years as an Ohioan. They're really prevalent here in the summer, and they've become one of my favorite local fruits.



Ginger soy tofu and edamame stir fry with organic tofu, organic edamame, organic cashews, local green beans, and organic bell pepper, organic brown rice, pecans, organic Sultana golden raisins, local blackberries, and a CSA apple.

Chip's lunch: November 16, 2010

It was grocery day in our house, so I used up what was left of a few things while making lunch in a rush in the morning. Chip made the sandwich while I made everything else. Before I could stop him, he cut the sandwich "the wrong way." In order for things to fit in the lunchbox, they have to be just so. And he did it wrong. I overreacted for a second and then as I looked away, he cut the sandwich again and lined up the four little pieces in the lunchbox. It fit perfectly and I felt like an idiot for having been so concerned. Sometimes we (OK, I) kinda get set on how things should be in our heads, and it can be hard to consider that just maybe a different way could work!



Salad with organic redleaf lettuce, organic corn, organic carrot, Roma tomato from our garden, and green bell pepper from our garden, organic avocado for the salad, dried cherries, raw organic cashews, organic blackberry applesauce, and PB&J on organic whole wheat bread with natural peanut butter.

Chip's lunch: November 5, 2010

Gardein is back in our house in a big way. For a while, we had been buying the 7-Grain Crispy Tenders in a bag of 50 from Costco. It was only $12 or so...really cheap. When that was discontinued, we went into Gardein withdrawal, because at the grocery store, a pack of 10 is $5. When these went on sale half price at Kroger, I *may* have bought them out. We like them that much. They're super convenient, have tons of protein, taste really good, and are clean. So, they're pretty much perfect.

As always, Chip was extremely excited for the PB&J rolls. He expressed his excitement in the morning when he saw me making them, and even when he got home, he reminded me how much he'd enjoyed them. Seriously...it's the simple things that make this guy happy!



Gardein 7-Grain Crispy Tenders, local Ohio honey, steamed organic cauliflower with sea salt and black pepper, organic dried cherries, organic blackberry applesauce, and whole wheat rollups with natural peanut butter and jelly.

Chip's lunch: October 28, 2010

Chip called me from work while he was eating this to tell me that it was possibly his favorite lunch ever. I made it for dinner on Wednesday night, and made sure to have enough leftovers for the next day. This VegeUSA vegan pepper steak is kind of expensive, so it's a once in a while treat. It's so easy and requires no forethought or real preparation...awesome for a busy evening!



Organic steamed broccoli, VegeUSA vegan pepper steak, brown rice pilaf, organic blackberry applesauce, Kashi granola bar, and a banana.

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.

Chip's lunch: August 24, 2010

Chip and I treated ourselves to dinner out tonight (at Lavash), and we didn't have any leftovers for lunch. After an evening run (in glorious, breezy, 70-degree weather), I came home and realized lunch wasn't done. My runner's high vanished, and I asked Chip to tell me what he wanted. He was no help, so I went with what I usually make when I have zero ideas and zero time: "turkey" rollups. Fortunately, they're one of his favorites too.



CSA green beans (steamed, with Smart Balance, sea salt, organic black pepper, and a squeeze of organic lime), organic blackberry applesauce, homemade trail mix (raw almonds, organic raw cashews, organic roasted & salted sunflower seeds, organic Sultana golden raisins, organic dried cranberries, and a square of Newman's Own organic dark chocolate), organic banana, and whole wheat rollups with hummus, organic pine nuts, Smart Deli "roasted turkey," organic greenleaf lettuce, and Campari tomato.

Chip's lunch: August 23, 2010

The weather finally cooled off a bit today, and we were able to enjoy a summery dinner on the deck. Our garden and our CSA have been good to us lately, and we had some leftovers from dinner for Chip's lunch. The yellow pepper and corn (Chip refuses to eat corn on the cob; he only eats corn "off the cob") are from our CSA. The red pepper came from our garden. Our poor little red pepper plant has been hanging out in our garden since April, and has only given us one pepper. It was delicious, but that plant had better hurry up...cool weather is fast approaching!

Here's our beautiful red pepper:



And lunch:

Organic vegetable risotto, organic blackberry applesauce (Chip won't eat blackberries because of the seeds, but the flavor is OK with him), organic flame raisins, organic dark chocolate, organic dried cranberries, CSA corn "off the cob," and grilled vegetables (organic portobello mushrooms, CSA yellow pepper, red pepper from our garden).

My lunch: July 31, 2010

I took Jack to Pupapalooza on Saturday morning. On Friday night, Chip and I had a small disagreement and went to bed unhappy with each other. When I woke up, he had made this lunch for me. He's never made lunch for me. He must have felt really bad! Unfortunately, I didn't have enough time to eat the whole thing while I was out, but I enjoyed what I did eat. It was pretty neat to have lunch made for me. Now I know what it feels like!



Natural peanut butter on organic sprouted grain bread, trail mix (Chip even shelled the pistachios that he threw in here), Clif Mojo bar, organic strawberries, organic raspberries, organic blackberries, Wheat Thins, whole wheat pita, and guacamole.

My lunch: July 9, 2009

This is another yummy summer lunch. I really loved all the fresh veggies we were getting over the summer. The tempeh was delicious; the sauce was made of Sriracha, water, and some Sugar in the Raw. It was a touch spicy, but then again I love spicy food! As with the barbecued tempeh, I just sauteed the tempeh in some vegan margarine til it was warm and crispy, then I added the sauce and reduced it a little.



Tempeh with Sriracha-based sauce, organic blackberries, cinnamon grahams with peanut butter, hummus, and broccoli, carrots, and cauliflower.

My lunch: July 2, 2009

This was the first lunch I packed myself to take to school and it was exciting! I attempt to make my lunches vegan. I like to eat vegan, but it's hard to do that when I make dinner because Chip isn't vegan. So...my vegan lunches are a little indulgence for me!

The barbecued tempeh is really easy. I sauteed the tempeh (remember...we were living in a temporary rental without a grill or other normal methods of cooking) in a little bit of vegan margarine til it was cooked through and a touch crispy. Then I added a mixture of 1 part barbecue sauce and 1 part water and cooked it til it reduced and thickened. I added a touch of brown sugar (I seem to like brown sugar in everything), and in the end it only took about 10 minutes.



Barbecued tempeh, organic blackberries and organic raspberries, pear slices, barbecue sauce, Craisins, and Thomas whole wheat English muffin with Smart Balance.