Chip's lunch: August 20, 2010

Chip's back from a short trip to California, so we've got one lunch for this week. I packed Chip some trail mix for the plane ride to California, so we are all out of dried fruit. I wracked my brain for something to put in the side compartment, when it dawned on me. What has been my food of choice* since he left? Graham crackers! I added some natural peanut butter, and made little sandwiches.

*When Chip leaves town, I am notorious for going overboard on junk food. Last time, it was Lemonheads. In the past, it's variously been frozen garlic bread, Cheetos, Laffy Taffy, and Tofutti cuties.

Sandwich on organic whole wheat bread with Smart Deli roasted "turkey" slices, hummus, Cheddar, and organic greenleaf lettuce, organic banana, graham crackers with natural peanut butter, Caprese with Campari tomatoes, mozzarella, and basil from our garden, and an organic Fuji apple.

Chip's lunch: June 21, 2010

Happy summer! Summer is definitely apparent in this lunch; it includes basil and tomatoes from our backyard garden! The garden is still a work in progress, but we're seeing lots of lettuce (Bibb and Wildfire Mix), some green beans, and a few Roma tomatoes.

Chip and I were laughing tonight about all the money we've put into this garden. I decided that if we were going to do it, we'd do it right! We bought a bunch of organic dirt (and our awesome next door neighbor gave us several bags too), and I spent money on good seeds and some seedlings. All in all, we've spent at least $100 getting this garden started, and considering that we've so far only picked three tomatoes, that means that the two that are in this lunch cost us about $66. I know it'll even out as we get more veggies, and we can use the same dirt next year, but still...these are the most expensive tomatoes we've ever eaten! Chip thinks this is hilarious.



Organic whole wheat spinach ravioli with half marinara sauce and half pesto sauce, organic Michigan applesauce, organic fair trade milk chocolate with hazelnuts, organic lollipop, homemade banana bread, Caprese salad with Roma tomatoes from our garden, basil from our garden, and local mozzarella

Chip's lunch: June 9, 2010

I think this lunch is hilarious. Partly because, come on...it's a hot dog and a caprese. Caprese is classy, hot dogs are not. Also, the hot dog looks ridiculous. We grilled it yesterday and then put it in the fridge so we could have a tasty grilled hot dog any time. But it got all wrinkly and funny looking. It still tastes great, of course, and being vegetarians, we eat lots of funny looking stuff. Let's be realistic...soy yogurt is gray and lumpy and I eat it daily.

I'm proud to say that the basil came from our garden. We finally got it in the ground on Monday, and it's amazing! I love it so much, and am so excited to get some good produce.



Chip made the beds out of our former deck stairs; they were falling apart and we rebuilt them last month. You can also see our rain barrel on the far left of this photo. From left to right: watermelon, Roma tomatoes, bell peppers (only one plant is in this photo but I added two more today: yellow, red, and purple), green beans, zucchini, and lettuce (wildfire mix and Bibb). We'll build one more small box for strawberries, and the basil is in a pot on the deck.



Vegan hot dog on whole wheat roll with cheddar cheese, organic banana, Kashi honey almond flax chewy granola bar, organic Michigan applesauce, and a caprese salad with Campari tomatoes, local mozzarella, and basil from our garden.

Chip's lunch: March 15, 2010

Once again, we had such a busy day that I was a bit too tired to make lunch on Sunday night. And once again, I'm making up for it with a caprese! And some Morningstar Chik'n Nuggets. We were at the grocery store this evening when Chip remarked that he would pay good money to anyone who could make a vegetarian version of Burger King chicken nuggets. We both remember those from our childhoods. I think the secret is black pepper. They were so delicious. So...we picked up some Morningstar and will just have to pretend, I guess.



Organic tri color whole wheat rotini with organic spinach, mushrooms, garlic, Parm, olive oil, and spices, caprese with local mozzarella, Campari tomatoes, and pesto, Nature Valley granola bar, organic raisins, organic raw almonds, organic fair trade 70% dark chocolate, local Ohio honey, and Morningstar Farms chik'n nuggets.