Chip's lunch: December 20, 2010

So we've got one more week of lunches before we take off for the holidays, and on top of me being rusty from not having packed a lunch in three weeks, we're also in "use up the perishables" mode. No new grocery shopping will be happening this week, so it's time to get creative! Fortunately, the last time Chip was away, I made some of Tasha's white bean and kale (I use spinach) soup, and it's been helping both of us keep warm in these crazy cold temperatures! Here in Ohio, it's been on average 15* colder than usual. Today, the high was only 25. Yikes! I know that's not terribly cold for someone from, say, Minnesota, but that is ungodly cold to us native Marylanders.



Organic Gala apple, homemade cornbread, organic Sultana golden raisins, whole wheat rollup with hummus from Lavash, organic cherry tomatoes, organic collard greens, organic portobello mushrooms, and organic paprika, and white bean and spinach soup.

Chip's lunch: November 12, 2010

The night before I packed this lunch, I decided I was going to make cornbread from scratch. I love cornbread, and I'd never made it from scratch before. I bought my cornmeal and set to work finding recipes. Being a northerner, I never really realized that there are so many kinds of cornbread. We have the sweet kind (think Jiffy mix), and that's it. But in the South, they eat unsweetened cornbread, and in the Southwest, there are corn cakes, which are sweeter and often have vegetables in them (like corn kernels, hot peppers, etc). I finally found this recipe, and decided to lower its fat content and try it out. We both liked it a lot...it was sweet enough to be a treat, but not too sweet. I made four mini loaves and they were gone in just a few days.



Salad with organic redleaf lettuce, organic carrot, organic corn, and Roma tomato from our garden, banana, raw organic cashews, organic dark chocolate, dried organic cranberries, and homemade cornbread.

Chip's lunch: April 29, 2010

Yikes...this lunch is low on fruits and veggies, but I guess that goes along with the whole, "needing to go grocery shopping" thing. I made these quesadillas for dinner tonight, and Chip said, "this is why we never go out to dinner. Because this tastes better than going out, and it's cheaper and it's in reasonable portions." I took that as a request to make it again, so here it is!

Also, by request, here's how I made this guac:
2 large avocados
1/4 red onion, chopped
5 or 6 Campari tomatoes, seeded and diced
1 clove garlic, crushed
1/2 large lime, juiced
salt and pepper to taste



Quesadilla with cheddar jack cheese, organic black beans, and red onion, homemade cornbread, organic fair trade dark and milk chocolate, raw almonds, organic Fuji apple, Newman's Own salsa, and homemade guacamole (avocado, Campari tomato, red onion, garlic, lime juice, salt, and pepper).

Chip's lunch: April 5, 2010

This is the quickest lunch I've ever made! I scooped some dinner leftovers (quinoa and peas) into one container, cut up the banana and apple, sliced off a piece of cornbread, and tossed in a handful of raisins and almonds...all in about 5 minutes. Super healthy and super easy.



Organic quinoa and organic peas (cooked with vegetable bouillon, sage, chili powder, and cumin), homemade cornbread, organic flame raisins, almonds, banana, and an organic Cameo apple.

Chip's lunch: February 8, 2010

With the crazy snow storm that came through Ohio this weekend, we were in the mood for some winter comfort food. We were outdoors a fair amount in the snow: we shoveled, we walked dogs, I went running, etc. When I got back from my run on Saturday, I was pleased that Chip had started this chili cooking (to be fair, I chopped all the veggies, rinsed the beans, put the ingredients in the pot, and left him a note asking him to turn the stove on). It smells so good, and it tastes even better. This time, we added a habanero for the first time; it was *way* spicier than we expected! I would do it again, but I'd reduce the amount of chili powder for sure.

Chip and I took the dogs out to run around on Friday afternoon after he was done working. They had a ball! The snow was falling hard, but it was powdery and not terribly deep at the time. It's been a long time since I've seen snow falling so hard, with such huge flakes. It was just beautiful. I adore snow. When I was little, I loved it because I liked to go sledding and get off of school. I don't know why I still love it, but I really do. It just makes everything look so fresh and beautiful and peaceful. Here in Columbus, I love to walk through Walhalla Ravine in the snow. It's this beautiful refuge in the middle of the city.

A few photos of the fun on Friday:






And of course...Monday's lunch:



Homemade vegan chili, Quaker caramel rice cakes, half of a Gala apple, and homemade cornbread.

Chip's lunch: October 21, 2009

Another chili lunch. If I remember correctly, by late October it was just starting to get colder here in Ohio. Chip was in California on business for a week (temps in the 80s) and when he returned to temps in the 40s here, I knew he needed some hearty comfort food. As before, the chili is LightLife brand.

Pictured here is Trader Joe's cornbread (made from a mix). It is, hands down, the best cornbread I've ever had. And you can't beat the convenience; it is very easy to make. In the evening, I bake a batch of it; one box of mix makes 3 mini loaves. One loaf goes in Chip's lunch, one gets eaten by us for a snack at night, and the other gets eaten by us the next morning for breakfast. I don't think cornbread has much actual nutritional value, but it is tasty.



Vegan chili, farmers' market Jonagold apple, local colby cheese, and homemade (sorta) cornbread.

Chip's lunch: September 17, 2009

We had a friend over the evening before, and I made a bunch of chili for dinner. This chili is kinda my thing...carnivores and vegans alike love it, and while it isn't easy, it's definitely worthwhile. It's packed with protein and veggies, and it keeps well in the fridge and freezer. It was still hot here in September when I made it; I think it's better as a middle-of-winter kind of meal. When I make it, I triple the spices, and add a touch of brown sugar and some Frank's Red Hot.



Homemade vegan chili, shredded local cheddar jack cheese, homemade cornbread, Snickerdoodles sent from Maryland by my mom, and a farmers' market Gala apple.

And here's a photo of the chili in progress. All that chopping (and this photo doesn't include the onions or garlic) takes such a long time, but it's so delicious in the end!

Chip's lunch: August 13, 2009

Oops...another dark photo.

I have to admit that I didn't cook this chili. It's Lightlife brand, from the refrigerated section of the grocery store. Chip has loved this stuff for years, and I try to buy it whenever it's on sale.



Vegan chili, local cheddar jack cheese, Quaker reduced sugar granola bar, Mott's no sugar added applesauce, and homemade cornbread with whole corn kernels.