Chip's lunch: June 15, 2011

Chip and I had homemade Chipotle-style burritos the night before this lunch, with some spiced black beans (cumin, garlic, lime, and chili powder) in lieu of meat. I couldn't figure out a way to get a burrito in these lunchboxes. It was the first time I'd been really stumped, and I started to get really frustrated! Eventually I gave up and turned it into a sort of southwestern salad. Similar to the original ingredients, with more lettuce, and no tortilla. I whipped up the guac myself for dinner. It turned out really well this time...it's always different since I just throw ingredients together and cross my fingers. As usual, it was just avocado, red onion, tomato, a small amount of garlic, salt, pepper, and lime juice. It got a little brown while waiting for lunch time, but that was to be expected.



Salad with organic local redleaf lettuce, organic local salad mix, spiced black beans, organic corn, and Tillamook Cheddar cheese, banana, Kashi trail mix bar, organic applesauce, homemade guacamole, and salsa.

Chip's lunch: November 2, 2010

I made sure we had plenty of leftovers from dinner so Chip could have a nice lunch. But...he packed this up himself! He even took the photo. This isn't what I would've packed or how I would've packed it, but he loved it, and that's what matters!

Also, I made turnips for the first time ever. I'd eaten them a few times growing up, but Chip had never had them. I found this recipe and veganized it. Chip enjoyed it and said he never would've guessed that he wasn't eating potatoes.



Gardein scallopini (grilled with Cajun spices), steamed asparagus, banana, Clif Builder bar, homemade trail mix (organic raw cashews, raw almonds, organic chocolate chips, organic Thompson raisins), and mashed CSA turnips.

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 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.

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.

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).

Chip's lunch: September 2, 2010

So apparently, if you were thinking that you'd see some kind of exciting or innovative fruit in Chip's lunch this week, you were sorely mistaken. We're in a fruit rut...we're all apples, applesauce, and bananas. I need to get to the grocery store.

I also need to continue to find ways to use the tomatoes that our garden is mass producing (from one plant). Since I refuse to ever make marinara sauce again, I am just desperately using them anywhere I can. Tomato smoothie, anyone? Tomato cake? Gah, they're taking over!



Salad with organic redleaf lettuce, organic carrot, and Roma tomato from our garden, organic applesauce, organic Thompson raisins, Kashi trail mix bar, banana, and homemade pizza with whole wheat crust, mozzarella, basil from our garden, and Roma tomatoes from our garden.

Chip's lunch: September 1, 2010

I hate being the guy who says obvious and boring things, but I can't believe it's September. Last September here was beautiful: low humidity, cool temperatures, and little rain. This September appears to be opposite, considering today is supposed to be 92* and humid. This weather makes me want fall to get here now, but I know we'll be missing the summer food soon enough.

Tonight's dinner was Southwestern egg rolls, from a recipe recommended by a friend. Back in the day, I worked at the Hard Times Cafe and couldn't get enough of their Santa Fe egg rolls. Chicken, black beans, corn, cheese...yum! I haven't yet found a tasty vegetarian substitute...til now. This recipe was so satisfying! Easy to make, ridiculously tasty, reasonably healthy, and plenty of leftovers. We both enjoyed these for dinner, and are both looking forward to having more for lunch. We will definitely make this again (though we may reduce the salt...it was a bit much).



Southwestern egg rolls with organic black beans, organic spinach, organic corn, and organic cheese, banana, Clif Z Bar (S'mores flavor), local salsa, guacamole, and a CSA apple.

Chip's lunch: August 31, 2010

I was going to make grilled portobello sandwiches for dinner last night, but at the last minute, I decided to make this asparagus primavera (which I've made before). I didn't have all the ingredients on hand, so I just winged it, and subbed quinoa for the couscous. Chip hates couscous ("it's too small"), but loves quinoa. I think they're pretty similar, but whatever. Chip wolfed it down, though not without complaining a little bit about the carrots.

In the middle of dinner, I got up to let the dogs out into the backyard. When I turned around to go back inside, I saw Chip standing at the table doing something. I opened the door and totally caught him...he was loading up my plate with all the carrots from his plate that he didn't want! He was so busted! I'm not sure if he ate all the carrots in this lunch; we have a deal that I pack lunch, so he washes the lunchbox. I rarely get to see what's left of lunch, though the majority of the time it's nothing, not even a raisin.



Asparagus primavera with CSA carrots, organic corn, and organic quinoa, banana, Clif Z Bar (s'mores flavor), and organic applesauce.

Chip's lunch: August 27, 2010

I got lazy tonight. And it appears that I've made lunch for a 6-year-old, not a 25-year-old. Oh well...that happens on Fridays, huh? And really...it doesn't get much tastier than "chicken" nuggets and mac and cheese, right? I know this isn't the healthiest lunch I've ever packed, but I don't feel bad about it at all!



Quorn "chicken" nuggets, barbecue sauce, Annie's organic mac and cheese, organic Thompson raisins, Clif Z Bar (chocolate brownie flavor), organic banana, and an apple from our CSA.

Chip's lunch: August 26, 2010

We're in one of those phases in which we've got stuff to use up. The guacamole, apples, and tomato weren't getting any younger. All week I've been trying to convince Chip to take some guac in his lunch, and tonight I stopped asking...I just did it. We bought a 3-pack of Wholly Guacamole at Costco, and while it's delicious, I think it's a little much for just the two of us.



Sandwich on organic whole wheat bread with guacamole, CSA tomato, and organic redleaf lettuce, local early Jonagold apple, organic Thompson raisins, Clif Z Bar (s'mores flavor), organic dark chocolate, organic banana, and organic quinoa with organic vegetable bouillon, CSA carrots, CSA onion, and organic cumin.

Chip's lunch: August 12, 2010

Our garden gave us a beautiful big zucchini, so I fired up the grill last night for dinner. The zucchini was good...I mean, it tasted like any other zucchini, but it was extra fun because I picked it myself.

The apple in this lunch came from the farmers' market. There's this slightly grumpy older gentleman there who sells the world's best apples. When they're in season, we get Jonagolds, but that's not for another month or so. For now, we're eating "early Jonagolds." They are a little mealier, and yellow instead of red. But the flavor is great, and the apples are the perfect size.



Grilled zucchini from our garden, organic banana, organic Sultana golden raisins, Nature Valley granola bar, local early Jonagold apple, and a salad with organic greenleaf lettuce, organic baby spinach, local organic grape tomatoes, organic mushroom, and grilled Quorn cutlet.

Chip's lunch: August 11, 2010

Today was another ridiculous day with the animals, and I spent a few hours with Jack at the emergency vet. It appears he was stung by something (bee? spider? wasp?) and it caused an allergic reaction. He was covered in hives, his face was all swollen and lumpy, and his eyes were swelling shut. It came on really quickly and got worse and worse. So...to the e-vet we went.




I got back kind of late, and just threw lunch together. Dinner had no leftovers, so I didn't have a good starting off point. It took me a solid half hour to make this lunch; that is far longer than usual, and reminded me why I usually try to have leftovers with our dinner.



Organic steamed cauliflower and broccoli with Smart balance, sea salt, and black pepper, hummus with organic pine nuts and organic spices, Stacy's pita chips, raw almonds, raw organic cashews, Kashi apple cereal bar, organic applesauce, and whole wheat rollups with avocado, organic greenleaf lettuce, organic baby spinach, local organic grape tomatoes from the farmers' market, organic carrot, and Newman's Own salsa.

Chip's lunch: August 5, 2010

Seeing this photo kind of makes me want to go steal Chip's lunch out of the refrigerator right now. Mostly for the pita. We had black bean burgers for dinner tonight with the other half of this avocado and oh man. This avocado is perfect. We've had a bunch of terrible ones lately and this one was delightful. The buttery texture and nutty taste of avocado, plus the sweet tang of grape tomatoes...irresistible to me!



Whole wheat pita with avocado, organic greenleaf lettuce, organic spinach, organic grape tomatoes, and CSA onion, homemade lentil soup, Kashi granola bar, banana, and an organic Fuji apple.

Chip's lunch: August 2, 2010

Our fruit bowl had one single pathetic thing in it tonight (after I cut up the banana): a kiwi. Chip eats kiwi, but he doesn't love it. I'm allergic, so obviously I'm not eating it. I told him he could have "chicken" nuggets if he'd also take the kiwi. Sometimes getting lunch packed requires some bargaining!



Quorn chik'n nuggets, barbecue sauce, organic kiwi, Kashi granola bar, banana, salad with organic redleaf lettuce, organic spinach, red onion, organic carrot, and Roma tomato from our garden. I also included a little cup of guacamole for the salad.

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.

Chip's lunch: July 29, 2010

Chip nixed the idea of more soup this week, since temps are back in the 90s and the humidity is above 90% every day. Yuck! So this is a nice, fresh, summery lunch. Oh, and the cucumber? It's from a friend (a fellow greyhound volunteer). Her garden mass produces cucumbers and she passes them out to anyone she sees. This sucker is 17" long and 10" around. Yeah. It's far more cucumber than I know what to do with! I've been putting it on my eyes, slicing it into glasses of water, throwing it into salads...what the heck else can I do with it?!



Salad with organic redleaf lettuce, organic Boston lettuce, farmers' market cherry tomatoes, organic carrots, and Tracy's cucumber, banana, Kashi granola bar, organic applesauce with organic cinnamon, local organic pepper jack cheese, and Ancient Grains crackers.

Chip's lunch: July 19, 2010

We're back! We had a wonderful trip and got to see many of our friends and family members. Emmy and Cal did really well in the car, and on the way home, we got a call from Emmy's rescue. An approved adopter has selected her, and it looks like she'll be adopted in two weeks. Yay for Emmy!

When we returned home, we found that our garden had gotten even more out of hand. The zucchini plant that had had only flowers on it when we left had two huge fruits. One of our purple bell peppers had ripened also. Very exciting times! We grilled both up with dinner tonight, and the leftovers are in Chip's lunch. We also made a huge grocery shopping trip and picked up tons of fresh fruits, so I'm hoping this will be a colorful week.



Whole wheat pita with hummus, organic carrot, grape tomato, and organic redleaf lettuce, organic Fuji apple, Kashi granola bar, milk chocolate from Holland, raw almonds, raw organic cashews, and grilled veggies (zucchini and purple bell pepper from our garden, and asparagus).

My lunch: July 13, 2010

I was really excited to make lunch for myself. Not so I could eat it (though it does look tasty), but so I could get some new stuff on the old blog. You know...yogurt, blueberries, carrots, etc. We got a great haul from the CSA this weekend, and I am glad I was able to use some things in my lunch here.

I don't think we'll be packing lunches while we're home in Maryland, so this will be it for this week. Catch you next Monday!



Organic raspberry soy yogurt with wheat germ and CSA blueberries, CSA carrots (white and orange!!), Kashi strawberry cereal bar, Yummy Earth organic lollipop, organic crispy almonds, organic raw cashews, organic Sultana golden raisins, and natural peanut butter on local organic whole wheat bread.

Chip's lunch: July 13, 2010

Happy birthday Chip! Chip will be 25 on the day he eats this lunch. I can't believe it! He's younger than I, and I've always felt like he was really young. Eh, someday (too soon) I'll be 30 and he'll still be 27. That will make him seem really young again to me.

Anyway, we have two more "cleaning out the fridge" lunches. Whatever fruits and veggies we weren't able to finish, we've packed up to take to my parents' house. They'll enjoy the squash, zucchini, and carrots from our CSA, and I will take advantage of the strawberries, blueberries, and chard for some breakfast smoothies.

We'll snack on this in the car, though Chip will probably need to not be driving when he eats, since he'll need utensils. I was planning on driving most of the way anyway, so he can take advantage of the movies and such on his new iPod Touch (Flight of the Conchords, Psych, and Forgetting Sarah Marshall will be entertaining us on this trip, it seems).



Whole wheat rollups with natural peanut butter and grape jelly, milk chocolate from Europe, organic raw cashews, organic crispy almonds, organic Sultana golden raisins, Kashi apple cereal bar, organic Michigan applesauce, and organic whole wheat tri-color cavatappi with pesto and marinara sauces mixed together.