Friday, July 27, 2018

In which soccer is at the wrong time

And now we come to August. The old back-to-school routine. (For other people. We've been doing this year-round since 2012.) We finally got the soccer practice schedule, and the word is.... 5:30 on Wednesdays, right when I should be cooking.
In hopes of not having weeks that look like Monday - errands; Tuesday - scouts or church meeting; Wednesday - soccer (and archery when soccer runs out); Thursday - piano; Friday - scouts or whatever... that is, driving nearly every afternoon/night--I'm going to put piano on Wednesdays also and pack dinner. Piano and soccer are both 20-25 minutes away in the same general direction, and archery (which is the same time as soccer) is literally around the corner from piano.
All meals gluten-free. And until I make that allergist appointment, free of coconut and cherries. (Currently sitting at #2 of the seven different medical-related appointments I need to make with seven different providers for T or myself. Why can't we do this online, y'all??) And we never do food coloring or alcohol. And we might be dropping even gf oats: oats are complicated and I prefer not to have to do mail-order to get purity protocol stuff. For now, I think they're okay in small quantities, such as to hold a meatball or veggie burger together. (A dietitian is #3 on the list, I promise.)
Most meals plant-based. This is the requirement with the most room for flexibility. We need calories, T (who does not like avocado or any dips) especially.
Three Tuesday nights a month quick and easy, so we can finish eating by 6 PM.
Friday night meals simple enough for T to make, with light supervision, starting in September (and finished eating by 6 at least one time a month). This kid is going to need at least mid-level meal-planning and cooking skills as a survival strategy. (My dear spousie left home able to make burger patties, scrambled eggs, French toast, and possibly adequate pancakes--nothing else from scratch at all. And is about at the same level a couple of decades later, courtesy of having married Yours Truly rather young. Given the the typical age range for getting married nowadays, I think T needs to be able to hit the ground running.)
Wednesday night meals portable, with enough calories to get a kid through soccer practice, but not heavy.

Meal plan to follow.

Wednesday, July 4, 2018

Gluten-Free July Menu

This should be considered a very, very general approximation, as July is turning out to be quite busy. Weeks are separated to start on Mondays:

1   Paleo breakfast casserole, fruit salad. I overdid it on the bacon this time. Next time I'll put more emphasis on the sweet potatoes, which really make this casserole. Note to produce managers: Small watermelons are best! Please offer watermelons that are not 50 servings.

2   Mac and cheese with broccoli, cherry pie (gf crust from a King Arthur mix).
3  Salade Nicoise and possibly America's Test Kitchen gf bagels (we haven't tried them before).
4  Just smoothies and popcorn, because we'll have eaten lunch at an event.
5  Maple Dijon chicken, carrot apple salad, possibly rice.
6  Potatoes with mustard cream, fruit salad, corn on the cob if I get to the farmers' market.
7   Lasagna.
8   Leftover lasagna plus leftover cheesy bread from the freezer, possibly buckeye candy.

9  Smoked apple veggie burgers, likely with homemade gf buns (either America's Test Kitchen or Stephanie Sain's), salad or crudites, maybe a can of cranberry sauce because we like it year-round.
10  Butter chicken/mushrooms with rice, maybe carrots added, likely with a dessert.
11  Mexican stuff. I do have some ground meat in the freezer if we don't want just beans.
12  Sticky sesame cauliflower, rice, possibly fruit salad again.
13  Maybe just gf pasta and tomato sauce and smoothies.
14  Maybe "bacon soup" with gf flatbread.
15  Crock-pot sweet potatoes, eggs, salad. I don't know yet what I'm making for lunch, but it will be for 10 to 12 people, and then I'm attending an afternoon event; my spouse may have to make dinner.

16  Creamy mushrooms, zoodles, pumpkin pie rice pudding.
17  Turkey meatballs, salad.
18  Broccoli cheddar quesadillas.
19  If I have time: eggplant "bacon," Brussels sprouts and apples, gf English muffins.
20  Crock-pot stuffed tomatoes, corn on the cob.
21  Rice and lentil pilaf, Waldorf salad dessert.
22  Maple Dijon chicken, Crock-pot sweet potatoes, peanut butter chocolate pie.
23  Peanut soup, either with rice in it or some kind of bread on the side.
24  Mac and cheese, salad.
25  Blueberry pancakes.
26  Homemade pizza.
27 {Leaving open for now}
28  Yellow split peas (new-to-me recipe) and gf flatbread.
29  Stuffed tomatoes (not the same kind as the 20th) and cheesy bread.

30  Vegan mini quiches or kale souffles.
31   Roasted mushrooms and a salad.

Friday, June 15, 2018

Lunches for the Week of June 11

And in another little twist, this day camp forbids peanut products (for another child's safety). This eliminates ants on a log and pb & j wraps.

Okay, five nutritious lunches (and ten snacks) with no peanuts, gluten, coconut, or food coloring, and that are okay with just an ice pack and don't need to be heated and that make as little trash as possible. Ready to go by 8:30 AM, which lately would be around when I would be ready to start something. This is doable. Some people do this every day, earlier and with more restrictions. I may be doing it with more restrictions next year myself, as I think T will likely get braces this winter, eliminating crunchy and sticky foods.
I'm going to use various little containers and fit them all into a little cooler.


Gluten-free blueberry muffin (from the Bob's Red Mill recipe), pulled from my freezer stash*,
Turkey and cheese wrap in a store-bought almond flour tortilla with some cherry tomatoes, in a container from Planet Box,
Peach, sliced,
Kiwi (half, the other half having been eaten at breakfast),
Store-bought lentil crackers and some popcorn in the Lunchbots,
Lemonade (in addition to water, which he brought every day).

That's about as much as could be stuffed into the cooler. T needed a snack when I picked him up every day anyway.

Banana breakfast cookies,
Parfait (homemade yogurt, strawberries from my trip to the farmers' market, gf granola),
Not shown: store-bought gf chocolate cookies and herb crackers.


Pumpkin bar (King Arthur's gf recipe),
Smoothie with avocado, strawberries and almond milk,
Cucumber, brown rice herb crackers,

Thursday (and yes, it's turned the wrong way. Thank you, Blogger...):

Lentil crackers,
Hard-boiled egg,
Dried strawberries. I'd dry fruit more often if it weren't so humid here--it keeps so well.
Not shown: lemonade, store-bought cookies.

America's Test Kitchen gluten-free brownie (I added chopped pecans.),
Ham and cheese wrap, halved cherry tomatoes.
Not shown: "school candy" (gummy bunnies) and an apple-cherry bar, in addition to the water.

*A great way to freeze muffins individually is in half-pint wide-mouth canning jars. Or you can fit two in a pint, three to four (depending on how tall they are) in a quart. Pull them out in the morning to thaw at room temperature for lunch or dinner--or if you'll want them for breakfast, thaw overnight. I wouldn't try this with other jars, like a jelly jar, because they're more likely to break in the freezer. Many of my canning jars even have a fill line to show where to stop if freezing something, so I know they're sturdy enough.

Monday, June 11, 2018

Veggie broth challenge results

Tired of resorting to store-bought vegetable broth (which I never do with chicken broth), I made up my mind to find one good recipe and use it henceforward.

If only it were that easy.

I started with three recipes: Mark Bittman's recipe in Food Matters, taking his suggestion to saute the veggies before adding water; the one from The River Cottage Family Cookbook; and the one from The Everything Gluten-Free Slow Cooker Cookbook.

I went to the farmer's market and a grocery store, and in 90 minutes spent a small fortune on vegetables (and peppercorns). Then I spent the next four hours cooking.

I'll tell you right off, the last recipe was a complete fail. Six hours in my Crock-Pot--I left it until after dinner, long after the others were finished, as instructed--and it tasted, simply, of wet onion. My husband didn't like it, either. I actually dumped this, cringing at the waste. So much for saving time in front of the stove.

The other two cook on the stovetop, as you'd expect of broth. Bittman calls for 4 carrots, 2 medium onions, 2 potatoes (I used organic Yukon gold), 3 stalks of celery, 3 or 4 cloves of garlic, 20 stems of parsley, and salt and pepper. He also claims that the recipe takes 20 to 40 minutes; this is, to put it in friendly terms, fiction. Allow an hour at least.
After 30 minutes, the suggested simmering time, it was effectively a light parsley broth. I moved the parsley to the compost bin, added a chopped Roma tomato, and set it back to cooking another half an hour. Finally, it was fairly good, though maybe just one notch better than what you get from Pacific Organic's shelf-stable cartons. Next time I make this, I'll omit the parsley entirely and pile in the tomatoes. Maybe, as he suggests in the notes, add some sauteed mushrooms. Verdict: Requires modification, and is by no means as quick as the author suggests, but workable.

The River Cottage broth was interesting--the only broth recipe I've seen that calls for lettuce. A head of lettuce (I used Boston Bibb), 3 large carrots, 2 onions, 4 stalks of celery, leeks (they say 3; I only used 1), 3 sprigs of parsley, a handful of fresh thyme springs, plus 2 bay leaves and 5 or 6 peppercorns. As you'd expect from a family cookbook, it was straightforward and accurate. The broth had more depth of flavor to it than Bittman's recipe and was likewise about an hour's work, but it still wasn't quite what I was looking for.

I wound up mixing the two mostly successful broths. I used some of the mixture as a base for Bittman's chickpea stew, which also requires heavy modification to suit me but turned out rather nice, and put the rest away in canning jars. Tomorrow I'll freeze them.

After spending most of my day on it, I wouldn't say I have a winner nailed down. Next time I need to make broth, perhaps I'll throw some lettuce into Bittman's, in addition to the other changes.
Or maybe I'll see if America's Test Kitchen has a recipe.

Saturday, June 2, 2018

Gluten-Free June Menu and Pros and Cons of a GF Kitchen

First, now that we're three months in, here are some thoughts on pros and cons of making the whole house gluten-free when only one person is proven to need it:

  • I am making ONE meal.
  • I don't have to answer, eleven times a day, "Is this gluten-free? Can I have this? Is this okay to eat?"
  • No cross-contact issues because somebody used the wrong bread/knife/toaster/jam/dishcloth/cutting board/whatever. I know us--that would be an issue every single day and twice on Sunday.
  • T doesn't need to be jealous of what anyone else is eating. If it comes in the house, anybody can have some.
  • Non-GF people can eat what they choose when they're away from home anyway.
  • When something is genetic and doesn't cause obvious symptoms in one person, there's a possibility that somebody else in the family has the same issue and doesn't know it.

  • It's more expensive.
It's also more trouble to cook from scratch gf, and a number of store-bought gf items have ingredients I'd rather not buy (palm oil in cookies!?), but that's going to be an issue in feeding T no matter what I do for the rest of us. Overall, I'm really glad I did it in one fell swoop and no longer have to worry about making mistakes and feeding T something wrong. Any time I can get something on autopilot around here, it goes much better!

Here's my family's tentative dinner menu for the month of June. It's free of gluten, palm oil, alcohol (except the occasional vanilla extract, which could be replaced), food coloring, and coconut. You may notice that it's vegetarian roughly three nights out of four, vegan only about a third of those. I know that eating plants is better for our arteries and the environment. I'm working on it, but...
  • T and I need to make sure to get enough calories, with T needing to gain 1.5 lbs. a month and me to hold steady--preferably without living on potato chips--and T doesn't like dips or sauces;
  • my spouse is a firmly entrenched and enthusiastic carnivore whose arrival time home from work is somewhat unpredictable; and
  • the restrictions above, plus keeping an eye toward limiting our trash output, are enough of a challenge for me right now.

I'm using the free trial of Plan to Eat, and I think I'm going to subscribe next week when the trial is up: I hate it when I forget to put something on the grocery list and have to run back out, make a meal without it (if that's even possible) or come up with something else. Spontaneous I am decidedly not, and "Screw it, fast food is two minutes away" is no longer an option because T can't eat it. So the way PTE pulls a shopping list right from the recipes on the calendar for the dates I pick, then lets me cross out anything I already have, is saving me trouble and probably money. Plus I've customized all the recipes to just the way I like them; I don't have to remember that I like to add this or omit that from the way it's written in a cookbook or on a website. (Update: I did decide to subscribe for a year. Disclosure: If you visit one of my recipes on PTE or click my referral link, then sign up for a trial and eventually decide to pay for a subscription, I could in theory get a little money back, maybe even enough to pay for my subscription in the future.)

I'll probably post lunches for the week of June 11, since T is going to a day camp. I'll also be trying out some veggie broth recipes and announcing the winner here. (What? You do something else when you have five hours kid-free?) It's been bugging me for a couple of years that chicken broth is my only decent option--I've never found store-bought vegetable broth I love, nor a recipe that's worthwhile.

A * means a recipe I've never tried before. A dozen new recipes a month is about how things go at my house right now. Don't worry: If anything's a dud, I'll tell you.

ATK Brazilian Cheese Rolls, AKA cheesy bread, which is definitely not a dud.

June 2018 meal plan
1 Veggie frittata: stir together 4 to 6 eggs, kernels of an ear of corn (I had it left over), a minced raw new potato, sprinkle of shredded cheese, twist of black pepper. Pour into a pie plate sprayed with nonstick spray. Top with one sliced Roma tomato and bake 25 minutes at 350F, or a little longer if you added more eggs. Works with virtually any vegetable--shredded zucchini or carrot is nice. This is a great recipe to use up odds and ends.

2 Zoodles* and homemade tomato sauce, America's Test Kitchen Brazilian cheese rolls, homemade ice cream, lemonade. The cheesy bread, as we've come to call it, is so good it's worth picking up a bag of tapioca flour even if you don't normally cook gluten-free.

3 Out to local gluten-free restaurant for a special occasion. Oops, both of the restaurants we had in mind were closed. Home for ice cream.

4 Japanese butter chicken and rice--I used one skinless boneless chicken thigh and a good little pile of mushrooms for the three of us--and sweet potatoes in the Crock-Pot.

5 GF pasta with clam sauce and frozen peas. A plan for us has to have the occasional meal from non-perishable stuff so I have some margin to use up leftovers, or scary things happen in my fridge.

6 Baked jicama fries* (Y'all, that was a dud, so I de-linked the recipe: we didn't like the flavor or the texture.), chickpea salad* on these quick tapioca-based buns from Stephanie Sain*, smoothies.
I usually make smoothies with strawberries, raw baby spinach, a frozen banana or half an avocado, a splash of orange juice, a little almond milk or yogurt, and cold water. This time instead of OJ, I used some of that new Ripple chocolate pea milk I decided to buy a few days ago--big hit with T.

7 A veggie frittata. This one was shredded potato and carrot and a sliced Roma tomato. I put in about a tablespoon of shredded cheese I had left over.

8 Salad, with kidney beans added to make it a main course, and I'm going to try making gf soft pretzels*. King Arthur, don't fail me now! Update: The dough didn't stick together well enough to roll--not necessarily Art's fault, as I used the ATK flour blend since that's what I had. I pressed it flat and used a cookie cutter, continued the recipe except baked them for only ~9 minutes, and marketed them as "pretzel bites." Very good.

9 Roasted chicken, this amazing chocolate mousse from Hurry the Food Up, red potatoes baked in the Crock-Pot, and leftover salad.

10 Leftovers?

11 Chickpea stew* and Brazilian cheese rolls (I saved some in a quart canning jar in the freezer last time I made them).

12 Mark Bittman's gluten-free flatbread* used as pizza crust.

13 Eggplant "bacon"* (always looking for a way to make eggplant that's worthwhile) and eggs, and some tomatoes or watermelon or something.

14 Salad, creamy mushroom skillet* from

15 Veggie paella*, smoothies.

16 Vegan Mexican stuff: black beans (simmered with onion for a few hours, with spices on my husband's), lettuce or baby spinach, tomato, guacamole, jalapeños (again, for my husband), store-bought salsa, and probably the Siete brand of almond flour tortillas and/or Late July tortilla chips.
I miss homemade flour tortillas but haven't yet found a substitute I like, either store-bought or homemade. We don't really enjoy corn tortillas.

17 Sticky sesame cauliflower (our favorite way to eat cauliflower by far), brown rice, maybe some sweet tea.

18 Broccoli cheddar quesadillas* and a Waldorf salad dessert*. (Yes, more stuff I've never made before. It's an adventure.)

19 GF pasta or zoodles and tomato sauce, raw veggies.

20 Veggie stir-fry with peanuts, rice, smoothies.

21 Turkey burgers and zucchini fries. I didn't love the ATK buns the first time I tried them, so I'll either buy Udi's from the freezer section or make the Stephanie Sain ones linked above again. Those are pretty good.

22 Salad, and I'm going to try beef stroganoff in the slow cooker*. Once in the month is consistent with my view of beef as a "sometimes food."

23 Zen crunch bowl* and the aforementioned mousse.

24 Leftovers or whatever I come up with.

25 Mexican again, and lemonade.

26 GF pancakes. I am not ashamed of breakfast for dinner.

27 Sweet potatoes, salad, bacon-wrapped pineapple (Wrap bacon around pineapple chunks and secure with toothpick, and bake 30 minutes at 325F.).

28 GF mac and cheese with a vegetable thrown in and yes, again with the mousse, or something else interesting.

29 Roasted mushrooms with garlic and thyme, probably some arborio rice, canned cranberry sauce.

30 GF pasta and sauce and cheesy bread? or maybe scrambled eggs, and I'll try making these rocky road cupcakes*.

I'll update as I see how the schedule plays out.

Wednesday, February 28, 2018

Hey, y'all.

It's been a while! We've continued to eat every day :) but not usually from a lunch box. I do have kitchen news, though, and something I hope will help others.

For years I resisted the gluten-free diet trend, preferring instead to explore the wonders of sourdough baking and push our diet in a more plant-centered direction. With T recently diagnosed with celiac disease, however, I've cleared gluten out of our kitchen. Here's my checklist (PDF, print double-sided), in case you're needing to do the same. It was expensive and a lot of work, so I don't recommend it if it isn't medically necessary for you; gradual changes are easier as long as you keep working toward your desired diet.

T needs to gain about a pound and a half a month right now, so there's also a lot more meat and dessert going on around here. And especially without PB & J as the basis for lunch, a lot more cooking and dish-washing. I've bought some celery, so at least now we can do ants on a log.

If you're in the same boat, here are some simple gluten-free meal ideas:
  • A veggie frittata - I like to sauté some mushrooms first, beat about 6 eggs, and mix the eggs and mushrooms along with some spices (salt, pepper, maybe sage, whatever). I pour it into a buttered glass pie plate. Top with Roma tomato slices, and a little grated cheese or nutritional yeast. Throw on a little zucchini or finely grated carrot if you like. Cook in a 350F oven for about 30 minutes.
  • Japanese butter chicken (I omit the sake) and brown rice with an easy vegetable, such as microwaved frozen peas - I freeze the extra rice in a canning jar. Make sure to use tamari rather than a soy sauce that contains wheat!
  • Salad and popcorn are easy sides for something like tofu, bacon (check ingredients) or shrimp.
  • I liked these slow cooker turkey meatballs. T liked them without the sauce. To isolate some in the slow cooker and keep them plain, use a pint canning jar. 
  • This sticky sesame cauliflower recipe is really good. It's vegan as written, but I replace the agave with honey for convenience.
  • Baked potatoes are naturally gluten-free and go great with broccoli and cheese. White or sweet potatoes do very well in a slow cooker: Wash, put them in whole, and cook on low 6 to 12 hours. Small ones cook a bit faster. They come out amazing. Covington sweet potatoes are my favorite vegetable to eat plain.
  • Most stuffed tomato or pepper recipes are gluten-free, or can easily be made that way. Here's an example: brown some beef, with minced onion and garlic as desired. Mix with cooked rice, the tomato bits scooped with a melon baller after slicing off the top, some oregano and other Italian seasonings, a little grated cheese, and a beaten egg. Fill the tomatoes and bake 25-30 minutes in a 325 or 350F oven. Bell peppers do better if steamed a few minutes before filling and baked a little longer.
  • Many soups can be made gluten-free. I plan to make peanut soup tomorrow--something along the lines of this one.
And now to the important issue, as far as T is concerned: What about dessert?
  • Ice cream is GF unless it has add-ins like cookie dough. GF cones are an expensive specialty item; it might be worthwhile to make a banana split or sundae instead.
  • I tried a buckeye recipe (peanut butter balls dipped in chocolate). They're a bit messy to make, but good.
  • King Arthur Flour (no affiliation) has some GF recipes and products. Today we made the caramel corn with peanuts. Unfortunately, Boy Scout popcorn has malt flavoring, so we won't be able to buy it this fall unless they make changes. Homemade it is.
  • There's always fruit salad, or a parfait with gf granola. (Yeah, oat products are presumably contaminated unless marked otherwise.)

Monday, April 21, 2014

Spring adventure lunches

For the six-year-old:

-- Peanut butter on crackers; raisins; extra PB for the celery in the little red container;
-- Fruit "pudding";
-- Tomatoes, broccoli, celery, and carrots;
-- Bee-shaped cake;

For the parent:

-- Carrots and broccoli with ranch dip;
-- Butterfly-shaped cake;
-- Crackers with roasted chicken and cheese;
-- Almonds.
I wish I had some grapes to add this time.

The cakes are from a modified recipe from My Halal Kitchen: I replaced the blueberries with mini chocolate chips, reduced the sugar slightly, and baked for about 25 minutes in silicone molds.

Tuesday, October 2, 2012


Okay, first the lunches, then the news.

-- Raspberries;
-- Turkey sandwich; orange bell pepper;
-- Cucumbers;
-- Dried cranberries.

-- English muffin;
-- Cucumber slices;
-- Raspberries;
-- Almonds and raisins;
--  Frittata; bacon.

-- Pluot; carrot sticks;
-- Hummus; date-coconut bar;
-- Lemon (knife is included, not shown;
-- Sandwich.
Yes, my husband will cut up a lemon and eat it plain. I don't, but I see the appeal; at least lemon tastes better than grapefruit.

So now the news. As faithful readers (all six of you?) have noticed, I have not been posting often. No worries: life here is good. The lapses in blogging have happened because, to be completely candid, I have better things to do.

Don't get me wrong: we love food around here, and I still pack my husband's lunch two to four days a week, plus the occasional meal for a picnic or whatever (we're looking forward to one Saturday, in fact). But I'm no longer finding food blogging rewarding enough to merit a commitment to posting very regularly. I am homeschooling my Toddlebug, I've somehow wound up on two church committees, I have to put time into keeping the house from sliding from "lived in" to, um, slovenly (yay for the FLYLady!), and my cat apparently considers me full-time staff. And for some reason my dear husband would rather have me make dinner than tell the Internet about lunch! (Actually, I prefer that too--if he is in charge of dinner... well, he can't be in charge of dinner. Did I mention I'm a picky eater?) Plus, if I don't read a couple of books a week, get some exercise, knit for charity occasionally, cuddle up to my husband often, and get outside once in a while, I have trouble with my AoG (attitude of gratitude) and slip into more of a B---- range, which is not how I like to be.

TL; DR: It's time to make sure my time is invested in ways that meet important needs and support my personal goals.
  • This blog will revert to its old URL,, in a few weeks.
  • I will update if and when I have something interesting to show you.
Meanwhile, go visit the other blogs in the blogroll over on the right. Surf Pinterest for something veggielicious instead of all those crazy Cool-Whip-based desserts. Shop at the Farmers' Market and make something awesome for yourself and the people you love!

Take care.

Tuesday, September 11, 2012

Chicken and veg

Here's my husband's lunch for today:

-- Chicken (I made our favorite roasted chicken, so this is left over; I simmered it with some taco spices this morning before packing it);
-- Baby carrots;
-- Hummus;
-- Red bell pepper and broccoli;
-- Dried cranberries.

Tuesday, September 4, 2012


-- Ham and cheese roll-ups; broccoli and hummus; apricot;
-- Strawberries;
-- Pretzels.
 That wouldn't be a good lunch for me (I love grains!), but it was for my husband, as was the one below.

-- Grapes;
-- Hummus; pretzels; dried cranberries;
-- Date bar;
-- Broccoli;
-- Sandwich, halves and stacked to (mostly) fit.

If you're just taking up packing lunches (or trying to pack better ones), welcome! Your best bet is to have a variety of produce in the fridge--and if you're like me, no lunch money handy, so you won't be tempted to buy something that wouldn't be as good as homemade anyway. If you're not a morning person, by all means get your lunch made the night before and refrigerate it until you're ready to go.
In the right-hand margin, you'll find a blogroll of inspiration from other bento websites I like. Tell 'em Basic Bento sent you. :)

Tuesday, August 28, 2012

August 28

With apologies for Blogger's occasional stubbornness about photo direction:

-- Pepper;
-- Chocolate-covered pretzels;
-- Wrap;
-- Grapes.

-- Sandwich;
-- Grapes;
-- Pepper (only my husband likes peppers, and we got several);
-- Pretzels.

-- Turkey and cheese sandwich; green grapes;
-- Pretzels;
-- Almonds mixed with chocolate chips;
-- Apple.
That one was for me.

-- Tortilla chips;
-- Pepper;
-- Ground beef;
-- Orange;
-- Salsa.

-- Orange;
-- Hummus for pretzels;
-- Pretzels, chicken, grape tomatoes, plum, graham cracker PB sandwiches.

Tuesday, August 14, 2012

August 14

Two new lunches for you:

-- Peanut butter and chocolate almond butter sandwich; veggie sticks; celery sticks; raisins;
-- Peach and blueberries.

-- Turkey sandwich; grape tomatoes;
-- Blueberries;
-- Peach;
-- Peanuts.

Tuesday, August 7, 2012

August 7

-- Broccoli;
-- Pepper;
-- Hummus; plum;
-- Sandwich, halved and stacked to fit.

Tuesday, July 31, 2012

This and That

--  Ham and cheese roll-ups;
--  Applesauce with cinnamon;
--  Veggies and hummus;
--  Strawberries.

-- Cucumbers;
-- Strawberries;
-- Crackers;
-- Sandwiches in boat and fish shapes (for a water-themed summer program).

--  Grapes; sandwich;
--  Bar cookie;
--  Cantaloupe.

-- Tomatoes, hummus, sandwich;
-- Mini pumpkin muffin and dried cranberries;
-- Carrot and celery sticks.

--  Pumpkin cake; celery;
--  Cucumber and tomato slices;
--  Strawberries;
--  Peanut butter and jelly wraps.

Tuesday, July 24, 2012

Simple lunches

-- Rice cake; BST (bacon-spinach-tomato) on wheat with a heart cut-out;
-- Cherries;
-- Pepper.

-- Sandwich; cherries;
-- Plum;
-- Peanuts.

--  Bell pepper; ham and cheese on a bun; graham crackers;
--  Orange;
--  Cucumber.

Tuesday, July 10, 2012

Same lunch bag, different containers

I find myself using the insulated Laptop Lunches bag with different kinds of containers inside.

-- Sandwich on a bun;
-- Chocolate zucchini muffin;
-- Blueberries and grapes.
Not shown: store-bought packet of Indian vegetables, which he microwaved and poured into the sandwich container to eat.

-- Sandwich, carrots, and hummus;
-- Peach (on a cloth napkin to help protect it);
-- Grapes.

Tuesday, July 3, 2012

Laptop Lunch

-- Salad;
-- BBQ chicken;
-- Sweet potato chips;
-- Rice car; strawberries.

Stay safe this week, and I'll see you next Tuesday.

Tuesday, June 26, 2012

Easy little lunches

Four new lunches for you:

-- Chocolate zucchini muffin, thawing;
-- Broccoli, hummus; ham and cheese sandwich on multigrain bread;
-- Mixed berries (blueberries T & I picked, plus some raspberries).

-- Cucumber and tomato slices;
-- Blackberries and a strawberry;
-- Sandwich.

-- Muffin;
-- Wings (the sauce is just butter mixed with a local bottled hot sauce);
-- Berries.

-- Grape tomatoes; sandwich;
-- Peach (the box wouldn't close, so I wound up having to slice it afterward);
-- Peanuts;
-- Sushi rice car, made with an egg mold.

Tuesday, June 5, 2012

Basically Delicious

In the Lock & Lock and a couple of short wide-mouth jars:

-- Broccoli and hummus; peanut butter and chocolate hazelnut butter on cinnamon raisin bread; dried cranberries;
-- Red bell pepper;
-- Green grapes.

And in the green bento box, one I enjoyed when away from home for the day:

-- Red grapes; grape tomatoes; chocolate chips; cashews;
-- Turkey & cheese roll-ups; blueberries.

Tuesday, May 22, 2012

4 more

-- Cantaloupe;
-- Cucumber & tomato salad;
-- Cheese;
-- Broccoli; pumpkin bread.

-- Fresh pineapple;
-- Sandwich;
-- Mini pumpkin muffin;
-- Cucumber slices.

-- Half a PB & CAB on wheat; raisins;
-- Grape tomatoes; peas; mini pumpkin muffin.

-- Pasta salad; chicken;
-- Pumpkin muffin (in bag);
-- Cashews.