Slaw sandwich (coleslaw made with shredded cabbage & carrots from Full Belly Farm CSA box, julienned apples, raisins, cashews, cilantro, and a dressing of yogurt, dill, and seasoned rice vinegar) on homemade whole wheat, wheatberry bread; rotelle and veggie shell pasta with olive & flax oils and sea salt; homemade vegan chocolate cake.
I'm a Mom of three and a self proclaimed foodie and environmentalist with an ambitious quest to get my children to eat and enjoy something slightly more nutritious than the typical meal served in a school cafeteria or fast food restaurant.
Ideally, this lunch would generate no waste and would be prepared using foods that are grown or raised locally. Also, it would prepare and pack itself.
I was inspired to start this blog once I was done grieving for the old Vegan Lunchbox Blog. My most favorite blog of all time. I do not claim to have the ingenuity of Jennifer McCann (Vegan Lunchbox), nor do my children have such adventurous tastes, but I plod on, in my own quite-a-bit-better-than-a-lunchable-way.
1 comment:
Those vegie shell pasta looks very cute! I hope you can post your recipe on that vegan chocolate cake. Thanks!
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