Fettuccini noodles cooked in tumeric enhanced water with organic kale in a savory broth (vegetable broth, leeks, apple cider vinegar, and brown sugar - kale and leeks from Fully Belly CSA); organic Fuji apple; Annies whole wheat cheddar bunnies and shredded spicy monterrey jack cheese.
Small glass frigoverre container, stainless thermos brand thermos.
Leftover St. Paddy's day bread reinvented with organic salt free peanut butter and sliced organic strawberries (first of the year, and not as tasty as they appear) - both in the sandwich and in the container; chocolate soy milk.
This lunch is to St. Paddy's day what a Christmas Tree is to Christmas, all show and no substance. I decided to pass on the corned beef and cabbage after envisioning what might become of such traditional fare in the hands of an impulsive 6 year old with a decent throwing arm, wielding a fork and surrounded by his encouraging and exuberant peers.
Homemade green organic whole wheat clover bread (let's pretend those shiny glittery bits are some kind of sparkly green seed . . . ); organic kiwi fruit wedges; organic celery filled with peanut butter.
waste generated: square of unbleached parchment paper
When I opened my CSA box this week and found this pair of interwined carrots peeking out I smiled. Two days later they still make me smile. They are so unique and beautiful that I wonder if I should send them off to be eaten or if I should display them in my kitchen to be admired. This is one of the things that I love about organic farming. The methods allow vegetables and fruit to just be. Sometimes that means that they are not smooth and unblemished, often it means that they are not uniformly shaped, but always, underneath either an oddly unattractive (think celery root) or an extraordinary exterior (think intertwined carrots) something delicious and uniquely beautiful dwells because nature has been allowed to do its thing.
Chicken salad (shredded leftover Rocky Jr. organic chicken, mayo and dijon with pecans, dried cranberries and diced celery) sandwich on Alvarado Street sprouted whole wheat bread with mixed lettuce; organic carrots; organic kiwi fruit. Carrots, lettuce, and celery from Full Belly Farm.
Anelletti pasta with MuirGlenn pizza sauce and Organic Valley shredded mozzarella; homemade whole wheat bread; broccoli and avocado salad with almonds and lemon, olive oil and dijon vinaigrette; organic organic segments.
Oranges sent in the lidded container from Aidan's laptop lunchbox, broccoli avocado salad in a small glass frigovere container, and bread wrapped in a small cloth napkin.
Organic whole wheat pasta with pesto (chopped basil mixed with olive oil, garlic and pinenuts, processed and frozen from early Fall, defrosted and mixed with a touch more olive oil, pecorino cheese and a touch of seasalt) and kalamata olives; organic red leaf lettuce; organic beets (Full Belly), baked in foil, then quartered and marinated in mustard and vinegar; Organic Valley cheesestick homemade whole wheat brownies.
If this were my lunch I'd pile the pasta salad and beets on top of the red leaf lettuce, tear the cheesestick into chunks and toss it in and eat it as a giant salad. But, this is not my lunch and it is more likely that there will be absolutely no mixing of food, and the beets will simply be ridiculed.
I almost didn't include this lunch because it makes me feel like a fraud. The fish - -Striper - -was purchased impulsively at Trader Joe's and I didn't realize until I got home that it was imported from a fish farm in Vietnam, where I am guessing that it's antibiotic filled discharge is polluting a once lovely body of water. My apologies for contributing to the natural resource exploitation of other countries. To add to the deception, my son is convinced that this fish is chicken.
Organic brown and wild rice topped with almond crusted farm raised Striper ; coleslaw with soy dressing (organic red cabbage and carrots from Full Belly, crushed peanuts and a dressing of soy, rice vinegar, toasted sesame oil and brown sugar); Fully Belly organic broccoli, steamed; Blue Heron Farm orange segments and chunks of mango (previously frozen).
So I bought the salami for the pizzable lunch and now I'm stuck with an entire package that I really don't want anyone to eat. . .however, waste not, want not. . .I don't know what that means except that my desire not to waste is stronger than my nutrition ideals.
Salami Sandwich on Alvarado St. organic sprouted sourdough bread; Newman's Own organic Spelt pretzels; steamed broccoli with honey mustard dip (canola mayo, dijon, seasoned rice vinegar, flaxseed oil and and agave syrup); water in a Sigg bottle. The sandwich was wrapped (with pretzels piled on top) in the wrap-n-mat.
Aidan decided that since I refuse to buy him a lunchable, we should simply make our own.
Homemade organic whole wheat pizza crust; organic Muir Glenn pizza sauce (packaged in a snack size baggy with the tip cut off and covered with a sticker to prevent leaking); shredded cheese; organic Applegate Farms genoa salami (**certified humane**); Mediterranean Organic kalamata olives.
**certified humane is a seal given to a meat producer who meets the Humane Farm Animal Care Program standards which include a nutritious diet without antibiotics or promotants, animals raised with shelter, resting areas, sufficient space, and the ability to engage in natural behaviors. This particular meat came from Canada - not exactly a local source.
waste generated: snack size plastic bag and piece of unbleached parchment
As suspected, Friday's soup was rejected. Perhaps packing broccoli romanesco chesnut soup on Pizza Day at school was not the best planning. This lunch was met with much more enthusiasm.
Organic new potatoes, boiled and tossed with olive oil and sea salt; diestal apple chicken sausages with small packets of mustard and ketchup (saved from restaurant take-out); orange slices; homemade organic whole wheat and almond meal blueberry muffin.
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.