Wednesday, April 16, 2008

New England Barbeque

New England Potato salad with organic yukon gold potatoes, snap peas, lemon juice, canola mayo, flaxseed oil and a touch of stoneground mustard (in stainless steel thermos); grilled Rosie organic chicken breast chunks on toothpick skewers with Annie's organic barbeque sauce for dipping (in frigoverre glass container and laptop lunch small dip container); Organic Valley string cheese.

waste generated: 3 wooden toothpicks; wrapper from string cheese

1 comment:

Aubrey west @ Healthy Lunch Ideas said...

I've been following your blog a month. And I enjoy every post of yours. Thanks for the great healthy lunch ideas.