UGH

The flu is here and I'm afraid that all I have to post this week is saltines and gingerale . . . .mmmm . . .wonder if there is a way to make it look delicious?

Pineapple Quesadilla

Pineapple and organic valley raw sharp cheddar quesadilla; carrot and celery sticks (in the napkin, carrots from my Full Belly Farm CSA); banana; soymilk (in the SIGG bottle). The bananas and pineapple defeat my whole local produce ideal . . .but we all have our weaknesses.

waste generated: none :)

Chicken Tenders and Veggies

Strips of Rocky Jr. free range chicken marinated in ginger, tamari and sesame oil and stir fried, served over brown rice and wild rice; raw organic carrots with strawberry daikon stars and a mandarin (all from Full Belly Farm); organic whole wheat Orange Gingersnap cookies.

waste generated: none :)

Sometimes its All in the Packaging

It is probably pretty apparent by now, but at least once a week Aidan's lunch consists of some version of a peanut butter sandwich. On one hand, although it pains me to admit it, this is his favorite lunch entree. On the the other hand, however, he believes that no two lunches should ever look the same. It isn't exactly an expectation, more of just the way it is, like why water comes out of the faucet, why the sky is blue, and why trees have roots. I know this because it happened once, I packed the same exact lunch in the span of two weeks (there's only so many thing one can do with winter produce), and the look of query and astonishment on his face was priceless Anyway, these two things (Aidan's love for peanut butter and his expectation that all lunches are unique) are not entirely compatible.

Peanut Butter and homemade berry jam sandwich on whole wheat bread; 4 homemade vegan flower cookies with raisins on top; CA organic Fuji Apple; freshly squeezed organic orange juice (from our orange tree).

waste generated: none :)

Mini Sandwich & Potatoes

Chicken Sandwich on sprouted wheat bread (Rocky Jr. chicken breast marinated in honey and lemon, broiled, diced and mixed with canola mayonnaise and mustard; organic carrot chips; boiled organic red potatoes with olive oil, flax seed oil and sea salt; mandarin (mandarin, carrots, and potatoes from Full Belly Farm); Organic Valley cheesestick.

waste generated: plastic wrapper from cheesestick

Whole Wheat Blueberry Pancakes

Pancakes are the one meal that I can make (for breakfast, lunch, or dinner) that are unanimously met with smiles, and, if I am lucky, applause. The trick is to make them as healthy as possible while maintaining their inherent deliciousness. 

Blueberry whole wheat pancakes (with soy flour and wheat germ), Earth's Best chocolate milk, dried cranberries and bananas; organic maple syrup.  

waste generated: chocolate milk box and straw

A few people have requested my recipe for crepes - -which is essentially the same recipe as my pancake recipe.  I am adding it here, although, as a warning, I usually cook in a "little bit of this, little bit of that" manner.  This is good because my recipes are fairly forgiving, but it can be frustrating if you like rules.  Here it is:

CREPES/PANCAKES (T is for tablespoon, t is for teaspoon) 

2 c. whole wheat pastry flour
2T. wheat germ
1 1/2 T. soy flour
2 1/2 t. baking powder
1 1/2 t. salt
2T. sugar (counters the bitterness of the soy flour)
approx. 2 1/4* c. non-fat milk, soymilk, or buttermilk (omit sugar if using soymilk) 
3 eggs, beaten
3T. unsalted butter, melted (reduce amount of salt, see above, if using salted butter)
3 t. lemon juice (omit if using buttermilk)

** re: milk.  use up to 1/2 cup less for pancakes, depending on how fluffy you like them (I tend to like them thin).  use the full 2 1/4 c. for crepes  - -the batter will be quite thin (thinner pancakes taste better cold)

Whisk together dry ingredients.  Whisk together wet ingredients (except lemon juice!) in a separate bowl.  Whisk quickly.   The melted butter will start to form tiny lumps in the liquid, - -this is fine, I think it makes the end result lighter and more delicious.  Pour wet ingredients into dry and mix with a few quick strokes (a few lumps is fine) Quickly whisk in lemon juice. 

 Allow to sit while heating skillet or griddle.  When water bounces off the surface of the skillet or griddle it is hot enough for cooking, if the drops of water just sizzle it is not hot enough).  Pour batter to preferred size (small is best with these, they are delicate and cook quickly - -I use a 3 oz. ladle to pour batter) and flip when exposed side shows many bubbles.  If you wish to pack them for lunch, allow leftovers to cool on a rack (they will get soggy if packed while still warm) before packing.  The cooled pancakes, crepes, also freeze well using the flash freeze method.  

Lemon Pudding

Lemon Pudding (homemade organic lemon curd and organic plain yogurt); raw organic almonds; dried bananas and raisins; and whole wheat Mi-Del graham crackers with sunflower seed butter.

waste generated: none :)