Lunch in a Box: Slow Roasted Tomato and Farro Salad

Coming back from vacation is always difficult, especially when trying to get back to healthy eating habits. I haven't felt super inspired to be in the kitchen lately, but I know it's the only way that we're going to have some good lunches to take to work.

When we were in Napa (I promise that post is coming), I cooked a pasta dinner for friends the night before the marathon. I needed something easy and healthy, and stumbled across this amazing pasta recipe from Two Peas & Their Pod. I was able to roast the tomatoes while taking a little side trip to Domaine Carneros, and the rest of the dish was so incredibly easy to throw together. I started thinking of other ways that I could use the roasted tomatoes at home, and this easy lunch salad was born!

Slow-Roasted Tomato and Farro Salad
(makes 4 lunch-sized portions)

2 pints cherry tomatoes (a mix of colors makes for a pretty dish)
1-2 Tbs extra virgin olive oil
2-3 cloves of garlic, still in skin
1 cup dry farro
1 1/4 cup water or broth
2-3 basil leaves, chopped
fresh spinach
sea salt and pepper to taste

Pre-heat oven to 250°

1- Cut tomatoes in half, and toss with olive oil.
2- Spread tomatoes on baking pan lined with foil, add garlic cloves, and sprinkle with salt and pepper.
3- Roast for 2 1/2-3 hours, until tomatoes start to shrivel just a bit. (This is great to do on a Sunday while you're doing other things around the house.)
4- Meanwhile, cook farro according to package directions (should only take about 12-15 minutes).
5- When tomatoes are cool, peel 1-2 cloves of garlic (depending on taste preference), and add to farro along with tomatoes. Add the chopped basil and mix. Season with salt/pepper if needed.
6- Top a bed of spinach with a quarter of the mixture, sprinkle with parmesan if you wish, and drizzle a little bit of olive oil and vinegar on top.

Lunch in a Box: Panko Edamame Cakes

I first came across the idea for this dish when a similar one was offered at our work cafe. It had a little more breading than I preferred, so I set out to make my own version of it. I was pretty happy with the end result, but might try tweaking it a tad more. I would definitely make these again, which is always a good starting point.

When I set out to make a new dish, I'm not always very organized about it. I usually gather the ingredients that I *think* I'll use. But more often than not, additional things get pulled out during the testing process. So in the ingredients picture below, that was just my starting point.

At first I tried just mashing the edamame, but that didn't work so well. I ended up putting it in my Vitamix and getting a smaller chop using the 1 and 2 speed. This was so much faster! Once I had mixed all of my ingredients, I used my cookie scoop to (somewhat evenly) get a heap of ingredients onto the baking sheet. It didn't adhere together enough to form into patties, but once it was on the tray and I used my hands to form the cakes, it seemed to hold together just fine.

While the cakes were baking, it was time to address the mess that I made. I couldn't pass up an opportunity to show you what a disaster I am when I cook. It drives my husband crazy!

Panko Edamame Cakes
(makes 12 cakes, about 4-6 servings)

2 cups edamame (I used frozen, and let it thaw out in a measuring cup)
1/2 red bell pepper, finely diced
1/4 cup shredded carrot
2 green onions, white and light green parts finely diced
2 Tb tamari (or soy sauce)
1/2 tsp Sriracha (more if you like it spicy)
juice of 1 lemon
1/3 tsp ground ginger
2 eggs, whisked
3/4 cup Panko

Preaheat oven to 350º.

1- Pulse/chop the edamame in a blender or food processor. You don't want to pulverize it- just get a good quick chop on it.
2- Mix the edamame with bell pepper, carrots and green onions in a large mixing bowl.
3- Add the seasonings, and adjust to taste. (I would probably add more sriracha next time!)
4- Add the whisked eggs and panko, then stir to coat the mixture.
5- Using a cookie scoop or large spoon, spoon a mound of mix onto a sprayed cookie sheet. I was able to get 12 cakes. Flatten them and shape with your hand to form it into a cake.
6- Bake on one side for 12-15 minutes. Flip and continue baking for about 8-10 minutes. They should be crispy, but not too dark.

These are great eaten warm, but I decided to serve them cold as a salad topper, along with a Sesame Garlic dressing made by a company right here in Austin- Sass Sisters. I usually make my own dressings but if I can't, then local is the next best thing.

Four Pounds!

I've lost 4 pounds since I started putting forth real effort at the beginning of January, and I can easily say it's been the hardest 4 pounds (ever) to lose. I remember a time long ago where all I had to do was eat a few salads and spend a little bit more time at the gym, and the weight would come flying off. Not so much these days.

I finally accepted the fact that is was going to take hard work, and time. And if I was going to be in it for the long haul, I needed to make some changes that I could sustain over that time. No cutting out an entire category of food. No crazy workouts that I didn't enjoy. I just needed to create (and continue) some better habits. I'm not even counting calories! I'm just making smart choices about 85% of the time, and I'm starting to see some results.

Training for a half marathon has certainly kept me honest when it comes to fitting in my runs each week. Right now I'm running 2-3 times during the week, and then a long run on Saturday mornings. I'm also taking a kettle bell class at work twice a week, and I think that is what is really  making the difference. I've gained a lot of muscle back, and it's starting to burn up some of the fat I've been storing.

Meal planning has also played an important role- not just for planning "healthy" meals, but also for planning some splurges. I've been baking a ton, so I've had to be real thoughtful about picking easy dinners for the nights that I spend hours decorating cookies. I don't want to cook for 1-2 hours first, and then get started decorating. So we'll pick something easy like crockpot chicken verde, or throw chicken/sweet potatoes/broccoli in the oven. I've been slacking a bit on lunches, but make up for it by getting a good salad in the cafe at work. (Yes- I'm beyond lucky to have access to both a gym AND cafe at the office.)

Even better than the loss of 4 pounds is the fact that I can fit into my smaller size jeans. They are still a tad snug, but probably look better than the saggy butt "big girl" jeans that I continue to wear while I lose just a few more. I don't cringe when I look in the mirror, because I can start to see a hint of ab muscles in my stomach, and my quads are coming back with a vengeance. More than anything else, it feels good to feel strong again. It's a journey, for sure. And not one without a few indulgences, like the dip fest we enjoyed at our neighbor's house during the Super Bowl last night. But I feel good about the steps I'm taking to getting fit again.

My guidelines for getting fit:

1- Be active 5 days a week (mixing up weight training and cardio)
2- Take the time to meal plan, and stock fridge with good food
3- Drink water, drink water, drink water! (I've mostly cut out alcohol M-F)
4- Don't beat yourself up when you indulge in something- it's all about balance


With that, I'm going to share a salad dressing that I made this weekend that is beyond delicious. I used it to jazz up what would otherwise be a low calorie spinach salad. (The fat and protein from the oil and nuts will help prevent you from starving an hour after you eat.) It's from a new cookbook "Eat Your Vegetables". I love this cookbook for many reasons, including the fact that it's geared towards the single cook (a category that doesn't get enough attention). But the meal portions are perfect for two, and easy to double as well.

Walnut Oregano Vinaigrette
(makes 6 servings)

1/3 cup olive oil
1/3 cup red wine vinegar (you might want to start with half, and add more to taste)
1 tsp honey
2 T chopped fresh oregano
1 clove garlic, chopped
1/2 cup walnuts, toasted and cooled

Add all ingredients to a blender, and mix until walnuts are chopped. You may need to add a teaspoon or two of water if it seems thick. Season with salt and pepper. This can be refrigerated in a jar for 1-2 weeks.

Lunch In A Box: Chickpea Pesto Salad

Today it's back to reality. A regular work schedule, a half-marathon in 6 weeks, and a weigh in at work as part of a holiday weight loss challenge. I failed miserably at finding a way to be independently over the holidays, so I guess it's time to face the music. I think we did a decent job of balancing our holiday indulgences with a few healthy meals and workouts, but it's time to buckle down and get serious. Not only do I have my race, but Hank is running the Napa marathon the first weekend in March. My goal is some serious clean eating between now and our California trip.

On Saturday I was running late for a hair appointment and forgot to eat lunch, so I grabbed a quick snack at the Snap Kitchen next door to where I get my hair done. I have not eaten there before, but have a co-worker who regularly follows their meal plans. They have fantastic, healthy options...but $3 for a small chickpea snack?! No thank you. Convenient, yes. But I can do so much better than that.

I snapped a picture of the ingredients on the package and attempted to recreate this at home. I spent $4.35 at the grocery store, but also used items I already had at home. I made a few adjustments and  was able to get 4 lunch-sized portions from what I made. A much better deal for the price.

Chickpea Pesto Salad 

(makes 4 lunch-sized servings)

Pesto:

juice of 1 lemon

1 tsp chopped garlic

1 T olive oil

1/2 bunch cilantro

1/2 tsp sea salt

3 grinds of black pepper

2 T slivered almonds

handful of spinach

white and light green parts of 2 green onions

2 cans chickpeas (rinsed and drained)

1 red bell pepper (diced)

dark green parts of 2 green onions

1/4 red onion

1. Put all ingredients for pesto in a blender or Vitamix. Blend until mostly smooth. (This should be a fairly liquid pesto.) 

2. Put remaining salad ingredients in a large bowl, then toss with the pesto.

3. Server over a bed of greens, or eat as a side snack.

For lunch I served the Chickpea Pesto Salad over spinach, and added hummus with carrots (for a later in the day snack) and some low fat cottage cheese. Lots of fiber, a decent amount of protein,and a super healthy/clean lunch. I'm rather proud of myself! I really like the punch of lemon in the pesto (I ended up using 1 1/2 lemons), and the cilantro gives a good flavor too. I added spinach to the pesto as an after thought, just to beef it up some. Can never go wrong with extra spinach.

How are you starting this "back to reality" week right?

Butternut, Beets, and a few Monday Goals

Last night we enjoyed a sinful Butternut Squash Galette for dinner (thanks to my Sunday Costco haul), and Hank has officially declared it his favorite dish ever. But with a homemade butter pie crust and cheddar cheese filling, it's not the healthiest meal around. To balance that, I wanted to make something better with the second container of butternut squash. I did a google search for a few soup recipes, and with the Classic Butternut Squash Soup recipe from Whole Foods. It was pretty straightforward and didn't require too many ingredients. I made a few tweaks that I'll list below, and the end result was delicious. Fresh, healthy and filling- perfect for an easy lunch when paired with a salad.

Speaking of salads….you might remember those little beets I was so excited about yesterday? I wrapped them up in foil and roasted them at 400° for about 20 minutes, cubed them and put them on top of a spinach salad to go with our soup for lunch today. I also added a little crumbled goat cheese, 1 Tb chopped walnuts and a side of balsamic dressing. For dessert we have low fat cottage cheese with a few of the raspberries from Costco on top. Quick and easy to put together!

Hank requires a few extra calories than I do, so I supplement his lunch with a Clif bar, an apple (and today- leftovers from dinner). He typically gets larger portions than me at each meal too, and that usually makes up for calories. I wanted to make things easy for this week, and this lunch totally fit the bill. The soup made 4 servings, so we'll be having this same exact lunch on Wed. Doing this reduces waste, and doesn't have me slaving over unique lunches each day of the week.

Classic Butternut Soup

(makes 4 servings)

1 2lb. container peeled/cubed butternut squash

1 yellow onion, chopped

1/2 cup diced carrots (I used baby carrots that we already had)

1 tsp dried thyme (fresh would be good, but I used what I had)

4 cups low-sodium vegetable broth

1 Tb. heavy cream (you could absolutely leave this out, but for just 52 calories it added a little creaminess)

salt and pepper to taste

1. Heat oil in large sauté pan, add carrots and onions. Sauté until the onions are translucent, stirring occasionally.

2. Add remaining ingredients, and bring to a boil. Reduce heat and allow soup to simmer for 30 minutes, or until the squash is fork tender.

3. Allow to cool, and either use an immersion blender to puree, or do two batches in a blender or food processor (my Vitamix was perfect for this.)

Nutritional info:

calories: 144

fat: 5.1g

Sodium: 156g

Carb: 24g

Fiber: 4.8g

Sugars: 7.6g

Protein: 2.1g

Now on to a few goals for this week. I recently came across a new favorite blog, How My World Runs, and I love that she lists a few goals each week and holds herself accountable to how she did. Heading into the holidays, we are trying really hard to eat well and exercise consistently so that we don't feel too guilty indulging a little here and there. I have also had such a struggle trying to lose these nasty 10 pounds that have taken residence on my body, and nothing seems to work lately. But I'm going to keep on trying, and maybe a little accountability will do the trick.

This week my goals are:

1- To not drink alcohol Mon-Fri

2- To run M/W/Sat, and do kettle bell class T/Th

3- To take a 15 min walk every mid-afternoon to give my rear a break from sitting all day

4- To stick to the meal plan I worked so hard on for this week, and enter my intake into the LoseIt app each day

Wish me luck, and feel free to share any goals that you might have for this week too!

Lunch in a Box: Smashed Chickpea and Avocado Spread

I've seen this combination in a variety of ways, and wanted to make it my own for an easy lunch spread. I was worried about the avocado keeping, but had no problems with it turning brown. This is super easy to throw together, and makes enough for four sandwiches or salads (put a big scoop on top of some spinach for an even healthier lunch!)

Smashed Chickpea and Avocado Spread
(4 servings)

1 can chickpeas, drained and rinsed
1 avocado
2 T finely diced red onion
1/2 bunch cilantro, chopped
1/2 tsp garlic powder
1 tsp dried Oregano
juice of 1-2 limes
salt to taste

1- Mash chickpeas and avocado in a bowl using a fork or a pastry blender.
2- Add juice of one lime and remaining ingredients, then mix well.
3- Taste and adjust seasonings.
4- The end.

Helpful hint for storing: Place a piece of plastic wrap directly on top of the spread, and then seal the container. This will help the spread keep for several days.

Lunch in a Box: Mango Chutney Chicken Salad

I made a version of this chicken salad a few months ago when I started eating chicken again. The recipe worked at the time, but I knew I could do better. A three day weekend meant I had a little extra time to make some dishes for lunch this week, so I got to work on improving this recipe.

Substituting greek yogurt for mayonnaise often results in a more bitter or tart taste, and you definitely lose some of the richness of a traditional chicken salad. So this go around I added some light sour cream to help offset the tartness, along with a tablespoon or two of Mango Chutney to better round out the flavor. I will say that you have to love the taste of curry powder in order to love this chicken salad. I know it's not for everyone, but I like the different take on a classic dish.

First you'll need to boil and shred 3-4 chicken breasts. I used 3, but there is easily enough sauce for 4. While the chicken is cooking, you can assemble your ingredients.

I toasted the almonds, but you don't have to if you don't feel like it. My only suggestion if you do is that you don't forget about them like I did. Because toasted and blackened are two different things.

Mango Chutney Chicken Salad
(makes 4-6 servings)

3-4 boiled and shredded chicken breasts
1 1/2 cups 0% fat Greek yogurt
2 Tbs light sour cream
1 Tbs apple cider vinegar
1 Tbs curry powder
3 green onions, chopped (I only used the light green part)
1/2 cup slivered almonds
1-2 Tbs Major Grey Mango Chutney (you could also us sweet or spicy)
salt to taste

Combine all ingredients in a bowl, and adjust seasonings to taste. Stores well in the fridge for about 3 days.

I also packed Cilantro Jalapeño Hummus and Homemade Raspberry Applesauce, two of my favorite lunch staples. I used my crockpot and cooked the apples for about 2 hours before blending in my Vitamix. Watch out- the stuff is addictive!!

Lunch in a Box: Hatch Chile Quinoa Cakes

It's Hatch Chile season, and I was inspired to make something with these hot peppers. Hank recently ate some Hatch Chile cakes and loved them, so I figured I could throw a few ingredients together to make something healthy and delicious. Mission accomplished!

**Fun facts about Hatch Chiles:
1 chile contains the same amount of vitamin C as 6 oranges
They trigger a thermodynamic burn, which speeds up metabolism
The chemical that makes chiles hot is also used in patches for sore muscles

This isn't the quickest dish to make, given that you have to cook some quinoa AND roast chiles ahead of time- but overall it's not too bad. Roasting the chiles should only take you about 25 minutes. Just place them under the broiler on high for about 6-7 minutes per side, then flip. Make sure you get the skins nice and blistered. Immediately put them in a ziploc or paper bag and let them steam for about 10 more minutes- this will make it easy to pull the skins right off. After you pull the skins off, seed them and chop them up. Done.

Roasted Hatch Chile Peppers

Just a few simple ingredients.

Hatch Chile Quinoa Cakes
(makes 12 small cakes)

4 roasted Hatch chiles (seeded and diced)
2 cups cooked quinoa
1/4 cup diced onion (red or yellow works best)
1/2 cheddar cheese
1 egg, beaten

Preheat oven to 400º.

1. Put the first four ingredients in a large bowl and stir together. Add the beaten egg and mix well. This will be a fairly wet mix.
2. Drop a good spoonful onto a sprayed baking sheet. You want the cakes to be about 2-3" in diameter.  Shape into a circle using the spoon.
3. Bake for 12 minutes on each side, until crispy and slightly browned.

I served the cakes over a kale salad with an orange vinaigrette, some lowfat cottage cheese and a mandarin. Easy, healthy and filling!

Lunch in a Box: {Healthier} Egg Salad Sandwich

There are few things I love more than a good egg salad sandwich. It's a guilty pleasure that I confess to eating more than I should. Since we're trying to eat "healthier" lunches, I knew I would have to find a way to lighten up egg salad if I wanted to continue eating it. I'll be the first to admit that this really doesn't taste nearly as decadent as the real thing. I mean- there is just no substitute for mayonnaise, and I refuse to buy the light version of it. So I pulled out my trusty tub of Greek Yogurt and set about finding a reasonable substitute for the full-fat kind.

The nice thing about making egg salad is that the flavors mesh a little more with each passing day. You can make this on Sunday and eat from it for about 3 days. I love being able to make things ahead! Another great thing about this recipe is that it's pretty open ended. I created the base, and you can add whatever flavors you want. Don't like dill? Add a little mint or chives instead. Like it spicy? Add some red pepper flakes. Mango chutney would also be a fun condiment, along with a dash of curry powder to give it a more exotic flare. The possibilities really are endless- just use your imagination, or whatever you happen to have in the pantry.

My fool-proof method for boiling eggs is this:

1- Place eggs in large pot and just barely cover them with water.
2- Bring water to a boil.
3- Turn off the heat and cover the pot for exactly 13 minutes. No more, no less.
4- Pour out the hot water and add ice/cold water to cool the eggs off.

Super special tip- It's also easier to peel eggs that are at least a few days old.

{Healthier} Egg Salad
makes 4 servings

8 hardboiled eggs, with 3 yolks removed and set aside
2 T mustard (yellow or dijon are fine)
1 cup Greek Yogurt (I used 0% fat)
1 T chopped dill (or any fresh herb)
2 T finely diced red onion (white or yellow onion would work fine too)
salt and pepper to taste

1- Place hard boiled eggs in large bowl, and place 3 of the egg yolks in a separate smaller bowl.
2- Chop the egg yolks and add mustard, yogurt, dill and onion, stirring to combine. Season with salt and pepper to taste.
3- Use any appliance to chop the hard boiled eggs. I used a pastry blender which works great, but forks, a knife, or even a food processor would do.
4- Add wet mix to the chopped egg, and stir to combine- adjusting seasonings as needed.


Best guess for nutritional information (per the LoseIt app):

215 Calories
14g Fat (**to cut down on fat, you can easily remove egg yolks, and just use the egg whites)
180mg Sodium
3.1g Carb
0.1g Fiber
2.9g Sugar
17.3g Protein

For lunch, I placed my sandwich components separately so that nothing would get soggy. I used spinach and tomato slices, along with 100 calorie multi-grain sandwich thins. I also added some leftover broccoli slaw from the weekend, and some fresh cut pineapple. Not a shabby lunch if you ask me! It was a little higher in fat than I would like (an easy fix can take care of that problem), but the calorie count was ok, and it was also high in protein. I'm definitely looking forward to playing around with the recipe and finding ways to make it taste even better.

Anyone else have any success stories in lightening up favorite recipes?

Lunch in a Box: Chipotle Black Bean Burgers

I've now made several variations of bean burgers as a meat free alternative for our weekly lunches. I think the Asian Black Bean Burgers are still my favorite, but these are a close second. They're cheap, easy to make, and can be made in bulk for freezing. I usually add a grain to the burgers, but was too lazy to make a batch of quinoa this go around. So I stuck with beans and pretty much items that were already in our pantry, minus some fresh cilantro and an onion.

While the carb count on these is a little higher than I would like, the fact that they are vegan and (non-certified gluten free) make up for it. I'm just been careful to make sure that my other foods for the day are lower carb and higher protein. Instead of using flour, I substituted oats that I blended in our Vitamix. I'm really trying to cut back on flour and found this was a great change. I say non-certified gluten free because I used the canister of Quaker Oats in our pantry that don't have the specific label on it. So if you have celiac disease, you will probably want to find a certified brand. But if you're looking to just reduce the amount of gluten that you eat, then these are perfect.

I paired the black bean burger with a spinach salad and salsa for dressing, cottage cheese (to up my protein) and fresh watermelon that Hank picked from the Farmer's Market. Delish!

Chipotle Black Bean Burgers
(makes about 8 patties)

2 cans black beans (drained, rinsed and separated)
1/3 chopped bell pepper (I used red, but any color is fine)
1/3 red onion, large chopped
1-3 chipotle peppers (really depends on how much heat you want)
1 tsp chipotle pepper sauce from can (again- adjust to your preference)
juice of one lime

1/2 cup ground flaxseed
3/4 oat flour
1 tsp garlic powder
1 tsp ground coriander
1/2 cup loosely chopped cilantro

Preheat oven to 400°

1- Mix one can of black beans, bell pepper, onion and chipotle peppers/sauce in a food processor until blended.

2- Put mixture into a large bowl, and add remaining can of beans and other ingredients. Stir well until blended.

3- Drop by heaping spoonful onto a baking sheet sprayed with cooking spray.

4- Bake for 10 minutes on one side, flip, and then about 5 minutes on the other.

Note: instead of dirtying up a colander, I usually open the lid on a can of beans almost all the way, and then rinse and drain straight in the can. I'm either totally lazy, or brilliant. Regardless, I hate cleaning dishes.


Best estimate for nutritional information (per burger):

141 calories
2.8g fat
47.7mg sodium
23g carbs
8.7g fiber
2.1g sugar
9g protein

Lunch in a Box: Veggie Drawer Frittata

Everyone has those nights where they don't feel like cooking dinner. You get home from work, you're tired, and the last thing you want to do is spend an hour (or more) throwing something good together. But you also don't want to spend money on a dinner out, or risk eating something that doesn't fit into your "I eat really well during the week so I can splurge on Saturday" mentality. Or maybe that's just me. Regardless....on nights like that, I clean out the veggie drawer, pull out eggs that I always have handy (really, you should always have eggs in your fridge), and whip up a Veggie Drawer Frittata. Dinner (and leftovers for lunch) done in about 30 minutes.

The beauty of this dish is that you make minimal mess (I usually dirty up a cutting board, small bowl, and a skillet). You can cook it completely on the stove top if you want, and it's a great way to use up things in your fridge that might otherwise be wasted.

My winning combo is usually this: eggs+chopped veggies+herbs+cheese (only if I have some on hand)= one delicious, and reasonably healthy, dinner. It's hard to write a "recipe" because really it all depends on what I have. But I'll include how I fixed ours last night, and any options for substituting.

Veggie Drawer Frittata
(feeds 2 for dinner, plus leftovers- increase ingredients if you're feeding more)

6 eggs, mixed with about 1/4 cup water or milk and seasoned with salt and pepper
1 cup chopped veggies (I used 1/4 red onion, a huge handful of chopped spinach and red and yellow bell peppers
1/4 log of goat cheese
1-2 T fresh chopped herbs (anything that you grow is fine- we had some nice basil to use)
1 tsp oil

Heat oil in a non-stick skillet over medium heat, and sauté veggies. I like to cook harder veggies like onions and peppers first, before adding in ingredients like spinach.

Once veggies are mostly cooked, reduce the heat to medium-low and pour in egg mixture, stirring slowly while the bottom starts to firm up. Add in crumbled cheese and fresh herbs on top, then walk away. It should not take more than 10 minutes for the eggs to cook through, but I like to pull mine off the stove and finish in the oven at 350 until the top is slightly browned. Just be sure to cook it long enough so that it doesn't jiggle in the center.

When it's done, serve with a simple salad, fruit salad, or nothing at all. It's pretty hearty on its own. Then use the leftovers to pack yourself a fun little lunch! I added bell pepper sticks and a vadouvan yogurt dipping sauce, with a mandarin for dessert. It's even great eaten cold.

Lunch in a Box: His and Hers

If you have followed the Amy in Austin blog for any amount of time, you will know that I love to pack lunch. A little over a year ago I came across the fabulous Easylunchboxes containers, and they became my inspiration for packing healthy lunches. Their original intent was for kids, and you can find blog after blog dedicated to adorable and creative "Bento" style lunches for children of all ages. Kelly Lester (the creator) has done a great job of fostering this community through multiple social media channels.

While I may not have kids, I'm all about having something appealing to eat. I usually pimp out my own lunches on social media in an effort to foster growth around grown-up lunches. But the truth is I often pack lunches for Hank, too. Since we each have different preferences for food, and certainly different needs for calorie consumption, our lunches aren't always the same. I thought it would be fun to compare what I send with him, along with a typical lunch for me. Boys gotta eat too! And since we're both trying to stay on the fit & healthy wagon, it eliminates most opportunities for making bad choices at lunch time.

I recently got a copy of the lovely Smitten Kitchen Cookbook, and was eager to try out a few new recipes. As I flipped through and saw a recipe for Spiced Turkey Meatballs, I knew I had found a winner for Hank. Since I don't eat much meat- he doesn't get to eat much meat. But these were the perfect things to make and pack for him throughout the week, and he loves them! I also made Curried Chicken Salad, along with a Cucumber Dill Cabbage Slaw from Smitten Kitchen, and the Smashed Chickpea Salad that she paired with the meatballs in her book. We had an abundance of food, to say the least.

HIS:

Turkey Meatballs over Smashed Chickpea Salad
2% Cottage Cheese
Grapes
Apple with almond butter (snack)
Veggies with hummus (snack)

HERS:

Tofu lettuce wraps with bell peppers (and a peanut sauce on the side)
Smashed Chickpea Salad
Grapes
Veggies with hummus (snack)


Tips for packing lunches:

*Think ahead. Plan easy dinners with enough to eat the next day. Use leftover meat/tofu to make things like lettuce wraps, use as salad toppings or on a sandwich.
*Choose at least one dish that will keep for the week and will make several lunches (or freeze half for later).
*Cut veggies and fruit for easy access throughout the week.
*Pack lunch the night before, so that running late can't be your excuse.