I am so pleased to be sharing today’s guest post by Iris of the The Daily Dietribe. Iris began writing The Daily Dietribe when she first started eating gluten-free over a year ago. In addition to sharing her gluten-free recipes, she writes about her experiences as a weight-loss counselor and her own struggle with weight and binge eating disorder. Iris has an MA in psychology, and is now pursuing her MS in nutrition at Bastyr University so she can become a registered dietitian. I actually adopted Iris for Adopt a Gluten-Free Blogger back in July, guest blogged for her in September and am delighted she is guest blogging here today.
If you’ve been reading Valerie’s lunchbox series, you know what a healthy eater she is. More than that, she’s a planner. Knowing the folly of being unprepared, she makes a delicious meal to take with her to work daily. Reading her lunchbox posts is a great way to get inspired when you’re feeling the boredom of making the same meal every day. In fact, I’ve been checking her blog out lately for some inspiration of my own. You see, I moved recently from Brooklyn to Seattle, and I’ve been in a bit of a cooking rut since I’ve been here. Making that easier than normal is the fact that my new school has a cafeteria that actually serves gluten-free food and lists the ingredients for every item so I know exactly what’s going into my body! Frankly, being able to buy a healthy, gluten-free meal every day has made my transition to the West Coast ten times simpler. Unfortunately, it has not made my bank account very happy. So it’s time for me to start making my own lunches again. When I lived in New York, I did this daily, so it’s just a matter of getting back into a routine.
- cottage cheese with sauteed vegetables
- hummus with carrot sticks
- plain yogurt, usually with a little fruit and/or cinnamon thrown in for flavor
- Applegate Farms deli turkey wrapped in lettuce
- Carbs: winter squash, sweet potato, quinoa, gluten-free bread or muffins
- Protein: split pea soup, chickpeas, black beans, lentils, Applegate Farms deli turkey, eggs, canned tuna or salmon, cottage cheese
- Vegetables: anything goes as long as there’s lots of it to fill me up!
- Mushroom and Leek Quiche with Goat Cheese
- Roasted Acorn Squash and Brussel Sprouts
- Sweet Sesame Noodles
- Curried Sweet Potato and Pea Wraps (this one is Valerie’s)
Thank you so much for guest blogging here today! Tomorrow’s lunchbox will be another guest lunchbox, by Alta of Tasty Eats at Home.
Photos by Iris.