Today I am at the Gluten-Free Homemaker discussing tips on packing lunchboxes – do visit. And if you are visiting from GFH, thank you for stopping by and welcome! There are over a 120 lunchboxes here (all gluten-free and dairy-free, many of them vegan) and my thoughts on food, mindful living, organization, work, and living with food allergies and a modified diet.
We are totally out of sweet potatoes and winter squashes, which is unusual for us this time of the week – so it was time to resort to quinoa. I decided to use it as an excuse to reinvent Mac and Peas. I have seen recipes over at the Twins’ and on HEAB where they use nutritional yeast and grains or pseudograins to make cheezy type dishes reminiscent of mac and cheese – of course, when I thought of this, it was late at night, so I went with my inspiration rather than following an actual recipe.
Lunch and two snacks:
- Reinvented Mac and Peas, recipe below
- Steamed kale
- White beans (cooked from dry in the rice cooker) mixed with chopped dill, extra-virgin olive oil, sea salt and lemon juice
- Gena’s Juice Pulp Crackers (made with chia instead of flax)
- Half a recipe of Wendy’s Kale Cranberry Smoothie. I had the other half of the recipe for breakfast.
Speaking of Wendy, did you see her awesome new blog venture with Mother Earth News?
And while we are on the topic of bloggers, do check out Sarah’s blog and her post on Reach out and Read. Sarah’s post on ROAR inspired me to donate money – books were so important to me growing up, and this is my way of giving back a little of that feeling.
Recipe – Reinvented Mac and Peas
Reinvented Mac and Peas (Gluten-Free, Vegan, Nut-Free, Soy-Free)
(Makes 3-4 servings)
- 1 cup quinoa
- 2 Tbsps lemon juice (about one lemon, juiced)
- 1 tsp to 1 Tbsp extra-virgin olive oil (depending on how rich you would like this to taste)
- 1/2 tsp Herbamare
- 1/2 tsp mustard (I used Eden Yellow Organic Mustard – be sure to use a soy-free mustard if you would like this recipe to be soy-free)
- 1/3 cup nutritional yeast
- 3/4 cup frozen peas, thawed
Cook quinoa according to directions (I like using my rice cooker and use 1.5 cups of water for 1 cup quinoa). Combine lemon juice through nutritional yeast in a large bowl. When quinoa is ready, add to bowl and stir to combine. Add peas and stir.
I am submitting this recipe to:
- General Disclosures
- Specific Disclosure regarding Laptop Lunchbox: I received this lunchbox container free of charge. My view of this item is not influenced in any way by the fact I received this item free of charge