Today is the last day of my vacation. I am flying back to Washington, DC tomorrow, so will post a travel lunchbox tomorrow evening, and then another one on Friday. I know I had promised you all some FAQs while I was out of town, but I still have another lunchbox I want to share with you.
Today’s lunchbox was super easy to put together and consists of lunch and 2 snacks:
- Celery, red peppers and carrots with Raw Vegan Walnut Cheddar Cheese
- Chia juice pulp crackers
- 2 snacks’ worth of Pumpkin Chia Pudding (the jar looks deceptively small)
So things will be quiet on {Today’s Lunchbox} until tomorrow night. In the meantime, please feel free to leave any questions you would like me to address in the FAQ series of posts on lunchbox.
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{ 3 comments… read them below or add one }
I'm hoping the snacks' worth of Pumpkin Chia Pudding is actually a whole serving because that's what I eat. Whoops. It's so yummy! I can't help it.
Is the chia pudding suppose to have crunch in the seeds? Or do you let it sit longer and then the crunch is gone? I was having trouble with the texture.
Katie – that jar is deceptively small looking on the picture
Kari – the seeds do keep a bit of crunch, even after sitting overnight. Blending the pudding in a high-speed blender might help. Another option (which i have not tried) might be to grind the seeds prior to making the pudding and seeing if that makes the texture smoother.