Happy Friday! Today’s lunchbox is a new concept – I sort of started it in June with my adoption of Alta of Tasty Eats at Home, but my ambition is more involved. Ideally, I would like to combine my monthly participation in Adopt a Gluten-Free Blogger (a fabulous event created and hosted this month by Sea of Book of Yum) with a lunchbox post where the majority of the lunchbox contains recipes by my adoptee blogger. I am inching my way closer to this concept today with my adoption of Kalinda of Wheat Free Meat Free.
Here is a lunchbox I made recently that includes lunch and enough snacky goodness for two snacks:
- White Bean Bruschetta Spread by Kalinda with raw green pepper and my latest raw bread concept for dipping/spreading
- Braised Green Beans with Miso, also by Kalinda
- Baby spinach
When I ate this lunchbox, I spooned some of the green beans and white bean spread over the spinach for a scrumptious salad for lunch, along with some raw bread and saved some of the beans and spread and the green peppers for another couple of snacks.
I love Kalinda’s blog – so many of the recipes appeal to me and keep catching my eye. In fact, I tried to adopt Kalinda last month, but Johnna beat me to it. I was thrilled to discover Kalinda adopted me and that she and her husband enjoyed my Apple Dal. Kalinda writes a gluten-free vegetarian blog, mainly because her husband has Celiac and is a vegetarian. She is neither, but she makes some wonderful recipes within those parameters. Choosing recipes to make for her event was such fun, as I had so many to choose from.
Since I consider hummus and bean dips their own food group, it comes as no surprise I wanted to make the White Bean Bruschetta Spread. Because I was bringing it to work, I reduced the roasted garlic from a head of garlic to just two cloves. It was scrumptious. Having made a familiar dish, I specifically chose the green beans recipe to try something different – I am always lightly blanching or steaming my vegetables, or eating them raw, and lately I have been craving something slow-cooked, so figured Braised Green Beans with Miso would be a nice change of pace. And they were a delicious change of pace – soft and salty and accompanied by a rich broth. I made those exactly according to the recipe.
There are many more recipes I want to try, as Kalinda has many great soups I am saving for fall, as well as a host of salads and desserts I plan to work my way through further this summer. Next up though is a recipe she posted this week, a Mushroom Ragout over Spinach.
Be sure to check out Wheat Free Meat Free as the variety of recipes is wonderful. Also, on Fridays, Kalinda has a recipe roundup that brings even more great recipe ideas together. I have been honored to be included a few times in the roundup, and have found some great recipes through it as well.
I am submitting this post to Gluten-Free Wednesday, hosted by the Gluten-Free Homemaker.
General Disclosures & Disclaimers