This month I am participating in the Brown-Bag Challenge where the Food Network’s Healthy Eats blog is teaming up with fellow food bloggers to host a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. You can join here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.
I am really excited to be part of this Challenge, considering that I am pretty passionate about carrying lunch and snacks with you, even on weekends sometimes, as a way to reclaim time, delicious on-the-go lunching, and, in my case, a way to make life with a modified diet (in my case gluten-free and usually vegan) a bit easier and more efficient.
Today’s lunch and two snacks:
Romaine lettuce, red peppers and hemp seeds, with some quinoa for topping. I made the quinoa last night by cooking a cup of quinoa and 2 cups of water in the rice cooker (on the quick setting) and, when the cooker chimed, added a cup of leftover tomato sauce while the quinoa steams an additional 10 minutes.
Chocolate chia pudding topped with some frozen raspberries which, when I broke out the pudding as a late-morning snack, had gotten all tart and melty, perfect to stir into the pudding.
And that, friends, was a wonderful lunch.
General Disclosures & Disclaimers