The trials and tribulations of a packed lunch

18 Mar


Close up of Monday

Monday’s lunch consisted of Potato Salad with Green Beans and Cannellini Beans and leftover salad (sadly on it’s way out).


Tuesday was a pasta salad made with the following: 1 serving of vegetable tortellini, 1 portobello mushroom, 1 zucchini, 1/2 tomato tossed with olive oil, balsamic vinegar and lemon juice (plus a little basil)


Time for a close up

Wednesday was Greek Antipasta Salad served in whole wheat pitas. I kept them separate until lunch time, to keep the pita from getting disgustingly soggy.


Arnold Sandwich thin with baby spinach, turkey and swiss. Served with a perfectly ripe pear.

For Friday, please repeat wednesday.

I find lunch to be incredibly annoying to pack because it has to fill me up and get me through the afternoon, along with the fact that I usually do not have a refrigerator or microwave handy. So the meals have to taste good at room temperature and survive transit in my lunch box, and it’s also nice not to eat the same thing every day in a row. (Unless of course it’s delicious). The solution to my problem? Planning. I found the Moosewood’s Simple Supper cookbook to be incredibly useful for quick lunch ideas, I think I’ll need to purchase a copy because this has been the most interesting lunch week I’ve had in a long time. True I only used two of their recipes so far this week, but it definitely inspired me to keep my lunches creative.


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