So, my first day of school didn’t quite go as planned.
I wanted to make a smoothie for breakfast, but found my mom sleeping on the couch in the living room, which is right beside the kitchen. I thought it might be in my best interest to not use the blender and wake her up before 6 am. So a toasted English muffin with pb & j, plus some Happy Planet Extreme Green juice had to suffice.
The granola bars that I baked the night before tasted awesome…but they were too moist, and would not have survived transport to school.
Sure, they look like they cut all nice, but looks can be deceiving. Fortunately, I can easily tweak the recipe to fix the moisture problem. Once I do, I will share it with you 🙂
I had wanted to pack interesting, diverse, non sandwich based lunches this semester. But this is what I took today.
Whole wheat kaiser with turkey, ham, zucchini relish, mayo, mustard, spinach, red onion, and havarti; carrots; gala apple; peanut butter. The bag of “Intense Pickle” Doritos was a sample being handed out on campus that my friend grabbed. We each ate a few, decided they were weird, and tossed the rest.
Not that there is anything wrong with sandwiches. I love a good sandwich. But I seem to get stuck in the sandwich rut when I have to pack lunches before the sun is up. It’s easy and convenient. But it sure can get boring. So I’m making it my mission this year to not only bring my lunch to school virtually every day, but to get out of the sandwich rut and find some brown bag inspiration!
This evening I pulled out some cookbooks to browse for ideas.
Then I remember some things I saw in recent magazines. Like this avocado, scrambled egg, and quinoa bowl from Alive Magazine. I would maybe sub in a scrambled tofu for the egg (since I don’t like eggs, and it would be more food safe).
And actually, I saw Desiree tweet about an eerily similar lunch today – spicy carrots, scrambled tofu, and quinoa. Might have to steal that idea as well!
I’ve also been coveting pretty much every recipe in the current issue of Eating Well. I’m thinking some of these hearty, healthy green soups might make for a nice lunch on a cool fall day.
And how fun would these popcorn balls be as a replacement for granola bars?
I even pulled out the fall issue of Eating Well from last year to see if anything caught my eye. Wouldn’t you know – another quinoa recipe!
Sesame-Honey Tempeh Quinoa Bowl…how good does that sound?!
I’m also thinking I should look into salads that will stand up to extended periods of time outside of a fridge – perhaps cabbage slaws or massaged kale salads. Oh, and making rice paper rolls/spring rolls instead of sandwiches or wraps. I just want to keep lunch time interesting, and avoid the whole “my packed lunch is boring and unsatisfying, I’m going to buy something instead”. Gotta stay budget conscious!
I would love to hear some of your ideas on how to keep your brown bag lunch inspired. Share your tips, ideas, and recipe links – let’s make this a great resource for everyone!
PS – My day wasn’t all bad. I’m actually really excited about all of the classes I’m taking this semester so far, and love my instructors. Here’s hoping those feelings continue on through December 😉