One thing I have learned over the past couple of years is that I like to be in control of my food. And this means that I prepare all or most of my food for the day, and take it with me. This way I don’t allow myself to get too hungry throughout the day, which would lead to making a stop somewhere to pick up something junky, and it is a lot cheaper as well.
Here is what I packed today for my lunch and snack.
First is my sandwich:
This is an Arnold Multigrain Sandwich Thin with turkey, reduced fat provolone cheese, cucumbers and romaine. I admit this isn’t the healthiest turkey, but I really like it – it is Boar’s Head Salsalito Turkey, and it has a lot of flavor. No condiments needed on this sandwich. I never eat fat free cheese, but reduced fat tastes just as good as full fat cheese.
For a side dish I packed sugar snap peas and hummus:
I packed the ingredients for my afternoon green smoothie, along with something for crunch – pretzel thins.
I’m not crazy about this flavor, but I do love pretzel thins in general.
And always a little treat, lately it has been Hershey Special Dark Pieces. I really love dark chocolate and I like to have a little bit of something sweet during the day.
I put it all in this great pink L.L. Bean lunchbox, and also take along my pink water bottle. (I like pink.)
I recently got a fantastic recipe for Moo Shu Vegetables, and I’ve made it twice already this week. It’s very filling and you can add some protein if you like, tofu or chicken or seitan.
Moo Shu Vegetables
1 ½ teaspoons toasted sesame oil
2 eggs, lightly beaten
3 scallions, trimmed and sliced on the diagonal
½ tablespoon grated fresh ginger
1 garlic clove, minced
6 ounces shredded vegetables or slaw mix
1 cup mung bean sprouts
½ tablespoon soy sauce
3 – 4 teaspoons rice vinegar
1 tablespoon hoisin sauce
Heat ½ teaspoon sesame oil in a nonstick skillet over medium heat. Pour the eggs into the skillet and stir until the eggs are set. Transfer to a bowl and wipe out the skillet.
Add the remaining 1 teaspoon of sesame oil to the pan. Add the ginger and garlic and stir fry for 1 minute, then add the shredded vegetables, bean sprouts, scallions, soy sauce and vinegar. Stir to combine, then turn heat to medium low, cover and cook for 3 minutes, stirring once.
Add the hoisin sauce and the eggs to the vegetables, stirring to combine and breaking up the eggs.
Serve over brown rice.
This makes 1 or 2 servings, depending on how hungry you are!
I recently got a rice cooker, and I can’t believe I have lived this long without one.
Well, rice isn’t difficult to make on the stove, but you have to be there for most of it. With a rice cooker you put in the rice, add water, put on the lid, and turn it on.
It turns off all by itself, and keeps the rice warm for a while too.
I make a big batch then freeze it in ½ cup portion sizes. It is easy to heat up in the microwave and really convenient to have handy.
Question: Do you pack food for the day? What do you like to bring with you?