Packed Lunch: Zucchini Pasta with Chickpea Dressing and Roasted Soy Beans. And a Smattering of Healthy Snacks.
Posted Oct 05 2012 10:35pm
Where on earth did this week go? I feel as though Monday was yesterday, but somehow it’s Friday and I’m heading into a long weekend. Phew.
As part of my effort to showcase more of my everyday, simple, packable food , I wanted to give you a glimpse into today’s lunchbox. Before I do that, however, it’s my duty to tell you that strawberries and apples make for one fantastic smoothie. No, they’re not a standard pair, and I wasn’t actually planning on blending them up until I realized this morning that they were the only fruits in my house. Necessity is the mother of invention.
That’s a mix of a gala apple, strawberries, avocado, chia seed gel (basically, chia seeds soaked in water to make a gel, rather than straight from the bag), almond milk, and spinach. Fantastic. I enjoyed this over morning studies.
On Fridays, I head to campus for lecture and typically stay until the science library closes, so it’s a packed lunch and snack day for sure. Today, I got to include some recent gifts and current favorite products into my meal!
A few days ago, I received a care package from a former client (and friend) who is also a frequent CR commenter. She had heard me mention that I love savory snacks (I think bars and fruit are easiest and most portable, but do crave something salty once in a while), so she sent me a few of the savory snacks she likes most from the UK, which is where she lives. So I guess I should say “savoury”.
Those are tasty mung bean chips, along with roasted nuts from The Food Doctor (love the name!). I really enjoyed all three of them (the mixed nuts, the chips, and the soy nuts). She also sent me a chocolate bar with hemp, which I polished off so quickly that I totally forgot to save it for a photo/review. Oops. Next time.
It occurred to me that the soy beans would make a great salad or pasta topper; fitting, given that we’re all about roast chickpeas here lately! Today, I packed up a mixture of spiralized zucchini and kale, and I topped it with the roasted soy beans and some of Dreena Burton ’s DJ’s hummus dressing, to which I added extra tahini!
Extra veggies on the side, for crunching throughout the day! As well as some Flackers crackers. I’ve been on the quest to perfect baked flax crackers of my own lately, and I’m getting closer, but right now I’m taking inspiration from Dr. Allison Levitt and her fantastic, crunchy, flax seed snacks. Funny my beans were from a company called “the food doctor”; Allison’s brand is “Doctor in the Kitchen.” I guess the idea of letting food be thy medicine is more and more popular these days.
For afternoon snackage, I had a banana and a snack bar from Caleb’s company, Bearded Brothers ! I love these guys, and have reviewed their snack bars in the past.
This was a gift from the lovely Hannah , who is visiting DC and charming me half to death. I’ll recap our lunches on Sunday.
Tasty, easy, and portable vegan eats. Of course, any crackers and any snack bars will do; I’ve just been lucky to receive some excellent food presents lately.
Speaking of lucky, I’m so grateful for so many great remarks on Tuesday’s post. There was so much rich commentary that I’d actually like to circle back to a few of the themes that emerged. If you haven’t checked the post out, I definitely encourage you to.