As many of you know I just started a new job so my life has been pretty crazy the last few days since I am trying to transition from being a “house wife” to going back to the working world. I am attempting to figure out how to get myself back in the kitchen making interesting, new dishes to blog about as well I have a number of cookbook and product reviews that are on my ‘To Do’ list. Just a heads up that this weeks blogging will be slightly inconsistent but I am still here! I just need to figure out my new schedule and adjust to the big changes in my life.
One of the other big transitions is not being at home to make whatever I want for lunch it’s back to planning and packing. For lunch yesterday I brought:
- I had a half portion of dried apricots, dried mangos and habanero bbq almonds- I weighed out the portions on my kitchen scale
- Blue Diamond sent me some samples of their products and these yummy nuts were among the mix. I love these! They have great flavor however when I read habanero I expected them to be spicy but they aren’t.
Veggies! lots of carrots, red peppers and cukes!
A mug of half-caf in my new PureVia tumbler which is my new favorite one. I still have to try my PureVia sample - I'll let you know what I think
Lastly some hint water- the grapefruit mango flavor is my favorite
Question: Do you usually pack your lunch or eat out? What do you usually have for lunch?
Yesterday my hubby and I took a drive to Lake George NY to visit the Coleman Outlet. We are heading up to Acadia for our anniversary at the end of May and were in need of a new tent since ours is small and old. Since we have eaten out WAY too much lately I decided to make us some lunch for the road. I packed up some chickpea salad sandwiches, Hint water, veggie straws and a couple Jazz apples.
- 1-15oz can of chickpea, drained and chopped into small pieces (a food processor works well for this
- 1/4 of a medium red onion, minced
- 2T chopped dill pickle
- 1-2T vegenaise (I like to use the reduced fat kind)
- 1t triple blend flakes or kelp flakes
- 1t lemon juice
- 2T finely chopped parsley
Mix this all together and serve it on a sandwich, salad or with crackers
This is a blend of dulse, laver & sea lettuce- you could always use crumbled nori or kelp flakes - you also could change the flavor a bit and use dill
We had a successful trip to Lake George and came home with a new tent, a few new camping plates and bowls and a camping mattress (I know, I know but hubby is old and his back hurts haha). We also picked up a few new spring duds at the J.Crew outlet which we both love. Dinner was a quick and easy meal to put together. It was hubby’s favorite Garlic Lovers Pasta and a small side salad.
Garlic Lovers Pasta
- 3 servings of pasta of your choice- I used spinach spaghetti tonight
- 6 cloves of garlic, minced
- 2T olive oil
- 1/4 cup parsley, finely chopped
- 3T nutritional yeast
- salt and pepper to taste
While the pasta is cooking place the garlic and olive oil in a large saute pan and heat over medium low until the pasta is finished. DO NOT DRAIN PASTA, rather using a spaghetti spoon or tongs take the pasta out of the boiling water and place into the sauce (the starch in the water helps to create a sauce). The sprinkle in the parsley and nutritional yeast and salt and pepper and toss together to coat evenly. ENJOY!
So I’m off for the day to a committee meeting a few hours away and I’m anxious since it’s only my second day of work and I have to take the minutes, eek! However you should stop on over to my Spring Giveaway post and enter to win this great giveaway. If you already have entered remember you can tweet once per day BUT make sure you go back and post a comment letting me know you did.
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