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Since moving out of my kitchen, I am often feeling incredibly proud of myself when I practice what I preach and pack a lunch to bring to work. I often have the thought- Hey, I work in a kitchen. There will for sure be something there I can eat. And usually there is. A smoothie. I have more smoothies for lunch than anything else. Buuuut- sometimes I want more.
The stakes have been raised too since Sondi and Maeve are forever coming to work as the professionals that they are, with these beautiful fresh veg filled lunches.
As I am on my computer much of the day, like you, I see the tweets and facebook posts from all those nutritionists and nutrition lovers out there.Often I find myself thinking- Really? Is that really what you made today? As they share with the world that they were up at dawn harvesting their own buckwheat to soak it, sprout it, dehydrate it, and grind it to make their own raw sprouted flour to be mixed with sunlight and a dollop of bliss and then formed into a tortilla to put their garden grown gold inside and bla bla bla.
I read that as I sip on my smoothie feeling a little inadequate and kinda lazy. Where I come from, lunch has to be realistic and realistic means quick, easy, energy giving and little to no clean up.
Though the requests have tapered off over the years (and thank goodness for that), I have decided for this time only, to do what most food bloggers love to do- share my lunch. And Sondi's. And Maeve's. Now you get to indulge your food voyeurism and perhaps be inspired. Below we each outline what we had.
Meghan's Lunch: Rice Wrap Sandwich
I brought the components of my lunch to work in a glass container. They included kale, micro greens, roasted red pepper, and goat cheese. I topped the wrap with some dijon and horseradish. I had originally planned on having this in a brown rice wrap, which I thought we had here- but nope. So I used these kinds of rice wraps. I now realize, this could be a perfect lunch if you work in an office that doesn't actually have kitchen facilities. All you really need to make this is a tea kettle. I boiled the water, softened the wrapper, and then rolled the whole right up. Super easy, super portable, super fresh, and SUPER DELICIOUS.
Sondi's Lunch: Sweet Potato and Lentil Loaf with Mixed Vegetables
Meghan and Maeve are intuitive cooks who bring a carefree creativity to the dishes they make. Me? I like a good recipe. That's why I'm addicted to recipe blogs and food sharing sites, which I constantly troll looking for my next hit. My lunch is this amazingly delicious sweet potato and lentil loaf, and it's seriously one of the best veggie loafs I've ever had (it's vegan, and I made mine with gluten-free oats). It's kinda like a loaf/stuffing hybrid, with loads of flavour and plenty of herbs and spices. I ate this along with lightly steamed veggies that were tossed in a bit of gluten-free soy sauce. Notice how my veggies totally dwarf the loaf slice? That's the kind of vegetable serving that rocks your health down.
Maeve's Lunch: Mixed Green salad with honey garlic dressing
Poor ol' morning Maeve, she really does have a lot on her plate- what with getting breakfast ready, taming the wild beast known as my hair, and preparing lunch (since evening Maeve neglectfully went to bed without considering her future counterpart). So this is the fruits - or veggies - of my hurried morning labour. Turned out pretty well, if I do say so myself, especially considering I wasn't sure if I would blend this or eat it as a salad! Mixed greens - with extra spinach - red cabbage, celery, avocado, dried cranberries, nuts and seeds tossed in a super secret salad dressing recipe from Meghan's upcoming book (plus garlic). End result? A crisp and delish salad that hit the spot.
Question of the Day: What are YOU eating for lunch today?
P.S. Love getting a look into the Love in the Kitchen ladies' lunches? Tweet today's tweetable and share the goodness all around!