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KimP says ...
1/2c cooked garbanzo beans 1 persian cucumber (2 if on the small side) 1 medium tomato, chopped 1/4 red onion, chopped cilantro, chopped juice of 1/2 lemon splash of olive oil sea salt, pepper & cayenne to taste mix all ingredients together. by the time you eat lunch the flavours will be well combined. also lovely with other chopped fresh herbs such as basil, rosemary, oregano, and thyme.
08/02/2010 9:41:26 AM CDT
rob says ...
its hard to find a veggie meal sometimes. I love to make an avocado sandwich with lettuce, onion, tomato and soy cheese on some multigrain bread. on the side, get a nice piece of fruit (whatever is in season) and a chocolate soy pudding.
08/02/2010 9:41:34 AM CDT
Rebecca L. says ...
My favorite lunch to go is a hearty quinoa salad. Unlike most sandwiches, the quinoa salad doesn't get soggy and can even last without refrigeration, depending on the ingredients inside (it's great airplane food for example!) Just cook and cool some quinoa and add your favorite veggies, cheese or protein. I recommend a nice summer quinoa lunch - try red quinoa, toasted pumpkin or sunflower seeds or a mix of both with corn, cilantro, chives, diced tomatoes, diced cucumber and topped with an avocado dressing (mix avocado with lemon juice, olive oil, salt/pepper and cilantro, plus some ground coriander if you have it for extra zing). This salad can also be adapted to the seasons - try feta, cranberries and grilled chicken with white quinoa in the fall or winter, or peas, asparagus, goat cheese and mint in the spring. Or, you can add sesame seeds, avocado, carrots, red peppers and tofu cubes for a great vegan entrée. I'd add some carrot sticks to munch on, and an apple for dessert, plus some crackers or bread to eat with the quinoa salad. It's a delicious and healthy lunch - perfect for traveling, a picnic or just a work lunch! You can also add a cookie or two for some extra sweetness of course :) Bon appétit!
08/02/2010 9:42:04 AM CDT
Corey Williams says ...
I eat lunch all day to get a balance rather than a specific lunch at noon so this may seem like a lot but it is spread out between 9am and 3pm. banana and granola or trail mix, turkey sandwich with veggies on whole grain bread or salad and my own baked sweet potato chips (YUM!), cottage cheese or yogurt and another fruit (usally grapes, blueberries or cherries).
08/02/2010 9:42:35 AM CDT
Nancy B. says ...
I love reading all of the responses here, I'm getting new ideas! My super-picky son is starting kindergarten next month. This favorite lunch is: a whole wheat mini-bagel topped with hummus or egg salad, sliced apple, and yogurt. For myself, I cook a pound of short, whole-wheat pasta at the beginning of the week, (like rotini). then each day I toss in "the ktichen sink" of whatever I have on hand (carrots, chickpeas, zucchini, etc.) and bring a side of my favorite dressing: Annie's sesame ginger. YUM!
08/02/2010 9:43:16 AM CDT
Emily Nesbitt says ...
i had this everyday one week and was the best lunch. seeds of change 7 grain rice, spaghetti squash w/ a mix of 2 fave red sauces and sometimes a little broccoli and chicken. all in one container that was even good cold, 'cause i don't like microwaving.
08/02/2010 9:49:04 AM CDT
Leslie says ...
Favorite grownup lunch is leftover protein (my faves are chicken or fish) on a bed of romaine with tomatoes, cucumbers, and scallions. No dressing needed because it's so yummy when the protein is grilled with seasoning. :) Can add brown rice or whole grain bread croutons. Favorite kid lunch (per my son!) is whole grain pasta with most any kind of sauce, peas, and protein (ground turkey or chicken). He finishes it up with a piece of fruit, a piece of dark chocolate, and organic milk.
08/02/2010 9:52:29 AM CDT
Cindy Buckley says ...
We recreate a "lunchable" with our own healthy choices. We will have "Back to Nature" whole grain crackers with an organic string cheese, sliced ham from the "Whole Foods" deli, grapes and apples, a couple of "365 All Natural Sanwich Cremes" (chocolate/vanilla creme filled cookies), and an "Honest Kids" juice pouch. It tastes better than the pre-packaged option and much healthier for my kids too! And More Fun!
08/02/2010 9:53:29 AM CDT
Brenda Will says ...
My favorite lunch is a homemade (night before) chicken salad with sliced grapes and celery mixed in, lettuce slice on Whole grain gluten Free Udi bread. Blueberries and strawberry slices with vanilla yogurt and granola (keep the granola separate). I like several crunchy veggies (baby carrots, sugar snap peas and broccoli) and usually add a mixture. My drink is usually green tea or a flavored water. We pack a no-trash lunch box by using reusable lunch wraps, bambu utensils and BPA-Free containers. I like that it covers the table area so that my son's food doesn't touch the table. Our favorite water bottle has a bite valve for no spills in the lunch room!
08/02/2010 9:53:49 AM CDT
Christine Ang says ...
Oh I have so many that I make it is so hard to choose from. I'm going to pick the first one that comes to mind :) Fresh Cucumber and Tomato Sammie Served with Edamame, Sun Chips and a Fresh SC Peach and of Course Ice Cold Filtered Good Ole Water Sammie: Toasted Whole Grain Sprouted Wheat Berry Bread Thinly sliced Kirby Cukes Sliced Vine Ripened Tomato's (just love heirloom) Paper thin Vildalia Onions Romain Lettuce Leaves Aged Provolone Cheese Mayo, Granulated Garlic, Fresh Ground Pepper and a little bit of Oregano. Love this combo but any to your taste will do! The key to this sammie is to put lettuce on both sides of the toasted bread so that i protects the bread from becoming soggy from the very high content of water from the cukes and tom's. Pile the sammie with as much of the veggies as you wish! When wrapping the sammie, make sure that you wrap it tight so that the juices do not wick into the bread. Sounds like a lot of work but nooo, The Edamame stands on it's own. A beautiful little pod of a taste explosion. Crunchy but yet soft with a little kosher salt sprinkled on top, couldn't have a better snack! Chips, you can do any chips at this point but my fav is Sun Chips! The CRISP alone is oh so gratifying, crunchy, sweet but yet salty and has a girth and is so satisfying! Love what they are doing with their packaging as well and just love that! Sweet! South Carolina Peach for the sweets!! Ohhhh so juicy and sweet this time of year :) Water! Weeeeeeell hmmm, I have gone to Z---W---- and just oh so love it!! Ice cold please!! So, I freeze bottles with my water of choice and pack it with my lunch. Keeps everything cold and is ready for my to drink when lunchtime rolls around. Try it, you'll like it, hey Mikey! ;) Christine
08/02/2010 9:59:48 AM CDT
Janette Maret says ...
My favorite lunch is my salad made with baby romaine, baby spinach, fresh bluberries, fresh strawberries, feta cheese and pecans. On the side, grilled chicken, balsamic dressing and a Seeduction roll. Yogurt for dessert. During winter months my homemade chilli made with ground Bison and black soy beans with grated cheddar cheese and sour cream on the side. Whole wheat saltines, for dessert yogurt with strawberries.
08/02/2010 10:01:35 AM CDT
KimP says ...
oh! and some avocado! yum!
08/02/2010 10:07:18 AM CDT
Alicia says ...
My son has food allergies and is a very picky eater. His lunch is usually Applegate Farms Gluten free chicken nuggets (baked not fried), apple, baby spinich, and EnviroKids Panda Bar with water or organic juice box.
08/02/2010 10:07:26 AM CDT
Sharon P. says ...
I pack an "upside down" salad. In my plastic container I start with a protein (tuna, egg, grilled chicken) then I add sliced red onion, grated low fat cheese, cherry tomatoes, some nuts or seeds for a grain and top it off with mixed greens. The light vinaigrette dressing goes in a separate 2 oz. plastic container. A dessert of fresh fruit goes in a sandwich bag. At lunch time I grab a paper plate and turn the salad container upside down onto it and....I have a beautiful fluffy "right side up" salad, without the greens crushed from being under all the other stuff! And I don't have to eat out of a boring plastic container.
08/02/2010 10:07:38 AM CDT
Leaha Pompey says ...
My husband and I have tried to save some money by packing his lunch at least 4 days a week. He enjoys a sandwich, with grapes and and apple and a packet of plain roasted almonds. For the sandwich we like the Ezekiel sprouted grain bread with homemade hummus spread, sprouts, leaf lettuce, thin slices of red onion and avocado. We usually have those items made in our refrigerator. Sometimes we add some turkey or left over chicken but we enjoy it without also.
08/02/2010 10:08:25 AM CDT
teri c says ...
grilled salmon on top of a salad of spinach, and any garden veg. i have in the frige that week. (always change them up) organic beans (1/2 cup) i use either black, kidney, or navy.top with lemon (squeezed from the fruit) and either sliced kiwi or oranges on top with small amount of fetta cheese. and chocolate cake for desert !!! lol only kidding!
08/02/2010 10:09:21 AM CDT
Cheryl Nakao says ...
Zaru udon... cold Japanese noodles (there are whole grain ones available), served with a dipping sauce and toppings (I like shredded nori and shredded carrots). Served with edamame on the side along with nice, cold grapes for dessert.
08/02/2010 10:09:31 AM CDT
Cari Greco says ...
My 3 year old's lunch today: whole wheat wrap with almond butter, diced apples, & granola green & red grape kebobs cheddar, vegan pepperoni, & vegan oven roasted turkey
08/02/2010 10:11:02 AM CDT
Christobel says ...
A japanese bento consisting of : i) Rotisserie chicken ( whole food of course) ii) Brown rice iii) Steam brocolli ( with dash of pepper and salt) iv) Japanese tamago v) Strawberry and grapes ... all these in a cute japanese bento box
08/02/2010 10:19:36 AM CDT
Shanita Somerville says ...
I would have to say my most favorite brown-bagger lunch would be home made chicken salad made with grilled chicken breasts mixed with:light mayo, grapes, three kinds of bell peppers, seasonings, generously stuffed in whole or multi-grain pita bread; accompained with a side of tomato and cucumber salad tossed in a vingarette dressing and a freshly brewed cup of iced green tea.
08/02/2010 10:20:57 AM CDT
Reina Alvarado says ...
I always pack left over dinner for lunch the next day. A recent favorite was Guatemalan Salpicon with Pico de Gallo and avocado on a tostada and grapes for a sweet follow up. The Salpicon was made with a beef roast cooked until falling apart w/ onion, garlic, salt, pepper & a fresh Habanero chili from the garden for flavor. Beef roast is shredded finely and then mixed w/ fresh chopped onion & garlic, salt and lemon. The Pico de Gallo has tomato, tomatillo, garlic, red onion, cucumber & Habanero chilies all finely chopped, fresh squeezed lemon, minced cilantro & a little salt for flavor. Avocado is sliced thinly and put on top of Salpicon & Pico de Gallo on the tostada before eating. YUM!!!
08/02/2010 10:22:37 AM CDT
Emily Leinfuss says ...
I have plain coconut milk yogurt with organic berries, ground flax seed, raw organic almonds, and sweetened with vanilla stevia. FYI because of food allergies and such, all the ingredients of my lunch came from Whole Foods !
08/02/2010 10:24:18 AM CDT
Alicia says ...
I drive around to local businesses for my job, so my lunch has to be something cold that can be packed into a lunchbox until lunch time arrives. Sandwiches and salads are ideal. My favorite is a sandwich with two slices of sprouted grain bread, such as Ezekiel bread, 3-4 slices of all-natural turkey, slices of tomato and cucumber (from garden or farmer's market when available) and slices of avocado for a healthy fat that will also fill you up. The avocado also replaces the need for sauces, which will make my sandwich soggy. For a side, I eat raw snowpeas or a mixture of green beans and carrots that I cooked earlier that morning, with some lemon juice squirted on top. For dessert, I eat a peach, a pluot or a handful of blueberries, because fruit satisfies my sweet cravings.
08/02/2010 10:25:36 AM CDT
Jenna Jones says ...
As an elementary music teacher, I get a 30-minute lunch break in between classes. My lunch needs to give me enough energy to sing, dance, and be silly with my afternoon kids! Here is a favorite lunch of mine: One cup of cooked red quinoa with a half-cup of cooked black beans, mixed with cumin and cilantro, served over a bed of baby spinach, and topped with fresh mango. I cook the quinoa and beans the night before, and assemble the one-bowl meal in the morning, except for the mango, which I slice up right before I enjoy this delicious meal.
08/02/2010 10:26:39 AM CDT
Matt says ...
1-2 cups of quinoa cooked in chicken broth, drained and dressed with a cilantro / lime / greek yogurt dressing. Served with shredded grilled chicken thighs, roasted zuchini, eggplant and a bit of fresh garlic. For whole grains, a piece of multi grain bread on the side or mix half of the cooked quinoa with half cooked brown rice. Add chopped cilaantro for color or chopped blanched rainbow chard for a super health boost. Healthy protein in the quinoa, greek yogurt, and chicken. Grains in the rice or bread.
08/02/2010 10:27:04 AM CDT

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