Whole Story

The Official Whole Foods Market® Blog

 

2,426 Comments

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Matt says ...
I forgot to add fresh avocado to the cilantro lime dressing for a creamy richness.
08/02/2010 10:29:31 AM CDT
Marie says ...
Edamame, grapes, carrots, and hummus!!
08/02/2010 10:30:36 AM CDT
lauren says ...
-Hummus and tomato sandwich on whole sprouted grain toast -Broccoli and bok choy with fresh bell peppers -Yogurt with blueberries
08/02/2010 10:31:26 AM CDT
Jillian says ...
This week it's a sandwich on wheat bread - Smart Deli's "ham" slices with Monterey Jack cheese and a little mayo, Washington Cherries, and a cucumber/yogurt/dill salad. It's 10:30 right now, and I can't wait until noon!
08/02/2010 10:32:57 AM CDT
Antje says ...
When we have leftovers from our weekly BBQs I make a salad for work made of organic wheat pasta, my marinated (leftover) grilled veggies (zucchini, red bell peppers, eggplant, red onions), some fresh basil, fresh tomato pieces and skim mozarella pieces and a marinade of Olive oil and Aceto Balsamico. Sooo good!
08/02/2010 10:36:25 AM CDT
Jordana McLaughlin says ...
Organic Horseradish Egg Salad sandwich. All ingredients are organic :) A dash of mustard; chopped celery, onion, and tomato; a tablespoon of Horseradish, and a few teaspoons of plain yogurt (much healthier than mayo) with 2 sliced boiled eggs, served on a pita bread. I usually eat this with an apple.
08/02/2010 10:36:50 AM CDT
Annie Browne says ...
Sandwich on grainy bread: spicy plum chutney, cheese (of choice), sprouts, cucumber, shredded carrots, avocado, turkey breast, tomato; then some terra chips; fruit leather, and a cold seltzer.
08/02/2010 10:37:43 AM CDT
Stephanie says ...
Literally, today's brown bag lunch for a delish Monday lunch :) A delish sammy - Sodium free wheat bread, pesto sauce, low sodium turkey slices, light cheddar cheese, raw spinach, organic tomato slices, and slices of organic avocado. Mediterranean hummus with bagel chips and carrot sticks. A cup of chocolate soy milk and Gala apple slices for desert .
08/02/2010 10:41:31 AM CDT
Tina C says ...
Salad: arugula, fennel, oven roasted chicken breast, orange supremes and toasted pine nuts with orange vinagrette. Whole wheat pita.
08/02/2010 10:41:41 AM CDT
Amber says ...
365 Organic baby mixed green salad with plainville Hickory Smoked Turkey Breast, a sprinkle of goat cheese, roasted pecan and almond pieces, and 365 Balsamic Vinaigrette. Yumm!
08/02/2010 10:44:48 AM CDT
Jamie says ...
My favorite go to lunch right now is romaine and spinach mixed, dried cranberries, slivered almonds, some hemp seeds, and terryaki tofu cubes with a little asian sesame dressing. It's cool, refreshing, and delicious!
08/02/2010 11:01:22 AM CDT
Ana says ...
2 slices 9 grain toast, spread fresh avocado on one slice, spread fresh Chevrai goat cheese on the 2nd slice,put the slices together and cut in half & enjoy with fresh sweet Campari tomatoes. Fresh cut melon slices for dessert and fresh homemade lemonade. Homemade lemonade, 1 pitcher filtered water, 4 lemons halved & squeezed. Remove remove & chop up pulp and put in pitcher, then squeeze 1/4 to 1/2 cup of honey, add ice & mix well. Throw in a couple mint leaves for fragrance.
08/02/2010 11:07:53 AM CDT
hellen says ...
Just because is packed, doesn't mean it has to be boring! Since I try to eat every 3 hours. I would start with a cup of Quinoa, 6 boiled eggs. LUNCH: Whole wheat wrap, herb chicken cut into pieces, blue cheese, crusted pecans, chopped tomatoes, avocado, and fat free shredded cheese. with a side of RAW almonds from whole foods (THE BEST) ! MAybe a bottle of ZICO coconut water :) yay! The whole deal about having packed lunch, is to feel hommie. My husband always tells me he has better days at work when he brings his packed lunch from home, wheter buying something out! It's like he carries a little piece of home with him. So whether, it's your kids or husband MAKE IT FUN!!!!!!!!!!!!!!!!!
08/02/2010 11:10:52 AM CDT
Christine says ...
1/2 cup of cooked lentils 1/2 can rinsed chickpeas 1 diced tomato 2 TBS lemon juice 1 TBS olive oil 1 TBS dried mint 2 TBS crumbled feta Salt & pepper to taste (serves 1, but double the recipe to use a whole can and you get lunch for 2 days) Gluten free, inexpensive, filling, fast & easy! -- fits all my requirements for a weekday lunch!
08/02/2010 11:12:13 AM CDT
Shannon K says ...
We've been brown baggin' it for almost 5 years now. Well, more like 'reusable baggin' it. 3 of my 4 children are allergic to dairy and 2 are also allergic to gluten. This has proven to be a challenge when it comes to convenience. Their typical lunch and required morning snack usually consists of: apple slices and sunbutter (snack), and tofu salad on gluten free bread, air popped popcorn with olive oil, nutritional yeast, and Bragg Aminos, and carrot sticks (lunch). They drink water or herbal tea sweetened with stevia in a BPA-free reusable water bottle.
08/02/2010 11:13:10 AM CDT
Jean H says ...
A nice hearty lunch. The night before sautee up some fresh veggies-zuks,onion,shrooms,green & red peppers, with sprinkle of ground ginger, little salt for flavor, cracked black pepper, fresh lemon juice, with sauteed chicken strips. Thicken it up with arrowroot mixed with a little milk. Place all this on top of some couscous. Somtimes we might put curry in it with some coconut milk.
08/02/2010 11:16:56 AM CDT
Frances Graham says ...
A thermos full of cold organic cottage cheese with fresh pineapple cut up on top. A large tortilla with organic low fat cream cheese, baby spinach, roasted chicken lunchmeat, and a small drizzle of red french dressing rolled up and cut into pinwheels. Sweet potato chips on the side with vitamin water to drink. It covers all the food groups and flavors!
08/02/2010 11:18:31 AM CDT
Kurt R. says ...
Baked, spiced tofu on honey whole wheat with sprouts and Nayonaise, garlic dill pickle and juicy sweet cherries.
08/02/2010 11:21:21 AM CDT
julie mullins says ...
My favorite take to work lunch is whole wheat flatbread, thin layer of hummus with roasted red peppers, then top with 1/2 avacado cut up in pieces, chopped tomato from the garden, some chopped vidalia onion, and a baby lettuce/spinach blend on top. Maybe a little mustard drizzled over the top. Fold it over. Cut up fruit on the side, honeydew melon with red grapes and halved strawberries. YUM!
08/02/2010 11:23:18 AM CDT
Andrew Morrions says ...
I usually go all out when it comes to lunch. My work is hard and long, so i need some protein to get this vegan bake on his feet. I make my own granola bars: Mix together rolled oats, cranberries, raisins, mixed nuts, whole flax seeds, agave syrup and a little apple juice. Put into a square baking sheet and bake at 400 degrees for ten minutes or until slightly browned. Let it cool and cut into squares. Then i make a sandwich. I make many different ones, but here is a favorite of mine: Grab two slices of bread and put 365 creamy cashew butter on each. Then puree some avocado, shredded carrots, and banana. Put it one one side of the bread. On the other slice, put lettuce and tomato. Put the sandwich together. I love it. The sandwich almost taste like carrot cake with the bread texture, the carrot crunch, and the sweetness of the cashew butter. Enjoy!!!
08/02/2010 11:23:26 AM CDT
Jo Dale says ...
A cup of lowfat or nofat cottage cheese with a half a cup of chunky salsa stirred in to it. For dipping in my cottage cheese mix: Whole grain baked pita chips or toasted whole wheat bagel slices and a cup or so of chilled leftover steamed veggies (usually broccoli florets and baby carrots. Red grapes.Lots of water.
08/02/2010 11:25:19 AM CDT
Rhea Tannenbaum says ...
Cut about a third off a whole wheat pita. Spread some thick blue cheese dressing on the inside of the pita. Add a slice of roast beef, a slice of Havarti and as many of these "toppings" as you enjoy: shredded lettuce, avocado, tomato, red onion, sprouts. Top with more blue cheese dressing if you like. Wrap tightly in plastic wrap or waxed paper so it will be neat and easy to eat at lunchtime. Slices of fresh melon for dessert.
08/02/2010 11:34:39 AM CDT
Kim Nicklow says ...
Ratatouille tacos. Since it's summer, I have an abundance of garden vegetables. I make a big pot of ratatouille with zucchini, onions, peppers, tomatoes, garlic and fresh herbs. For lunch, I put some in the middle of a whole wheat torilla, sprinkle some lowfat cheese on top and enjoy! I use hot peppers so I want something sweet afterwards...a small cup of greek yogurt with some fresh berries mixed in or a small piece of dark chocolate does the trick!
08/02/2010 11:44:10 AM CDT
Lara D'Eugenio says ...
Packing lunch for veggie children in a peanut-free school is challenging. My most successful attempt has been a sandwich on homemade whole-grain bread with pesto, provolone, tomato and lettuce. On the side, black bean dip with celery and tortilla chips. Strawberries for dessert!
08/02/2010 11:47:24 AM CDT
Patti Sarno says ...
I cook enough at dinner time so we have enough for lunch the next day (or two). Today it's Grilled Sockeye Salmon (on sale this past weekend at WF) over Orgainc Arugula/Spinach & sauteed Kale, including some toppings I picked up at the WF salad bar to save time!
08/02/2010 11:51:12 AM CDT

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