Fit lunch into your morning!

A Healthy lunch: just a few minutes in a morning routine.
A good time was had by all this weekend with a busy schedule of the Jewelry Parties, Race for the Cure, Tailgate Party courtesy of Bytes from Texas & even some quick Cheese Making,  on Sunday afternoon.  I guess with all that fun one might just skip the meal prep & go directly to the lunch counter!  Not so for me when I can manage it.  There almost  always is a way to snag a quick meal & take 5 to 10 mins out of a busy schedule to put together a lunch box.  I was lucky enough to have Bytes from Texas send home some Tail Gate goodies after her party (which is more than I can say our UT Longhorns left the game with on Saturday evening....) I paired up some of her delicious salad with a canned fruit juice, a few cashew nuts, 2 oz of Gold Fish & a few tablespoons of Pomegranate seeds. At one of my favorite delicatessens  I enjoy a similar salad although the portions are much larger.  Packing a lunch at home my Bento or Tiffin  helps make portion control quite easy.  If it doesn't fit into a Bento or Tiffin I generally don't take it.  Besides, I hate messy spills or smashed up sandwiches. 
  Since the Race for the Cure I have been reading more on what foods are recommended to help in our daily fight against cancers, not only Breast Cancer. Many diet plans of this type seek to maximize use of vegetables as well as a variety of whole grains such as brown rice, bulgur, and wheat-berries. I try & buy only whole grain bagels, breads, cereals, crackers & pasta. This maximizes my intake of fiber, which may help fight many cancers.

For that Salad recipe check here for Bytes from Texas recipe for the Delicious Salad. 


For more info on the Global Race for the Cure check Here.

Nine to Five Rice Salad

Rice has fed more people over a longer period of time than any other crop. As far back as 2500 B.C. rice has been documented in the history books as a source of food and for tradition as well. Beginning in China and the surrounding areas, its cultivation spread throughout Sri Lanka, and India. It was then passed onto Greece and areas of the Mediterranean. Rice spread throughout Southern Europe and to some of North Africa. From Europe rice was brought to the New World.*

It is this most flexible of grains that I turned to for lunch time inspiration.  I made Spanish rice earlier in the week & decided to make a rice salad from the leftovers. With a tiny bit of imagination you can spin some leftover rice from dinner into a rice salad for lunch the next day. With a few diced veggies, dressing, a bean of some type for extra protein a rice salad can be a wholesome & filling meal.  I love pomegranate seeds & tossed a few of those in my lunch box, some tiny cucumber slices along with a few crackers,  cheese & applesauce.  I am so hoping to eat lunch outside while the weather is still nice here.  

Nine to Five Rice Salad
1 Jalapeno pepper, diced, seeded & finely diced
2 Tomatoes, chopped
1 can Garbanzo beans, drained
1/4 cup Spanish Olives
3 Tbsp fresh Basil, chopped
1 Tbsp Shallot, chopped
2 Cups left over Rice (White, Brown, Spanish rice, or White & wild rice blend)
6 Tbsp Balsamic Vinaigrette (3 Tbsp Olive Oil, 3 Tbsp Balsamic Vinegar, tsp sugar,
salt & pepper to taste)
Toss all ingredients, chill several hours, garnish with extra basil. At most the prep time takes about 15 minutes for this easy salad.
 

Spanish Rice
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup plain tomato sauce
3 cloves finely chopped garlic
1 tsp cumino powder
1/2 tsp chili powder
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (& or)1/4 cup corn,  (optional)

In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the cumin, chili powder & parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork. This is the rice I used for the above salad.

*More history of Rice here.

Lemony Egg Salad on a Meatless Monday

Eggs are full of packed full of protein & great for a mid day meal. I know my mother knew this when I was a kid since she would pack a boiled egg in my lunch box. What she did not account for was the clumsy antics of a kid in the hours leading up to lunch time. It never failed that I would slam my lunch into something not realizing what the boiled egg sulfur smell would do to my entire lunch time experience. Yikes, not to mention my lunch time reputation! It took me years to let my mother know that I didn't need boiled eggs in my lunch. Even those memories did not dull my enjoyment of a simple Egg Salad Sandwich. Anyone who enjoys this salad has a favorite way they like it. There need not even be a recipe it is so simple. It is all in a pinch of this seasoning & slightly less mayo to prevent the salad from going soggy. What is important is the egg boiling. If you have ever seen a slight green or silver tinge to the yolk when you boil an egg it is because the egg was boiled far too long. Also keep in mind that farm fresh eggs often don't slip out of the shell as easily as an older store bought egg when being peeled.

Lemony Egg Salad with Basil
6 large eggs, boiled, cooled completely.
1-2 tablespoons Mayonnaise
Salt and pepper
Juice from 1/2 fresh lemon
1 Tbsp. Capers, well drained
1 stalk of Celery, chopped
2 Tbsp. Fresh Basil leaves, thinly sliced
For sandwich garnish, lettuce, spinach or sprouts

*Perfect boiled eggs. Place the eggs in saucepan and cover with cold water by a 1/2-inch or so. Bring to a boil. Now turn off the heat, cover, and let sit for exactly 10 minutes. When the eggs are done cooking place them in an ice water bath for three minutes or so - long enough to stop the cooking. When eggs are cool, peel the shells off & make salad.

I slice my eggs width-wise then lengthwise. I personally don't like my eggs mashed for egg salad & this gives them a nice texture. Gently mix in all ingredients. This salad makes enough salad for 4 sandwiches. If you take egg salad in your lunch be sure & keep it chilled. I served my egg salad in a 1/2 Pita Pocket. Lunch Box additions: It paired well with fresh veggies, cheese & fruit.





This little vintage egg slicer made light work of slicing up 6 eggs for the Lemony Egg Salad. A wonderful find at our local City Wide Garage Sale, my husband could not understand my excitement when I showed him the cute vintage Pink egg slicer I purchased for $1.00!


What my Lunch Styled looked like back in the day?? Seriously cute & kind of school-girl prep, my thermos didn't last very long. Clumsy kids didn't stand a chance then when the thermos jars had glass linings...



Does anyone remember Vivian in Pretty Woman saying "“slippery little suckers" & accidently launched her escargot across the restaurant? I also found these at the aforementioned City Wide Garage Sale & re-purposed them right into my everyday kitchen items. Escargot tongs the perfect boiled egg tong? Who knew? They also are great for grabbing tea bags out of a boiling hot mug of tea.