Friday, April 29, 2016

Lunchopolis #18

Iceberg lettuce/tomato/red onion salad with avocado dressing, spinach and garlic potato thins, a cup of Bac'n Pieces, and applesauce with cranberry relish.

They said you could thin the avocado dressing out with water, but I didn't want to dilute the flavor too much, so this was thick, the consistency of slightly thin guacamole. But it mixed well with the lettuce salad and the Bac'n Pieces, and though it wasn't the prettiest thing once assembled, I really enjoyed it.

Vegan again, two days in a row. What is up with that, huh? Not gluten free today. I can't make everybody happy all the time. If you can have gluten though, these potato thins are really wonderful.

Mini hiatus coming up as I am off on vacation for a bit. Maybe more like a long weekend, really, but if you don't (as I don't) take trips much (anymore), it's kind of a thrill.

Thursday, April 28, 2016

ECO Lunchbox Three-in-One #36

Applesauce with cranberry relish (I've opened the jar; you're going to see applesauce for a while), some homemade vinaigrette, a little cup of Bac'n Pieces, carrot "noodles" in cashew butter dressing, and shredded iceberg lettuce topped with red onion.

Continuing in the trying-to-escape-a-rut theme, I bought iceberg lettuce. The irony of this is that iceberg lettuce was the rut growing up. Nearly every night my mother made a salad of big chunks of iceberg lettuce and tomato wedges that she served with our choice of bottled Italian or Thousand Island dressing, neither of which I liked. So I thought, well into my teens, that I just hated salad. And it is still something I haven't fully embraced, despite how much salad you've seen me eat lately.

Later, in graduate school pre-blog, while working on my very first graduate degree not at the school where I ultimately got my Ph.D., an easy, cheap dinner consisted of shredded iceberg lettuce and various toppings, usually including a hard boiled egg for protein, and bottled ranch dressing.

Iceberg lettuce has been absent from my fridge for years. But I'm de-rutting myself, and that doesn't need to mean expensive fare. So I had this old cookbook, Culinary Craft, that had a version of iceberg salad in it, and this is sort of like theirs, substituting the Bac'n Pieces for their almonds and the onion for shredded carrot (because that with this carrot and cashew butter would be redundant). The dressing was strictly according to their recipe. It was lovely. You're going to see more iceberg lettuce in my future, and not just because I still have most of of a head of it.

I bought a spiralizer a while ago and finally got around to spiralizing something. I think I would prefer shredded carrots. Though I followed a recipe here, this dressing was way too salty.

But anyway. Out of the rut. And also, as it happens, vegan--because Bac'n Pieces are, weirdly enough, vegan--and gluten free.

Wednesday, April 27, 2016

Temari Rabbit 2-Tier Bento #71

Having concluded that I need to try to get myself out of a rut, I decided to make this very odd looking meal. I had bought some ground pork on sale for 99 cents per pound and needed to find a recipe for it; Going Solo in the Kitchen had this recipe for a Chinese-inspired pork meatballs-and-cabbage dish. They are more like patties than meatballs and this doesn't look like much, I'll grant you, but it was amazing. I had it with rice and a cup of applesauce with cranberry relish added for color.

Cooked cabbage isn't exactly pretty, but I love it in almost every iteration. For some reason, however, I rarely cook cabbage myself--maybe because, cheap though it may be, a whole head of cabbage is a bit much for one person.

Tuesday, April 26, 2016

Happy Jackson Snack Boxes #7

A bacon/avocado/spinach/cream cheese wrap, grapefruit topped with shredded coconut, and baby carrots. I had to stick the tomato pick in to hold one of the halves of the wrap together.

The grapefruit was a little too tart and even though the coconut was sweetened it didn't really help enough. You've been warned.

Monday, April 25, 2016

Lunchopolis #17

Cheese pizza, applesauce with cinnamon sugar, baby carrots, and celery sticks.

This is nothing exciting, but it did the job!

Friday, April 22, 2016

Temari Rabbit Bento Bowl #10

Leftover pasta turned into pasta salad and applesauce mixed with almond butter and topped with cinnamon sugar.

The pasta was linguine in an arugula-Parmesan cream sauce. To turn it into pasta salad, I mixed in some frozen corn and peas I gave a quick zap in the microwave and topped it off with some more Parmesan. It was one of my better experiments. To ensure I had enough protein, I put the almond butter in the applesauce--and because I happen to find almond butter mixed with applesauce magnificent.

Thursday, April 21, 2016