I owe you guys a big thank you for all your encouragements because somehow I managed to do well on my Organic test!!! The class average was in the 50’s and I was prepared for the worst. But I got some right that I guessed on and got full credit for a problem I thought I’d bombed!
The husband was spotted on his bike pulling into the driveway right at 12. It’s amazing to have already worked an 8-hour day by noon! He came in the door with a new loaf of bread and these treats (this is after he had 2/3 of each – but I ended up giving him some of my pieces too because I didn’t need that much). How am I supposed to enjoy a healthy lunch with these in our house!?!? He’s not going to bring home the sweets after these first few weeks when we’ve tried a few. This was an M&M Chocolate Chip cookie and a TURTLE bar – my favorite!
But I already had planned out a lunch in my head, so I just pushed the sweets out of there and got started on lunch. But then I had to decide which bread to choose….
After a sample of the new one (still hot!) …
I melted some of the delicious Parrano cheese on a slice of yesterday’s Oat Nut Bread under the broiler.
But first I made a batch of kale chips! I had those with a carrot and a dab of PB –
Plus a small bowl of mostly pumpkin (almost a cup), some cottage cheese (1/2 cup), and some Kashi Vive. Oh, and a drizzle of maple and pumpkin pie spice.
But you know I had to try the desserts….just a taste of each (on a small white plate). They really made the whole lunch so satisfying.
Guest Lunch Post!
I sent out a call for guest lunches a while back and Fancy pointed out that I never did any. Well that’s because none of you sent me emails!! But I lucked out today with a delicious lunch from See Bride Run’s Caitlin. She always has creative cocotions and this is one I have yet to try: a sweet potato sandwich (well I did do it with a wrap once, but hers involves tofu too!)
My lunch included a whole wheat sammie, 1/2 a baked sweet potato, and baked tofu drizzled in Anne’s Organic BBQ sauce. On the side, I had carrots + tomatoes.
I’ve been working from home as a technical writer for about 1 and 1/2 years. It’s a big change from being an office zombie. One of the biggest challenges (staying focused isn’t hard, actually) is not raiding the fridge every 5 minutes — it’s so tempting when you’re within 10 feet of the kitchen all day! I try to make creative, fun lunches packed with a balanced of fiber, whole grains, and protein to keep me satisfied.
This lunch could easily transport to the office — I just think you’d have to separate the tofu, sweet potato, and bread, or it would get a little soggy. And there’s NOTHING like raw veggies with lunch — I crunch, crunch, crunch through them while working, and it definitely helps alleviate my boredom! 🙂
Blog Action Day
Thanks to Rose who shared in this morning’s comments that today is also Blog Action Day, where this year over 10,000 bloggers are blogging to raise awareness on poverty.
I visited the Blog Action Day site to check out some of the posts. There are tons of amazing and inspirational posts out there today. I found this video in particular moving:
One organization in particular that we try to support each holiday season is Heifer International. Heifer’s mission is to “help hungry families feed themselves” through sustainable resources. I have valued this holistic approach since I first learned of Heifer. Rather than shipping in prepared food, which is inefficient and costly (although sometimes necessary), Heifer uses its resources to help educate and support communities to feed themselves. “Teach a man to fish” is the foundation phrase of the organization. Currently Heifer has over 800 projects in 50 countries, but it also works right here in the U.S.: Successes in North America.
I think the underlying theme for Blog Awareness Day is that every small impact makes a big difference in the lives of those who have little. Whether you donate $5 a year to a charity, give your old clothes to Goodwill or give your “emergency” LaraBar to a homeless woman, any action is good action.