Lunch ideas from LunchBots

SUMMERTIME... AND THE PALEO LIVIN' IS EASY             With so many fruits and vegetables now bursting with peak summertime flavor, it's now easier than ever to enjoy delicious lunches. These 4 scrumptious Paleo lunch combos will make your officemates green with envy. Each is incredibly healthy. But the best part is they're super simple to prepare the night before or on the A.M. run.

AWAKEN WITH BACON             Stimulate your senses with the smoky crunch of this lettuce wrap BLT in a LunchBots Bento Trio. Complement with kiwi, garden fresh cole slaw, cauliflower, broccoli, avocado, peppers, cucumbers, and a pesto dip. TIP: For a quick and colorful summer slaw, grate carrots, red or green cabbage, and sweet onions; toss with a dollop of your own homemade mayo. Mmmm!

UP, UP AND AWAY WITH A ROCKET SALAD             Skip the PM slump and hit the ground running with chilled, sliced steak atop fresh arugula ("rocket salad") and spicy pineapple salsa on the side. Packed in a LunchBots Uno and 4 oz. Round, this nutritious lunch will keep you going to Infinity and Beyond! TIP: Not sure what cut of steak to grill the night before? Grass-fed flank, skirt, top loin, or sirloin will all do your lunch salad proud.

ALL THE POWER. NONE OF THE FLOUR.             With 5 sections, there's plenty of room in the LunchBots Bento Cinco. Hardboiled and sliced eggs and sausages combine perfectly with a variety of raw veggies, gluten-free banana muffin, and fruit. TIP: Need more food for an extra long work day? Add a few more eggs along with a handful of macadamia nuts, almonds, and dried fruit.

OPEN SESAME             Saute an extra chicken breast for dinner with sesame seeds, then chill overnight and slice over greens. Pair with kale chips and a Quad of watermelon, strawberries, cantaloupe, and grapes. TIP: Always make extras at dinner and pack them up right away for lunch the next day. Saves time and dishes!

Egg roll salad

INGREDIENTS
1 lb ground pork
10 oz green cabbage, shredded
8 oz red cabbage, shredded
2 carrots, grated
2 celery stalks, sliced
3 green onions, thinly sliced
½ - 1 tbsp fresh ginger, grated or minced
4 garlic cloves, minced
½ cup coconut aminos
1 tsp sesame oil (optional)
3 tbsp cooking fat
Teriyaki sauce, recipe below (optional)
Sea salt and freshly ground black pepper
Teriyaki Sauce:
½ cup coconut aminos
¼ cup water
1 tbsp apple cider vinegar
1 tbsp fresh ginger, grated
2 garlic cloves, minced
½ - 1 tsp tapioca starch/arrowroot
 
PREPARATION
If making teriyaki sauce:
In a small saucepan heat the ingredients for the teriyaki sauce over medium heat.
Bring to a boil and stir constantly until sauce begins to thicken, about 2 minutes.
Remove from heat and set aside.
Add 1 tablespoon of cooking fat to a large skillet or wok over medium-high heat.
Add the ground pork and cook until browned, about 10 minutes, stirring occasionally.
Season with salt and pepper, transfer to a bowl, and set aside.
In the same skillet add the remaining cooking fat and reduce heat to medium.
Cook the celery, ginger, and garlic for 3 minutes. If using teriyaki sauce you may want to put only ½ tablespoon of ginger. If you like ginger add the full tablespoon.
Next, add in the cabbage and carrots, cook for 2-3 minutes stirring constantly.
Return the pork to the skillet along with the coconut aminos and sesame oil (if using).
Cook until cabbage has softened, and pork is heated through, about another 3 minutes.
Remove from heat and transfer to a large bowl.
Toss in teriyaki sauce (if using) to desired taste.
Divide into 4 bowls, top with green onions and serve.

Blueberry and orange salad

 INGREDIENTS
5 oz baby spinach
5 oz baby kale
8 oz fresh blueberries
2 blood oranges, peeled and sliced
1 avocado, pitted and diced
¼ red onion, sliced thinly
Few sprigs of fresh mint
Handful pecans, chopped or halved (optional)
Citrus Dressing:
¼ cup extra-virgin olive oil
1 tbsp fresh lemon juice
3 tbsp fresh orange juice
Juice of 1 lime
Sea salt and freshly ground black pepper
 
PREPARATION
In a small bowl mix together ingredients for the dressing until well combined.
In a salad bowl mix together spinach and kale and divide among 4 plates.
Add blueberries, orange slices, avocado, onion, a few mint leaves, and pecans (if using) to each plate.
Drizzle with dressing and serve.

Chicken salad recipe

INGREDIENTS
4 chicken breasts, cooked and cubed
2 stalks celery, diced
½ small onion, diced
1-2 tsp fresh tarragon or dill, finely chopped
1 cup homemade Paleo mayonnaise
2 tsp Dijon mustard
2 tsp lemon juice (optional)
8 leaves Boston or bibb lettuce
Tomato slices (optional)
Sea salt and freshly ground pepper to taste
4 handfuls fresh grapes
 
PREPARATION
Combine the chicken, celery, and onion in a medium sized bowl.
In separate bowl mix the tarragon or dill, mayo, Dijon, paprika, lemon juice (if using), and season to taste with salt and pepper.
Add the mayo to the chicken and gently mix until well combined.
Chill at least 30 minutes or until ready to serve.
Fill lettuce laves with chicken salad, top with tomato slices if using, and serve with fresh grapes.

Cabbage rolls with cucumber and carrot slaw

INGREDIENTS
6 boneless skinless chicken breasts, cut into small chunks
2 bunches asparagus, chopped in to ½ inch pieces
1 lb button mushrooms, roughly chopped
1 large head green cabbage
12 oz baby spinach, leaves torn
1 ½ cups coconut aminos
⅓ cup white wine vinegar or rice vinegar
1 ½ tsp garlic powder
1 ½ tsp ground ginger
1 ½ tsp tapioca starch, optional
1 ½ tsp cold water, optional
Sea salt and freshly ground black pepper to taste
Cooking fat
3 English cucumbers
3 large carrots
¼ cup fresh cilantro, chopped
1 tbsp sesame seeds (optional)
2 ½ tbsp rice vinegar
1 ½ tbsp apple cider vinegar
¾ tsp sesame oil (optional)
1 ½ tsp water

PREPARATION
Start by preparing the carrot and cucumber slaw.
Using a vegetable or julienne peeler, peel thin ribbons or strips of the cucumber and carrots. For the cucumber, peel right down to the seeds.
In a medium sized bowl combine the vinegars, sesame oil if using, and water.
Add in the cucumber and carrots and gently toss.
Top with cilantro and sesame seeds (if using) and chill until cold.
Bring a large pot filled half way with water to a boil (something large enough to fit the head of cabbage).
While waiting for the water to boil mix chicken, asparagus, mushrooms, coconut aminos, vinegar, garlic powder, ground ginger, salt and pepper to taste in a large bowl. Set aside at room temperature.
Clean the cabbage and remove the first layer of leaves. Pierce the core with a carving fork or 2-pronged fork.
Once the water is rapidly boiling submerge the cabbage (using the fork to hold it) and turn until the outer leaves soften, about 1-2 minutes.
Lift the cabbage out of the water, let the water drain, and remove the outer leaves by using a pairing knife to cut near the base of the cabbage so they separate easily.
Let the leaves sit in a colander or on paper towels.
Submerge the cabbage again and repeat the process until you reach the small leaves near the core.
Pat cabbage leaves dry and set aside, covering to keep warm.
In a large skillet or wok heat a small amount of cooking fat over medium-high heat.
Once hot add chicken, vegetables and the marinade to the pan, cook for 6-8 minutes or until chicken is cooked through and vegetables are tender.
Add in spinach and toss until well combined and wilted.
Transfer mixture to a bowl reserving the liquid in the skillet.
If desired use remaining liquid as a dipping sauce. To thicken mix 1 tsp tapioca starch with 1 tsp cold water, bring liquid to a boil, add tapioca/water mixture and stir constantly for 1-2 minutes.
Pour dipping sauce into a small bowl and set aside.
To stuff the cabbage lay a cabbage leaf rib side down and spoon about ¼ cup of the filling into the center. Fold the sides over the filling and roll the cabbage leaf into a cylinder shape. Repeat with remaining leaves and filling.
Serve cabbage rolls warm with dipping sauce and the slaw on the side.

Key lime pie recipe-so good, so bad for you!!!

Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans sweetened condensed milk
1 cup key lime or regular lime juice
2 whole large eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest

Directions
Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

This is why I only have to cook once or twice a week!!!!

We went out to breakfast for my birthday yesterday morning and I had an arty latte!!!  After that, we went to look at a house that we might buy.

I cooked a bunch of food for us the coming week.  I always roast vegetables for Sam, he eats a lot of them

We always have breakfast sausages and bacon cooked and ready to go

I have been eating muffins for breakfast rather than no oat oatmeal recently.  I use the honey muffin recipe but now I don't put honey in them.  I found some marmalade imported from France at Whole Foods, it is much better

Cherry clafouti is a good alternative to more conventional dessert

Kale salad for later in the week

Sam grilled beef tenderloin on the grill for dinner.  I made some sweet potato biscuits to go with it.  Caroline made a regular salad and I made fruit salad.  The fridge is now full, but won't be for long.