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Tell us what’s for lunch and you might win a $50 gift card.
You know packing lunch is worth it. It saves you money vs. eating out and lets you know exactly what is going into your meal—and your body. But when is lunch worth $50? When you win $50 just for your concept of lunch!
Whether you’re packing your own lunch or packing one for someone else, no doubt you’re always looking for fresh ideas to make it both tasty and healthy. Throw your favorite lunch concept into the mix below and see what you get back. It might be great ideas from other readers. And it might be a $50 gift card!
We’re truly looking for both tasty and healthy, so be sure your lunch idea includes a protein, a whole grain and at least one serving each of fruits and vegetables. We’ll choose 5 winners—one for each weekday—at random from all entries that meet those guidelines and are submitted by September 30, 2010.
So, tell us…what’s for lunch? We’re hungry!
September 30th, 2010 at 10:30 am
wholewheat pita[or sprouted wholegrain] stuffed w/salmon salad[poached wild salmon or can,mayo+sour cream,fresh dill,diced pickled veggies,baby mixed greens+avocado slices]. w/seasonal fruit[mango...] pureed w/ kefir [or add to kombucha]
September 30th, 2010 at 10:54 am
Pot stickers with cabbage, scallions and ground pork and dipping sauce with soy and toasted sesame oil; orange cornmeal cake made with orange segments, orane juice and whole grain cornmeal
September 30th, 2010 at 10:58 am
Sweet potato pancakes with eggs and scallions; fat slice of fig and almond crostata with butter and whole-wheat pastry flour
September 30th, 2010 at 2:30 pm
We are a Urban Forest Steward group restoring 2500 natural area acres here in Seattle. At any given time throughout the year we host large groups 25-100 or more who work up huge appetites. Not easy feeding these stewards but we’re working on devising numerous products to do just that such as:
Universal Organic Vegetarian Pasta Salad:
Feed 50+@ about 8-10 oz. servings w/2nd helpings!
Marinade: can be canned and or made up to month ahead and stored in fridge till needed
4 cups of extra virgin olive oil
6 cups of organic apple cider vinegar
2 tbs each of dry flaked herbs:
oregeno, majorum, summer savory, celery
leaf, garlic, coarse black pepper, sea salt
Protein: 2-3 28 oz boxes of multi colored sprial or
shell design pasta…option: gluten free
6 cans each of dark red kidney, small white
navy and black beans
1 lb of frozen green cut beans
4 10 oz cans of black olives
1 whole clump of celery
3 ea. large red onion, Walla Walla Sweet
1 cup of curly parsely
2 lb of cherry tomatoes
1 cup chives
In huge stainless steel bowl, combine 31/2 cups oilve oil, vinegar and herbs cover with heavy plate – let stand at room temperature 24 hiours; cut onions in half – slice thinly – slice black olives – pour liquid off beans – rinse, finely chop parsely and chives – slice cherry tomatoes in half – slice all of celery including core and leaves – steam frozen green beans for 2 minutes – rinse and add al ingredients to marinade, frigerate 24-48 hours.
Cook pasta day before rinse with cold water and liberally add 1/2 cup of olive oil toss (use your hands), then add marinaded ingredients and frigerate overnight.
For extra protein we provide parmasan, goat chesses, salad shrimp, summer saugages to compliment this universal dish that appeals to everyone who volunteers with us!
September 30th, 2010 at 3:26 pm
Today’s lunch was wholefoods chicken spicy italian bratts roated and chopped with glutenfree rice pasta. I made it with organic spaghetti sauce with sauteed onions, fresh garlic, wilted baby spinach and roasted red bell peppers. I also added fresh crack black pepper with sea salt (next day sauce taste great).
Along with this meal I had a sliced of multigrain bread topped with a sliced of melted mozzarella cheese that I melted in the microwave so gooey, yummy!
September 30th, 2010 at 7:12 pm
Pack a lunch contest: start with some 365 canned organic black beans. add a teaspoon of bbq sauce, some cayenne pepper and heat in a sauce pan. mix into brown rice and add some chopped red onions. add extra virgin olive oil and a dash of balsamic vinegar. Place mixture on a plate and top with a dollop of plain yogurt. Add seasonal veggies like asparagus, squash or broccoli on top. Enjoy
For desert fresh fruit.
September 30th, 2010 at 7:27 pm
I make my take on a turkey ruben. I toast whole wheat toast with swiss cheese,lean turkey and prepared coleslaw with thousand island dressing. I also cut up watermelon and honey dew for snacks along with some mixed nuts and popcorn and a water.
September 30th, 2010 at 8:40 pm
tv dinner
September 30th, 2010 at 9:46 pm
Here is what I packed for today:
Morning snack: 4 oz of greek yogurt,4 oz fresh strawberries to blend in. Lunch a sandwich consisting of 2 slices of sprouted grain bread *Ezekiel 4.9 Sesame. On the bread I spread 1 teaspoon on each slice of bread with Hummus *artichoke. Now in side this wonderful sandwich I place 3 oz of sliced chicken breast, this has been freshly sliced from the deli. Next 1 slice of alll natural Jarlsberg cheese.Things are looking great! So lastly, a hand full of baby spinach a few thinly sliced red peppers & vined ripened tomatoes!!! Is you mouth watering to take a bite of this?? Dessert will be a small gala apple & water with a lemon slice if @ home , or bottled if @ work. Enjoy !!!
September 30th, 2010 at 10:36 pm
When my husband is here- i love to make him a great lunch which includes:ezekiel whole grain bread with fresh green leaf lettuce, spicy honey mustard, mayonnaise, 2 thin slices of tomato (from our garden), spinach, boar’s head peppered turkey, and top it off with muenster cheese from deli. With this wonderful sandwich i add golden sliced apples on the side and sliced cucumbers for him to snack on…
September 30th, 2010 at 11:17 pm
My kids have food sensitivities to peanuts, tree nuts, sesame seeds and dairy, so lunch is a challenge. A challenge fortunately a stay at home mom like me me has time to face with extra zeal! Each week I roast two chickens that I pull meat from. Sandwiches then are made from Whole Foods Old World 4″ whole wheat pitas and my roasted chickens. 3 oz. portions of in season fresh raw veggies and fruits are packed in BPA free plastic bowls and I always include a smoothie made of goat milk yogurt, fresh/frozen fruit and hemp milk for an extra boost of omega 3’s. I love Whole Foods for all that they help me with meeting my family’s special diet needs. Good eating everyone!
November 8th, 2010 at 8:03 am
You can find some pretty cool greek recipes here , if you want to take a look.
November 13th, 2010 at 9:30 am
Thank you , I enjoy reading about other vegetarians as it gives me the strength to continue. I have about a thousand vegetarian feeds in my google reader, but another can’t hurt!! I did manage to find a good lentil recipe here, but I’ll be sure to try yours too. Thanks!
November 22nd, 2010 at 4:42 am
Thanks for that. My son has a terrible aversion to eating raw fruit for some reason, so I make the fruit into smoothies for him and then he loves it! I also found some great smoothie recipe here and thought I’d share – lots of other great ideas there.
November 29th, 2010 at 7:13 am
I’ve invited the whole family to ours this xmas for a big dinner, so obviously the roast is pretty central to that.. I found a tonne of ideas at this roast recipe site, but cant seem to decide on one – there’s so many to choose from! It’s fun planning such a big christmas meal though!
November 30th, 2010 at 10:46 am
Thanks that was a great read. I can’t believe it , but my wife and I will have been married 10 years next weekend. Our first anniversary was in Italy, and we had some incredible shrimp salad in this little restaurant in Rome. I’ve been scouring the internet for decent recipes to see if I can’t make some myself to surprise her, and I even found a shrimp salad recipes website full of them! Thought you might like to know, you can find anything on the net nowadays it seems!
December 2nd, 2010 at 4:46 am
Thank you, very useful. I wasnt actually a big fan of Spinach for many years ( understatement, I hated the stuff), but after shacking up with a vegetarian I kind of had to put up with it, and have slowly come to absolutely love the stuff. Spinach curry is undoubtedly my absolute favourite! I recently found an entire spinach recipes website which is my new favourite site now, you should take a look!
December 5th, 2010 at 4:26 am
Thanks, thats quite useful stuff to know! I admit to being a bit useless in the kitchen, but I’m trying my best to learn. Admitting is the first step to recovery right!!? I promised to cook a whole meal for my wife this weekend for the first time – very exciting! I found some simple recipes at this website, seems to be designed exactly for me, which is fantastic! Anyway, thanks, I’ll be sure to subscribe to your site to read more.
December 8th, 2010 at 6:03 am
Thanks very much for that! My mother recently harvested her garden full of tomatoes , and I found myself the owner of two or five buckets worth! Of course I couldnt eat them all, but I did find a website full of tons more tomato recipe at this site. A website dedicated the topic!! Crazy what you can find on the internetz nowadays!!
January 6th, 2011 at 12:18 am
If you use chicken stock you already have, that’s fine. You can also make it from bouillon. About four cups of it is good. Chop a couple of celery stalks into think semi-circles, and chop a couple of carrots into thin circles. Bring the stock to a boil, then add the vegetables. Turn down the heat and let it simmer (cook without boiling) for about ten minutes, until the vegetables are tender. Turn the heat to low and stir in the noodles. In a few minutes, it will all be warm and you’re ready to eat.
June 1st, 2011 at 4:27 pm
Interesting stuff mate.
July 2nd, 2011 at 1:32 am
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August 23rd, 2011 at 12:19 pm
My favorite quick and easy, is using a Ezekiel pocket bread, with slices of Applegate Farms oven roasted turkey, some organic spring mix, and drizzle of Cindy’s Kitchen honey dijon vinaigrette.
September 15th, 2011 at 7:04 pm
Couscous with leftovers thrown in- chicken, broccoli, carrots, raisins, and some fresh mozzarella.
September 16th, 2011 at 8:17 am
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