Everyone knows it. Bringing lunch from home to school or work saves money and is a substantially more healthful choice. Bloggers all over have made lists of reasons why, offered ideas on how to encourage people to do it, suggestions on cooking, etc. I’ll take the short route: I do it because I want to. I want to do it because the benefits (cash and good health) far outweigh the costs (time and energy).
It is a battle. My battle plan is written in the newly mass-published Vegan Lunch Box (LOVE this book) and How to Cook Everything Vegetarian. My weapons of choice are the Laptop Lunches. My loose strategy is to use one container for an entree, two for veggies/fruit, and the final for something sweet. I try for at least two or three sources of protein, including some healthy carbs, and veggies. This photo is of my husband’s lunch on his second day of school. Entree: a rye sandwich, with Ives’ baloney and swiss cheese. (yes, I had to cut the crusts so it would fit, but then I shaped them into a heart to decorate the top). Then fresh watermelon, carrots and celery, and cherries (his favorite!). The little dip container holds hummus. I sent him with this, a chai, and a non-fat yogurt for breakfast along with a piece of whole wheat toast and delicious strawberry jam from Half Moon Bay, California. I’m already working on a plan for a special Anniversary lunch for our first wedding anniversary (next Monday, already!). For fabulous lunchtime inspiration, the Flickr photo pool of Laptop Lunches is just wonderful.
Right now I’m off for more jamming. Apparently, jam is very popular around here so I definitely need to make more so we have enough for gifts and enough for eating.