I'm sitting here watching the documentary "Forks Over Knives" and I've decided to have a change of heart...pun intended. If you haven't watched this program, I strongly suggest you watch it (it's on Netflix) or follow it on FaceBook, or on Twitter.
The LunchBox, from this moment on, will be filled only with whole foods/plant-based items. Extreme? Not really. All that's going to be missing is meat, dairy, and processed foods. As the doctor on the documentary said that what's a bit extreme is having one's chest cracked open, having veins cut from one's leg, and sewn on to one's heart for survival...I'll eat the plant-based foods.
Want to join me? I'll have recipes 2 days per week on this blog. Have some good ones yourself? Please follow the blog and then share!
Need more info? Try http://forksoverknives.com.
Cheers to our good health!
Thursday, September 8, 2011
Saturday, September 3, 2011
Chicken Liver Mousse
When brown-bagging it or carrying the mini cooler for long days at work, no need to eat piles of processed food. With a little prep time in the kitchen, you can not only stay away from empty calories, but you can also have a bit of indulgence as well.
My first foray for a day of lunches found me thinking about bistro food. So, a green leaf salad was the first thought with a fresh tomato and some shaved Parmesan cheese and some ground flax seed. Off to a good start. I also wanted fruit, so I cut up a variety of fruits, i.e. strawberry, apricots, grapes, etc. I had some naan made earlier that I pulled from the freezer.
Now I needed protein...in my world--meat.
I wasn't sure if I'd have access to a microwave and, if I did, did I really want microwave food? Nope. Not this time. I wanted a pate or mousse.
Chicken liver mousse. To make: Heat a pat of butter and, after chopping finely, add 1/2 small onion and cook until soft. Add 1/4 t. garlic power, 6 large chicken livers, some salt, some pepper, and 1/2 t. ground thyme. Once the livers start to cook, add 2 T. brandy. Cook until just done through and through. Let cool just long enough to be able to put into a food processor. Process to a mousse-like consistency. To chill, you can line a bowl with plastic wrap and then mold. When it's ready to pack, just slice off what you'd like to take with you. I put it in my little container with my salad and kept it cool.
My bistro meals were ready; a little San Pellegrino and my lunchbox was a welcomed site come lunch and supper.
Oh, and don't forget the cloth napkin...a little civility goes a long way.
Bon appetite with your boite a lunch!
My first foray for a day of lunches found me thinking about bistro food. So, a green leaf salad was the first thought with a fresh tomato and some shaved Parmesan cheese and some ground flax seed. Off to a good start. I also wanted fruit, so I cut up a variety of fruits, i.e. strawberry, apricots, grapes, etc. I had some naan made earlier that I pulled from the freezer.
Now I needed protein...in my world--meat.
I wasn't sure if I'd have access to a microwave and, if I did, did I really want microwave food? Nope. Not this time. I wanted a pate or mousse.
Chicken liver mousse. To make: Heat a pat of butter and, after chopping finely, add 1/2 small onion and cook until soft. Add 1/4 t. garlic power, 6 large chicken livers, some salt, some pepper, and 1/2 t. ground thyme. Once the livers start to cook, add 2 T. brandy. Cook until just done through and through. Let cool just long enough to be able to put into a food processor. Process to a mousse-like consistency. To chill, you can line a bowl with plastic wrap and then mold. When it's ready to pack, just slice off what you'd like to take with you. I put it in my little container with my salad and kept it cool.
My bistro meals were ready; a little San Pellegrino and my lunchbox was a welcomed site come lunch and supper.
Oh, and don't forget the cloth napkin...a little civility goes a long way.
Bon appetite with your boite a lunch!
Saturday, August 27, 2011
Officially Carrying a Lunchbox
Brown-bagging it. Lunchbox. Dinner bucket. Lunch pail...
Terms used over the years to describe taking food to the workplace.
Ever get tired of figuring out what to take next and later finding yourself in a long drive-through line along with a bunch of others who got tired of figuring out what to take next?
Relief is in sight.
After fixing lunches for Tom and myself for several years, I now find myself back in that role after a 6 year sabbatical.
It doesn't have to be a drudgery. It's fun to open up your lunchbox (or whatever you call it) and smile come lunchtime.
And think of the money you'll save...some of you might even feel the urge to upgrade that lunchbox.
I'm pretty happy with my left-over little farm cooler, but you know me...retro to the end.
Check in and see what's cooking and going into the lunchbox. I'll put together a treat once a week or so. You'll be able to easily pull it together--no fancy dancin'.
But you will feel like you're eating well!
Stay tuned...
Terms used over the years to describe taking food to the workplace.
Ever get tired of figuring out what to take next and later finding yourself in a long drive-through line along with a bunch of others who got tired of figuring out what to take next?
Relief is in sight.
After fixing lunches for Tom and myself for several years, I now find myself back in that role after a 6 year sabbatical.
It doesn't have to be a drudgery. It's fun to open up your lunchbox (or whatever you call it) and smile come lunchtime.
And think of the money you'll save...some of you might even feel the urge to upgrade that lunchbox.
I'm pretty happy with my left-over little farm cooler, but you know me...retro to the end.
Check in and see what's cooking and going into the lunchbox. I'll put together a treat once a week or so. You'll be able to easily pull it together--no fancy dancin'.
But you will feel like you're eating well!
Stay tuned...
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