Tag Archives: sunflower seeds

Double Take + A Request

Since I’m behind on my lunch posts, today you’re getting a two-for-one special.

That’s double the lunches. It’s your lucky day. ;)

But you’re only getting one breakfast.

I was in the mood for cereal. In the bowl: a combo of Weetabix and Nature’s Path Flax Plus Pumpkin Raisin Crunch, topped with unsweetened vanilla almond milk, banana slices, frozen blueberries, and a sprinkling of hemp seed.

I don’t eat cereal often, but sometimes it’s all I want!

Onto my last week in lunches. Which are really from the week before last. As well as the the week before the week before last. Okay I’ll stop now; I’m confusing myself. Ha.


Apple. Wrap with Creamy Hummus, greens, cherry tomatoes, lentils, a couple chopped olives, and toasted sunflower seeds on an Ezekiel sprouted grain tortilla. Trail mix with peanut butter filled pretzels, raw cashews, dried tart cherries, and carob chips.

Lentils in a wrap may sound strange, but it is delicious. Trust.


Mini Luna bar. Salad with greens, butter beans, carrots, chickpeas, artichoke hearts, chopped dinosaur kale, toasted sunflower seeds–dressed with minced garlic, olive oil, a bit of balsamic, lemon, s + p.  Apple. 

The salad was a monster, and so hearty. 

I also packed a ball (one of these guys) for a morning snack. 

Chewy and subtly sweet. If you like coconut, almond, chia seeds, and dried tart cherries, you would most likely enjoy these.


A Back-to-School No-Bake Granola Bar (recipe here). Tofu-Avocado Wrap (what else is new?). Apple. There was nothing about this lunch I didn’t love, not gonna lie.


Half a whole wheat wrap with Creamy Hummus. Salad with greens, grape tomatoes, cucumber, chopped kale, artichoke hearts, toasted sunflower seeds, chickpeas–dressed in Gena’s hemp pesto + balsamic. Apple.

I also packed the last of my Banana Oat Breakfast Muffins (recipe here), fresh from the freezer (a little freezer burn never hurt anyone, right?). 

By the afternoon it was perfectly thawed and, smothered in PB&Co., delectable.


Plum. Tofu-Avocado Wrap (yes, again!). And the same trail mix as above.

If it works, it works!


Apple. Salad with greens, chopped kale, artichoke hearts, grape tomatoes, toasted sunflower seeds, chickpeas–dressed the same as the salad above. I heart hemp pesto. Another Back-to-School No-Bake Granola Bar. 

I also packed some Creamy hummus with whole wheat mini pitas and carrots–but didn’t get around to eating this snack. So it became the appetizer to my dinner. 

Crunchy and creamy.


Thursday I was traveling, so instead of sharing my lunch here are some of the snacks I packed…

Pita chips, hummus, and carrots.

As well as the usual suspects: peanut butter packets and Larabars. Never leave home without ‘em. And a whole wheat tortilla with almond butter and banana slices



The usual trail mix. Whole wheat wrap with Creamy Hummus, Gena’s hemp pesto, greens, chopped kale, artichoke hearts, cucumber, chickpeas, and toasted sunflower seeds. Apple. 

Okay, chickpeas are officially awesome in wraps. Scratch that: they are just plain awesome.


Don’t ask what happened to Friday I. I got nothin’. 

This is a total double take from Thursday’s lunch. Very fitting, no? More trail mix (obsessed much?). Pretty much the same whole wheat wrap as above. Apple. 


Had enough lunch? Well, there will be more. I’m requesting a picture of YOUR best packed eats so I can put together a post made up of reader lunches. I tend to stick with what works, which often means same old, same old. But I know you guys are full of yummy lunch ideas that I would love to see and share.

Email me at unmitigatedgrub@gmail.com with a photo(s) of a favorite recent packed lunch, and include a brief description of its contents. And you don’t have to be a blogger to submit. Yes, taking a photograph of your food might feel a little strange. It is, admittedly, totally awkward. But DO IT! ;)

I look forward to seeing your eats!


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The Swing of Things

I’m starting to get into the swing of things as my new role as student.

And, really, my lunches are not that different from my days as a working woman. Aside from the fact that I no longer have an overflowing snack drawer available (which is, admittedly, a loss), I eat my usual.

Who knew? 

Before I share this week’s lunch post, breakfast. I kept things simple and delicious with a good ole’ Hippie Smoothie with kale.

A lovely start to the day. Easily digestible plant-based protein, lots of fruit, antioxidants, dark, leafy greens…you can’t go wrong!

In fact, this has been my breakfast almost every morning this week. I usually make it the night before and store it in the fridge because I don’t have the time or energy in the A.M. to use (read: clean) my food processor.

Grab and go.

And now on to my last week in lunches. Which is really my lunches from two weeks ago, as I missed posting last Monday. And this Monday. Ha.

Better late than never, right?


Tofu-Avocado wrap (original recipe here) on a whole wheat tortilla with alfalfa sprouts.

Nothing new here, but tasty as always.

I also whipped up some back-to-school special no-bake granola bars, based on Gena’s Five Minute, No-Bake Sunflower Seed Oat Bars

As much as I love Larabars, I like to keep my bar consumption to a minimum for a couple of reasons: 1) I prefer to eat real food where possible and 2) I like to keep my wallet in tact.

So I gave these bars a whirl–with a few changes of my own.

Back-to-School No-Bake Granola Bars

Adapted from Gena’s Five Minute, No-Bake Sunflower Seed and Oat Bars

  • 2 cups old fashioned oats
  • 1/2 cup unsweetened coconut flakes
  • 3/4 cup sunflower seeds
  • 1/2 cup walnut baking pieces
  • 1/2 cup dried tart cherries
  • 1/2 cup raw cacoa nibs (can replace with carob/chocolate chips)
  • 1 heaping tsp cinnamon
  • a couple grinds of sea salt
  • 1/3 cup cashew butter (any nut/seed butter would do)
  • 1/3 cup sunflower seed butter (any nut/seed butter would do)
  • 1/4 cup agave
  • generous 1/3 cup brown rice syrup

If this ingredients list seems slightly overwhelming, check out Gena’s version which is even simpler! And feel free to make the recipe your own; you can go a lot of directions with these bars.


Mix dry ingredients. In a separate bowl, mix nut butter(s) and sweeteners, then stir into dry ingredients until well-combined. Press mixture down into a baking dish. Cover with saran wrap to really push down evenly without getting your fingers sticky. Refrigerate for at least four hours before cutting into squares and wrapping individually.

They are totally delicious. My only complaint is that they are a bit sweet for my taste–but it’s hard to get around this as the sweetener is necessary to hold the bars together. So they are a total treat.I store them in the freezer and by the time lunch (or snack time) rolls around, these are ready to enjoy! Yum.


Half a sprouted grain tortilla with Creamy Hummus (recipe here). Salad with greens, white beans, cucumber, chopped kale, artichoke hearts, leftover millet, avocado, toasted sunflower seeds–dressed with Gena’s hemp pesto mixed with a bit of olive oil and a balsamic vinegar. No-bake granola bar. Apple.


Veggie pasta salad. Apple.

The pasta salad was made from leftover whole wheat penne and veggies from the night before–with broccoli, onion, garlic, peas, and carrots. In the morning, I added white beans, toasted sunflower seeds, and dressed it with a bit of olive oil and balsamic.

Delicious–and such an easy lunch!

Dessert was a no-bake granola bar.

Yep, these are yummy.


Apple. Salad with greens, cucumber, cherry tomatoes, white beans, garbanzo beans, leftover millet, chopped kale–dressed with olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, s + p. Half a sprouted grain wrap with peanut butter and banana slices.

This salad was simple–but so good. Sometimes everything comes together so well.

Here’s an inside look at the wrap. Love.


TJ’s roasted seaweed snack. Almond butter and banana sandwich on Ezekiel sprouted grain bread. Apple.

I went with the AB&J sandwich because I was out of groceries–but it ended up hitting the spot.

A great note to end on.

What’s your favorite on-the-go snack to pack in your lunch lately?  

(Or am I the only one that gets super excited about snacks?! Feel free to sound the nerd alert. ;) )


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And So It Continues

Although I will be blogging less often, I do still eat lunch. Almost every day. True story. ;)

So when I have the time (like today), I will continue to share my lunch posts.

Which begin with breakfast. And because it was so delicious, I’ll share yesterday’s breakfast.

Yes, it was from a jar.

But that’s not what made it delicious. I attribute the yummy factor to the oats, chocolate, peanut butter, and banana combo. What can I say–it’s my comfort food. I had to write a paper (yes, already!), so it was a must.

It all began with a mixture of 1 ripe banana with 2 Tbs peanut butter, set aside.

In a separate bowl, I added 1/3 cup oats, 1 Tbs chia seeds, 2/3 cup unsweetened vanilla almond milk, 1 scoop Sunwarrior vanilla protein powder, and 1 heaping Tbs cocoa powder. I let that gel up for 20 minutes or so.

Finally, I layered the pb/banana mixture alternating with the chocolate/chia seed mixture into a jar, then topped with raw cacoa nibs. I refrigerated the concoction overnight to enjoy in the morning.

Normally, I’m the type to prefer my nut butter on top where I can see it. That way I can have a little bit with each bite. However, this jar was brimming with peanut butter so it worked.

Moving on to my last week in lunches:


A big ole’ salad. In the mix: greens, carrot, cucumber, onion, artichoke hearts, adzuki beans, toasted sunflower seeds, fresh basil–dressed with a mix of olive oil, balsamic vinegar, and Gena’s amazing hemp pesto.

It was delicious. I also snacked on carrots and TJ’s edamame hummus.

I am a huge edamame fan, so naturally I’ve been loving this hummus.


Pink Lady. And another salad beast! In the mix this time: greens, white beans, alfalfa sprouts, carrot, cucumber, chopped dinosaur kale, toasted sunflower seeds–all with the same hemp-o-licious pesto dressing as Monday.

For a snack/dessert, I enjoyed two dates stuffed with peanut butter. Normally a pre-workout treat, but it turns out it’s also delicious post-lunch. ;)

And in between classes I grabbed a green juice–with celery, spinach, parsley, ginger, pineapple…and I can’t remember what else. But it was green. I mean good

My veggie quota for the entire week may or may not have been filled on Tuesday.


If the week before was the week of wraps, this week is shaping up to be the week of salads. Another salad the size of my head.

In the mix: greens, white beans, avocado, cucumber, carrots, alfalfa sprouts, chopped up dinosaur kale, some leftover sundried tomato marinara, and toasted sunflower seeds with yet another pesto dressing. Have I told you it’s delicious?

I also had some Creamy Hummus (recipe here) on half an Ezekiel sprouted grain tortilla.

Delicious–and oh-so-creamy.

In the afternoon, I snacked on an apple with cinnamon.



Apple. And the wrap is back: Tofu-Avocado Wrap (recipe here)–this time on a sprouted grain tortilla and with the addition of alfalfa sprouts. Sprouts and avocado were made for each other, were they not?

I also packed snacks for later. Creamy Hummus, carrot sticks, and whole grain crackersThis held me over perfectly.


Anddd the “Week of Salads” would not be complete without…another salad. In the mix: greens, chopped dinosaur kale, alfalfa sprouts, carrot, cucumber, avocado, toasted sunflower seeds, leftover quinoa, white beans, and my usual dressing (see Monday through Wednesday).

This also happened.

And I ended on a sweet note–with a slice of my homemade banana bread. Recipe to come. Get excited. ;)

Happy Monday Tuesday! (Is it Tuesday already? I love long weekends!)


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All or Nothing?

Today marks my first official day of grad school.

I’m sure you’re all wondering what the breakfast of champions is (yes, I have deemed myself a champion)–and I will gladly share.

Hint: It’s not Wheaties.

If you guessed oats, you would be correct!

Look familiar? Clearly, yesterday’s breakfast was worth repeating.  The combination of blueberries and vanilla is reminiscent of a blueberry muffin. So. Good.

I did, however, make a couple of changes. I nearly doubled the frozen blueberries, replaced the almonds with a little sprinkling of walnut pieces, and ate it from a jar.

I don’t know why, but eating out of jars is way more fun.

Stir, refrigerate, and eat. (And, apparently, repeat. Because it’s that good.)

I’m counting on this jar to power me through class. And readings, homework, papers, exams. Wait–whose idea was it to go back to school??

Kidding. I can’t wait.

As the whirlwind that will be the next two years of my life begins, it’s only natural that I question where (if at all) blogging will fit into my new world.

One thing I do know is that I won’t be able to blog as much as I have in the past. In fact, you may have noticed that I’ve already started posting less frequently–and I’ve only had orientation so far. (Is that a bad sign?) School is my priority, my program is intense, and I want to be fully present in my learning.

I also want time to breathe, rest, reflect. Time to run. Or not. Time to spend literally days baking–and bake at ungodly hours. Time to shell chickpeas one by one, collect really tiny jars (?), and have a beer with friends once in a while.

I realize I won’t (and shouldn’t try to) fit all of these things in. The point is, I want time to have a life. I want balance. And I’m not sure I will have room for blogging.

The perfectionist in me thinks that if I can’t keep up with my blog, I should just call it quits now. It’s been real, I’ll miss it, but why continue to blog, half-heartedly? It’s got to be all or nothing.


Another part of me, however, believes a blog’s worth is not determined by the frequency of posts. And I know that I will miss blogging if I call the whole thing off. It’s something I’ve enjoyed. It may even become an outlet for me while I’m in school.

The dilemma I posed in my very first post (to blog or not to blog) remains relevant, and, again, I’m choosing to blog–but also to cut back on my posts.


Right? Right.

I’m not sure what this will look like week to week, or what posting schedule will be optimal, but I hope you’ll continue to stop by!

And in the spirit of less is more, I’ll leave you with a simple salad–one of the best I’ve had in a while.

In the bowl: mixed greens, tomatoes, carrot, cucumber, onion, artichoke hearts, adzuki beans, toasted sunflower seeds, fresh basil–dressed with a mix of olive oil, balsamic vinegar, and Gena’s amazing hemp pesto. Oh my goodness, what a dressing! If you have not used pesto as a base for a dressing, do it.

So tasty.

You know what else–besides jars–is really fun to eat out of?

Huge mixing bowls. No shame.

Bloggers: Have changes in your blog ever reflected changes in your life?

What is your Breakfast of Champions? 


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The Week of Wraps

Remember lunch posts? That little series of posts I dedicate to what is arguably the most mundane meal of the day: packed lunch?

Don’t feel bad if you have no idea what I’m talking about; I barely recall those weekly wonders. ;)

Well today I’m back to share my last week in lunches.

And apparently I’m really into wraps right now. I mean, I’ve always loved a good wrap–but last week I took that love to a whole new level with a wrap nearly every day.

But first things first: breakfast.

Overnight oats brimming with blueberries and vanilla.

In the bowl: 1 mashed banana, 1/3 cup old fashioned oats, 1 Tbs chia seeds, 3/4 cup unsweetened vanilla almond milk, 1 scoop Sunwarrior vanilla protein powder, cinnamon, a dash of vanilla extract, 1/4 cup frozen wild blueberries, a few raw almonds–all topped with a Tbs of almond butter.


Have you tried adding frozen fruit to your overnight oats before? Do it–it’s wonderful.

Anyway. On to lunch the wraps…


A classic combo: whole wheat wrap with Creamy Hummus (recipe here), spinach, tomatoes, and toasted sunflower seeds.

Simple, but tasty–and highlighted the hummus so well!

I also snacked on an appleWhat else is new?

And in the afternoon, I picked up splurged on a Two Moms in the Raw bar–Goji Berry Granola.



Okay, you caught me: I splurged on two Two Moms in the Raw bars–and this time enjoyed the Blueberry Granola flavor. Essentially the same wrap as Monday–Creamy Hummus, mixed greens, tomatoes, and toasted sunflower seeds, served on an Ezekiel sprouted grain tortilla. Apple.

It doesn’t get old.


Carrot sticks with TJ’s edamame hummus. And for the wrap, I went with another classic: a Tofu-Avocado Wrap on an Ezekiel sprouted grain tortilla. Apple.

Layer one: a titch of vegan mayo along with mashed avo, sea salt, and red pepper flakes. 

Layer two: greens, TJ’s savory tofu, and toasted sunflower seeds. 

Creamy, crunchy, and awesome.


Thursday, I deviated from the Wrap Week. Lunch was to be provided by my grad school for orientation, and knowing that the vegan options would be limited, I packed an apple and blueberry muffin Larabar (amazing flavor, by the way)–which held me over perfectly.

When I got home in the afternoon, I enjoyed a late lunch/early dinner consisting of a salad beast and a sprouted grain wrap with hummus

A deconstructed wrap, in a way. ;) It was totally amazing. I could eat this every night in one form or another and never get sick of it.

The wrap was spread with more Creamy Hummus

And in the large-and-in-charge, protein-packed salad: mixed greens, cooked adzuki beans, carrot, chopped onion, cucumber, hemp seeds, peas, chopped olives, a dollop of leftover sundried tomato marinara sauce, and toasted sunflower seeds–dressed with a mix TJ’s edamame hummus, ume plum vinegar, minced garlic, and a titch of olive oil.

So. Good. Filling and full of varying flavors and textures. Hit the spot.


Apple + whole wheat wrap.

This wrap was a little more creative than the earlier ones. In the mix: more Creamy Hummus, a dollop of leftover sundried tomato marinara, cooked adzuki beans, chopped olives, cucumber, sliced tomato, avocado, and toasted sunflower seeds. Random, but totally hearty and delicious.

So am I sick of wraps yet?

Nope! I’m ready for more. :)

What’s a food or meal you never get sick of? Salads and wraps for me, because there are a million ways to create them–and change things up! I’ve also never gotten sick of oats or nut butter, and I can’t see that happening.

P.S. I survived the storm unscathed. Many thanks for your well wishes! 


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Lunch Post: A Flashback

The lunch post is back! And I have an old one to share–the lunches of my last week of work.

But first, breakfast. Which was the same thing I’ve been eating all week: peanut butter toast–this time on whole wheat bread with Smucker’s Natural peanut butter and some raspberry 100% fruit spread.

Delicious. It never gets old. Although I do miss my oats (obsessed much?), so I’ll be changing up the pb toast routine soon enough.

Anyway. On to lunch!


Whole wheat wrap with raw hummus, fresh greens, tomatoes, and toasted sunflower seeds. Apple.

Simple, but great. This hummus shines in anything! I’m sad it’s gone.


Apple. Salad with greens, cucumber, grape tomatoes, olives, a blob of the last of the raw hummus, and a bit of olive oil and balsamic. Half a whole wheat wrap with Sabra hummus and sliced tomato.

Let’s peak inside that wrap…Mmm hummus.


For an afternoon snack, I packed a frozen Banana Oat Breakfast Muffin (recipe here) along with a tablespoon of peanut butter. Lunch was leftovers from a delicious dinner at V-Spot in Brooklyn and an apple.

The leftovers were an AMAZING ginger quinoa dish with curried kale, chickpeas, and organic tofu.

Yum. Yum. Yum. This was even better than what I ordered last time I went to V-Spot.


Blackberries. Whole wheat wrap with hummus, greens, tomatoes, and cucumber. Apple. 

The wrap wasn’t terribly exciting, as I was trying to avoid going to the grocery store before my vacay. 

But it was delicious! You can’t go wrong with a simple hummus wrap.


Speaking of running out of groceries, Friday was a Pret day. I had to hit up my favorite lunch spot on my last day of work! I ordered the Farmer’s Market Salad with spinach, lentil salad, avocado, cherry tomatoes, garbanzo beans, pine nuts, carrot + beet, roasted red pepper, and black pepper.

Delicious as usual.

I drizzled on a bit of lemon shallot vinaigrette.

Then mixed, mixed, mixed. 

And devoured–mopping up everything with a whole wheat roll. Heavenly.

And that’s it for my work week lunches!

What’s the best thing you had for lunch this past week? 


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Nutella Granola + A GIVEAWAY

I’ve had a bit of thing for all things chocolate + hazelnut lately. There was that taste of raw nutella (yum!). And then I found away to essentially drink nutella. Which was obviously amazing.

I’ve also been enjoying Tierra Farm Chocolate Hazelnut Butter.

So. Good.

With all this chocolate-hazelnut business, it didn’t take long for my mind to start dreaming up recipes.

And a delicious new granola was born.

It’s chocolate-y, nutty, but not too sweet. Basically a decadent yet guilt-free breakfast.

What’s not to love? 

Nutella Granola

  • 3 cups of old fashioned rolled oats
  • 1/3 cup cocoa powder
  • 1 cup hazelnuts
  • 1/4 cup sunflower seeds
  • 1/4 cup almonds, roughly chopped
  • 1/4 flaxseed
  • a couple grinds of sea salt
  • 1/3 cup brown rice syrup
  • 4 Tbs chocolate hazelnut spread (I used Tierra Farm)
  • 1/4 cup coconut oil, melted
  • 2 Tbs nondairy milk (I used almond milk)
  • 1 tsp almond extract (optional)


1. Preheat your oven to 300 degrees.

2. Mix the oats, cocoa powder, hazelnuts, sunflower seeds, almonds, flaxseed, and sea salt in a bowl.

3. In a separate bowl, combine the brown rice syrup, nut butter, coconut oil, nondairy milk, and almond extract. Whisk until combined.

4. Add this to the oat mixture and mix very well.

5. Spread out on a parchment paper-lined (or lightly oiled) baking sheet and bake for 20-25 minutes, stirring and checking often.

6. Let cool completely and enjoy!

This is good straight off the pan.

Or in a bowl.

It’s also delicious topped with bananas.

Or doused in chocolate hazelnut milk…Nutella on nutella?


Add in strawberries and you have a pretty perfect breakfast.

This will keep for a long time stored in the fridge (or even freezer).

But mine didn’t last too long at all.

As I made my way, bowl by bowl, through this batch of granola, it occurred to me…you should really try this chocolate hazelnut spread! And I should give it to you!

So one lucky reader will receive their very own jar–kindly donated by Tierra Farm.

Because, well, I like you guys.

And then you could make this granola…OR (even better idea) just eat it straight from the spoon. (I won’t judge!)

It’ll even come with this little guy…

Because I can’t in good conscience separate mother and child! ;)

And because this is the blog’s first-ever giveaway, I’ll also throw in some almond butter. And not just any almond butter, my friends. You may or may not remember, but in addition to the chocolate hazelnut butter, Tierra Farm happens to make my all-time favorite almond butter.


The texture is like no other almond butter out there. It’s PERFECT.

So who’s in???

How To Enter: 

Leave a comment on this post telling me YOUR all-time favorite almond butter (and/or granola flavor).

And for additional entries:

You have until Thursday, July 28 at 8pm EST to enter.

Good luck! 


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Split Personality

You didn’t think I forgot a lunch post this week, did you? It’s a day late, but here goes.

I had a bit of a split personality last week in terms of deciding what I wanted for lunch. Am I feeling savory or sweet? Hummus + veggies…or peanut butter + banana? Most days I said yes to both and it worked out well. :)

Life’s not so bad when your major dilemma is hummus or peanut butter. Ha.

Here’s my last week in lunches…


Apple. Hippie Smoothie with kale (recipe here). Sweet ‘n Salty trail mix with peanut butter filled pretzels, raw cashews, dried tart cherries, and carob chips.

The smoothie was perfect for a hot day.


Apple. Salad with lettuce, tomato, cucumber, marinated artichoke hearts, and toasted sunflower seeds–dressed with a hummus/balsamic vinegar mix. Half a whole wheat tortilla with homemade cinnamon-raisin peanut butter and banana slices.

Let’s take a look inside…



Hummus To-Go (Roasted Garlic Sabra and pretzels). Salad with lettuce, tomato, toasted sunflower seeds, cucumber, chopped olives, marinated artichoke hearts, lightly steamed asparagus–dressed with an olive oil, hummus, balsamic mix. A flax, oat bran, and whole wheat pita slathered with more cinnamon-raisin peanut butter. (It was a hummus and peanut butter kind of day.)

So delicious!

And I’m a sucker for these sabra to-go packs.

So fun.


Thursday I was indecisive again, so I cut a whole wheat tortilla in half and added hummus, romaine, and tomato to one half, and cinnamon-raisin peanut butter with banana slices to the other. Served with apples slices and cinnamon.

Let’s open up the wrap halves, shall we?

So. Good.

I also brought a special little treat to work. Since my first B.Y.O.M. coffee shop experience went so well, I decided to do it again–this time with chocolate-flavored hazelnut milk.

I know.

It’s amazing. Pretty sweet and dessert-y, but so delicious. Drinking nutella?? Sign me up!

I poured some in a little jar and brought it to work.

Then, for an afternoon pick-me-up, I got a decaf iced americano from ‘bucks with lots of room for my special milk.

It was the perfect compliment to the bitter espresso. 

Creamy, nutty, chocolate-y coffee. I’m a B.Y.O.M. convert.


As I was leaving right from work to head to the Catskills, I just managed to bring an apple. Pret was on the agenda, and I went for the veggie wrap with hummus, avocado, beets, cucumber, tomatoes, carrots, greens, and garbanzo beans.

Hasn’t let me down yet!

Do you ever have a hard time deciding what you’re in the mood for?


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Lunch Post: 22nd Edition

For lack of a better title. Apparently my creative juices are running low! Ha.

Needless to say, it’s lunch post time.

Which usually begins with breakfast–the best I’ve had in a while.

Another protein cereal a la Gabriela.

In the mix: Weetabix, Nature’s Path Millet Rice Flakes cereal, chocolate protein powder, and almond milk. I topped with banana slices, blackberries, and a bit of sunflower seed butter. So delicious. I love mixing my cereals!

Onto lunch!


I was flying back to New York on Monday, so lunch was sort of on-the-go. I’m not a huge fan of processed, over-salted airplane food, so I opted instead for a hummus, avocado, and veggie sandwich, which I purchased in the airport from Eat. It was perfect.

I also had a banana with a Justin’s Maple Almond Butter packet.

One of my favorite nut butters ever.

All with a side of British gossip!Entertaining, but the books I brought were a bit more sustaining. It didn’t help that I didn’t know who 90% of the celebrities in question were. ;)

Speaking of airplane eats, on my red eye flight to London, I enjoyed this delicious snack.

Homemade cinnamon-raisin peanut butter on an Ezekiel sprouted tortilla. Hearty, tasty, and filling.

And I slept right through the meal, which was fine by me!

Back to New York…


Apple. Obviously, I hadn’t gone grocery shopping for the week yet.

Pret to the rescue! This time I tried the Farmer’s Market Salad with spinach, lentil salad, avocado, cherry tomatoes, garbanzo beans, pine nuts, carrot + beet, roasted red pepper, and black pepper–dressed with lemon shallot vinaigrette.

This picture does not do the salad justice, but it was out of this world. So many great flavors and textures–amazing.

I mopped up everything with a whole wheat rollMmmm carbs.


Apple. Sandwich on Ezekiel sprouted grain bread with hummus, an eggplant sesame spread, romaine, tomatoes, cucumber, and toasted sunflower seeds. And the tiniest spring panzanella salad ever. See, Tom had made Smitten Kitchen’s Spring Panzanella the night before (sans cheese, of course)–and it was so good, I couldn’t throw away the leftovers. Hence, the tiny taste.

Worth it. ;)

And the sandwich? Delicious.

The eggplant sesame spread was another treat from London.

It’s so tasty. It got a little lost in this sandwich, though, so I’ll have to find other ways to highlight its flavor.

Still, the sandwich was a winner.

I generally prefer wraps, but sometimes a sandwich is just what I want.


This is a pretty classic lunch of mine. Apple. Tofu-Avocado Wrap on a sprouted grain tortilla (original recipe here). Sweet and Salty Trail Mix with peanut butter filled pretzels, raw cashews, dried tart cherries, and carob chips.

If it works, it works…


Whole wheat wrap with garlic hummus, romaine, tomato, lemon vinaigrette tempeh (recipe below), and toasted sunflower seeds. Apple. 

The tempeh was delicious.

Here’s how I did it.

Lemon Vinaigrette Tempeh

  • 8 oz. tempeh (I used Lightlife organic garden veggie tempeh)
  • 1/4 cup white wine vinegar
  • 1 Tbs brown spicy mustard
  • juice from 1 lemon
  • 2 cloves of garlic, minced
  • 1/4 cup olive oil
  • sea salt and freshly ground pepper, to taste


1. Bring water to a boil and add tempeh. Cover and simmer for about 10 minutes. (This apparently cuts the bitterness.)

2. Meanwhile, put the rest of the ingredients in a plastic bag to create the marinade.

3. When the tempeh has cooled, slice (however you wish) and place in the marinade. Refrigerate overnight.

4. When ready to use, saute until golden brown on both sides.

5. Enjoy!

This tempeh also went really well atop a massaged kale salad…

On Friday, I also enjoyed another sweet and salty trail mix.

And with that, the weekend began…

Happy Monday!


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Sabra in London

Before I get into a few highlights from my weekend, I have an overdue lunch post to share, which ends (as the title of this post suggests) with two of my favorite things: Sabra hummus in London.

Here goes my last week in lunches…


Wrap with avocado, s+p, romaine, red cabbage, carrots, cucumber, tomatoes, beets, toasted sunflower seeds. Apple.

For the wrap, I used Ezekiel sprouted grain tortillas

These tortillas are delicious and nutritious–but they don’t hold together well so you need be very gentle when wrapping.

I use tin foil to wrap which protects the tortilla and keeps it from falling apart.

I also packed my breakfast Monday because I wasn’t hungry when I woke up. This rarely happens and is slightly sad when it does (I love my breakfast!), but I made it work with a hippie smoothie enjoyed at my desk.

Smoothies aren’t usually enough of a breakfast for me–no matter how protein-packed they are–but this was the perfect meal.


Apple. Salad with romaine, lettuce, red cabbage, cucumber, carrot, cherry tomatoes, olives, toasted sunflower seeds, and avocado–dressed with olive oil, balsamic vinegar, s+p. Sprouted grain tortilla topped with Rustic White Bean Spread.

Here’s a spread of the spread.

And for a morning snack, I packed a banana oat muffin and Artisana walnut butter. 



Apple. Sprouted Grain Tofu-Avocado Wrap.

Nothing new with this wrap; it’s a favorite of mine. I start with a bit of Veganaise and mashed avocado, topped with red pepper flakes and s+p. 

Then add TJ’s savory tofu, romaine, red cabbage, and toasted sunflower seeds.

Such a perfect combination. I heart this wrap!

And my morning snack was another banana oat muffin.

This was thoroughly enjoyed with my tea.


Thursday’s lunch was a bit of double take. Apple. Sprouted Grain Tofu-Avocado Wrap. Almond-Coconut Oat Ball (recipe here).

I usually like to have something a little different every day, but I needed to use up the tofu before my trip to London and, well, it was a lunch worth repeating!


By Friday, I was lunching in London! Tom’s mom had stocked the fridge with hummus.

And not just any hummus–Sabra.

The packaging was different but the taste was oh-so-heavenly.

Naturally, my lunch revolved around the Sabra. I also busted out this tasty olive and sundried tomato tapenade.

And in some sliced mushrooms and some seedy bread and lunch was served.

So. Good.

Of course, accompanied by an apple. An apple a day…

A great end to the week!

Do you eat something different for lunch every day, or do you often have the same lunch a few days in a row? I usually try to switch things up–even if only slightly–so I don’t get bored.


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