There are two approaches to creating a waste free lunch. First, you have the actual lunch itself and the amount of waste produced at the location in which you eat that lunch. If you don’t produce any waste, I would consider this waste free, so hooray for you! And two (and here’s the tricky part), there is the process of making the lunch and the waste produced from this process. It’s really difficult to go waste free when making the lunch (think about all the packaging that comes from the basics, such as lunch meat, bread, cheese, chips, etc). My goal in the lunch making process has always been “low-waste” as I feel it’s too much pressure to be 100% waste free in this area (see end of post for tips and suggestions on this topic). That being said, and moving froward, here’s what’s important to remember: START SOMEWHERE. So let’s start with the lunch itself and ways to eliminate the need for a garbage can. Continue reading
Category Archives: lunch
-2 cups shredded chicken*
-1/2 cup dill pickle, small chop
-1/2 cup celery, chopped
-1/2 cup peeled apple, small chop
-1/3 cup diced red onion
-1/3 cup mayo ~ here or here , vegan or homemade vegan
-1 teaspoon Dijon or stone ground mustard (optional)
-1/2 teaspoon garlic granules
-1/4 teaspoon salt (or to taste)
-1 teaspoon fresh chopped tarragon or 1/2 teaspoon dried
1. To a bowl add in the above ingredients and mix.
2. Best if made 4 – 6 hours before serving.
*The best way to “shred” chicken is in a food processor. Simply add in the two cups of chicken and give it a whirl. Personally, I like to cook chicken in the crock-pot, this makes it shred naturally. So I use leftover crock-pot chicken for my chicken salad. You could also used cubed chicken, it’s really up to you.
*There are endless possibilities with chicken salad. Here are some of my other favorite add-ins: sliced grapes, sweet yellow or red peppers, cucumber, hard boiled egg, radish, green onions, fresh dill, cashews, mango, slivered almonds, walnuts, kalamata olives, bacon, curry spice, or dried cranberries. Go crazy folks.
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, My Meatless Monday,Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Tastetastic Thursday, Keep It Real Thursdays, Pennywise Platter Thursdays,Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Friday Food, Whole Foods Friday
Homemade Sunflower Seed Butter
-Pinch of salt (optional)
3. After about 6 minutes the seeds will form a ball then become thinner as the oils in the seeds are released.
4. After about 8 minutes of processing you can add in a pinch of salt, but this is totally optional. It should be properly blended by this time. Store in class container in the refrigerator.
Yields 1 1/4 cups of sunbutter
Our neighbor’s lemon tree is showing some action!
They let me go over there whenever I have the need and pick to
my heart’s content.
Our other neighbor has a nice fig tree with a sizable
bunch hanging on our side of the fence!
So excited for these!
We still have watermelons to harvest!
We had quite the bounty this year.
Our tomato plant is out of control, but still providing
us with sweet, gorgeous cherry tomatoes.