I was talking to my SIL about this blogging-everyday-in-November thing, and she said “take a picture of your lunch and post it!” Apparently she needs some fresh lunch ideas?!
To prove that we always listen to our readers, here is a picture of my lunch from some random weekday:
What you see here is a taco salad/nacho-type concoction. Layer of tortilla chips, layer of bean dip* (leftover from previous night’s book club), sprinkle of cheddar cheese, layer of lettuce, sprinkle of fresh diced tomatoes, sprinkle of salsa.
Here’s a picture of Ryan’s lunch that same day:
Here we have: 1/2 PBJ on whole grain bread, 1 string cheese (missing from the photo because he ate it before I could take the picture), a couple tortilla chips, 1 piece broccoli, 1 slice red pepper, pineapple, milk. I believe he ate everything on his plate except the red pepper and some of the pineapple.
*Black Bean Dip (from “The Food You Crave” by Ellie Krieger)
2 tsp olive oil
1/2 medium onion, diced (about 3/4 cup)
1 clove garlic, minced (about 1 tsp)
1 tablespoon seeded and minced jalapeno pepper
one 15.5 oz. can black beans, drained and rinsed
2 tablespoons fresh lime juice
1/4 tsp. ground cumin
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon water
salt and black pepper to taste
Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the garlic and jalapeno and cook for 1 minute. Place the beans in a food processor. Add the onion mixture and the remaining ingredients and process until smooth. ((This is great as a dip for raw veggies or tortilla chips. Can also be used as a sandwich/wrap spread, or as the base to Ellie Krieger’s Black Bean Mexican-Style Pizza.))
Last year: restaurant review of King’s Wine Bar