I made a quick trip to the grocery store yesterday to buy supplies for two meals.
I was expecting great things from the XTREME tortillas, but alas, they’re just normal tortillas. All the other whole wheat tortillas had a list of like 40 ingredients, so maybe the lack of xtremeness ingredients-wise makes them xtreme.
Said ingredients and some stuff from the fridge went into quesadillas – fajita-style mushrooms, onions and peppers, cilantro, and Teese. I thinned out some leftover black bean dip to make soup, and plated with lettuce, salsa, sour supreme and a couple cucumber slices. I wanted to make guacamole too, but none of the avocados at the store were ripe.
These were goo-ood, best vegan quesadillas I’ve ever made, probably because they’re the first ones where the cheese actually melted. If I changed anything for next time I’d put more fillings in since these were a little thin. I went light on the fillings on purpose – I always overstuff burritos and the innards spill out and make a huge mess.
Here are some laptop lunchboxes I’ve brought to work in the past month. Lunch is by far the best part of my day, due to these lunches and zooming through the Harry Potter books.
4-11 leftover rice noodles & veggies from Vietnamese place, split pea soup,
carrot raisin salad, squash pickles, dried pineapple
4-14 the fridge was pretty bare these days. rotini pasta w/ cheesy sauce, kale
chips, carrot raisin salad, dill pickle, sliced veggie dog, dried mango, prunes
4-24 rotini pasta w/ cheese sauce, peas & carrots, braised red cabbage,
sugar snap peas& carrot sticks w/ hummus, dried mango, almonds,
dried pineapple, prunes
4-25 YRR tamale pie (from the freezer), braised red cabbage, pickled
mushrooms & gherkins, vanilla soy yogurt w/ flax, carrot sticks,
dried apricots, orange slice candy
4-29 toasted millet bread, fig bar, lentils tartare, steamed dandelion greens
under alfalfa sprouts, grape tomatoes, mustard dressing, grapes
4-30 seared brussels sprouts, tempeh salad, avocado, wheat crackers, brownie
5-1 sandwich (millet toast, lentils tartare, alfalfa sprouts), celery sticks,
mustard dressing, brownie, steamed dandelion greens,
grape tomatoes, grapes
5-2 tempeh salad, celery & carrot sticks, red bell pepper, avocado,
grape tomatoes, woodstock dressing, wheat crackers,
fig bar, grapes
5-5 lentils tartare, alfalfa sprouts, red & green bell pepper, tempeh salad,
mexican slaw, wheat crackers, maya gold lava cupcake
5-6 double veggie & edamame fried rice, red & green bell peppers,
pepitas & raisins, dried apple, fig bar
5-8 orzo w/ red bell pepper, swiss chard, lemon butter sauce, almond parmesan & toasted pine nuts, pb, celery sticks, grilled patty pan squash, cucumber, carrot sticks, blueberries, fig bar
5-13 southern-style dolmades, tahini sauce, goddess pasta salad, avocado, strawberries
5-14 two pieces deluxe pizza, carrot sticks, bell pepper, strawberries
5-15 wheat bread, pizza sauce, seitanroni & Teese slices, dried mango, broccoli florets, ranch, fig bar
5-19 grilled asparagus, marinated grilled portobello, couscous w/ artichokes,
roasted tomatoes, olives & cilantro, rosemary bread, lettuce, cucumber,
baby carrots wherever I could fit them, ranch, kiwi, fig bar
5-20 veggie & Teese quesadilla, black bean soup, salsa, lettuce,
sugar snap peas, baby carrots, ranch, dried apricots & pineapple
I really must post these more often so it’s not such a production. I’m doing well with variety though, there are only two I didn’t post that were basically identical to one of these.