Take your lunch to work challenge

Packing a lunch and taking it to work or school is an art, science and a discipline. With so many lunch options available today, why would anyone want to go to the trouble of packing a lunch? Some of the reasons include: saving money, reducing calories, and making the most of lunchtime. You can also choose more seasonal local food and choose more nutrient dense foods. However, there are many obstacles to bringing lunch from home which include planning, buying, packing, storing and social isolation if you miss going out with your co-workers. If you become successful with your homemade lunches, you may even start a new trend at work!

This next month, I will be sharing some of my favorite lunch menus and healthy meal ideas, will provide quick and easy lunch recipes to pack along with some grocery lists and give you a little incentive to get to packing! I will also be sharing some fun lunch packing tools that I found also to help make lunch packing more fun and easy! I would love for you to take part in this challenge and let me know how you are doing by using this challenge worksheet, leaving comments on the blog, facebook, twitter and instagram! However, meets their lunch challenge, will win a Vine Ripe farmers’ market bag! Share with your friends and co-workers so they can join in on the fun also! Challenge your department at work!

Vine Ripe Nutrition

Today’s lunch menu includes

Barbeque Tempeh Wrap

Beet and Onion Salad

Fresh Strawberries Topped with Fresh Basil

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Barbeque Tempeh Wrap

Although this lunch takes a little bit of preparation, it is well worth the results. Take an 30 minutes on Sunday to put it together. You can also make for a quick supper and eat the left-overs for lunch!

1 package tempeh, sliced across the middle and cut into fourths

1/2 cup chopped cilantro

Sliced onions

Thinly sliced greens

4 whole wheat tortillas

1/4 cup Green yogurt

Homemade Barbeque Sauce

Juice from one lime

1 teaspoon honey

1 tablespoon apple cider vinegar

1 tablespoon olive oil

1 teaspoon minced garlic

1 tablespoon tamari

1/2 teaspoon oregano

3 teaspoon smoked paprika

Salt and pepper to taste

Marinate the tempeh in the sauce for several hours and cook it in an iron skillet in a little oil until it gets brown or caramelize or you can even bake it at 425 until it browns, flipping it once. Place 2 ounces of tempeh in whole wheat tortilla along with onions, cilantro, greens and Greek yogurt. Wrap it up in wax paper and a tooth pick.

Makes 4 servings

Beet Salad

2 cups cooked beets thinly sliced

1/2 cup thinly sliced onions

Juice from 1 lemon

2 tablespoon olive oil

Salt and pepper to taste

Mix beets and onions. Add lemon, olive oil, salt and pepper. Divide into 4 servings.

Makes 4 servings

Strawberry Salad with Sliced Basil

For one person use 1 cup strawberries and season with a little sliced basil, mint or other favorite fresh herb!

How I packed up this lunch!

I made some raspberry herbal tea with sliced fruit and poured it in an easy to carry mason jar. I used a metal lunch pail similar to the Peanuts one that I had when I was a kid. I found these sturdy and cute cutlery set by Fuel which is from the trudeaucorp.com

Lunch Assessment2

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