Archive for the ‘Gluten-Free’ Category

Gourmet Gluten-Free Lunch for Work

Tuesday, April 8th, 2014

gourmet lunch in lunchbots cinco gluten free

Since my Lunchbots Cinco arrived I have been spoiling myself with fancy lunches! Now I’m not going to lie, clearly I enjoy packing lunch so “fancy” isn’t really a stretch for me! To be perfectly honest I find preparing food quite relaxing and it doesn’t take much to get me to kick it up a notch! It is a great creative distraction that gives me instant gratification.

Today’s gluten-free lunch contains:

  • A salad of steamed asparagus, strawberries and feta cheese
  • Orange and pink grapefruit wedges halved
  • Celebration Medley Trail Mix by Second Nature (view allergen policies here)
  • Perdue Honey Roasted Chicken Shortcuts
  • Salad dressing pictured in Lunchbots Dips Condiment Container (chose your favorite)

How do you feel about packing lunch?


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Hearty Portions (and gluten-free!)

Thursday, February 20th, 2014

hearty portions one

Not so long ago I read a very active, very heated, online discussion regarding the definition of an appropriate “hearty portion” for a man versus a woman. The discussion actually stemmed from a photograph of one of my very own lunches. Now nothing negative was said about the actual lunch itself but the photograph involved in the discussion did note that the lunch was for “him” (that being my husband). The point of the original post that featured the photo however, was to show how I changed things to suit my husband’s taste versus my own and was actually not a statement on portion sizes for gender. No worries I did not take the discussion personally! lol

Regardless, I thought I’d clear the air on how I feel! I actually believe that portions should be related to an individual’s appetite, health and activity level amongst other things!  The lunches I show illustrate the portions I feed my family. I always recommend you decide your own portion and adjust accordingly! The two lunches featured in this post are MY lunches and I consider them “hearty portions”. The large compartment of my Easylunchboxes container holds up to 2.5 cups of food and in both cases I have filled the compartment pretty well. This compartment alone can be a very filling portion! I skipped out on crunchy snacks or a sweet treat in both to fill out my leftovers with lots of fresh produce. This gives me the opportunity to fill my appetite with lower calorie options. The two smaller compartments hold 3/4 cup and 1/2 cup respectively. All in all that is almost 4 cups of food if packed tightly (ok 3  and 3/4)! Now generally I eat the fruit or veggie in the late morning and the leftover heat up as the actual lunch later.

hearty portions two

Lunch one (at top of post)
This lunch box contains a Rotisserie Chicken Leg/thigh along with homemade ,skin on, mashed red potatoes. Sliced Cara Cara oranges sit alongside European cucumbers cut with a crinkle cutter. Red grapes complete this box.

Lunch two (above)
Gluten free pasta (Tinkyada Brown rice pasta) is topped with tomato basil pasta sauce. Not well pictured but nestled within the pasta are a couple of gluten-free meatballs. We actually tried the Bove frozen brand which was new to our grocery store. Every member of the household enjoyed them so we highly recommend although slightly pricey as gluten-free foods often are! Made on consecutive days, this lunch also used the European cucumbers and red grapes but is finished out with mango slices and raw broccoli florets.


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Bacon Mushroom Egg Muffins for Office Lunch

Monday, January 20th, 2014

bacon mushroom egg muffins for work lunch

Long weekends always have me dreaming of all the extra stuff I’ll get done on that extra day off. Rarely does reality actually meet my expectations! Today I am pleased to say however that I spent the entire day in my pajamas rearranging kitchen cabinets and catching up on laundry. You see for me staying in my pajamas is a rare occurrence that I don’t often get to enjoy! Bet you thought I was pleased about the cabinets and laundry lol? Well maybe that too!

So with all my “extra” time I decided to make a batch of gluten-free, bacon-mushroom egg muffins. I had leftover mushrooms (purchased for homemade beef stew) and I had leftover bacon (purchased for bacon cabbage stir-fry) so that determined the kind of egg muffins that I would make. I call these egg muffins as opposed to frittata or quiche since I don’t make a crust nor do I add flour to my egg mixture. That makes these easily gluten-free. I must confess when I am cooking for my family I often don’t measure my ingredients. I am the queen of eyeballing and adjusting recipes to fit what I have or what i think my family will like better. While this does categorize me as a heck of a home cook, it does make me a poor food blogger ;) ! Good thing I am not in it for the money!

So here are the general unmeasured instructions for bacon-mushroom egg muffins…

In your frying pan cook up onions, mushroom and sliced bacon for your egg muffin filling (spinach would be an excellent addition if I had it on hand). The more muffins you plan on making, the more filling mixture you should make. Divide your cooked filling by placing a couple spoonfuls in each cup of your muffin tin (spray muffin tin with cooking spray first). Top each muffin cup with shredded sharp white cheddar cheese (or your favorite cheese). In a bowl beat your eggs with milk. As a general rule of thumb you will need one egg for each muffin you plan to make. Season with salt, pepper, garlic powder and parsley. Pour the egg mixture over each muffin cup until filled to the top. Bake your muffins at 350 degrees until the egg muffins rise and are firm to the touch. They will sink upon cooling.

Served in an Easylunchboxes container, this lunch contains:

  • 3 bacon-mushroom egg muffins (pack when cooled completely)
  • 1 strawberry
  • Sliced Cara Cara Oranges
  • Gluten-free pretzel sticks and Snap Pea Crisps


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