Posts Tagged ‘Meatless’

Pack Work Lunches for Two

Thursday, June 5th, 2014

scramble work lunches for two

In all honesty I am usually packing at least 5 lunches each day but this usually includes 2 adult work lunches, 1 for my husband and 1 for me. It is actually just as easy to pack 2 lunches as it is to pack 1. After all, I already have all the ingredients and items out to pack 1 lunch, why wouldn’t I just pack 2? Five however? That is a whole different story lol. Most days my husband and I have identical lunches although sometimes I mix up the sides as I have done here. If I wasn’t packing for someone else, packing lunch for “2″ would give me 2 days worth of lunches for pretty much the effort of 1! Mixing up the sides will help keep the lunch interesting on the second day. I think the time saving benefit is pretty clear!

So you can pack lunch for two people or two days!

The lunch in today’s post is a simple, meatless, breakfast scramble. I scrambled onions, spinach, seasonings and eggs in cooking spray, then mixed in some cheese before I pulled them off the burner. I tossed a generous handful of raw spinach arugula mix into my Easylunchboxes container before adding my scramble mix. I topped with diced raw tomatoes. When the lunch is reheated the spinach arugula mix and tomatoes will par cook.  I finished off each with half a slice of buttered toast. We actually use real butter in moderation as opposed to a butter substitute. You could totally add a meat if you prefer, I just felt the eggs were enough protein for us on this day!

Each lunch contains similar sides.

  • My husband’s has pretzels (Snyder’s Gluten-Free) and strawberries.
  • Mine has strawberries, blackberries, carrots and sugar snap peas.

Gluten-free? Simply leave out the toast or swap for a gluten-free bread!


Want one? Products featured in this post can be purchased through the links below (Please note links contained are affiliate links and this blogger may earn a commission):

Baked GF Banana Split Pancake Muffins

Monday, March 25th, 2013

Today is my youngest child Evan’s second birthday. These past 2 years have flown by in the blink of an eye. Since today was a normal day of school and work for my family, yesterday I wanted to make Evan a special breakfast in advance. I happened to have a package of Bob’s Red Mill Gluten-Free Pancake Mix in the house. I am still very new to the gluten-free realm (just 5 weeks in) so I like to have known “safe” options on hand! I wanted to spruce it up however to make it special for my little man. The idea of a banana split pancake muffin came to mind. When I think banana split I think of the three scoops of ice cream: strawberry, chocolate and vanilla all on top of a split banana! I wanted to incorporate all these flavors into my pancake muffin but use my “safe” gluten-free mix!

So this is how I did it:


Baked Gluten-Free Banana Split Pancake Muffins

(makes 20-24 mini muffins)

  • 1 1/2 cups Bob’s Red Mill Gluten-Free Pancake Mix (or your favorite brand)
  • 1 Large Egg
  • 3/4 Sweetened Vanilla Almond Milk
  • 1 TBSP Vegetable Oil
  • 1 Mashed Ripe Banana
  • 1/4 diced fresh strawberry
  • 2 TBSP of mini chocolate chips (I used Enjoy Life Brand)

Preheat oven to 350 degrees. Spray your mini muffin pan(s) with cooking spray. Mix all ingredients listed together. Fill each mini muffin cup approximately 3/4 way full. Bake mini muffins for 10-15 minutes until toothpick inserted comes out clean and/or muffin top bounces back to the touch.


Since I had so many left I packed some in lunch for my husband and I today. Served in an Easylunchboxes container, this lunch included:

  • Baked Gluten-Free Banana Split Pancake Muffins (recipe above) served with syrup
  • Naturebox Roasted Kettle  Kernels and Honeycomb Sunflower Kernels (Naturebox Snacks are not certified Gluten-Free)
  • Fresh Nectarines and blueberries
  • Cheese and crackers


Products used in this post:


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