Lunchbox Unpacked Eating the Rainbow

November 25th, 2019

Lunchbox, Unpacked: Eating the Rainbow

Welcome to our Lunchbox, Unpacked series! We’re tossing out the tired PB&J and getting creative with balanced, totally delicious lunch options for you and even your little ones.

At Farm Boy HQ, we are avid lunch-packers. Of course some days are pizza days, and some days we can barely catch the bus with our shirt on right-side-out… so packed lunch is definitely out of the question (been there), but food is the name of our game, and we know that eating better starts with cooking at home. That includes what you bring along with you for the day.

With a little prep and our help, we’re confident you can throw together a mid-day nosh that’ll fuel your brain, your body, and keep you going until dinnertime.

We’re exploring the products on our shelves to find the ones your coworkers will be craning their necks to have a peek at and offering “swapsies.”  No thanks, I’ll stick to my own.

Our Lunchbox, this week:

This week we’re eating the rainbow – trying to get in as many veggies and fruits as possible for maximum nutrition and (honestly) maximum deliciousness. This is a great excuse to shop our two favourite sections of Farm Boy: produce and dips! We could live in the dip section. We love to have dips on hand – things that you might never make yourself (hummus, tzatziki, pestos, salsas!) but pack a huge punch of flavour. This bowl is completely changeable, and can be made to suit to your tastes with a quick switch of one or two components. You know the saying about eating with your eyes first? The gorgeous colours here got us so excited for lunch hour.

On a bed of rice and kale (this could be anything starchy – quinoa, brown rice, ancient grains, freekeh, orzo, roasted pieces of sweet potato! And anything green – kale, spinach, lettuce, shredded brussels sprouts!) we put:

  • A big scoop of deeply pink, Beet Hummus and spicy, sesame-laced Eda-Yummy Dip for extra protein and to dip crunchy raw veggies in.
  • Now for the fresh veg: baby tomatoes tossed in the same Lemon Garlic Dressing, mini cucumbers sprinkled with coarse salt, and slices of orange pepper for dipping.
  • We pickled a red onion! Ever wonder why a salad at a restaurant tastes better than the ones you make at home? My guess is that it contains something pickled. This is an incredibly easy thing to make at home:
    • Slice a red onion very thinly. Heat a mixture of: 1 part red wine vinegar to 2 parts water, and sugar and salt to taste. Pour over onion. Let cool, then refrigerate. Use after 15 minutes of “quick-pickling” or save and use for a few weeks.
  • A side of filling Organic Greek Yogurt with jewel-toned, antioxidant heavy hitters – blueberries and pomegranates. Did you know we sell the pomegranate arils separately? Game changer.

Adaptations:

You will be very pleased to know that with the exception of our yogurt (easily changed for coconut yogurt), this is completely dairy free. It is gluten free. It is nut free. If you don’t eat meat, either double up on the hummus or substitute the chicken for our Vegan Proteins. Pescatarian? Try a filet of salmon (same marinade works beautifully).

No sesame? Skip the edamame dip and go for a different hummus or our creamy tzatziki. This is the beautiful thing about a protein bowl/buddha bowl/grain and greens bowl…it’s a choose your own adventure.

What else would you pack for yourself? We’d love to hear your go-to…

Emily

The best foods. The best shopping experience. Making life better. This is our vision.

Farm Boy