This month I am participating in the Brown-Bag Challenge where the Food Network’s Healthy Eats blog is teaming up with fellow food bloggers to host a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. You can join here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.
This was my Friday lunchbox this week, including lunch and enough additional food for two to three snacks:
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A Curried Mango Salad, which I am still tweaking and will share soon, atop curly kale, which I lightly massaged with olive oil
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More Shabby Sheik Hummus from Appetite for Reduction with the last of the crackers from recipe testing for Iris and Brittany
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Chocolate Bean Butter with figs
Earlier lunchbox posts this week:
A few tips:
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As you can tell from earlier lunchboxes this week, I made a large batch of crackers, hummus and bean butter, and mixed and matched all week
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Kale holds up well to a lunchbox salad
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Always slice figs before eating them (the odds of wasps are low, but still present)
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{ 2 comments… read them below or add one }
Mango and curry sounds like a delicious combination. Excited to see the final recipe.
this sounds like a delicious lunch box. why do you always slice figs before eating them?