Those who have followed this blog over the past few weeks know that my husband Pete and I have been driving north through the Pacific Northwest. Yesterday, we took the Port Angeles ferry to Vancouver Island in British Columbia, Canada.
We proceeded to my husband’s uncle’s home, which is located in the verdant hills above Sookie. It’s a home-and-garden phenomenon, with lovely flowers everywhere and a koi pond.
Uncle Steve and Aunt Gail furnished us with wonderful breakfasts and dinners. Below is a simple recipe from Gail that would be great for a side dish in a brown bag meal. Yes, I know….dill and strawberries? A strange combo. But trust me. It tastes great. Delicious with a ham or turkey sandwich.
Baby spinach (can be found bagged in the produce section of most mainstream supermarkets)
4 tablespoons fresh dill, chopped
Four fresh strawberries, sliced
2 tablespoons canola oil
2 teaspoons lemon juice*
Place first three ingredients in a plastic container. Place last two ingredients in a separate container. Pour onto salad at lunchtime.
*A bottled vinaigrette will work in place of the oil and lemon juice mixture.
My husband and I are on a road trip from California to Vancouver Island, British Columbia. Yesterday, we made it to Portland, Oregon.
We’re both fans of Guy Fierri’s TV show, “Diners, Drive Ins, and Dives.” With that in mind, we decided to visit one of Fierri’s Portland favorites, Otto’s Deli and Sausage Kitchen.
Otto’s is located across the Williamette River in East Portland. The neighborhood is older and dotted with 20th century craftsman homes. Lots of lovely trees, shrubs, and flowers: Irises, roses, snapdragons, and much more.
Otto’s is not a large place, but it’s chock full of delicious, German-based product: A large sausage counter, a deli section, and a selection of delicious wines and German beers. We decided to forgo the beer. Instead, we both had pastrami and sauerkraut sandwiches. They were delicious!
In a previous post, I wrote that my husband and I are driving up the coast to Canada. Our first stop was Bishop, California, which is east of the Sierra Nevada Mountains. Although it’s heading towards summer here, there is still plenty of snow on the mountains. Below is a photo of a Bishop alfalfa field. Gorgeous!
We went for groceries at the Vons in Bishop and decided to purchase a cold lunch: Dietz & Watson roast beef sandwich with cheese at the sandwich counter, and some broccoli slaw with red onion and raisins at the deli. But I also had a hankering for something salty and crunchy and headed for the snack aisle.
I selected a bag of Saffron Road Chickpea chips from a plethora of chip choices. As a rule, I don’t eat chips very often because they have little nutritional benefit and are basically empty calories. At my age, I have to watch for that if I want to keep my “girlish figure,” haha! However, I noted that this product, a combination of lentils, sweet potatoes, chickpeas, cornmeal, and peas, contained 4 grams of protein, which is pretty good for chips. The Saffron Road chips are baked and not fried, and they don’t contain any saturated fat. And for my gluten-sensitive readers, this product is advertised as gluten-free.
And….they taste pretty good!
Below are nutrition facts for Saffron Road Chickpea chips. You can also find them at Sprouts Market.
To all my readers….my husband and I will be on the road until the beginning of July. We are driving up the Pacific coast all the way to Victoria, British Columbia. How exciting!
I will continue to write posts as we make our way north, and then south. I’m anticipating lots of stops at restaurants, diners, etal. It will be interesting to see how the foods we encounter might translate into brown bagging. Also, my husband is expert at RV cooking. Which means that we may have to change this blog to “RV Cooking,” at least for the present, lol!
Meanwhile, there will be lots of opportunities to discuss books and articles I read on the way. I already have a list of books I’d love to recommend.
I’m always on the lookout for gadgets and tools that will make weekend brown bag meal prep easier. This week, I found some neat plastic containers at Walmart that will do the trick nicely.
These 2-compartment containers can be used both in the freezer and microwave. And for those of you who have been following my posts concerning the Hot Logic thermal bag….it works well in that device also.
A 15-pack of the containers cost just under $10.00. My opinion? They’re worth it. You can portion out your meals for the week into the containers and stack them in the freezer. In the morning, you just grab one and take it to work.
By the way, you can purchase 1-compartment containers at Walmart also. Not sure about 3-compartment, but I’ve seen these advertised on amazon.com.
Many of my FaceBook friends have asked about low carb and paleo recipes for brown bagging. With this in mind, I am recommending 31 Paleo Brown Bag Lunches To Go as an easy way to access recipes for lunch.
Before we go any further, let’s define “paleo diet.” According to mayoclinic.org:
A paleo diet is a dietary plan based on foods similar to what might have been eaten during the Paleolithic era, which dates from approximately 2.5 million to 10,000 years ago.
A paleo diet typically includes lean meats, fish, fruits, vegetables, nuts and seeds–foods that in the past could be obtained by hunting and gathering. A paleo diet limits foods that became common when farming emerged about 10,000 years ago. These foods include dairy products, legumes and grains.
Adherence to this diet means no breads or pastas made of grain or legumes; and no dairy items like cows milk, yogurt, or cheese. Also, honey is used as a sweetener instead of cane sugar. Because of the absence of these food groups, the paleo diet will tend to be lower in simple carbohydrates and sugars than other meal plans.
Scott’s book includes paleo versions of sandwiches, salads and hot main dish meals such as chili without beans and taco salad without tortillas. Sandwiches are to be wrapped in lettuce, and at least one recipe for enchiladas substitutes collard greens for the traditional corn tortilla wrap.
Hot main dishes: “Chicken Enchiladas,” “Beef Curry,” “Bacon and Beef Chili.”
While the hot main dishes will require the availability of an office microwave or Hot Logic device, there are also plenty of cold dishes that require less prep. I would strongly recommend that fillings for sandwiches be packed separately from lettuce wraps, to avoid unnecessary sogginess and mess.
Big plus: The author lists detailed nutritional info for each of the recipes.
You can purchase this book on amazon.com in Kindle ($5.99) or paperback ($7.99) form.