Guest guest Posted March 7, 2008 Report Share Posted March 7, 2008 David, are you in Gainesville or just a Florida fan? David <d.r.stack wrote: Laura, Thanks for the tip on keeping the rice/bean/vegetable salad cold. I have an ice pack I keep in the freezer. I place this in the bottom of my lunch bag (University of Florida vinyl carry case) and the lunch stays " cold " until noon. " Also, cooked and chilled wheat, rye, spelt or other whole grain " berries " also make nice additions to chilled salad foods. " Is exactly the type of advice I was looking for. I am not really familiar with these " grain berries " but at least it gives me something to aim for and investigate on the web. I like Tabouli salad. I need to find a recipe…. I like Couscous and will add vegetable to it also for a lunch idea . David , " L.B. " <elbee577 wrote: > > <<< " ...I want to get your input for this lunch. I like to take my lunch to > work everyday. > I need food that is filling, nutritional and easy. Here is one idea > I have. > > Brown rice cooked with sun dried tomatoes (not packed in oil) > fresh cut vegetables: broccoli, snow peas, carrots and red cabbage > organic soybean beans (canned - rinsed) > pinto bean (canned - rinsed) > banana peppers rings (watch salt) > bed of spinach > basil > > Served cold as a salad and easy to take to work. > Any ideas will be appreciated. > David >>> > > > David, > > It sounds good to me! One comment I have is this, be sure to keep your cooked rice COLD (or hot, if you are planning to eat it warmed up). I took a food sanitation certification course for my state, and one thing was emphasized about any kind of cooked rice is that it is prone to food spoilage. Not to scare you or anything like that--just to be safe with your healthy lunch food--keep it cold! > > I like the idea of that basil added to it--especially if it is fresh basil leaves! > > Also, cooked and chilled wheat, rye, spelt or other whole grain " berries " also make nice additions to chilled salad foods. I once had a salad with spelt berries, a " vinaigrette " with olive oil and vinegar (flavored vinegars are nice) and it had garlic, pepper and some herbs (parsley and basil, if I remember). I loved it! > > Tabouli salad is made, often, with " bulgur " cracked wheat, and has lemon juice, parsley, various additions, such as chopped cucumber, mint leaves, pieces of tomato...It's wonderfully refreshing and healthy--could be eaten alongside many other foods, such as your soybeans and veggies. Some folks have made a similar salad with cooked quinoa--which is touted as a " complete protein " food grain. > > Your meal ideas sound great! It sounds like you have a good start on planning for your vegetarian lunches! Best wishes for your continued health and recovery! > > --Laura B.,in Illinois > > . > Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
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