Guest guest Posted March 8, 2008 Report Share Posted March 8, 2008 No, I am not in Gainesville, FL.... I am in the upstate of South Carolina. I graduated from UF in 1976, college of architecture (1974 - 1976 lived in Gainesville). I lived in Fort Lauderdale, FL for 30 years from 1970 to 2000 Go Gators! David , Cassie Dixon <roxy87cabriolet wrote: > > 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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