I guess I just needed to throw out a plea for lunch ideas, because I’ve not had any trouble coming up with lunch ideas since my Picky Lunch post!

This latest lunch was one that is inspired by an airport meal of all things! On my way to Haiti this past Fall I was fussing over the lack of decent airport food until I found this great little place with sandwiches, salads, cupcakes, etc. When I saw they had tofu, brown rice, spinach, eggs and veggies I thought I may have been dreaming! I can’t remember what it was called…they have Oprah’s favorite cupcake though?! Anyone?

It only took me a few months to recreate it at home. This will definitely be repeated soon, it was such a filling lunch! (Plus it reminds me of Haiti which is always a good thing:))

This lunch only requires the prep of a few components: tofu, eggs, greens and rice! Then if you are packing in Tupperware like me, place greens, tofu, brown rice (with peanut sauce drizzle) in one Tupperware (that you can heat up) and then the eggs and veggies in another.

Tofu: I kept my tofu* really simple: pressed and baked. Since I planned on topping everything with Peanut Sauce, I felt no need to flavor the tofu.

*Nasoya sent me some tofu to sample – I was actually very impressed, considering that I didn’t even season it at all. It was just the consistency that I was looking for!

Eggs: Simply hard-boiled

Greens: I used a HUGE bag of mixed greens from Trader Joe’s. It was already washed and chopped, so it made it super easy. I did have to saute it in 2 batches because they wouldn’t all fit in my pan! I like my greens, what can I say? :)

Brown Rice: Prepared as directed

Peanut Sauce: I used a pre-made Annie Chun’s Peanut Sauce, but you could easily make your own if you have the time. Drizzle over rice, tofu, greens – whatever you want!

Fresh Veggies: Your choice! I went with cucumbers, but as soon as tomatoes are back in season, they’ll be added to the mix.


restaurant: anchor fish & chips

Anchor Fish & Chips is the kind of place you just want to keep coming back to. What makes it so special? It’s small and cozy, with an open kitchen and the best fish and chips I’ve ever had. You know that’s a serious statement when it is coming from someone who grew up in

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chicken tostadas

Many years ago, I worked at a Mexican Restaurant in Wisconsin Dells. It was really my first experience in the food industry – the good, the bad, the partying, the learning swear words en español, the ridiculously bright shirts we had to wear and eating Mexican food 5-6 times a week. Needless to say, between

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in my cupboard: bionaturae egg pasta

It’s not often that I would feature a white flour pasta…I rarely even buy pasta made with white flour. I’m a whole wheat kind of girl. Not to mention a Nutritionist, remember?? But this bionaturae traditional egg pasta just looks special. I know I bought it with something in mind, but a few months passed

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scrambled eggs, anaheim scramble, bacon tomato onion avocado scramble

anaheim scramble

A few weeks ago, my Mom and I had an amazing girls weekend in Chicago – the purpose of the trip was wedding dress shopping – but we obviously managed to squeeze in a lot of good food. Priorities people!! I took her to my favorite little juice bar for green juices (lemon, pear, parsley

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prosecco, asian prosecco

annie chun’s dinner party

This dinner party started like all of the other dinner parties I have. With prosecco. Prosecco with ume plum wine to be exact.  I was lucky enough to participate in an Annie Chun’s Dinner Party, which meant I was to host an Asian Dinner Party, choosing between Korean, Thai or Chinese fare. I decided to go

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those days

You know those days when you are trying to balance healthy habits, whole foods and your cravings for cheeseburgers? Oh, you don’t have those days? The day started out great. Yoga Sculpt always kicks my booty and I feel incredibly strong and like the wimpiest person in the room all at the same time. It’s

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