What’s For Lunch? UPC’s Bento-Boxes


Lunch-FullMeal

UPC’s Salad Bento Boxes

I’ve shared pictures of my lunch salads before, but today’s post is somewhat special. My wife and I making a concerted effort to remove unnecessary plastic from our lives. There are a couple of reasons for that, but the biggest one is an attempt to reduce our impact on the world. I’m a firm believer in the “Golden Rule” and my wife recently pointed out to me that I really should be working hard to use as much re-usable materials as possible, since that’s ultimately the best application of the “Golden Rule” in regards to my impact on the environment. She’s right, of course, and I didn’t need any convincing. The plastic containers that I had been using previously would often last me months before being replaced. But they’re still plastic. So we made the shift to glass for out refrigerator items, and we just picked up several of the Smart Planet “Meal Kits” that are made entirely from silicone.

These are awesome for a couple of reasons, in my book: they’re durable, they’re light, they’ll last until we don’t like the colors anymore, and they collapse once you’re done with them to take up less space. And, of course, most importantly, they’re not ugly. Which makes it easier for me to share my lunch recipes with you!

I may make this “Bento Box Lunch” a whole separate category, if you all end up think it’s a hit. Be sure to read the “Questions” at the end to help me figure out whether this should be a regular thing, or if I should just keep in in the 3-meal rotation that I have going now.

Today’s UPC Salad Bento Box; What you’ll need:

  • 1 Serving of UPC’s Salad Eggs
  • 1 Serving of Rosemary Carrots and Mushrooms (instructions below)
  • 1 Double-Serving Tossed Salad (any great lunch-salad will do; instructions for pictured salad below)
    UPC’s Salad Eggs:
  • 4 Eggs
  • 1 Organic Yellow Zucchini, chopped (obviously green zucchinis will work too!)
  • 2 Organic Carrots, chopped
  • 1 bunch Organic Basil, chopped
  • 2 tablespoons Coconut Oil
    Rosemary Carrots and Mushrooms:
  • 2 medium Organic Carrots, chopped
  • 1 cup Crimini Mushrooms, quartered (chopped large)
  • 4 sprigs Organic Rosemary, Rosemary pulled off the sprig and chopped
  • Optional: Add copped Celery for additional flavor and green.
  • 2 tablespoons Coconut Oil (for extra credit: use bacon grease!)
    Tossed Salad
  • 1 large Organic Avocado, chopped
  • 1 medium Organic Cucumber
  • 2 cups UPC’s Pulled Pork (alternately, sliced ham or bacon)
  • 1 bunch Organic Basil, chopped
  • 3 cups Organic Arugula, chopped
  • 2 tablespoons Olive Oil

Serves: 2 (Breakfast and Lunch, depending on your meal sizes)
Cook and Prep time: About 1 hour

1. Start the UPC’s Salad Eggs. I’m going to skip the instructions for this, since they’re well documented in the linked post.

2. In a small pot, add the carrots first, then the mushrooms, rosemary, and coconut oil. Cover, and cook on high for 1 minute. After 1 minute, turn down to medium-low, and leave covered, stirring every 3-4 minutes while you prepare the rest of the Bento-Box.

3. Tend the UPC’s Salad Eggs, continuing to follow the directions in the post.

4. Turn off the carrots and mushrooms after about 12 minutes of cook time.

5. Add the chopped arugula (or your favorite salad greens) and basil to a mixing bowl. On top, add the avocado, cucumber and pulled pork. Then spread the olive oil evenly over the salad and mix carefully (I mix with my bare hands; yes I wash them first).

Serve each meal portion in to a separate section of your Bento Box, and enjoy!

Questions:

  • What are your thoughts on a full-meal post from time to time?
  • Do you like the idea of the lunch Bento-Box format?
  • Would you like to see more hot-meal components, or cold-meal components?
  • What do you bring for your own breakfast and lunch?

What’s For Lunch? Peppered Shrimp


ShrimpForLunch

UPC’s Peppered Shrimp

The weather has been absolutely ideal lately! The temperature has been comfortable enough that wearing a summer-weight suit isn’t leaving me dripping by the time I walk in to the office. And I have been celebrating by increasing my workouts and my enjoyment of the outdoors! The upside, as I just mentioned, has been more time and appreciation of the outdoors. I could spend all day outside with the way the weather and temperatures have been lately! On the other side of the coin, though, is the increased workouts. On Sunday I did a leg-burner that left me seriously beat up! I ended up taking Monday off entirely, and yesterday I was only able to put together about a 2-mile run before I had to call it quits.

I know I’m not writing my “Workout and Diet” posts anymore, and based on the responses to my “Questions” at the end of my posts, most of you don’t those posts (I only got one response the day I asked that question). So what I did was this: There’s a long staircase going up a fairly large hill near my home. I ran up the hill, down the stairs, then I ran up the stairs stopping to do a set of 10 squats at every platform. I probably ended up doing somewhere in the neighborhood of 200 squats, while doing a stairs workout to boot! Then I ran the hill a couple more times, just for good measure. To say that I’ve been sore would be a misuse of the word!! Obviously, I’m delighted, and can’t wait to be ready for another workout just like it!

 

Peppered Shrimp; What you’ll need:

  • 1 lb Wild-Caught Shrimp (mine is frozen)
  • 2 tablespoons Coconut Oil
  • 2 tablespoons Fresh Ground Black Pepper (more or less)

Serves: 2
Cook and Prep time: About 15 minutes

1. Put the shrimp in a pan with the coconut oil and cook it on high heat.
Notes: I’ve waxed philosophically on frozen seafood before, but if you have access to fresh caught wild shrimp, eat this as fresh as you can get it! If not, probably the frozen stuff is fresher than the unfrozen stuff.

2. Cook this for about 5-7 minutes, letting it thaw and cooking off the water from the thawing. Stir regularly while cooking.

3. Sprinkle the pepper across the shrimp liberally. This is one of those cases where more is likely to be just fine!
Note: You may want to prepare the plates with your side dishes ahead of time. I do it at this point.

4. Continue to cook and stir the shrimp until the water has all boiled off and the shrimp is sizzling like bacon in the pan. Serve immediately, and enjoy!

Questions:

  • Do you do a speed workout every week? Like sprinting up a hill, or a 5-10 minute hard rowing session, or maybe a spin class?
  • What kind of speed workout is your favorite?
  • What kind of speed workout have you been meaning to try, but haven’t gotten a chance yet?