Food Revolution Friday #2

Since I haven’t posted about it yet, most of you don’t know that Brent no longer works from home. He’s in week two of his new job. It means a bit of an upheaval on our home life and schedule (more to come on that later, once we figure it all out) but we are both already so much happier.

The first week he made no plans for lunch and found himself either going without and then gorging later, or going out for lunch etc.  This week we have a new thing going on.  A Deal. These are the kinds of things that make our marriage work and our lives go smoothly.  The deal is as follows:

Every single night, Brent  cleans up the kitchen immediately after dinner
Every work night, after Bobby goes to bed, I pack him (and myself) a healthy lunch

So far it’s going great. He’s enjoying the surprise we he opens his lunch the next day and I feel like I now have a reason to put a bit more effort into my own lunch since doing all kinds of work just for one is tedious and sometimes wasteful.

Things I’ve been including are:

  • celery, carrot, bell peppers, cucumbers with hummus or babaganouj
  • a piece of fruit
  • plain yogurt topped with chopped fruit (today is mango with a pinch of brown sugar)
  • dinner leftovers if there are any
  • breton cracker sandwiches with natural peanut butter and a touch of honey

For today I made egg salad sandwiches and I’m going to share with you my recipe that makes a perfect TWO awesome sandwich amount.

  1. Hard boil 3 large eggs
  2. Finely dice one green onion, a two inch piece of celery stalk and one quarter of a red pepper (us the rest of the celery and pepper as veggie sticks on the side)
  3. When eggs are done, cool in a cold water bath
  4. Peel eggs and put in a large soup bowl
  5. Mash them with a fork
  6. Add 1.5T mayonnaise (NOT MIRACLE WHIP FOR THE LOVE OF GOD) and 1.5T whole grain mustard (Dijon would do in a pinch)
  7. Mix to coat eggs
  8. Stir in diced veggies
  9. Spread evenly on two slices of whole grain bread
  10. Top each piece with another piece of bread
  11. Cut diagonally

Because we had some leftover baby spinach, I threw some on the sandwiches as well.

What do you like in your egg salad?

This post is a part of Food Revolution Fridays

On this day:

In 2009 –
In 2008 – It’s like LSD meets carnival meets Freddy Mercury meets fluffy kittens.
In 2007 – All goals accomplished! (or partially abandoned)
In 2006 –
In 2005 –

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4 Comments on “Food Revolution Friday #2”

  1. metahara says:

    Sounds yummy1
    I use Creole Mustard by Zatarain’s and a dash of Frank’s Red Hot sauce. If I have it, 1/2 tsp of sweet relish.
    Hanz went thru a phase where he hated any and all sandwiches, making packed lunches a creative adventure every day.

  2. metahara says:

    Sounds yummy1
    I use Creole Mustard by Zatarain’s and a dash of Frank’s Red Hot sauce. If I have it, 1/2 tsp of sweet relish.
    Hanz went thru a phase where he hated any and all sandwiches, making packed lunches a creative adventure every day.

  3. janaekailey says:

    That’s some discipline, wow! And sounds delicious!!
    I like to add small cheery tomatoes and baby sweet corn… it kinda livens up the color and they are pretty good for you.

  4. janaekailey says:

    That’s some discipline, wow! And sounds delicious!!
    I like to add small cheery tomatoes and baby sweet corn… it kinda livens up the color and they are pretty good for you.


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