We’re teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.
Week 2 of the challenge was quite an eventful one, despite Monday being a holiday. Everyone involved has been consistent in sharing excellent lunch-packing advice, recipes, snack ideas and photos. We had a twitter chat last Thursday where dozens of brown-baggers chimed in with their lunch ideas. One question we asked, “Any ideas for tasty sandwich spreads besides mayo?” got quite a response. Here are a few of the mayonnaise alternatives offered by our twitter friends:
@lisalibrarian goat cheese, mustard, mashed avocado
@LetsTalkandWalk hummus or mustard
@CarleneFutureRD what about roasted garlic! It gets creamy and spreadable not to mention flavorful.
@JennaReed1 olive tapinade is so tasty on sandwiches instead of mayo!
@zachcrock hot sauce if you like it, I use it in place of mayo.
Another sandwich spread that was tweeted over and over again was @dietitianjanel‘s homemade walnut butter: “just walnuts + salt + food processor. So easy and amazing!”
What was the best thing you ate this week? Read up on what brown-bag participants have been packing in their lunch bags, and for even more advice, join us on Facebook this Thursday at 2:00 p.m. ET for a chat with Healthy Eats dietitians, Dana White and Toby Amidor.
Posts from fellow brown-baggers:
The Lazy Dietician: Bringing Your Lunch Could Make You Healthier
The Food Network Dish: Gaby from What’s Gaby Cooking’s Cowboy Quinoa Salad
Simple Food, Healthy Life: Zesty Lime Black Bean Soup
Nutritionella: Beating Sandwich Burnout
The Undercover Cook: Southwestern Black Bean Dip
Adventures in My Kitchen: Brown-Bag Challenge vs School Lunches
My Wallet is Fat, Not Me: Split White Lentil Stew (Urad Dal)
Chick Bike: Brown-Bag Challenge, Days 6 and 7
The Garden Ephemerist: The Reluctant Cook
The Undercover Cook: Grilled Shrimp Tacos With Chipotle Cream
The Adirondack Chick: Week 2, Eggplant Rollatini and Unintended Ratatouille
This Imperfect Plot: Brown-Bag Challenge, Day 5
Feeding Philosophers: Brown Baggin’ It, Week 2, White Bean and Rosemary Soup
City, Life, Eats: Day 6, Curried Mango Salad and Shabby Sheik Hummus
Brown Girl, Brown Bag: Shelf Life (and a recipe for pantry chickpea salad)
Netlycka’s Distracting Confusion: A Short, Busy Week
Healthy Plates: Roasted Tomato and Goat Cheese Spread
Between City Limits: In the Bag
Coupon Chef: Day 5, Ham and Cheese Breakfast Muffin Recipe
Carmen Fitness: Brown-Bag Challenge Day 12
All Girl Cooks: Healthy Eats Brown-Bag Update
Essentials of Nutrition: A Teacher’s Lunch
Healthy, Kitschy Vegan: I Swear, I’m Still Alive
I Brown Bag: Healthy Eating Starts at Home
Reve Noir: Brown-Bag Challenge Days 5 and 6
Not Your Church Cookbook: The 10 Commandments of Leftovers
Diary of a Fat Kid: Week 3, Day 1
Coach’s Oats: Beneficial Brown-Bag Challenge
Adventures in Everyday: Brown-Bag Challenge
Canadian Mother Musings: Multi-Tasking Brown-Bagger
Zaika Zabardast: Greek Zucchini and Beetroot Fritters