Will it spill, spoil, stay warm. stay cool, stain, melt or even throw off toxic chemicals? Not to worry. These vessels below help alleviate any hassles or mishaps of packing your lunch. They keep it cool, keep it hot, don’t spill or smell, don’t stain or rust, and definitely do not pass any unwanted chemicals your way. These are some of my favorites we use at our house. It is worth the initial investment and saves money in the long run on throw away items like sandwich bags, foil, etc. But whatever containers you chose to pack your lunch, make sure it is BPA free.
Great Lunch Gear
Clockwise: 1. Trio of stainless steel boxes, $25; 2. Thermos, 16 ounces, stainless steel, $20.85; 3. Nalogene leak-proof jars, BPA-free, $1.49 each; 4. Kids Konserve icepack with cover, $8.78; 5. Kids Konserve leak-proof stainless steel containers with lids, $14.60; 6. Katie Brand 2.2 liter lunch box, triple layer, $15.50
All items can be found on Amazon.com with the exception of the leak-proof jars, which can be found at The Container Store. All items, with the exception of the leak-proof jars and cold-pack, are stainless steel, which is the best vessel for travel food storage as it is lightweight, hygienic, reusable, cleans easily, and is dishwasher safe. I am not receiving payment to write this. I simply like these products and use them often.
Need a great spring and summer lunch to go in those great travel receptacles? Try these two healthy recipes. The salmon is loaded with omega 3 fatty acids and the soup fills a variety of vegetable servings for your day. Both call for some of the same ingredients, too. They come together quickly, prepared over the weekend or the night before. You could double or triple the soup and serve it for dinner and bring the leftovers for lunch as well.
- 12 ounces wild Alaskan salmon, canned or cooked fillet
- 1/4 cup chives, finely diced
- 1/4 cup celery, finely diced
- 5-6 tablespoons organic Greek yogurt
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon lemon zest
- dash of cayenne
- lettuce of choice, romaine, bibb, or baby arugula
- tortilla, pumpernickel bread, crackers, etc.
- Drain salmon if using canned and add to medium sized bowl.
- Flake salmon into small pieces.
- Add other ingredients and combine well.
- Serve on bed of arugula or as a wrap in a whole wheat tortilla with arugula, on pumpernickel bread with bibb lettuce and tomato or with wheat or gluten free crackers.
Spring Vegetable Soup
- 1 leek, washed well and sliced
- 1 garlic bud, finely diced
- 2 cups diced Yukon Gold potatoes
- 3 to 3 1/2 cups vegetarian broth or chicken broth
- 1 cup asparagus, diced
- 1/2 cup peas, sugar snaps peas or snow peas, diced
- 2 tablespoons chives, minced
- 2 tablespoons parsley, minced
- 1 teaspoon dill, minced
- 1/8 teaspoon salt
- dash of pepper
- 1 tablespoon fresh lemon juice
- 1/2 cup organic Greek yogurt
- In large pot, sweat the leek pieces in 2 tablespoons of the broth until soft. Do not let it go dry. Add a tad more broth if needed
- Add garlic and sweat 1 more minute.
- Add potatoes and rest of broth and simmer until potatoes are soft, about 10-15 minutes.
- Add asparagus and peas and simmer for 3 more minutes.
- Turn off heat and add herbs.
- Add salt and pepper.
- Using blender or hand immersion blender, blend until very smooth.
- Add lemon juice.
- Taste and adjust seasonings.
- Serve with a large spoonful of Greek yogurt on top and a sprinkle of chives.