How to Brown Bag It Without the Brown Bag….Lunchsense

So tough economic times means more of us should be brown bagging it to work and school, right?  I am all for this movement, but want to ‘brown bag it’ without having to actually carry a brown or (worse yet-a plastic) bag.   A friend of mine recently turned me on to these lunch boxes she discovered for online that are designed to be the solution to the endless, tedious task of packing lunches for yourself or your children.  

I believe this item is a must have because of its incredible quality and durability.  One lunchbox lasts for YEARS- not a school year, but many school years.  No more wasting money and resources by contanstly buying plastic baggies, paper bags, and cheap vinyl lunchboxes that fall apart in a matter of months (and let’s face it- will get that gross lunchbox “funk”).  

The special Lock & Lock containers that comes with each Lunchsense lunchbox are awesome.  They do not leak, they open and close easily, they go from freezer to fridge to microwave with ease. I love packing a lunch without having to frantically search for container lids!  

The Lunchsense lunchboxes are simple, durable, easy to clean and multi-functional.  Each box folds out and becomes a convienent and sanitatary placemat.  They are popular with moms because they are lead-free, vinyl-free, and have dishwasher safe, BPA-free containers that fit perfectly into the box.  They also include a rigid, leakproof ice pack (how cool is that?).   

Tuna Alternative for Health Conscious People

I am a self admitted tuna addict- but during my pregnancy last year, I became a little alarmed about the news I was hearing about mercury levels in my tuna and how it could affect my baby.  I had always thought I doing something good for my body- but my doctor cautioned me about eating too much tuna and advised me to keep it to a maximum 1-2 servings per week and to avoid Albacore Tuna (I was probably eating 4-5 servings a week).  

According to the US Department of Health and Human Services & the US Environmental Protection Agency, “some fish and shellfish contain higher levels of mercury that may harm an unborn baby or young child’s developing nervous system. The risks from mercury in fish and shellfish depend on the amount of fish and shellfish eaten and the levels of mercury in the fish and shellfish. Therefore, the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) are advising women who may become pregnant, pregnant women, nursing mothers, and young children to avoid some types of fish and eat fish and shellfish that are lower in mercury.”

Ok, so what is an expecting or nursing mom who wants their tuna salad to do?  While in Oregon last week, I sampled Oregon’s Choice Albacore Tuna.  I had heard their fishing methods target younger fish from abundant stock that contain significant lower levels of mercury.  I will say their albacore tuna is the freshest and best tasting canned tuna I have found anywhere.  But putting that aside, they are family owned and utilize sustainable fishing methods.  Their hook and line Albacore fishery is now certified as eco-friendly by the Marine Stewardship Council (www.msc.org) via the American Albacore Fishing Association.

According to Oregon’s Choice; the longer the fish has been in the ocean, the more time it has to accumulate mercury. The fish they catch have not had the time to accumulate mercury as compared to the large amounts of mercury found in the large old  fish favored by major canners. The younger fish swim closer to the surface of the water, which is where they fish; while the older fish swim closer to the ocean floor. More information about very low levels of mercury in Albacore can be found at the American Albacore Fishermens Association. 

Here are a couple some other good reasons to try their Albacore Tuna:

There are 2450 mg. of Omega-3 Fatty Acids per 55 gram serving of our albacore tuna as opposed to leading commercial tuna companies that have Omega-3 content of 450 mg. per 55 gram serving.

The fish are harvested using hook and line methods that result in little or no bycatch. No nets are used in their dolphin-free fishery.

If you live on the West Coast, there are a number of food stores that carry their tuna.  However, you can also order from their Website.  The 6 oz. can of the Gourmet Albacore Tuna Lightly Salted is just over $4 plus shipping (but you actually get 6 full oz of tuna unlike the main commercial tuna companies) and you buy them in cases of 12 or 24.  

I recommend you try this recipe from the site that was emailed to them from a happy customer:

 

CALIFORNIA TUNA SALAD

1/2 teaspoon grated lime rind  3 tablespoons fresh lime juice 2 tablespoons olive oil 2 teaspoons honey 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon liquid red pepper seasoning 1 ripe avocado 2 cans Oregon’s Choice Gourmet Albacore Albacore tuna, drained 1 sweet red pepper, cored, seeded and cut into 1/2 inch squares 1/2 of 8-oz. can sliced water chestnuts 2 tablespoons chopped cilantro   Whisk together lime rind and juice, olive oil, honey, cumin, salt and red pepper seasoning in medium size bowl until blended.  Pit and peel avocado; cube.  Add to dressing; toss to prevent discoloring.  Flake tuna into bowl with the avocado and dressing.  Add red pepper, water chestnuts and cilantro to tuna; toss to combine.  Serve chilled over bed of lettuce or use as a sandwich filling.

Egggcellent & Healthy Recipe

I love eggs.  I love omlets, scrambled eggs, poached eggs, eggs over medium, eggs with toast, eggs by themselves, deviled eggs, hardboiled eggs, soft boiled eggs, egg salad, you name it.  These days (thanks in part to the South Beach Diet) I have been feeling the need to make my breakfast dishes using egg whites.  But in my quest to be a mindful consumer, I try to only purchase eggs with a “Free Range” label on them since the term “Cage Free” can be deceptive; see http://www.csmonitor.com/2004/1027/p15s01-lifo.html.  I know it is a seemingly small matter and I am not saving the world one hen at a time; but it makes me feel slightly better about my purchase to support a business that allows hens to live in a more natural setting. I have to say that I really like Eggology’s approach.  They are one of the only companies I know of that produces natural egg white products using humane and environmentally sustainable practices.  And I am glad to see a lot of people are catching on to this, lots of restaraunts and hotel chains are using these products such as The Four Seasons, Marriott, and Hyatt hotels.  I got the recipe below from their site- this recipe is quite good and simple.  And if Frittanta is not your thing, try the Asparagus and Herb omlet recipe outlined in the video above by Dani Spies.  Hope you enjoy- and EAT YOUR EGGS (just try to be aware where they came from).

Airy Asparagus and Potato Frittata

Servings: 4

WHAT YOU NEED:   1 cup Eggology egg whites 1 lb asparagus 1 potato large, peeled and thinly sliced 1 onion chopped 1/2 cup nonfat milk 1/4 cup grated Paremsan cheese, divided 1/4 teaspoon baking powder 1/2 teaspoon salt

INSTRUCTIONS  Preheat the oven to 350 degrees F. Place the potato in saucepan and cover with water by 3 inches. Cover the pan and bring to boil over high heat; boil for about 5 minutes. Add the asparagus and boil for 2 more minutes. Drain and set aside to cool. In a bowl, combine the Eggology egg whites, three tablespoons of the Parmesan Cheese, milk, baking powder and salt. Mix in the potato and asparagus. Heat an oven-proof nonstick pan, spray with nonstick spray and add the chopped onion. Cook for about 2 minutes, stirring occasionally. Add the egg white mixture and reduce the heat to medium. Cover and cook for about 10 minutes (until almost set). Uncover the skillet and sprinkle the remaining Parmesan cheese. Transfer to the oven to cook for about 5 minutes (until browned). Invert onto a plate and cut into wedges prior to serving.