So, every year the law school puts on a comedy show called the Law Revue.  It’s a full production that parodies the crazy lives of law students.  Well, I’m directing it this year, and acting/singing/dancing in it, which is like a full-time job on top of my classes, part-time job, and job as a fiancee.

The fiancee job is my favorite, obviously, and entails making H smile as well as making him delicious, healthy things to eat, since we’re both on the wedding diet at the moment.  Normally, I like to pack us both lunch in the mornings and then cook dinner at night.  Unfortunately, with Law Revue, my schedule right now makes it tough for me to find time to pack lunch, let alone cook anything, since I’m out the door around 7:30 or 8 every morning and don’t get home again until 9:30 or 10.  But I’ve been trying to use Sundays to shop and cook things that we can both eat throughout the week, and I’ve recently started packing us “lunchboxes.”

These are photos from a recent lunchbox day.

My lunch: a lunchbox salad.  It was gigantic.  I brought it with me to work, figuring I’d go to the Au Bon Pain down the street to get a veggie soup to go with it.  However, it was so filling that I got the soup but didn’t end up eating it until much later.   I usually don’t make myself salads because I find that I never have a big enough variety of veggies laying around the house to make it interesting; often I’m afraid to buy them because I think they’ll go bad before I use them all.   Now, though, I’ve started buying the salad stuff (cucumber, carrot, onion, lettuce or spinach, etc.) on the weekend and then making an effort to use it all week long.  It hasn’t gotten boring yet!  Sometimes when I make other things at night or on the weekends I have leftover chickpeas or black beans and will toss those on the salad too.

H’s lunch: Shrimp and Avocado Rice Bowl.  This was a recipe I got from Fitness Magazine.  I knew H would love it (he did), that it would fill him, and that it had alot of healthy ingredients.  The recipe is here for any omnis or pesci’s that might want it.

I’ve also taken to making giant pots of Red Lentil Stew for H and me to enjoy throughout the week.  This is a vegan recipe.  H loves it, and has said that it’s one of his absolute favorite things I make.  Sorry for the dark-ass picture. Anyway, the stew is so delicious and warming, and it packs up easily in a tupperware container for transportation to work or school.  I usually pack it with some form of whole wheat bread product (pita, baguette) to round it out.  Here is the recipe (which I highly recommend) from VegNews:

What You Need:
1 tablespoon unrefined, organic coconut oil
1 cup yellow onion, diced
3 cloves garlic, minced
1 teaspoon sea salt
2 cups red lentils
2 cans organic coconut milk
4 to 6 cups water (enough to cover all ingredients)
1/2 cup diced carrot
1/2 cup diced celery
2 cups diced sweet potato
1 tablespoon fresh ginger, minced
1 to 2 tablespoons curry powder
1/2 teaspoon cayenne
1/2 teaspoon fresh ground black pepper

What You Do:
1. In the coconut oil over medium heat, sauté onion for 2 minutes. Add the garlic and sea salt, stir, and cook for one minute more.
2. Add the lentils, coconut milk, water, and remaining ingredients. Cover and bring to a boil.
3. Stir well, reduce heat to a simmer, cover, and cook for 30 to 45 minutes more, until the lentils are cooked through and creamy. Add more salt and pepper to taste.