These are almost bento box style and easier to find! I love that they look like typical to go containers. What do you think?
Weird Reason #2 I like my new job…
I brought this ball in to sit on at work to help my posture and strengthen my core and people barely blinked an eye. Totally the right work environment for me.
Someone even said that they thought the boss’ wife would even purchase them for us because they are so into a healthy lifestyle here. Awesome.
They supply us with actual silverware and plates. I never have to worry about remembering plasticware for my lunches AND it is better for the environment. :-) Go team!
This print has been on the back of my mind for sometime now…id say over a year at least. This artist gets continually highlighted and it only reminds me that I am missing out. One day I will pony up and buy it.
A new job! Not only is a job and lets me get off unemployment and go back to a normal life schedule again but this place is soo cool. They seriously promote a healthy lifestyle. There are two workout classes a day. So, instead of going and getting something unhealthy for lunch, I workout and then eat whatever I bring in. It kicked my BUTT yesterday (my first day). Today wasn’t much better considering how sore I was. I suffered through it though and accomplished more than I thought I could. I am so excited..it’s such a good kickstart back into a healthy lifestyle. I always told myself I would get healthy when I started back up on a normal schedule, but this place makes it hard not to. When classes are free…why not? Without this little kick in the butt, I probably wouldn’t have actually started getting back in shape. Thank you new company!
I am finally employed again! I had a 2 and a half month hiatus and it feels good to get back into a normal routine. I’m hoping this normal routine gets me back into being healthy and working out on a regular basis. Luckily, my new company is AWESOME. The building is LEED certified and they have so many things that I can just see encouraging me to stay healthy. Today, I am going to do a workout class AT my building. How cool is that? They also bring us healthy lunches on Mondays and Tuesdays. Hopefully, that just reminds me that I need to continue the trend that my company is starting for me.
Anyways, I still have three days a week that I need to pack a healthy lunch for. I REALLY want to bring my lunches. It is healthier and cheaper. I almost feel like going out to lunch (unless it is with my whole team) is nearly self destructive.
Of course, if I am going to bring my lunch, I am going to do it in a stylish way. These bento boxes are soooo cute. There are so many of them out there, it is going to be difficult to decide my favorite! I will keep posting bento boxes I find until my heart stolen by one. (yes, it is actually possible that my heart gets stolen by a bento box…im ok with it). However, the mint green one is definitely in the running, I just need to flirt with it a little longer.
Pasta can be so heavy and, to me, is only a dinner meal. However, this recipe is something I can eat nearly anytime. It’s a perfect summer pasta. The real thing that makes this interesting is the panko bread crumbs. They just add an interesting texture to the dish.
Angel Hair Pasta w/ Arugula & Lemon
(recipe slightly adapted from Tyler Florence Family Meal: Bringing People Together Never Tasted Better)
- 1 1/2 cups panko bread crumbs
- 8 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, silvered
- 1/4 teaspoon dried red pepper flakes
- grated zest & juice of 1 lemon
- 1 pound angel hair pasta
- 6 cups lightly packed baby or wild arugula
- freshly grated Parmesan cheese for serving
In a skillet, combine the panko with 2 tablespoons of the oil and toss to combine. Toast over medium heat, stirring, until the bread crumbs are golden brown, about 10 minutes. season with salt and pepper, then transfer to a small bowl.
In the same skillet, heat the remaining 6 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes and cook for 10 to 12 minutes to infuse the oil and gently cook the garlic. Season with salt and pepper. Stir in the lemon zest and remove from the heat.
Bring a large pot of well-salted water to a boil. Add the pasta and cook for 3 to 4 minutes, or until al dente. Drain the pasta well, and transfer to a large bowl. Immediately add the arugula, the infused oil with the garlic, and the bread crumbs. Use tongs to gently toss everything together. Mound the pasta on a large platter, squeeze lemon juice on top and serve, topping with grated Parmesan as desired.