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 andTwitter with the hashtag #brownbag.
Just to let you know that this is a Broccoli Challenge as well by Kelly. I am doing 2 challenges simultaneously because it inspires me to prepare healthier meals, and encourages my kids to eat healthier as well. So it's like hitting 2 birds with one stone. Well.... this one is hitting 2 challenges with one blog and preparation.
Today's brown-bag was Pesto Chicken Farfalle with Broccoli and Nectarines on the side. This lunch is very simple to prepare. I have made the pesto sauce in advance and have stored it in my fridge. It's made of basil leaves, olive oil, garlic and cheese. All blended in my blender since I don't have a food processor. But at times when I'm out, and just crave for it, I make use of any store-bought traditional Pesto Sauce jar. It works just fine. We have a left-over chicken rotisserie from last night, so I cut it into small pieces to mix with my farfalle noodles. I separated broccoli from my pesto farfalle because it was by special request. My 3rd grader is like Kelly, a broccoli fanatic. He wants to munch his broccoli by itself to satisfy his palate. But for grown-ups, I tossed it along the pesto chicken farfalle to make it look more appetizing, and not bland. I topped it off with shredded mozarella cheese. And of course my fruit dessert would be the famous nectarine wedges. Blueberry would look better with this but he just gobbled it all up last night before going to bed. So this is what's left, and we have to make it last.
My husband didn't pack his brown-bag today because of a lunch meeting this afternoon. Lunches will be provided in their office. So I guess, we'll consider that as his brown-bag for the day. I'm crossing my fingers that he'll make healthier choices though.
Have a wonderful brown-bag everyone!
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