Lunchbox Challenge: day 2 {4 days, 4 wraps}

I’ve always been a bit intimidated by eggplant. I’m not really sure why—I guess it’s just that they’re not your run-of-the-mill veggie.

It seems like a challenge would be the perfect time to tackle them. Don’t you think?

Eggplant is pretty dang healthy for you too—it’s great source of folic acid and potassium!

Today marks Day 2 of the Lunchbox Challenge. <—That’s the introduction. Check out Day 1 if you’re just joining us.

Week 1 is all about the wraps—so there was only one way to eat that eggplant: all wrapped up!

 

I decided to be a bit adventurous and make a batch of balsamic reduction sauce for dipping.

This was my first time making a balsamic reduction and holy moly was it potent! I had to crack a window!

Directions:

  • Pour 1 C. balsamic vinegar into a pan. Use enough to reduce it by about half.
  • Put the stove on high heat.
  • Whisk briskly the whole time.
  • Allow the vinegar to boil. Don’t stop whisking.
  • Once it’s reduced and has a syrupy quality, remove from heat. Allow to cool.

Smelliness aside, this is a tasty sauce! Simple too!

By this time, your veggies should be nice and grilled. Gotta love the George Foreman—it’s a Panini press and a veggie grill!

Today’s sides included a mini veggie bowl:

  • chopped baby carrots
  • cherry tomatoes
  • edamame <—for protein
  • topped with hummus + paprika

Plain Greek yogurt mixed with cinnamon and stevia then topped with pomegranate arils.

And finally a crisp green apple rounded out this delicious lunch!

I can’t wait to hear all about your lunches today! If you’d like: send me a picture of your favorite lunch or lunches by Thursday night and I’ll do a round-up at the end of the week! (thenewhealthy@gmail.com)

Well, it’s off to school I go! I have a full day of stimuli development ahead.