Tupperware Tuesday: Not Just Lunch

Tupperware Tuesday, a real look at the food I make each week. No fancy cameras, no lightbox contraption, no perfect angles. Just what’s for lunch.


OK, I know. Bringing breakfast, lunch, and dinner? I should just blow up an air mattress and sleep here! Seriously.

Last week, I attempted to do Whole 30, but failed miserably due to poor planning. When you’ve lived your whole life in non-compliance, it’s hard to turn that around in one day. But that’s my problem, I guess. I commit to things too easily and without much thought.

So instead of Whole 30, I browsed the internet for Paleo-friendly meals…

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Breakfast: Sweet Potato, Apple and Pancetta Bacon Hash (Whole 30 approved!)

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Lunch: Zoodles with Meatballs

I finally broke out my Paderno Spiral Vegetable Slicer. Yes, it’s been 10 months… This baby is seriously the best thing EVER! SO easy to use. SO easy to clean. And the best part is, I don’t even miss REAL pasta!

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Dinner: Pork Loin and Butternut Squash Stew

OK, I know the stew looks like shit, but let me assure you, it is delicious! And it tasted better the next day after reheating. This pretty much applies to all stews. It’s basically science (and good eats!). Alton Brown said so.

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Tupperware Tuesday: Stir-Fried Lemongrass Chicken

Tupperware Tuesday, a real look at the food I make each week. No fancy cameras, no lightbox contraption, no perfect angles. Just what’s for lunch.


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Adapted from Cooking Light, January 2013.

I substituted chicken breast for chicken thighs since I’m really not a big fan of dark meat. I don’t mind it so much if it was fried, but then again, practically anything is good fried! This was the first recipe I made with lemongrass that didn’t involve broth. I was kind of clueless about what to do with the lemongrass, but that’s what YouTube is for! amiright???

Unless you want a big block of rice noodles in your tupperware, I would recommend vermicelli noodles. However, if you’re making this recipe for dinner then I would serve with thicker noodles.

Tupperware Tuesday: Maple & Soy-Glazed Steak

Tupperware Tuesday, a real look at the food I make each week. No fancy cameras, no lightbox contraption, no perfect angles. Just what’s for lunch.


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Adapted from Cooking Light, March 2010.

I made the steak pretty much as directed except I used tri-tip, which was on sale at Fresh & Easy, and significantly increased the amount of Sriracha. I also made extra marinade to toss with whole wheat thin spaghetti. Since I had left over baby spinach, I sandwiched leaves between the steak and spaghetti, drizzling extra sauce over to finish. The heat from the microwave wilted the spinach just enough to take away the raw taste.

I loved the sauce. I definitely saved this recipe just for the sauce.