Make a Student Lunch Contest: Submissions! Make a Student Lunch Contest: Submissions!
The GOOD Life

Make a Student Lunch Contest: Submissions!

by Amanda M. Fairbanks, Siobhan O'Connor

March 3, 2010

The lunches are in. Behold the first batch.


From Betsy: Quinoa salad with parsley, carrot and black beans with lemon vinaigrette (all bought in bulk and organic); red pepper slices; one golden delicious apple; Tings Crunchy Corn sticks, baked and natural; one thermos of organic soy milk.



From Kate: Inspired by Lunchables—make your own parfait! Vanilla yogurt; carob chips; a gummy bear; mixed berries; chopped almonds; plain oat granola.




From Tanya: Rice noodle stir-fry made of rice vermicelli, cauliflower, broccoli, carrots, zucchini, peas, and half a pound of ground turkey, cooked in a bit of soy sauce, vinegar, and Chinese cooking wine; sliced apple (pretty much the only local fruit available in Vancouver right now); a piece of banana bread (not so local, but delicious).




From Diane: One individual serving hummus; two whole wheat mini-pita's cut into triangles; carrot sticks; raw broccoli florets; one string cheese; one slice reduced sodium turkey breast; one organic apple; one  package of Barbara's Bakery Vanilla Snackimals cookies; spring water in Kids Basix sport cup.



From Sorlynn: Two whole wheat mini bagels with low-fat organic cream cheese; an organic hard-boiled egg (I put it in a bunny-shaped mold that is hard to make out); grapes and organic blackberries; organic baby carrot fingers with black olive nails; purified water in a Klean Kanteen.



From Brendan: One citrus herb roasted organic chicken wrap; one low-fat, low-calorie blue cheese garden variety salad with organic dried cranberries and fresh avocado; five slices of apple; one organic flax seed, quick oat cranberry "cookie"; one organic ginger ale (not pictured).



From Amy: Home-made cod fish sticks dipped in buttermilk then in seasoned with lemon zest, spices, Panko, and breadcrumbs; one lemon wedge; mashed potatoes with butter, milk, salt and pepper; coleslaw made of fresh cabbage, carrots, olive oil and lemon juice; fortified soy milk.

Note: While the contest is now over, you can still check out our five winners here.



From Abigail: Hummus with Barbara's Shredded spoonfuls; organic carrots; one organic applesauce cup; chocolate chip cookies; one chocolate milk.



Check back tomorrow for the rest. And remember: We want to know which ones you'd chow down on, too, so let us know.
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Make a Student Lunch Contest: Submissions!