Thursday, January 28, 2010

Vegetable Strudel

This Week's Photo


* Cranberry Relish
* Vegetable Strudel
* Kale & Fresh Mozzarella Bruschetta
* Mashed Sweet Potatoes

Preparation Notes

Enjoy this colorful menu for dinner and then pack the leftovers for lunch. This isn't exactly a low-calorie meal, but it does feature a range of brightly colored fresh vegetables. (Be sure to cut back on the amount of butter and sugar in the recipes you choose!)

Prepare the vegetable strudel.

Prepare the cranberry relish.

Prepare the kale and fresh mozzarella bruschetta as follows: chop the kale. Saute it in a small amount of olive oil. Add fresh minced garlic and salt and pepper to taste. Set aside. Slice a baguette into 1/4-inch rounds and toast lightly. Spoon a layer of kale on top of each slice of toast. Add a thin slice of fresh mozarella and drizzle with a small amount of extra-virgin olive oil.

Prepare the mashed sweet potatoes.

Tuesday, January 26, 2010

One Last Designer Lunch Date in Stock

We have one Designer Lunch Date left in stock: on sale for only $69.99 (regularly $124.99).

This fabric option is being discontinued so, if you've been eyeing this item, this is your last chance to purchase.

Monday, January 25, 2010

Valentine's Day Bento

If you’re looking for a heart-felt, heart-healthy gift that will be loved and appreciated the whole year and beyond, check out our limited edition Laptop Lunches Valentine’s Day bento sets. They’re on sale for only $20.99—while supplies last.

Wednesday, January 20, 2010

Chickpea Burgers

This Week's Photo


* Chickpea Burgers
* Cantaloupe
* Spaghetti Squash
* Applesauce Muffin

Preparation Notes

Pack these flavorful chckpea burgers with some juicy cantaloupe, tender spaghetti squash and an applesauce muffin--and you've got a light and delicious meal.

Prepare the chickpea burgers.

Cut up the cantaloupe.

Bake and gently scoop out the spaghetti squash.

Prepare the applesauce muffins.

Friday, January 15, 2010

Original Periwinkle Inner Container Sets

We are discontinuing our original periwinkle inner container sets, but we have 3 in stock while supplies last at If this is the color you've always wanted, this is your last chance to purchase one.

Tuesday, January 12, 2010

Butternut Squash Soup and Salads

This Week's Photo


* Butternut Squash Soup
* Not-Your-Ordinary Potato Salad
* Organic Kiwi Fruit
* Brussels Sprouts with Pecans and Cranberries

Preparation Notes

Soup and salad make a delicious lunch any day of the year, but butternut squash soup in January is hard to beat! Prepare the soup and salads for dinner and pack the leftovers for lunch. They're delicious, nutritious, and gluten free!

Prepare the butternut squash soup for dinner and save the leftovers for lunch.

Prepare the potato salad. The recipe pictured here is made not only with potatoes, but with steamed green beans, diced cucumber, sliced radishes, scallions and chopped celery.

Slice the kiwi fruit in half and pack a spoon.

Prepare the Brussels Sprouts with Pecans and Cranberries. We love Brussels sprouts, but if they're not your thing, try this recipe with cabbage instead.

Monday, January 11, 2010

Laptop Lunches Affiliate Program in Full Swing!

Our new Laptop Lunches affiliate program is in full swing! Visit if you're interested in participating or would like more information. Our affiliate program as a great way for you to offer a discount to your friends, family, followers, and fans--and earn a bit of cash for your organization or yourself. Please contact us ( if you're interested!

Friday, January 8, 2010

Baked Tofu and Sliced Fruit

This Week's Photo


* Sliced Persimmon
* Whole Wheat Croissant
* Baked Tofu
* Kiwi Fruit

Preparation Notes

Create this mouth-watering meal for a delicious New Year's treat. The glistening colors and crisp textures make this a more-than-satisfying mid-day (or anytime!) meal.

Cut the persimmons into wedges and remove the skin.

Bake your own tofu or purchase your favorite brand.

Add a whole wheat croissant.

Peel and slice the kiwi fruit.