image (12)Breakfast is a meal that is always put in a box. I am a firm believer that breakfast does not have to consist solely of traditional “breakfast foods”. As long as the choice is healthy and balanced, choose whatever you want to eat. This day I had a grilled cheese for breakfast and it was delicious. On the side I had fruit and juice from my hamper. It was a perfect, albeit non traditional, breakfast.


At lunch I was only slightly hungry, so I went for a lighter lunch and had a Caesar salad. I call this “Chickpea Caesar Salad” (instead of chicken!). Adding chickpeas from the hamper helps make the salad more filling. If you do eat meat and have chicken that would be an excellent classic option. I think using canned tuna or salmon from a hamper for a seafood Caesar salad would also be really tasty. Add any vegetables you like or substitute a different flavour of dressing to make your salad your own!


Chickpea Caesar Salad (serves 1)image (15)

2-3 cups lettuce (any kind works)

¼ cup chickpeas

1-2 tbsp Caesar dressing

Other optional add ins (tomatoes, croutons, onion etc)

Mix lettuce and dressing together in a bowl. Add a little bit of dressing at a time until the lettuce is coated the way you like it (everyone is different). Sprinkle chickpeas and add ins on top of the lettuce and enjoy!


Today for a snack I had some more instant oats from my hamper. They were warm sweet and delicious. I was busy studying so oats were great as they were fast to prepare were very filling.


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Tonight I made veggie shepherd’s pie for dinner and it was so tasty. All the ingredients (besides the butter used for the potatoes) came from my hamper and the pie was enough to last a few days. The leftovers can be eaten for lunch or dinner (or breakfast!) the next day. Keep in mind that any of the vegetables below can be substituted for whatever vegetables you have and it will still be yummy. The beauty of vegetables is that they all taste great together and there are so many options!

Veggie Shepherd’s Pie(serves 4-5)

½ can corn

½ can peas

½ can green beans

2 carrots, chopped

½ can lentils

½ cup tomato sauce or canned tomatoes

1 box instant mashed potatoes (or about 3 cups prepared potatoes)

Mix first 6 ingredients in a bowl. Spread the veggie/lentil mixture into a square or circular oven proof dish. Prepare mashed potatoes according to package directions. Spread over veggie mixture and bake at 350 degrees F for 30 minutes.