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THE PERKS OF PACKING YOUR LUNCH
Creamy Tortellini Vegetable Soup
Do you remember the excitement you felt when you opened up the lunch your mom or dad made for you for school and saw something you loved? There was always a magical feeling to it, but as we grow older, we become disillusioned with some of the simpler things in life, such as bringing our lunches to work. However, packing your lunch can still be exciting. March 10 is National Pack Your Lunch Day, so there’s no better time to rediscover the benefits of bringing your lunch to school or work. One of the greatest benefits of packing a lunch is that you can make it special and unique. Of course, you get to choose exactly what’s included, ensuring you eat something you enjoy. But you can go even further by including a heartfelt note. This is something your parents might have done for you when you were younger. It doesn’t have to be anything groundbreaking, just a simple “I love you” or some words of encouragement. Those kind words can really act as a pick-me-up in the middle of a rough day. You can even leave an encouraging note for yourself. Many of us run into the problem of ordering unhealthy food whenever we eat at a restaurant, but packing a lunch takes this possibility away. You plan ahead when you pack a lunch, ensuring you stick to your diet and be selective with your meals. You won’t have to worry about making a split-second decision about eating something your body might regret later. If you’re worried about your packed lunches getting repetitive and boring, let’s put that fear to rest. You can find a way to pack almost any meal these days. If you want rice and chicken for lunch but won’t have access to a microwave, you can make it before work and put it in a thermos to keep it warm and ready to eat. You don’t have to make a sandwich every day. Once you feel like your options are starting to get bland, ask others or take to the internet for new inspiration.
INGREDIENTS •
2 tbsp extra virgin olive oil 1 cup peeled and chopped carrots 1 cup chopped yellow onion 1 tbsp finely chopped garlic 3 cups reduced-sodium vegetable broth 1 (15-oz) can (no salt added) diced tomatoes with basil, garlic, and oregano
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2 tbsp fresh basil, chopped
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1/2 tsp ground pepper 1/4 tsp plus 1/8 tsp salt 1 (9-oz) package refrigerated cheese tortellini 1 (5-oz) package baby spinach
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1 cup heavy cream
DIRECTIONS 1.
In a large Dutch oven, heat olive oil over medium-high heat. Add carrots and onions and cook for about 5 minutes or until onions are softened. Add garlic and cook for 1 minute or until fragrant. 2. Add broth, tomatoes, fresh basil, pepper, and salt. Bring to a boil, stirring occasionally. Reduce heat to medium, cover, and let simmer for about 5 minutes or until carrots are slightly tender. 3. Stir in tortellini. Cook until pasta is tender. Reduce heat to medium-low. 4. Add baby spinach and cream. Cook until spinach is wilted. Serve and garnish with additional basil if desired.
Packing a lunch is a great way to maintain your diet, save money, and create memorable moments for your loved ones.
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