I leave for work a little after 6:00am, and by the time my break rolls around at 9:30 I'm ready for a breakfasty snack. Fruit is good, but having access to hot water made me think of instant oatmeal , the kind that comes in little packets flavored with yummy maple and brown sugar.

For all you Laptop Lunch Box fans, you'll now get 10% off if you visit their website and enter coupon code " veganlunch "!

My lunches were either boring or repeats most of this week, so I didn't take any pictures until today: green salad with tomatoes, cucumbers, kalamata olives and olive oil-vinegar dressing, hummus , pita chips , and a wedge of pomegranate .

After dinner last night I sliced a carnival squash into wedges and steam-baked it in the oven (fill the bottom of the baking dish with water, cover with foil, and bake until the squash tender, about 30 minutes). I let it cool slightly, then put it away in the refrigerator. In the morning it only took a few moments to make a pretty squash arrangement in my To Go Ware container.

...how do I know? Because her curry tells me so! My mom has been watching the shmoo for me in the afternoons when he gets home from school. Last night when I went to pick him up Mom insisted I take home a big bowl of yummy cauliflower, potato, and chickpea curry she had just made. It was nice not having to fix dinner! I made sure to save enough to pack for lunch today.

Today I made Lemon Rice and Peas from May All Be Fed. Last night I had leftover cooked brown rice, so it only took a few minutes to toss it together with Indian spices, frozen peas, cashews, low-sodium tamari and fresh lemon juice. I also threw in some garbanzo beans I had in the fridge.

Today was my first 9 hour day , so I had to pack enough to get me through! I packed the last of my Thanksgiving Cabbage Rolls in a wide-mouthed insulated container that kept them nicely warm until lunchtime.

Today I started a brand new full-time job! That's right, I finally get to pack lunches for myself!

I hope everyone had a great Thanksgiving! There is so much to be thankful for, especially our good health and the health and well-being of those around us. With that in mind, this year I again made my Cabbage Rolls as a healthy vegan centerpiece dish. The rolls are filled with a mixture of walnuts, brown rice, and garbanzo beans seasoned with herbs and Dijon and baked in a mixture of low-sodium veggie juice and lemon juice. They were a big hit -- even some of the meat-eaters gave them a try and liked them!

Quite a few of you have noticed that my Magical Loaf Studio has been down all summer. Good news finally! I moved my website to a new hosting service, got a little technical help (thank you, Greg) , and the studio is up and running again!