As a kid, one of my favorite lunches to take to school was the Lunchable. The fact that my lunch could be stacked on a cracker and it WASN’T a sandwich made me the cool kid for like, 20 minutes.
We moved often in my elementary years and sandwiches were the norm, so my “cool kid” moments were few and far between. Unfortunately for my social status, about the time my family settled in Texas was about the time I outgrew Lunchables. Still, I cherished those moments when they did come, because really, who doesn’t like cheese and crackers?
I remember Lunchables being very simple back then: Crackers, meat and cheese. There were no drinks, no desserts and definitely no smoothies.
Now Kraft has five different lines of Lunchables for a total of 45 flavor combinations, all with one common underlying theme: Extremely processed ingredients.
Have you ever wondered how much food was enough?
I mean, really truly enough?
A few weeks ago I found myself standing over the kitchen sink, trying to think of an idea to write about for my post at The Nourishing Home this month. Mentally, I ran through the contents of the cabinets one at a time, trying to think of a fun, summer recipe that you guys would enjoy.
It was about the time my brain got to cabinet #3 that I realized we had a lot of food.
And by a lot, I meant a couple hundred pounds.
Then last weekend, my dad brought home 200lbs MORE.