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Lunch ideas for Vail Valley residents

Sarah Mausolf
smausolf@vaildaily.com
Vail CO, Colorado
Special to the Daily
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EAGLE COUNTY, Colorado ” Whenver I go to pack a lunch, I get the cooking equivalent of writer’s block. Looking around the fridge I ask myself: What’s portable? What can I throw together in the time it takes to air dry my hair?

The answer tends to be nothing, and I find myself hitting up the vending machine yet again. To help people like me who run out of lunch ideas, I picked the brains of local foodies for easy, healthy meals for the lunch box. Whether you’re heading to the office, packing the kids’ lunch for school or skiing on the mountain, you’ll never get stuck in a lunch rut again.

PIzza power. Make a Boboli pizza the night before. Pack half the pizza in your lunch bag. Pair with a Caesar salad topped with fresh cracked pepper. Add a San Pellegrino sparkling water (A case of 12 Pellegrinos is $12.99 at Costco in Gypsum).



” John Adams, Vail area personal chef

Turkey with a twist. Make a turkey sandwich with bacon, avocado and tomato on whole-grain bread. For a chickpea side salad, toss chickpeas with olives, roasted red peppers and diced red onion in light Italian dressing or vinegar and oil. Place a cluster of grapes in a baggie.

Participate in The Longevity Project

The Longevity Project is an annual campaign to help educate readers about what it takes to live a long, fulfilling life in our valley. This year Kevin shares his story of hope and celebration of life with his presentation Cracked, Not Broken as we explore the critical and relevant topic of mental health.



” Rob Kennon, sous chef at Larkspur

Chicken salad. Make use of leftover chicken. Chop coarsely and mix with dried cherries, chopped apples and light mayonnaise to make a quick chicken salad. Pack some salad greens to add to the salad when it’s time to eat. Bring along a plastic bag filled with granola to snack on. Grab a couple of chocolates from your Valentine’s box for a treat.

” Dustin Beckner, sous chef at Avondale



Turkey talk. Make a turkey sandwich with a slice of Swiss cheese on whole wheat bread. For a snack, pack carrot sticks and sliced red peppers. Add a sliced apple. Use an aluminum bottle for transporting water.

” Christine Pierangeli, a member of the Healthy Kids Committee, a group of parents working to promote healthy foods in Eagle County schools.

Lighter than “Lunchables.” Make your own version of the popular snack “Lunchables” ” but without the extra sodium. Pack six crackers in a baggie. Cut up salami in small slices and wrap in tin foil. Cut turkey into small slices and wrap in tin foil. Cut six slices of cheddar cheese and wrap separately in tin foil. For snacks, pack dried cranberries or dried cherries in a small baggie. Add a Go-GURT portable yogurt. Pair with water in an aluminum bottle.

” Elena Jones, co-owner of Matthew’s restaurant in Edwards

Parfait, please. Make a yogurt parfait in a plastic cup. Use vanilla yogurt for the bottom layer. Add a layer of sliced strawberries and blueberries. Top with granola and affix a lid to the top of the cup. Pair the parfait with a ham sandwich topped with bacon, cheddar cheese, lettuce, tomato, onion and honey mustard on whole wheat or white bread. Make a strawberry and banana smoothie to drink. In a blender, combine 1/3 cup of strawberries, 1/3 cup bananas, and 1/3 cup vanilla yogurt with a splash of water. Blend until smooth.

” Chef Brian Moore and Front of the House Manager Chris Johnson from Big Bear Bistro in Vail

Simple sandwich. Make a peanut butter sandwich on wheat bread (Check the U.S. Food and Drug Administration Web site, http://www.fda.gov, for a list of peanut butter recalls, and avoid those products!). Pack an apple and a hard-boiled egg. Bring a bottle of water and a packet of Propel fit water flavoring.

” Gypsum resident Ruth Moran, a member of the hiking group “Dauntless Dames.”

French flavor. Pack sliced sausage, local cheeses and French bread or crackers. Tuck mixed nuts in a plastic bag. Bring a Gatorade to drink.

” Avon snowboarding instructor Danny Martin, author of “No-Fall Snowboarding.”

High Life Writer Sarah Mausolf can be reached at 970-748-2938 or smausolf@vaildaily.com.


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