I’ll never forget the independent film night on my college’s campus my junior year. The film was called Bag It, and although other films were shown – only this one made an imprint on my life. It covered the harmful effects of plastic and other petroleum based goods on our health, as well as the planet’s health. I felt overwhelmed. There were so many areas of my life that I felt needed to be changed. From the medications I took, to the tupperware I used. Even the way I chose to bring groceries home from the market and the lotion I purchased to smooth onto my skin. It was all too much to fathom doing at once. But I knew if I took the little steps I needed to, overtime I could reach the end point I envisioned.
It was those baby steps I began taking seven years ago that have shaped my life today. I am by no means perfect, and am still working on discovering knew-to-me ways to switch out less than stellar products in our home. I occasionally use the harmful plastic bag, or get a hot beverage in a styrofoam cup, but like all living things – I’m a work in progress. Mentally being aware of the effects (personally and globally) the goods I use have is the first step, which I am grateful for in this transformative process. The next step is figuring out the products themselves. This is where I introduce you to my new favorite fix.
Instead of hunting around various websites (or stores) trying to find admirable products that aren’t trying to harm you, imagine a one stop shop. That, my friends, is Mighty Nest. And the fix I mentioned before is their super approachable Mighty Fix program. Whether you are newly interested in learning about “greener” products for your life and home, or are a veteran with a keen eye for new ways to continually improve your harmful-product-free lifestyle, this little fix is so exciting.
The wonderful people over at MN pick their favorite item each month to send you. To encourage you to swap out a less friendly product in your home with a more sustainable one – something that is useful and quality made. To help slowly change our habits overtime to reflect greener choices. Such as stainless steel food containers for safer food storage, like my lunchbox in this post today. They take the guesswork out of your shopping, holding the highest standards for the products they carry – for this I am so grateful.
On top of being apart of this stellar monthly fix, if you come across any additional (and very reasonably priced) eco-friendly goods on their site you wish to buy (hello Chemex and biscuit cutters), they will package them up with your Mighty Fix product and cover the shipping charges (in the US). Using mostly recycled packaging materials, too. I am so excited to see what is in store next month, and to green-ify our home with a few new-to-me products to help wean me off of old habits I’ve been meaning to kick (such as this bees wax wrap).
Want to try it with me? Use the code “FARINGWELLFIX” to have your first month of the fix for only $5. After which the monthly rate is only $10 (basically two lattes a month). There is no mandatory subscription period, so you can participate for as long or short as you wish. And if you sign up for the first month using my code, you will receive this stainless steel lunch box right away for only $5 (use this link to have it directly applied to your cart). Yay!
I’m really thrilled to have learned of this amazing program, and hope you try and enjoy it too. I’ll be posting a few of my favorite items I’ve been using to green-ify my kitchen on Instagram this week if you’d like to follow along. Now, let’s pop down to read more on this lunch recipe today that has me doing all sorts of cartwheels. Packaged up in my new favorite stainless steel lunch box from MN, no less. Happy (healthy) week to you. – xx
The list of recipes today is for my mediterranean food loving heart. All the fixings I yearn to have in my fridge to pull together for a lunch such as this are finally here. And the biggest surprise is how easily they all came together, making packed lunches all the more easier during the week. A smoky baba ganoush, creamy tzatziki, fresh tabbouleh, and the falafel I have dreamt of for so long. I’m happy to pass along my little versions of these traditional recipes to you today, and I hope you sincerely enjoy them all.
Makes around 15 falafel, serves 4 to 5.
1 cup dried chickpeas, soaked for 24 hours
1 bunch fresh parsley, stems removed
1 bunch fresh cilantro, stems removed
4 spring onions, green parts only
5 cloves of garlic
1 teaspoon sea salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon paprika
olive oil (for cooking)
Rinse and drain the soaked chickpeas. Place all of the above ingredients in the bowl of a food processor (do in two batches if your processor is smaller) and blend, stopping to scrape down the sides every few seconds and giving the mixture a stir. Once completely mixed (as in the photo above) the falafel dough is ready.
Heat a skillet on the stove over medium heat. Add a few good glugs of quality olive oil to the pan, creating a frying depth of about 1/4 inch. Scoop the falafel into rounded balls, about 2 tablespoons each. Place in the pan and cook for 5 to 7 minutes on either side. They are ready to flip when they are a nice golden brown. If they begin to fall apart when you flip, they aren’t ready, let them keep cooking. As they cook the dough binds together, so be patient.
Transfer to a towel lined plate when finished, and repeat until all have been cooked. Serve right away with the below fixings, or let cool and store in an airtight glass container in the refrigerator until ready to pack for lunch.
Serves 4 to 5.
1 large, purple eggplant
1 tablespoon fresh lemon juice
2 to 3 teaspoons pure sesame seed butter
1 garlic clove, grated
sea salt & fresh ground pepper to taste
Preheat the broiler to low (if possible) and position a rack about 8 inches below the flame. Line a baking sheet with parchment, set aside. Slice the eggplant into 1/2 inch thick slices and evenly space on the baking sheet. Cook under the broiler for 5 to 7 minutes, then flip and cook the other side for the same. They should be golden and slightly charred at spots, with the centers soft and fully cooked.
Set aside to let cool, then remove the skins from the slices and add the flesh to a bowl. Mash with the back of your fork, add the remaining ingredients, and continue to smash together until incorporated. (You can blend together in a small food processor if you prefer a smoother texture.) Serve right away, or store in an airtight container in the fridge until ready to use.
Serves 4 to 5.
150 grams plain + unsweetened plant based yogurt
1 large garlic clove, grated
1/3 cup finely diced cucumber
2 teaspoons fresh lemon juice
2 tablespoons fresh mint, finely chopped
sea salt & fresh ground pepper to taste
Add all of the ingredients to a bowl and whisk together. Cover and place in the refrigerator for the flavors to set for at lease 20 minutes. Serve right away, or store in an airtight glass jar in the fridge until ready to use.
HEMP SEED TABBOULEH
Serves 4 to 5.
3 bunches of flat leaf parsley
2 cups quartered cherry tomatoes
2 shallots, finely diced
1/4 cup hemp seeds
6 tablespoons fresh squeezed lemon juice
2 tablespoons olive oil
sea salt to taste
Trim the stems from the parsley, and finely mince the leaves. Add the leaves to a large mixing bowl along with the remaining ingredients and mix well. Set aside to marinate for at least 20 minutes before serving. Or store in an airtight container in the fridge until ready to use.
This post was sponsored by Might Nest. All thoughts and opinions are my own, and I dearly believe in this company and their Mighty Fix program. Remember to use code “FARINGWELLFIX” to receive your first month of the fix for only $5.