Tag Archives: veggies

Jena the TV Producer Tells Us… “What’s For Lunch”!

Today’s “What’s For Lunch” contributor is kind of a big deal.  She’s the breaking news producer for Fox News’ Shepard Smith Reporting.  Her name is Jena.


Jena, breaking news producer for Shepard Smith Reporting on Fox News

We met when we were producing news together in Cincinnati, and if her job is anything like mine is now, she’s almost always eating at her desk.  So when you want to eat well, you need to pack well, and that’s exactly what Jena does.   Her trick – dinner leftovers.  Let’s take a look!

Jena’s Lunch


  • Poached salmon
  • Steamed & sautéed veggies
  • Quinoa
  • Fig Newtons

Jena told me she ate her leftovers cold, and they were amazing!

Now I want YOU to answer the question… “What’s For Lunch?”!  E-mail me a description of your meal (with a picture!), and we’ll feature it on the blog!  The address is thehungrytortoise at gmail dot com.

I look forward to hearing from you!


Happy Mother’s Day!

Happy belated Mother’s Day, all you hot mamas!  How’d you spend the day?

I trekked back to Ohio and spent a spectacular afternoon with my mommy, my 92-year-old grandmother, my “little” brother, and my beautiful baby niece!  The day couldn’t have been more perfect.  We drove down to see the Cincinnati Reds play the Milwaukee Brewers at Great American Ball Park.  My brother and I were raised on this team, but this was baby’s first baseball game.  Thanks to a few gentle suggestions, we had her saying “Go Reds!” from the outfield.  How adorable are those hand-made-by-grandma hair bows?!


During the car ride, there were three generations of women in the backseat.  Grandma kept the baby busy with a book.


Before the game, we went totally wild with a pub-style lunch.  Fresh brews, burgers and pretzel bread with beer cheese!  I had the Greek flatbread pizza with kalamata olives and goat cheese.  YUM.


I packed some healthy snacks for the stands… and the Reds won in a blow out!


On Sunday, I had to say goodbye to Dexter for a while because I’ll be traveling and he’ll need to eat while I’m gone.  Mom is doing the babysitting, and she’s the cool one with a yard.  Does he even look a little bit sad?  I think he’s faking it.

DEXTERHope you had a wonderful Mother’s Day!  Go, Moms, Go!

Recipe: Thai Red Coconut Curry

This recipe is vegan, delicious, and impressive.  Make it for your friends, and you’ll immediately appear more exotic and interesting.  If you like spice, add more curry paste.  I paired the curry with quinoa instead of rice for an extra helping of protein.  And if you don’t have the veggies listed, don’t worry.  Just about anything, from broccoli to bok choy, will work!

Thai Red Coconut Curry

Serves 4

Calories Per Serving: 240 (quinoa included!)



  • 2 c. quinoa, cooked
  • 7 oz. or half a standard package of extra firm tofu, cubed
  • 1 c. frozen stir-fry veggies
  • 1/2 red bell pepper, sliced
  • 2 c. fresh spinach
  • 1 c. fresh mushrooms, chopped
  • 1 medium red onion, chopped
  • 1 tbsp. garlic, minced
  • 1 14 oz. can lite coconut milk
  • 1 tbsp. fish sauce
  • 4 tbsp. red curry paste
  • juice of 1 lemon
  • 1 tbsp. brown sugar
  • 1 tbsp. toasted sesame oil


  1. Heat sesame oil in a large skillet.  Add garlic, onion, and tofu.  Cook until aromatic and tofu is golden on all sides.
  2. Add frozen veggies (fresh veggies will come later!) to the skillet and stir-fry until nearly thawed.
  3. While you’re waiting on the frozen veggies to cook, prepare the curry sauce.  In a separate pan or skillet, combine the coconut milk, fish sauce, red curry paste, lemon juice, and brown sugar.  Heat just until boiling and reduce to a simmer.
  4. Check back to the skillet.  As soon as the frozen veggies are just about thawed, add the fresh bell pepper, mushrooms, and spinach.  Cook just until tender.
  5. Pour warm curry sauce into the skillet with the tofu and veggies.  Mix well.
  6. Serve with 1/2 c. of quinoa.  It helps soak up every last drop!
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