PB&J, Crunchy Carrots

The Chef: Liz

The Menu: Liz's favorite school-lunch standard, a fluffy PB&J made with whole-wheat bread, all-natural peanut butter, and homemade plum jam. With protein, carbs, and natural sugars all accounted for, Liz balanced out her meal with a serving of crunchy carrot sticks.

The Goods: It's a short week here at the VNHQ, but after our sunny holiday weekends, we're refreshed and ready for the days ahead. If you didn't get to enjoy the long weekend, or just already miss the numbered days of summer, sign up for a warm-weather getaway with VegNews! That's right, we've just announced two more VegNews Vacations for 2011! First, embark on a fantastic adventure with our Exotic Getaway to Laos in May, and then explore vegan-friendly Thai eats with a Food Lover's Tour to Thailand in September. Reserve your spot now, as spaces will go fast!