Burrito for the Broke and Busy

The Chef: Joni and Amy's Kitchen

The Menu: Pinto bean burrito topped with spicy tomato salsa and corn tortilla chips

The Goods: Amy's burritos topped with salsa are my go-to lunch during busy weeks. They cost significantly less than going out to eat and I just pop them in the over 40 minutes before lunch time. What could be easier? Despite this busy day of finalizing the cover for our November+December issue, lunch was spent lounging on the deck with the ladies of VN, dishing about celebrities and soaking up the sun. Ah, the life. If you're interested in finding out about cruelty-free fall threads, join us on tonight's Twitter chat for a discussion on compassionate fashion.

Holy Guacamole!

The Chefs: Joni and Jeremy

The Menu: Amy’s Kitchen pre-made black bean burrito topped with Jeremy’s spicy guacamole, a side of Beanfields bean and rice chips, and sweet, crispy palmier cookies for dessert. 

 
The Goods: In between preparing updates for VegNews.com, writing VegNews Dailies, and consuming mass amounts of caffeine via cup after cup of coffee, I managed to stop and take a break with a California-inspired lunch. My boyfriend Jeremy makes the most amazing guacamole ever, with onions, spicy red peppers, lime juice, and more. Whenever he makes it, we’ll put it on everything we eat until not even a molecule of the green stuff remains in the bowl, so I had to take some to work with me before it all disappeared. And as for the Beanfields chips, the VNHQ staff cannot get enough of them; there always seems to be an open bag tempting us somewhere in the office! This lunch was great and will surely power me through the rest of this writing-intensive day.