Today’s lunch: an assortment of things. It’s too hot to eat anything other than liquids, hence why I’ve already downed a latte, 20 oz bottle of plain seltzer and this bottle of pureed tomato & fruit from Naked Juice. It’s part of their new “Power Garden” line with no added sugar and just juiced vegetables with a little fruit. Nice, since I tend to avoid bottled drinks like this because they’re sugar and calorie bombs. But this is reasonable and has tons of fiber and vitamin A, C and B6. Tastes a little like gazpacho. Would recommend for breakfast on the go.
I also packed this salad, though haven’t dug in yet. Mixed greens and kale, with green bell pepper, sliced radishes, blueberries, carrots, raisins, milled flax seed powder, a tiny bit of leftover crunchy quinoa and a bit of pesto dressing. Super weird combinations, but if you put pesto on anything I’m guaranteed to think it’s amazing.
Today’s lunch: Sweetgreen! My favorite. Made a salad with kale, tomatoes, chickpeas, cucumber, roasted tofu, mixed seeds and a lime vinaigrette. Going to skip the free bread that came with it. Got an AMAZING strawberry limeaid too, because its 90 degrees out and I’m wearing business clothes. #yolo
Seriously need to stop buying food though. Meal planning! Make it happen, self!
Today’s packed meals:
- oatmeal with chia seeds, dried cranberries, smooth organic peanut butter and walnuts for crunch.
- salad with spring mix & kale, smoked tofu, edamame, corn, red pepper, tomatoes, alfalfa sprouts, flax seed blend and a little olive oil.
- snack of a RawRev sample bar (raw organic chocolate coconut energy bar thing, courtesy of Consmr)
Today’s stupidly expensive lunch: chopped spinach, raw edamame, strawberries, walnuts, organic sprouts, cucumber, half an avocado, marinated tofu and a squeeze of lime juice. Came with a small multigrain roll cover in some kind of seed blend, but I was stuffed from only 3/4 of the salad. From Gia Pronto in West Philly.
Today’s lunch: green leaf lettuce, chickpeas tossed with green onion, avocado, peppers and cilantro, crumbled “Flackers” flax seed crackers and a few squirts of Sriracha sauce because I love to burn my mouth.
Today’s lunch: crispy black bean tacos! This week I bought half a dozen cans of various beans, with the intention of cooking protein-rich dinners, including some vegetarian ones. A post by The Kitchn inspired this idea and now my Pinterest boards are chock full of new recipes.
The first day of spring inspires that “let’s get back on track feeling” so why not start with a good meal? I used to make similar tacos back in college after reading it in Bon Appetit.
Today’s version went like this: mix half a cup of black beans, one chopped green onion, and a good couple shakes of Cholula hot sauce (garlicky, spicy goodness). Mash the beans slightly and season with a bit of salt and pepper. Spoon the bean mixture onto two whole wheat tortillas (mine were about 4-5” in size). Spray a pan with a bit of vegetable oil and fry the tortillas carefully for about a minute, then fold in half and brown each side. Just don’t burn like I tend to do. Serve with half a mashed avocado and fresh cilantro.
I could have just had one, but I was pretty hungry. The good news is, this makes a great dinner and filled me up for about six or seven hours.