Today’s lunchbox has a lunch and two snacks:
- Vegetable stir-fry with brown rice, a couple of pieces of steamed sweet potato, and sliced grilled tofu (we made the sliced tofu a couple of days ago, while my husband made the stir-fry last night)
- Green smoothie, made with 1 cup almond milk, 1/2 frozen banana, 2 cups of spinach, 1 scoop Sun Warrior vanilla, 2 tablespoons chia seeds (I wanted to keep it thick) and a couple of ice cubes
- Cut up celery and carrots
- Kale chips
The kale chips are an experimental batch, coated with the new Maranatha sunflower seed butter, tamari, hot sauce and nutritional yeast. They need a bit more tweaking, but will get added to the rotation. I was inspired to try that combination of ingredients in the coating after seeing these kale chips at Whole Foods a couple of days ago. My favorite kale chip recipes come from Meghan, Averie and Ricki’s (use her kale salad recipe and then dehydrate or bake).
Today feels like fall and I am in total denial. I think it is time for me to make something with apples and get excited about fall. And pull out a couple of sweaters too. I am glad so many of you are finding the lunchboxes helpful – I find the posts helpful in that see how I get into food phases. For example, I just realized I have been eating spinach and kale this whole week, and that I have been relying on soy more than I like to for protein.
Have a great day!
General Disclosures & Disclaimers