Today was an improvement on yesterday, by far. Here are the details on today’s lunchbox which was designed to be a lunch and three sizeable snacks:
- Steamed broccoli with Book of Yum’s Gluten Free Vegan Indian Vegetable Pulao (see my post on other great recipes from Book of Yum)
- Kale chips, made by dehydrating Ricki’s Hail to the Kale Salad (see one of last week’s lunchbox for more background)
- Azuki stew with butternut squash with steamed broccoli and quinoa
- Gena’s awesome sweet-potato avocado and chocolate pudding, made with a tablespoon of agave instead of dates (see here for my slight variation). I made a full recipe last night and put half in the fridge to see how it would hold up. It made for a delicious late morning snack and held up beautifully overnight.
Update in the evening: Ultimately, I ended up not eating my whole lunchbox today – I was less hungry, and still under the weather, so instead of having a third snack around 6pm to tide me over for yoga after work, I just went home after work and tried to meditate instead (tried being the operative word – it was a less than successful Tuesday Night Yoga outcome). That said, I would rather pack too much food as opposed to not enough food, which is totally what happened yesterday on account of poor planning and changing schedules.
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