Yes, I know, totally predictable title. Here are today’s lunch and two snacks:
- Azuki stew with butternut squash, which I froze a couple of weeks ago (yes, I am still working on eating down my freezer stash). And yes, the container I originally froze the stew in totally made it look like a UFO.
- Kale salad, made with dino-kale instead of the curly kale you have been seeing in my lunches more often as dino-kale is all of a sudden much more abundant at the farmer’s market.
- More buckwheaties tossed with some agave, pumpkin seeds, flaxseeds, and a tiny bit of sea salt, dehydrated overnight (I had some in yesterday’s lunchbox).
- Half of a recipe of The Twins’ Mesquite Avocado Pudding, with a couple of tweaks. I used 8 drops Vanilla Liquid Stevia instead of Stevia packets and skipped the Sunflower Lecithin since I do not have any. The Lecithin is key for the pudding to be airy, but my not-so-airy pudding was still awesomely delicious. The mesquite-lime-avocado combination is brilliant. I had the first half of the recipe for breakfast, along with buckwheaties, and packed the second half as a snack today. I think I do need to buy the Sunflower Lecithin though – I could see myself making this pudding often. I packed the pudding in a waning Artisana Walnut Butter jar, which you might remember I have been loving lately.
Happy Friday!! I have lots of other posts I want to share with you all, but the last few weeks have been busy at work and I have been sick. I had some weird cold/flu-turns-into-a-sinus-infection-and-bronchial-wheezing nightmare. While I am slowly getting better and glad this was the first time in over 2 years I had a sinus infection (as opposed to it being a chronic thing as it was for me a few y ears ago), I am still not feeling my best, which is why I have mainly posted lunchbox posts and not gotten too ambitious with other posts – I have many in draft form right now.
Have a great day!
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