Today’s lunch and two snacks are:
- Espinacas con Garbanzos with some lentils tossed with tomato paste and quinoa and topped with pumpkin seeds. The lentils are the experimental part of this – I wanted to see if the flavors work together as I was thinking about making such a dish, so a lunchbox was a good way to try it out seeing as I had leftover lentils and quinoa.
- Half a lemon for the lentils and chickpeas – I like using some lemon juice to brighten the flavors after reheating my lunch in the microwave at work.
- Celery sticks.
- The last of raw multiseed crackers using this recipe which had been inspired by this recipe (next time I will use half ground flax and half whole flax).
- My first attempt at a pumpkin pie smoothie with no spinach – this one contains almond milk, pumpkin puree, pumpkin pie spice, vanilla Sunwarrior protein powder and ice. There are many recipes out there so I am going to read a few more and keep tweaking.
General Disclosures & Disclaimers