Today’s lunchbox includes a lunch and two snacks:
- Gena’s kale chips recipe aka the magical kale chips
- Quinoa mixed with cooked white beans (which I cooked earlier in the week and have been storing in the fridge) and pesto (from the freezer) and additional parsley. I stirred the frozen pesto into the hot steaming quinoa and then added the white beans and the parsley.
- Averie’s Spicy Doritos dip with cut-up carrots. I love this dip as it is rich and creamy but has no dairy in it. Even my husband (who eats dairy) says you would not necessarily realize this dip is completely vegan.
- Spicy collards from the newly released Happy Herbivore cookbook.
I just bought this book last week and am really enjoying reading through it. I am getting tons of great ideas for no-oil cooking and the photographs in the book are beautiful.
|The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes [Paperback]|
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