This lunchbox came together in literally under 3 minutes, mainly because I had a little help:
- Wrap made with a brown rice tortilla (here is my approach to softening brown rice tortillas without breaking them), black beans, sweet potato, and Gena’s Raw Vegan Walnut Cheddar Cheese, as well as some baby spinach
- Brad’s Kale Chips (the plain kind which is anything but plain)
- Carrot Sticks
- Carrot-Cucumber-Ginger Juice
As for the help – well some of it was having cooked black beans (that I made in the rice cooker) and some raw cheese that I had made a couple of days earlier, but a lot of it was the fact my husband had roasted sweet potatoes the night before while making dinner. Also, he cut my carrot sticks so I could go to yoga at 7am and still make it to work on time. Basically, he is really supportive and helpful – I usually lose steam in lunchbox prep towards the end of the week (this was last Friday’s lunchbox) and am so grateful for his help. The last bit of help was in the form of the kale chips I bought at a significant discount on OpenSky and buying vegetable juice at Java Green.
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