After two lunchboxes of Speedy Butternut Squash and Black Bean Salad and Masoor Dal, I needed a change this week, so I did the following:
- Blended up the Masoor Dal with additional turmeric and some chickpeas, along with lots of black pepper, and turned it into a soup
- Massaged kale leaves with hummus and lemon, topped with nutritional yeast, carrots, leftover roasted okra, and the very last of the butternut squash and black beans from the salad
Despite using leftovers I had had two days in a row, these felt different enough to make this lunch not another redux of the previous ones.
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