I'm always out Monday nights, so the boys have dragon bowls or make sushi. I usually eat a bigger lunch Mondays and pack a snack I can squeeze in between clients.
The rest of the week is this:
Tuesday: Queso Blanco Bowl from "Isa Does It" by Isa Chandra Maskowitz. This looks great- quinoa, beans. a creamy cashew sauce, and crispy kale.
Wednesday: Panko crusted tempeh and mache (corn) salad. So happy it's back at our local food delivery! If you haven't tried this green, you must! It's so delicious and sweet and it's a cold weather green so usually the first and last to appear during greens season.
Thursday: Walnut Pecan Balls on Mache Salad (www.plantpowered kitchen.com)
Friday: Leftovers and a HUGE bowl of popcorn with hemp seeds and nutritional yeast
Saturday: Bistro Beet Burgers (again, from Isa's book) and oven baked Curry Garlic Fries, and coleslaw.
We always have salad, cabbage or kale, so with leftovers from a meal and a great homemade dressing, it's easy to pull together lunch. And I get up at 6:00 everyday to make time for our breakfast.
The rest of the week is this:
Tuesday: Queso Blanco Bowl from "Isa Does It" by Isa Chandra Maskowitz. This looks great- quinoa, beans. a creamy cashew sauce, and crispy kale.
Wednesday: Panko crusted tempeh and mache (corn) salad. So happy it's back at our local food delivery! If you haven't tried this green, you must! It's so delicious and sweet and it's a cold weather green so usually the first and last to appear during greens season.
Thursday: Walnut Pecan Balls on Mache Salad (www.plantpowered kitchen.com)
Friday: Leftovers and a HUGE bowl of popcorn with hemp seeds and nutritional yeast
Saturday: Bistro Beet Burgers (again, from Isa's book) and oven baked Curry Garlic Fries, and coleslaw.
We always have salad, cabbage or kale, so with leftovers from a meal and a great homemade dressing, it's easy to pull together lunch. And I get up at 6:00 everyday to make time for our breakfast.
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