So behind on blogging! Trying to catch up.
This week’s lunch felt a little uninspired and without color. It was still healthy, but I definitely want to improve the looks of my lunches.
Monday’s Lunch: Black bean, corn, and dry roasted almonds. In the top left compartment, there’s leftover Israeli couscous with sun dried tomatoes and kalamata olives. In the right compartment, there’s wilted greens (spinach and kale) with bacon and tomatoes.
Tuesday’s Lunch: Sliced roma tomato and sliced cucumbers with crumbled herbed goat cheese. In the left compartment, there’s a dried pea and bean mix covered with wasabi (from my local Sunflower Market’s bulk section). In the right compartment, there’s plain yogurt with frozen raspberries.
Wednesday’s Lunch: Mixed greens, mushrooms, and cucumbers with a white wine herbed dressing. In the left compartment, black beans, and in the right compartment some plain quinoa.
Thursday’s Lunch: Roasted almonds, crackers, sundried tomatoes, and sliced black olives. In the left compartment, there’s quinoa with cinnamon, and in the right compartment leftover leeks, beef, and chickpea salad.