I don’t know about you, but the weekend went by far to fast for me. Some of it might have to do with being out and about all of Saturday. Below is today’s lunchbox. I hope you come back on Thursday for the recipe for the curried sweet potatoes and pea wrap, when it will be available as part of my guest post for Iris’s blog The Daily Dietribe (remember her from my Adopt a Gluten-Free Blogger post in July?). I was really excited that she asked me to be part of her guest blog series on Gluten-Free Fall Specials this month while she moves to Seattle from the East Coast to start graduate school. In fact, writing the guest post for Iris is what started this whole lunchbox project.
Today’s lunch + 2 snacks:
- Brown rice tortilla stuffed with curried sweet potatoes and peas:
- Kale salad, topped with some carrots
- Carrots and half a red pepper
- Hummus
- Averie’s Spicy Doritos dip, which has hemp seeds and nutritional yeast:
Have a great day!
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{ 6 comments… read them below or add one }
I am so looking forward to reading your recipe on Thursday. It sounds absolutely delicious.
Curried sweet potatoes YUMMM
Looks great!!!
that wrap looks so great! cant wait for the recipe!
You always make me crave sweet potatoes! I can't get enough – and you can't either
Can't wait for this recipe!
Ah. I thought I was the only GF/EF/DF and I have a slight soy sensitivity too. But it's had trying to go veggie/ vegan and cut out soy completely. For the Rice Wraps, I find they dry out so quickly. So I never eat them for lunch (at work). Do you have a trick to keep them soft?
Thanks for the comments everyone
Camille, I think the key for using these tortillas is to run them under water so they are a bit damp (but not soaked through or breaking) and then toast in a dry frying pan on high heat on both sides. I do that even when I am making a sandwich that will be packed and not eaten for a while