Today’s lunchbox contains a lunch and two snacks:
- Leftover spaghetti squash tossed with herbs and sundried tomatoes, atop quinoa and alongside braised kale with caramelized onions.
- Half a batch of vegan apple pie overnight oats, made in a waning Sunbutter
jar.
- Raw multiseed crackers using this recipe which had been inspired by this recipe (next time I will use half ground flax and half whole flax).
- Wake-up smoothie with collards, substituting roasted butternut squash for the banana.
Somehow, despite taking pictures, I forgot the hummus that was supposed to be part of this lunchbox. I blame it on the jet lag. And the collards were way way way too bitter/green – I am thinking that while in summer I can use greens other than spinach in my smoothies, in winter they might be too bitter for me.
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General Disclosures & Disclaimers
{ 3 comments… read them below or add one }
Those crackers look awesome. I will definitely try those. Might try a variation using my cracker recipe…thanks for the inspiration
Do you add lemon or apple cider vinegar to your green smoothies??? It will help cut the bitter taste. We use collards all the time…you will grow to love them ; )
Mmmmm…
I haven't commented in a while, but your overnight oats caught me with a "waning" jar of SunButter, so thanks for the inspiration! Thanks for another great post.