{Today’s Lunchbox} Enchiladas

Happy Wednesday! I just got back from yoga – morning yoga still seems to make me more sore than evening yoga, but I am getting a real sense of accomplishment from the fact I made it.  As I blogged here, morning exercise does not come easily to me. 

Today’s lunch and two snacks:

• Leftover Time-Crunch Vegan Enchiladas (cheezy hummus topping on the side) from Oh She Glows – these were awesome and the leftovers are even better, especially atop spinach and with a little brown rice.  I used gluten-free brown rice tortillas, additional nutritional yeast and used salsa mixed with tomato pasted instead of enchilada sauce.
• Carrot Pulp Bread (made with duck eggs and coconut oil instead of chicken eggs and butter)
• A vegan attempt at Carrot Pulp Bread (good but too mushy in texture to share)
• Half a roasted sweet potato with the second half mashed with raw cacao, a teaspoon coconut butter, stevia and almond milk into a quick chocolate sauce.  I got the idea from this blog (see fourth bullet).

The potato with chocolate sauce is really my second breakfast.  Now that I am trying to go to yoga a couple of times a week at 7am, I find that I do not have the time for a full breakfast before I leave work on those days. I usually drink some green juice during the yoga class and have a snack right after but it is not enough food to take my morning supplements, so now on yoga days (like today) I include a pretty substantial morning snack in my lunchbox.

Have a great day!

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