Happy Wednesday! Thank you for all the great feedback on my post yesterday about getting back into routines after travelling. Here is another lunchbox relying on some of these tips, which includes lunch and 3 snacks:
- Leftover quinoa with chickpeas and lentils from last week (which I froze while I was away, and defrosted in the fridge when I came back) mixed with some of the peppers (also frozen for a couple of days), along with cubed Twin Oaks tofu (the Italian flavor), Garlic Red Pepper Miso and Cheezy Red Pepper Hemp Dressing,
- A chia pudding experiment involving raw cacao and greens – I made a smoothie for dinner the night before and had about 1/2 cup leftover, so I poured it over 3 tablespoons chia seeds and added 1/2 cup unsweetened almond milk. There is potential there, but it definitely needs tweaking.
- Spicy Brad’s Kale Chips
- Green juice from Java Green: carrot, celery, cucumber, ginger
Defrosting the peppers made them a little watery, but it was easy enough to drain them. The trick to freezing raw vegetables before leaving for a short trip is to use them within a couple of days of coming back, as a few days in the freezer won’t alter them too much.
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General Disclosures
Specific Disclosure: I received Twin Oaks Tofu from the company a few months ago. That tofu supply is long gone, and I purchased the tofu in this lunchbox myself, but I wanted to emphasize that the fact I received free products in the past did not affect my perception of the product, and the views expressed in past Twin Oaks Tofu mentions on this blog, as well as this particular lunchbox post, are my own and remain uninfluenced.
General Disclosures & Disclaimers
