Happy Sunday! I am slowly but surely catching up on my lunchbox posts for this week. I have an idea for how to change things up with the lunchbox series but first, here is this past Tuesday’s lunchbox:
- Chopped lettuce topped with a variety of leftovers and another experiment with curry-spiced quinoa (recipe coming next week) – towards the end of the cooking time I added some spinach and crumbled steamed tempeh, and then stirred in the leftover roasted broccoli and butternut squash.
- Crackers from the Cafe Gratitude cookbook. This is the pizza/flatbread recipe, but I tried to substitute some of the oil with more carrot juice – while the crackers are delicious, they are definitely far crispier than the original recipe. Also, I forgot to score the crackers which is why they are misshapen.
- A side of raw red pepper
- Hail Merry Chimayo Chile Pecans – I recently received a package of samples from Hail Merry. I had had the macaroons before, but the pecans were new to me. I am going to write a longer review of all the items once I have tried them all, but these pecans were a-ma-zing. They are raw/soaked/dehydrated and seasoned with a bit of chile and coconut sugar.
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- General Disclosures
- Specific disclosure: I received Hail Merry products free of charge. I have received no additional compensation nor am I required to write a review of their products. Any opinions or reviews on Hail Merry products are my own and not influenced in any way.
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