This week I made the Tahini Kale Slaw and Roasted Tamari Portobello Bowl from The Sprouted Kitchen Bowl and Spoon Cookbook. TIP: I followed the recipe for the dressing and dumped the entire bowl onto the greens/carrots. I found it to be too much dressing! Start with a little and add more to your taste. Also, this recipe easily makes enough for 4 lunches – especially if you are generous with the kale.
*Pictured above: Kale, roasted portobello mushrooms, tahini dressing
Despite having a big breakfast, I am typically hungry again around 10am, so as a snack this week, I will have a Greek yogurt parfait. To make these, I use small glass jars (pictured below) and layer plain Greek yogurt, a drizzle of agave, some granola and raspberries. TIP: Add the granola each morning to keep it from getting soggy!
As an afternoon snack, I will have an apple and mozzarella cheese stick.
In terms of containers, I bought 4 of these ($8 each). I just make sure they are clean by Sunday and then I’m ready to pack!
- Portobello mushrooms (2)
- Green onions
- Bunch of kale
- Micro-greens or sunflower sprouts
- 2 avocados
- Greek yogurt
- Mozzarella cheese snacks
- Brown rice
I will be sharing “what I ate for lunch” on Friday of each week, so stay tuned! Do you have any great lunch recipes? I’d love to hear from you!