Teaching kindergarten is like fighting a germ war every day… a war that I lost a few weeks ago. Since then, I am trying really hard to stay healthy (hence, the green juice with added ginger!). Also, my friend Britt recommended this delicious tofu quiche, and I wanted to try it out (she is awesome and writes about clean eating, fitness, and wellness – check it out here!)
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.