I happened to be traveling on the second day of the Hungry Harvest 30-Day Challenge – today’s challenge is to pack your lunch – and already have lunch plans with family. In general, I am a big fan of packing my lunch to work as much as possible. I use reusable glass storage containers, reusable silverware, a cloth napkin and a reusable insulated lunch bag.
Most days I’m just bringing leftovers from dinner the night before. But, if I know there will be days I won’t have leftovers, or if I know I will be out of the office without access to a microwave, I like to prep quinoa and veggie bowls with tahini dressing, as a blogged about in a past food prep post. They are:
Here’s a recipe from Cookies to Kale if you need to follow one. I generally just use whatever veggies I have around that I need to use up. If they’re veggies that need to be cooked, I’ll roast them in the oven. If they work fresh, I will just chop them up and add them to the bowl with the quinoa. I usually like to add chick peas or another bean – again, whatever I have on hand.
The dressing is what makes it great. My tahini dressing generally includes a clove of crushed garlic, about a 1/4 cup of tahini, about 1-2 tbsps lemon juice, nutritional yeast, salt and pepper, and water added a little bit at a time until I get the consistency I want.
Prep on the weekend and have a couple of healthy, filling bowls ready to grab during the week.