My January 2018 Plant-Based Lunches Week 5
Goodness, that was a quick month. I don’t know about you, but 2018 has been very busy for me, with a mix of ups and downs. Thank goodness for my whole food, plant-based meals to keep me sane and centered! I’m very thankful that my rainbow of delicious and nurturing plant based food is feeding both my body and soul.
Are you new to my whole food, plant-based kitchen? If you are you are, then you’re in for a treat. I have a wonderful selection of whole food, plant-based information if you’re just starting out, or if you’re a seasoned plant based eater, you’ll find delicious recipes for breakfast, lunch and dinner.
If you’re a regular, then this week’s blog post needs little introduction, it’s my weekly roundup of lunches, and this week it’s My January 2018 Plant-Based Lunches Week 5.
As you’ll see from my lunch pictures below, I have a salad every day for lunch. Crazy in winter? Not at all. They pack a wonderful nutrient punch and when I’m working in warm office environments they are nourishing, refreshing and very satisfying. This week, as you can see from my batching picture below, I have grated some fresh organic carrot over a bed of baby spinach and kale leaves with a few leaves of watercress thrown in too. Artichokes, cress and red bell peppers with a few slices of cucumber complete my salads this week.
What dressing do I use? I get asked this a lot. Sometimes I pour a few drops of balsamic vinegar over my salads, sometimes it’s fresh lemon juice, but more often than not, I savour the flavours without adding anything. The juiciness of the ingredients is all I need!
Here’s a picture of the salads that I batched for this week:
Wednesday it was cold and snowy outside and a big cup of steaming plant based tomato soup always hits the mark.
And that was My January 2018 Plant-Based Lunches during week five. I’d love to hear from you… what did you have for your lunches this week?
Let me know below in the comments section.
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