My November Plant-Based Lunches 121117

So what did I eat for lunch during the second week in November? Well, I didn’t have lunch every day this week as I had a migraine which knocked me for six, so this week there are only three lunches, rather than my usual five.

If you’re a regular reader then you’ll know that I take an hour, usually on a Sunday while I’m making Sunday dinner, to create my lunches for the week. It’s my batching hour when I make my soup and salads, parcel up my bread and fruit for the week ahead. As you can imagine, I’ve got it down to a fine art now and have a little production line going.

My batched salads this week featured spinach, rocket/arugula, watercress, chard, spring onions/scallions, red peppers, beetroot, baby plum tomatoes and a generous amount of black pepper. I also toasted some mixed seeds ready to sprinkle on my salads when I have them.

Occasionally, I make-up one of my oil free salad dressings to add to my salads, but I generally like them as they are, undressed and bursting with goodness!

Here’s a picture of the salads that I batched for the second week in November:

Batching November 2017 wk2

Celery soup with salad and hummus on whole grain bread.

Celery soup with salad and hummus on whole grain bread.

Homemade Celery soup , salad, hummus and beetroot on whole grain seeded bread.
Celery soup beetroot and hummus

A wonderfully tasty salad of black rice, falafel, grated pickled beetroot, edamame and hummus.

Black rice, falafel, pickled beetroot, edamame and hummus

And that was My November Plant-Based Lunches during week two. 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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