Pumpkin flax granola, frozen raspberries & blueberries, unsweetened cultured coconut yogurt topped with chia seeds & pumpkin seeds, and an Ambrosia apple.
Food on the Go: a slightly altered version of my Spinach, Avocado, and Brown Rice Salad with Seasoned Tofu (Instead of baking the tofu I sautéed it in coconut oil until crispy and golden and then seasoned with light soy sauce and sriracha.)
To make this salad portable: combine the spinach, chilled tofu, and pumpkin seeds in one container. Add the balsamic vinaigrette to the chopped tomatoes in a separate smaller container. Put a scoop of brown rice in a third container with half of a scored avocado in plastic wrap. To serve: Scoop out the avocado with a spoon and add all ingredients to the spinach and tofu, seal with a lid and shake until all ingredients are combined.
Fajita bowl: seasoned brown rice, quinoa, lentils and kale, black beans, sautéed bell peppers, garlic and jalapeño, topped with hummus and sriracha with baked whole wheat flax chips.
Curried quinoa with red, green, and yellow bell pepper and baked curried sweet potatoes. Chocolate coconut yogurt topped with chia seeds, hemp hearts, and buckwheat groats and hemp granola with pumpkin seeds.
Chocolate Chip Banana Superfood Cookies and a spinach salad with black beans, baked curried sweet potatoes, roasted garlic hummus, and sliced avocado with lime juice.
Coconut Chocolate Chip Clif bar and cubed pineapple with blackberries.
Blackberries, banana chips, and dark chocolate with almonds. Cucumber slices, carrot sticks, and broccoli (with hummus), and cranberry pumpkin seed date bars.