lunch & leftovers in about 10

 

1:09. hungry for lunch. opened the fridge.

grabbed some lacinto kale, 2 bell peppers from last week’s CSA share, some Trader Joe’s steamed lentils, a handful of green olives, hemp seeds, sunflower seeds, an avocado, half of a lemon, a bowl, cutting board, knife and my Pampered Chef chopper.

washed the kale and the peppers. sliced the kale into thin strips. chopped the olives and peppers into tiny bits with the chopper.

scooped out the avocado and placed in the bowl. squeezed the lemon over top, mixed or “massaged” with my hands, which wilts the kale, making it less dense, easier to chew and digest. sprinkled with the hemp & sunflower seeds. added a few shakes of Red Devil sauce.

 

 

1:20. lunch was ready. dishes were rinsed. counter was cleaned.

oh, and dinner (or tomorrow’s lunch) was also ready, which I’ll probably place in a warmed organic corn tortilla with some salsa and maybe some Daiya pepper jack vegan cheese if I’m feeling it.

 

It doesn’t take a lot of time to put healthy meals together, it takes having your favorite staples on hand and a little creativity. This could easily have evolved into a soup by adding broth and miso, or a “buddha bowl” by adding brown rice and soy sauce.

Here’s another, even easier, quicker lunch from yoga teacher Tara Stiles: Hummus Salad Surprise!

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