I’m starting to get into the swing of things as my new role as student.
And, really, my lunches are not that different from my days as a working woman. Aside from the fact that I no longer have an overflowing snack drawer available (which is, admittedly, a loss), I eat my usual.
A lovely start to the day. Easily digestible plant-based protein, lots of fruit, antioxidants, dark, leafy greens…you can’t go wrong!
In fact, this has been my breakfast almost every morning this week. I usually make it the night before and store it in the fridge because I don’t have the time or energy in the A.M. to use (read: clean) my food processor.
Grab and go.
And now on to my last week in lunches. Which is really my lunches from two weeks ago, as I missed posting last Monday. And this Monday. Ha.
Better late than never, right?
Tofu-Avocado wrap (original recipe here) on a whole wheat tortilla with alfalfa sprouts.
Nothing new here, but tasty as always.
As much as I love Larabars, I like to keep my bar consumption to a minimum for a couple of reasons: 1) I prefer to eat real food where possible and 2) I like to keep my wallet in tact.
So I gave these bars a whirl–with a few changes of my own.
Back-to-School No-Bake Granola Bars
Adapted from Gena’s Five Minute, No-Bake Sunflower Seed and Oat Bars
- 2 cups old fashioned oats
- 1/2 cup unsweetened coconut flakes
- 3/4 cup sunflower seeds
- 1/2 cup walnut baking pieces
- 1/2 cup dried tart cherries
- 1/2 cup raw cacoa nibs (can replace with carob/chocolate chips)
- 1 heaping tsp cinnamon
- a couple grinds of sea salt
- 1/3 cup cashew butter (any nut/seed butter would do)
- 1/3 cup sunflower seed butter (any nut/seed butter would do)
- 1/4 cup agave
- generous 1/3 cup brown rice syrup
If this ingredients list seems slightly overwhelming, check out Gena’s version which is even simpler! And feel free to make the recipe your own; you can go a lot of directions with these bars.
Mix dry ingredients. In a separate bowl, mix nut butter(s) and sweeteners, then stir into dry ingredients until well-combined. Press mixture down into a baking dish. Cover with saran wrap to really push down evenly without getting your fingers sticky. Refrigerate for at least four hours before cutting into squares and wrapping individually.
They are totally delicious. My only complaint is that they are a bit sweet for my taste–but it’s hard to get around this as the sweetener is necessary to hold the bars together. So they are a total treat.I store them in the freezer and by the time lunch (or snack time) rolls around, these are ready to enjoy! Yum.
Half a sprouted grain tortilla with Creamy Hummus (recipe here). Salad with greens, white beans, cucumber, chopped kale, artichoke hearts, leftover millet, avocado, toasted sunflower seeds–dressed with Gena’s hemp pesto mixed with a bit of olive oil and a balsamic vinegar. No-bake granola bar. Apple.
Veggie pasta salad. Apple.
The pasta salad was made from leftover whole wheat penne and veggies from the night before–with broccoli, onion, garlic, peas, and carrots. In the morning, I added white beans, toasted sunflower seeds, and dressed it with a bit of olive oil and balsamic.
Yep, these are yummy.
Apple. Salad with greens, cucumber, cherry tomatoes, white beans, garbanzo beans, leftover millet, chopped kale–dressed with olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, s + p. Half a sprouted grain wrap with peanut butter and banana slices.
This salad was simple–but so good. Sometimes everything comes together so well.
TJ’s roasted seaweed snack. Almond butter and banana sandwich on Ezekiel sprouted grain bread. Apple.
I went with the AB&J sandwich because I was out of groceries–but it ended up hitting the spot.
A great note to end on.
What’s your favorite on-the-go snack to pack in your lunch lately?
(Or am I the only one that gets super excited about snacks?! Feel free to sound the nerd alert. )