I'm trying to figure out why I'm paying preschool tuition, my daughter's pumpkin patch entrance fee, and my pumpkin patch entrance fee. A field trip where a parent or guardian is required to accompany each child? What's up with that? I'm sure it will be fun, but I have an errand list of mile-long today before we leave to go camping tomorrow. I'm the gold star parent who dropped her kid off at school so her happy little butt could ride the bus, and spent the free 15 minutes grabbing Starbucks and for the 30 minute car ride to meet the bus at the farm. My daughter will most likely be #hangry by the time we leave the farm (and I may be too) so I packed car lunches for both of us. PB & local #organic honey, hard boiled eggs (just the white for the health conscious shorty), carrot chips and stringless sugar snap peas. Icy (frozen) strawberries for her since it's Ashley day in the fresh produce is slim Pickens at our house, and just a few jellybeans in the tree well. Mini sweet peppers for me, and a few organic cinnamon bear cookies since it pains me to leave a compartment empty. 😂 #bentgokids#bentgo#yumbox#yumboxlargetapas#lunchideas#packyourlunch#healthykids#healthyfamily#healthylifestyle#healthyfood#lunch#eattherainbow#jerf#instafood#instayum#lovehashtags
White rice 🍚 + tofu pan seared in peanut sauce 🥜 + sautéed green beans and tomatoes 🍅 = one yummy Asian rice bowl 😋
Just landed in SFO for the week and weekend we take on Stanford tomorrow and Cal on Sunday!
And some more #tacos for lunch !!!
This one was clear up the produce before the weekend, headed out for a short trip on Friday and so all the veggies layered on @latortillafactory tortillas with ghee sauté veggies was a perfect idea. #vegantrender#eatoutla
My second attempt at making an egg sandwhich!! I fried two eggs & toasted a whole wheat english muffin w/ vegan butter😋 I can't wait to add avocado & maybe some tomato next time! Anyways, this is a late lunch for me so I didn't want to eat too much before lift later😅 Hope you've all had an amazing Wednesday!!!! #lunchideas#fitgirl#eggsandwich#yummy
Madimak (Polygonum cognatum) for lunch today. Talk about #ancientfood or #huntergatherer societies. This is a weed that grows in Central Turkey and is a staple of the local cuisine. My lovely mother-in-law always keeps some for us. This fine specimen traveled half way across the globe in dried form. Served with yogurt. Enjoy!
Fresh grilled octopus 🐙🐙🐙 Octopus is packed with nutrients and minerals and is one of my favorite protein choices for lunch or dinner 🙌🏽 There’s so many different ways to cook it but grilling or charring is definitely my favorite because it keeps the flavor and is the simplest method... I’m all about an easy and simple prep! 👌🏽 #HealthyAlibi
Anyone else put homemade pinto beans on their salad? This was a winner for lunch with avocado and a power green mixture!
A little lemon juice (fresh squeezed or Young Living lemon vitality essential oil)🍋& some olive oil to top it off.🌱 #lunchideas#getfull#legumes#mydadcallsoursaladsleaves
With all the apples I got #applepicking on my birthday I’ve had to get a little creative! 🍂🍎
Hollow out any apple + fill with goodies! Here I put peanut butter, chia seeds, + goji berries into the center and topped with cinnamon maple granola!
Who wants a 5 min vegan lunch recipe? I have it sorted for you healthy lifestylers 😋🤗 in this Yellow Pumpkin CousCous topped and Peanut Beetroot 😱🤸🏻♀️🥜
I was so tired the last couple of days and didn’t feel that I can spend time on cooking or eat out some 💩 🤓😫
And for these kind of days I always have some wholemeal cous cous in my cupboard 👩🏻🍳 Why? Because it ✅cooks in seconds ✅has loads of carbs to give energy ✅decent amount of protein and fiber to keep you full for longer ✅has nice texture👍🏻
So I was thinking what to pair it up with to get more fiber, vitamins, proteins and taste😃 As it is autumn, like everyone else I’m pretty obsessed with pumpkin 🎃 and nearly always have one pre-baked and ready to use. And in a bowl I put 1/2cup of cous cous, turmeric and black pepper to boost immunity and added 1cup of hot water, mixed and left aside to “cook”😝Meanwhile I put a pan on a medium heat, chopped cooked beetroot and put it on a dry pan to caramelise for 1min, added soy sauce, sautéed for 2-3min,TURNED OFF the heat to prevent decomposing of the nutrients and added a tsp of crunchy peanut butter, mixed until all incorporated 🍠👍🏻 To the cous cous I added 3-4tbs of scooped butternut squash flesh, mixed well and topped with the beetroot. Ready 🍽 Serve sprinkled with crushed walnuts, they really add up to the texture and content of good oil,😉😋