Hi guys, happy Friday!
I have some more delicious meals to share with you all… I was on a roll this week with making delicious and healthy lunches.
Best meals I packed this week:
In case you missed them, here are some of my past weeks of “Best thing I packed:”
- Goat Cheese and Strawberry Pita Sandwich
- Brussel Sprout, Sweet Potato, and Black Bean Quinoa Salad
- Healthy Egg Salad Wrap
- Lemon Dijon Kale and Barley Salad
Veggie-Packed Tofu salad with Poppyseed Dressing
I ate this for lunch on Thursday, and it was especially delicious. I basically tried to add as much color/texture as possible to my Tupperware container by packing as many fresh veggies as I could into my salad.
Since veggies alone would keep me full for about 20 minutes, I added in some tofu and whole grain rotini pasta for some protein and whole grains (and staying power).
I used a new to me dressing (Drews Poppyseed dressing) on top, and I loved it. I feel like I am always talking about this brand of dressing, but I have yet to try a variety I don’t like. I guess I am a big fan….
This salad was so filling, and I loved all the different components. My favorite salads always tend to be the ones with a lot of different ingredients thrown in so my taste buds never get bored… I also love including cold pasta in salads. It always soaks up the dressing and is so good (try it!). This particular salad contained:
- cherry tomatoes
- 1/4 block tofu, cut into bite-sized pieces
- whole grain rotini pasta (1/2 cup)
Dressing: Drews Poppyseed dressing
BBQ Lentil Kale and Sweet Potato Salad
This was another delicious lunch combo I concocted this week. It contained:
- chopped collard greens
- mushrooms, chopped
- spicy roasted sweet potatoes
- brown lentils (about 1/2 cup)… I made them over the weekend using the method I talked about here
Dressing: BBQ sauce
I loved the mix of the BBQ sauce (I love using condiments as dressing!) with the collard greens and the lentils. The spicy sweet potatoes were also a fun addition. I made the sweet potatoes over the weekend by roasting 2 cubed potatoes in a mixture of chili powder, cumin, garlic powder and onion powder for about 40 minutes (flipping halfway through) in a 400 degree oven. I made them for dinner on Sunday, but the leftovers served as a great salad topper.
I hope everyone has a great day and eats some delicious food!
What is the best thing you packed/ate this week? (I love hearing about your delicious creations/meals!)