I had a lettuce and shredded
carrot salad for lunch with just boring ole home made mustard dressing.
Not exact matches
Go look in refrigerator
for some broccoli,
carrots, and cauliflower then make this healthy detox
salad for lunch today!
Breakfast: Coconut Applesauce Granola
Lunch: Avocado, Bacon & Egg Sandwich on Honey Flax Bread with
carrot sticks Snack: Cinnamon Apple Chutney Dinner: Easy Pasta with a
salad Notes: After breakfast start soaking beans
for tomorrow's chili.
I make
carrot feta
salad often
for lunch but nothing this yummy.
Simple, fresh and raw, this Moroccan kale and
carrot ribbon
salad holds up well at room temperature and even benefits from being made ahead of time, which makes it a great choice to pack
for lunch.
A typical full day of eating
for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk
Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large
salad with all kinds of raw veggies (cucumber, celery,
carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.
I stir these
carrots into yogurt with beets and chopped arugula
for breakfast, sprinkle them into
salads for lunch, and eat them in this quinoa recipe
for dinner.
My sister has been asking
for quick and easy dinner or easy to pack
lunch recipes, and this vegan Moroccan quinoa,
carrot, and chickpea
salad fits the bill.
My last work
lunch for a while included a big
salad with a side of
carrots and Livin» Spoonful raw crackers, along with 2 apples, a vegan oatmeal raisin cookie from Candle, and a tupp «o zuppa.
Lunch: Honey Mustard Chicken
Salad: vegetable base (3 large handfuls mixed greens, 1/2 cup chopped bell pepper, 1/2 cup chopped cucumber, 1/2 cup shredded
carrot, 6 - 8 cherry tomatoes = 50 calories) + 1 ounce crumbled feta cheese (1/4 cup = 70 calories) + 3 ounces marinated and grilled chicken (90
for chicken alone + 30
for marinade = 120) + 2 tablespoons Ken's Light Honey Mustard Dressing (80) + 1/2 ear of corn, kernels shaved off (50) = 370
For lunch, I had a large
salad with iceberg and green leaf lettuces, red bell pepper, grated
carrot, cucumber, pumpkin seeds, raisins, and chopped chicken.
Yesterday I had a smoothie plus soy yogurt topped by various nuts and seeds
for breakfast, a random «
lunch» in the car (Trader Joe's Just Mango slices and chocolate - covered sunflower seeds) and
carrot soup plus a
salad with avocado
for dinner.
For lunch I made a beast of a
salad, with butter lettuce,
carrots, roasted squash, sweet potatoes, avocado, hard boiled eggs, and a home - made mayo based dressing.
She eats most leafy
salads, loves to munch on raw
carrots and apples, and could easily devour a certain teff polenta of mine
for breakfast,
lunch and dinner.
I was the kid with tuna fish and
carrot sticks
for lunch instead of peanut butter and Doritos in grade school and strawberries and pasta
salad instead of a Coke and a candy bar in junior high.
[Breakfast: Oats with berries, mila, flaxseed and cinnamon
for everyone;
Lunch:
Salad with beets, shredded
carrot, cauliflower and egg with hummus and salsa
for me and a Black Raspberry - yogurt smoothie; Hummus -
carrot roll up
for L with peas and unsweetened applesauce; Snack: Gingerbread cookie and a few toppings
for each of us: Dinner: Polenta pizza with peppers and mushrooms, orange and another cookie
for me as a late - night snack]
After the garden we all enjoyed Georgia Grown Spinach
Salad (and
carrots too)
for school
lunch.
Here is what I packed
for my 4 year old
for lunch today: Egg
salad made with homemade mayo Fresh
carrots and peppers Corn chips fried in coconut oil (bought at our local farmers market) Sauerkraut Kale Chips Need more
lunch ideas and inspiration?
● Number of kids served at CRHS: 633 ● Change in
lunch participation since
salad bar implementation: 20 % increase ● Percentage who are eligible
for free and reduced meals: 35 - 40 % ● Kids» favorite
salad bar items: Tomatoes, hard boiled eggs, shredded
carrots, jalapenos
I would eat eggs
for breakfast, baked chicken or fish and a side
salad for lunch, a burger without the bun
for dinner, and then snack on almonds and
carrots throughout the day.
Usually I do things like photoshoots, running errands and going to meetings during the morning so once I get home
for lunch I reach
for a huge leafy
salad with julienned root veggies (daikon,
carrot, radish, taro) drizzled with a walnut and Medjool date vinaigrette and a side of fermented soybeans and kimchi.
The
salad below is a pretty typical
lunch for me: mixed greens, beets, fennel, leftover grilled artichokes, cherry tomatoes,
carrots, cucumber, olives, avocado, and roasted rock shrimp.
For lunch, I'd keep it light and crunchy with a
salad from sweetgreen loaded with spicy broccoli, cabbage,
carrots, avocado, and jalapeño lime dressing.
I fixed a massive
salad today
for lunch with stuff I had around the house: spinach, oil and vinegar, sardines, frozen blueberries, cucumbers, and
carrots.
Yasmina Ykelenstam:
For lunch, it'll be a — a
salad with lots of different greens like all of these different very green greens like 5 or 6 different kinds, cucumber, you know,
carrots, lots of anti-histamine and anti-inflammatory herbs like thyme, cilantro, basil, parsley, you know, all chopped up.
Getting more non-starchy veggies is as simple as adding spinach, mushrooms and tomatoes to your morning omelet, preparing a big
salad of leafy greens
for lunch, snacking on
carrot and celery sticks and accompanying your dinner with stir - fried broccoli, red bell pepper and onions.
If there isn't enough time to shred
carrots for lunch the next day serve on a bed of lettuce as a yummy
salad.
For dinner, 3 cups of ww pasta with a mushroom tomato sauce for dinner with a large 5 cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2 cup of broccoli sprouts; for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sug
For dinner, 3 cups of ww pasta with a mushroom tomato sauce
for dinner with a large 5 cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2 cup of broccoli sprouts; for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sug
for dinner with a large 5 cup romaine lettuce
salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2 cup of broccoli sprouts;
for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sug
for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of
carrots and a large apple
for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sug
for lunch; and
for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sug
for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sugar.
With hints of spicy ginger, a touch of sweetness from clementines, and crunchy
carrots and romaine this filling and delicious meal - time
salad will be a win at your table
for lunch or dinner!