weekly basics

This weeks “weekly basics”. I prepared forbidden rice, quinoa, brown rice, roasted carrots (from the garden), roasted red potatoes and brown lentils. Here are some salads I made using mixed greens, spinach and arugula. I added fresh cucumber, cherry tomatoes, sunflower seeds and Miyoko’s vegan cheese (no. 8 aged english smoked farmhouse). Easy peasy healthy organic lunches all week long!!!

5 thoughts on “weekly basics

  1. Yummy! I just found an amazing Pyrex dish (with lid) that is the PERFECT size for meal planning! It is the 7x5x1.5 (3 cup) dish. In my quest for healthiness I am trying to steer clear of storing in plastic as much as possible. 😉

    P.s. You should post your Forbidden Rice recipe! ☺️

    Liked by 1 person

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