What’s in Our Lunch? – Sponsored by Veggies Made Great
Every Tuesday we share what we’re eating for lunch to give you quick & healthy ideas that you can easily do at home. Do you ever open the fridge and feel like you literally have NOTHING to eat? That’s us – a lot. We find creative ways to incorporate what food we do have to make delicious & healthy lunches on the fly.
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Today, Alane was really stretched for ingredients but had greens and avocado on hand. She mashed the avocado into a guac and ate it with the greens – so simple yet healthy and filling! She also made her pumpkin spice almond butter and spread that onto a blueberry oat Veggies Made Great muffin. Stephanie heated up some leftover veggies (rosemary garlic potatoes and carrots) and ate them on a bed of spinach with a butternut squash Veggies Made Great veggie cake and homemade honey mustard!
SIMPLE GUAC SALAD:
–Handful of greens
–Mash an avocado with salt and pepper
–Add guac to the greens and enjoy!
PUMPKIN SPICE ALMOND BUTTER MUFFIN:
–Pumpkin spice blend (get this recipe here!
–Mix a tsp of the blend with almond butter
–Spread onto a blueberry oat Veggies Made Great muffin
ROASTED VEGGIE SALAD:
–Leftover roasted veggies of any kind (I used sweet potatoes, carrots, and potatoes!)
–Handful of spinach
–Broken up butternut squash Veggies Made Great veggie cake
–Honey mustard or dressing of your choice
–Heat the roasted veggies, add to the greens and drizzle with honey mustard
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