Lunches in bowls

My lunches fall into 2 categories: repetitive/boring or the previous night’s dinner (occasionally re-vamped).  Here are some of my latest.  Plus a few other quickie recipe reviews that I figured I may as well pass on since they were successful and yummy. 

Moroccan salad with cilantro orange dressing by pinch of yum.  I subbed quinoa for the farro, but otherwise made the recipe exactly as written.  It was a big time winner. 

I loved the bright tangy orange notes and the sweet dates combined with the pistachios.  Glad our neighbors have an orange tree because we will be repeating this one often.

 

Continuing on the big salad front…

Butter lettuce + canned salmon + avocado + lemon caper dressing.

A take on Against All Grain’s cinnamon baked stuffed apples (for Kyle – he requested it!) only I nixed the pecans to make them nut free.

“Creamed” collard greens on toast.  Basically I microwaved a large handful of shredded collards for 60 seconds and then mixed in 1/2 avocado + 1-2 oz goat cheese + 1 tbsp water until it was creamy.  Piled it on the GF toast bite by bite.

Avocado + egg + home-made olive oil mayo + shredded carrots + spinach.

 

Sweet potato + carrots + (the same) avo/egg/mayo salad as above.

Butter lettuce + carrots + avocado + home-made olive oil mayo based dressing + potato fries (roasted in coconut oil).

 

And yet another salad (Kyle requested lots of salads for this week’s meal plan after indulging last week in the UAE).  Happy to oblige! 

Romaine + carrots + tomatoes + avocado + wild salmon burger (from Costco).

Pre-construction above, post-construction below.

I packed Kyle the other half of this salmon salad (canned salmon from TJ’s + mayo + mustard + celery + S&P) on a sando for work.  I enjoyed it over spinach, carrots, and avocado.  With a side of GF avocado toast.

Random post much?