Our Friendsgiving spread was one for the books—roasted rainbow carrots with carrot top pesto and feta, Brussels sprouts with pomegranate seeds, spinach, mushroom dressing, mashed potatoes, and a salad with our remaining CSA veggies. I'm getting hungry just thinking about it
By
lauren
Brussels Sprout, Pomegranate, Potato, Radish, Savoy Cabbage, Spinach, Mushroom, Rainbow carrot, Olive Rosemary sourdough
I made it 13 days on the The Make a Lunch Challenge!
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JadeDaRu I love this challenge. When I did this challenge it really made me think about my lunch choices and what I was eating and I saved money.
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DietID_TeamDietitians Wow @lauren!! This is fantastic! And YES @JadeDaRu - when you're prepping lunch, you're more likely to make healthier choices.
Starting off the lunch-making challenge with some prep for the week!
Day 1/1: Make Your Lunch More Often Level I
Roasting a ton of veggies, including these beautiful beets, carrots, sweet potatoes, and mushrooms. I'm also saving my veggie scraps to make a vegetable...
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SallyRogers Beautiful! After I roast beets I save the beet greens and sauté for breakfast for a couple mornings after! (As long as they last)
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lauren @SallyRogers such a good idea! Beet greens are so good 😍
Couldn't resist the pitaya bowl... honey and all
Wow Wow Hawaiian Lemonade
Day 1/7: Avoid Sugar at Breakfast Level II
Day 1 and already used a pass.... but can you blame me? My last breakfast in Hawaii and I wanted to go all out. And those are not regular bananas, they'r...