a week of lunches.

1. Chopped strawberries + unsweetened coconut flakes // 2. Brown rice pasta, cucumber, carrots, green pepper + garlic-ginger pumpkin seed sauce // 3. Cucumber + carrots with black bean hummus

1. Romaine lettuce + spinach with cherry tomatoes, carrots, navy beans, and sunflower and sesame seeds // 2. Chopped strawberries + kiwi // 3. Garlic-ginger pumpkin seed sauce (to dress the salad) // 4. Chickpea croutons

1. Black beans and brown rice, covered by mixed greens, sunflower sprouts + avocado (and some red blanket sauce is hiding under there) // 2. Chopped Granny Smith + almond butter // 3. Turkish dried apricots, banana chips + dried mango

1. Romaine lettuce + spinach with green peppers, cucumbers, pumpkin seeds, and sunflower seeds // 2. Chopped Granny Smith apple + almond butter // 3. Chopped kiwi + unsweetened coconut flakes // 4. Garlic-ginger pumpkin seed sauce (to dress the salad)

1. Black bean salad with cumin-roasted carrots, over a bed of Romaine lettuce // 2. Black bean hummus // 3. Watermelon + cucumber spears

I find a sort of comfort in my lunchtime meal. There's something nice about a midday break and the opportunity to sit and enjoy some sustenance. During the school year, I made my lunches the night before, and while it was sometimes a bit of an inconvenience, I always appreciated the forethought when it actually came time to sit and eat the tidbits I had lovingly prepared for myself. Now that I'm on summer vacation, my meals look a bit different, but I still do my best to prepare them with the same amount of care and attention so that I can honor my body and give it the fuel it deserves.

P.S. I'm in the process of revamping the blog, so please excuse the dust! :)