I love weekends because I can shop at the Farmer’s market on Saturday morning and then spend the next two days cooking everything my heart desires. Today’s lunch has kale, sweet yams, lemon and tomatoes all from the Farmer’s market and straight onto my lunch plate. I made my new Firehouse Spicy Baked Yam Fries (these are for for people who like a little kick in their food, recipe will be posted in the next day) and a delicious Creamy Kale Salad to go with them (see below). Hope you’re having a beautiful Sunday afternoon!
Who doesn’t love a big bowl of chili at work in the middle of February? Not only is this plant-based lunch box delicious, but it will keep you full until dinner thanks to the quinoa and beans in the chili. Make a big pot of chili (it’ll only take an hour to make), store it in the fridge and eat it for lunch throughout the week.