Work Lunch: Chicken Avocado Salad, Veggies & Hummus, and Fruit

Ate my apple first (fruit digests fastest) as a pre lunch snack

Top: Baby kale, whole avocado, pulled chicken and dressing (tahini, tamari, apple cider vinegar, and stevia) 

Bottom: Celery, carrots, plain hummus

Chipotle Din That Keeps On Giving

Made so many ingredients decided to have the chipotle salad again! This time topped with Trader Joe's salsa verde- three salsas on one salad... craziness! But seriously this salad is insanely flavorful. The longer the salsas sit the better. 

Heirloom Beet and Zucchini Salad

I sautéed heirloom beets and zucchini, placed over arugula and topped with dressing.

Dressing: 2 tbs tahini, 1 tbs almond butter, 1 tbs tamari, 1 tbs apple cider vinegar and 2 tbs maple syrup 

Butternut Squash Zucchini Mushroom Salad

Chop and sauté squash, zucchini and mushrooms

Place over arugula

Dressing: Blend 2 tbs almond butter, 2 tbs nutritional yeast, 1/3 cup tahini, 1 tbs tamari, 3 tbs apple cider vinegar, 2 tbs dijon, 1/2 cup water and stevia to taste

Salad and Veggie Scramble

Left: 2 egg scramble (with yolks they're the best part of the egg!!) with mushrooms and tomatoes 

Right: Arugula/spinach with fresh tomatoes and Kimberly Snyder's magenta goddess dressing

Leftover Salad

I decided to try to put a dent in my leftovers:

Veggie & Bean Quinoa
Kimberly Snyder's Raw Purple Cabbage Slaw
Fresh tomatoes and cilantro
Kimberly Snyder's Magenta Goddess Dressing

Rainbow Salad with Goddess Dressing

Base: Arugula and baby spinach

On top: yellow bell peppers, tomatoes, carrots, avocado, sautéed portobello, Kimberly Snyder's raw purple cabbage slaw

Dressing: Kimberly Snyder's magenta goddess dressing