Sunday, February 23, 2014

Weekly Lunches

This is how I get ready with food for lunches for the week.  You can see a bowl of brown jasmine rice, some Japanese yams, kale, collard greens, frozen blackberries, and a can of black beans.  In the morning I just layer what I want into a reusable container, sprinkle it with salt and pepper, maybe some nutritional yeast, and take it to work with me.

It really can be this easy to eat healthy and stay inexpensive at the same time.

The top picture is a couple of the yams in a counter-top convection oven.  These ovens are perfect for baking potatoes!  You can see in the bottom picture what it looks like when I remove the peel from the yam; I then sliced the yams and layered them on top of the bowl of brown rice.

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