And now on to the healthy stuff! On days I'm not drinking smoothies for breakfasts, I'm typically having Oatmeal Bowls with nut butter and fresh berries. Easy and filling.
In the days leading up to Thanksgiving, I tried to eat mostly whole foods. I found a recipe for this Thai Crunch Salad with Peanut Satay online, and for the life of me, I cannot find the recipe again. Sorry! But it's basically a cabbage mix with edamame, baked tofu, scallions, and cilantro, dressed with a peanut sauce made with peanut butter, soy sauce, rice vinegar, and garlic.
Here's a GGB Bowl (grain, green, bean bowl) enjoyed for a quick work lunch. These are my favorite lunches to pack cause everything fits into one bowl. This one had quinoa, roasted beets, steamed kale, baked tofu, and tahini sauce.
And finally, on the night before Thanksgiving, my mom and I grabbed salads from the salad bar at Truck Patch (Jonesboro's indie health food store). They have the BEST salad bar with toppings that range from chickpeas to kalamata olives to english peas to hearts of palm. Even roasted garlic and vegan bacon bits!