Packing Lunch – Ideas For Variety While Saving Time

I always have fun thinking of different combinations of foods and flavors to pair together. And then you can also get into putting them together in different ways, like in a wrap or a sandwich or made into a soup or a burger…

Sometimes I think the possibilities are endless, although every so often I do find myself making the same things over and over and then I have to break myself out of it.

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Ingredients

• 1 19oz can blackeyed peas, rinsed (about 2 cups cooked)
• 1 avocado
• 1 large clove garlic
• 1 tsp each cumin, coriander and paprika
• pinch sea salt
• 1 bell pepper, chopped
• 1 small apple, chopped
• 1 carrot, chopped
• 1 cup spinach, chopped
• 1 stalk celery, chopped
• 1 cup leaf lettuce, torn
• Whole grain wrap or bread (optional)
• 1 orange
• 1 Tbsp tamari (soy sauce)
• 1 tsp toasted sesame oil
• 1 small tomato, chopped
• 1 green onion, chopped
• 1/4 cucumber, chopped
• 1 Tbsp almonds, chopped

Directions

1. Split the blackeyed peas between 3 containers.
2. Make the avocado dressing by pureeing the avocado with the garlic, spices, salt and about 1/4 cup of water until it’s smooth and creamy. Toss the dressing with 2 of the containers of beans. There will be a lot, you could use this for all 3 salads if you want to, or save some for dipping some sweet potato fries or spooning on top of a stew at dinner.
3. Drizzle the 3rd salad with the tamari and sesame oil.
4. Toss the chopped spinach, 1/3 of the pepper, the apple and the carrot in the first salad.
5. Toss 1/3 of the pepper, 1/2 the green onion and the celery in the second salad. Take this one with the lettuce and wrap/bread, and assemble at lunch time so the lettuce doesn’t wilt and the wrap/bread doesn’t get soggy..
6. Toss 1/3 of the pepper, 1/2 the green onion, the tomato and the cucumber in the third salad, and top it off with the chopped almonds (those are best added the day you take your lunch.