Beth's Back-to-School Lunch Bowl Recipes

BOWL#1

Salad Greens of choice

Cooked Quinoa (I like the tri-colored variety from Trader Joes)

Fresh Blueberries

Dried Cherries

Unsalted Sunflower Seeds

Add roasted chicken

For Dressing:

3 tsp (15ml) Dijon

Mustard 4 tsp (20 ml)

apple cider vinegar 5-6 tbsp (75 ml)

grapeseed oil

Whisk together the mustard and vinegar until combined, slowly add the grapeseed oil, until fully combined and smooth. Store in container in the fridge until ready to use.

BOWL#2

Cooked Orzo Drizzle of olive oil to taste Lemon Zest and Lemon Juice to Taste Salt and Pepper to Taste Chopped Fresh Italian Parsely Chopped Kale Pinenuts Add roasted Chicken

BOWl#3

Roast 2-3 sweet potatoes by cutting into small chunks. Toss with Olive oil, salt and pepper and a good sprinkle of curry powder. Roast at 400F (200C) for 20-30 minutes until tender. Allow to cool and store in fridge until ready to use. Cooked Cous Cous Dried Apricots Unsalted Postachios Golden Raisins or currents Fresh Mint, roughly chopped Add cooked chicken