#lowwastelunch

[closedloopcooking]

Low waste lunch 10.21 <3

Leftover veg curry with sweet potatoes, daikon, red onion, quinoa, red lentils, and loads of greens. Repurposing dinner into a package-free lunch is super satisfying.

What are you eating for your #lowwastelunch ??

[closedloopcooking]

LOW WASTE LUNCH PREP

An easy, plant-based lunch with every last vegetable we had in the fridge. (We get scrappy over here.) Making ahead a meal or two the day or evening before makes such a difference. You’re less likely to grab a last minute meal out or something on the go and you greatly reduce your packaging waste. Even if you can only make a lunch for yourself a few times a week you’re still making a difference in your conscious consumption! It goes a long ways. You’re also more mindful of what you’re eating throughout the week and your meals end up being healthier than had you eaten out. 

For a simple, low waste lunch prep, the night before you can mix and match: - a grain (try quinoa, farro, barley, brown rice, a mix of each) - a protein (eggs, red lentils, nuts + seeds) - veggies (hearty greens, cabbage, sweet potatoes, carrots) - dressing (apple cider vinegar + olive oil, tahini, smashed avocado)

Sticking to an easy formula will help you come up with something on the fly and let you use up anything leftover you may have on hand. And if you don’t like what you make one day, there’s always another lunch to experiment with! I love making creative lunches to see what flavor combinations work well. Yay for Sunday meal prep!

What do you prep for your low waste lunch?? #closedloopcooking

[closedloopcooking]

Low Waste Lunch 01 !

Working on a personal goal to bring lunch every day. It’s a small act of self care for myself and the planet. Avoiding take away containers and other disposable items for a midday meal for the foreseeable future. Let’s check in everyday! I want to see what’s in your #lowwastelunch!

(And yes, we still do free-range / local eggs when possible!)

[closedloopcooking]

Low waste lunch 10/3

A broccoli heavy, oil-free stir fry with carrots, sweet potato, kale, leftover acorn squash, and an egg scrambled in. Toasted quinoa + sunflower seeds add a great kick of protein on the side. (Bulk section baby.) I love using a Portland local red curry paste to spice it up and a few splashes of Bragg’s liquid aminos (or a few pinches of salt!)

Finally sliced up the last summer watermelon that had been rolling around on the counter for a few weeks. A flavorful send off to summer and a perfect package-free snack.

What’s in your low waste lunch?