Good morning!
Don't forget about the giveaway and reader discounts going on all this week! I am giving away a package of antioxidant twist tubes to one lucky reader, and all readers will receive 10% any product they order through Lauren G's shop! All you have to do to register for the giveaway and receive your discount is visit my online store and create a customer profile. For more information on the giveaway, discounts, nutrilite products and how to create a customer account, visit the Shop FF&F page above!
I am a big fan of brown bagging it for lunch, but everyone gets tired of sandwiches at some point! Since Eric isn't the biggest fan of certain vegetables, I try to squeeze those in at lunch. Most weeks, I will try and make something that I can freeze and take with me for multiple lunches throughout the week. It's almost like making your own Lean Cuisines, except they taste better, cost less, and don't have all the added sodium and preservatives. This week, to keep up with the veggie challenge, I decided to make a veggie filled pasta salad! This recipe is extremely easy to make, and is great for lunch or dinner!
Ingredients:
1 15oz can of green peas
1 15oz can of chickpeas
2 cups of edamame
1 cup of the pasta of your choice (I used veggie rotini pasta)
1 tbsp. olive oil
1 tbsp. lemon juice
2 tbsp. balsamic vinaigrette dressing (I used Newman's Own low fat Balsamic Vinaigrette)
Directions:
- Cook the pasta according to the directions on the package. Set aside and allow to cool (you can speed this up by running cool water over the cooked pasta).
- Cook the edamame according to the package and allow to cool.
- Drain the chickpeas and green peas and pour into a large bowl.
- Add the edemame and cooked pasta.
- Stir in olive oil, lemon juice, and balsamic vinaigrette.
- Chill before eating and enjoy!
Food for thought:
What is your go to lunch?
Do you ever prepare a big batch of something to eat throughout the week?
If so, what?
In Health,
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This looks absolutely amazing!
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