A few hours prepping on the weekend saves so much time! I am taking advantage of a break in travel to eat healthy home cooked food this week. Here’s the bowl I created today – it’s the second in my lunch series: roasted kale, quinoa, avocado, organic pea sprouts, and roasted sliced turkey lightly dressed with lemon juice, garlic infused olive oil and salt and pepper and fresh oregano. The pea sprouts add a nice refreshing crunchy texture to salads.
See previous post if you want additional info on ingredient prep.