A day late and a dollar short, we are finally going to give you a peak inside of our brown bags. Consider this a cross-sectional study or a candid analysis of our meal plans for this coming week. Had I given you a peak inside my brown bag last week, you would have seen some gum and maybe a piece of homemade bread that wonderful new roommate made for me. Transition is hard on the kitchen and I absolutely gawk at and applaud those of you who can cook full meals while renovating your kitchen, moving, etc.
After unloading my last moving box on Saturday I made my grocery list and practically sprinted to the store. I don’t know if it was the lack of homemade food lately, my new spacious kitchen or a combination of the two that made the recipe I am about to share with you even more spectacular, but for some reason it hit the spot. The recipe is for my version of a Greek cauliflower salad with added protein to make it a full meal. I bought some Lara Bars and grapes for my late-afternoon sweet cravings, the ingredients to make raw buckwheat porridge for breakfast, and some fennel to make quick orange fennel pickles. This week is a bit unique in that I am teaching my friends to pickle on Friday (story later) and also waiting for my first delivery on Wednesday of my Washington Green Grocer produce! I warned you this was a candid snapshot though…
Greek Cauliflower Salad
1-2 Heads Cauliflower broken into small bits
14 oz. Greek Yogurt (I prefer full fat)
5 Green onions green and white parts
1 Red onion
Zest and juice of 2 lemons
Salt and pepper to taste
Extra virgin olive oil to taste (you will not need as much if you used full fat yogurt)
One of the best things about this recipe is that it only gets better the longer the flavors have to marinate together. I am not suggesting you leave this in the refrigerator for weeks, but making it on a Sunday and eating it throughout the week is perfect!
Inside my brown bag this week you will see fruits and vegetables along with items to make wraps. Just to mix things up I am doing a few days of turkey wraps and a couple days of tuna. My turkey wrap will be with baby spinach and havarti cheese and my tuna will just be with relish.
Every day this week I will have grapes and celery on the side. I bought some extra fruit this week, some peaches and blackberries, for dinner time and some heirloom tomatoes to have with chicken.
As I mentioned in my brown bag tip, you will almost always see fruits and veggies in my brown bag, but I like to change it up from week to week so I don’t eat the exact same thing every day. I am even trying to be more creative with lunch meals. Recently I made a chickpea salad as my protein for lunch and I was really excited those few days knowing it was something new.