Lunch on the go! 

The last couple of months I have been trying to get better at bringing a lunch box with me when I am on the go. When I am busy I don't have hours to spend making a whole meal from scratch, so for me putting a lunch box together has gotten a lot easier when I pay more attention to having conscience leftovers in the fridge. 

If I am going to make beans, I make a whole bunch to have to save for other meals. Same goes with most protein products. Tofu and tempeh stay good longer if you cook them and boil them down in a shoyu broth anyway (the salt helps keep them) 

I also like to do the same with grain sometimes. Cook a big pot of brown rice, or have some noodles already cooked can make everything easier and save time when I do need to put together something real quick. All I have to do to to add some freshness is blanch some veggies, and I might heat up my grain, and put it all together!

For Lunch

Fried Leftover Brown Rice Pasta 

with diced Onion, Carrot, Corn, Cabbage.

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Tempeh

 pan fried and cooked down in a Shoyu Kombu Dashi

(watch and learn how to make Tempeh here)

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Blanched Kale, Carrots, Daikon.