Happy Sunday and Happy Easter if you celebrate in your neck of the woods!

My family doesn’t celebrate Easter (but we do celebrate Passover and I am still full from last night’s Seder (click the link to learn about seders!).  Or maybe I’m full because I’ve been picking at e.v.e.r.y.t.h.i.n.g I’ve made for this week’s Sunday food prep.  I showed you what I made last week and while it wasn’t much, it helped make packing healthy lunches so much easier.  This week, I prepped a whole lot more, so lunches should be a breeze!

The Greens

Sliced cucumber // washed and chopped romaine // washed and chopped kale

The Prepared Foods

BBQ- grilled tofu // grilled mushrooms (with olive oil/ S&P) // cooked spaghetti squash

Farro salad // soon-to-be-roasted yellow squash

Unpictured salad greens – arugula // spinach

The squash can be topped with tomato sauce and cheese, or basically any other sauce because it’s just a vehicle for other tasty things

The farro salad is a variation on Kath Eats Real Food Forbidden Rice Salad.  Except hers uses rice / peppers / walnuts and mine uses farro / no peppers / toasted almonds.  Overall, it’s an awesome salad!

There are also un-pictured hard-boiled eggs.

Toodles!