It just occurred to me that this would be an awesome, plant-powered vegan lunch if I had left out the grilled chicken (or replaced it with crispylicious tofu). Maybe next time. Since I’m currently obsessed with black bean hummus (super yums!), for today’s lunch I made a little hummus sandwich with grated carrots and thinly sliced cucumbers on skinny whole wheat bread. I put some edamame in an adorable little bento container on the side of the sandwich. Since, I still had some grilled chicken left over from dinner the other night, into the lunch box it went—along with some carrots. The farmers market is crazy with grapes these days, so we’ve been enjoying all different varieties of grape deliciousness.
Yesterday I mentioned ChopChop magazine and I’d like to give it yet another plug (especially since that’s where I discovered black bean hummus). I had never really checked out the ChopChop website, but I took at look at it this morning and it’s a great resource for healthy, kid-friendly recipes.