Thanks for sharing your thoughts on Monday’s post around pregnancy and weight gain. It’s one of those times when you just have to trust that your body knows what it’s doing! Pregnancy is a time of awe for me- at how our bodies change, grow this baby, know how to deliver it, feed it, and then go back to normal. Such a miraculous process.
So, this week is also the kick off for the Spring Reset Challenge group and they are doing awesome! We have an active, supportive Facebook group- it’s already been fun to hear their ideas, challenges, and encouragement for each other.
One of the recipes I shared with them I’m sharing here, too for WIAW. I was hungry for a Lemon Tahini dressing and then decided to throw together leftover quinoa and veggies to make a yummy salad. You can easily make this ahead and keep the dressing and avocado separate to last for several lunches throughout the week.
Quinoa Power Bowl with Lemon Tahini Dressing
For the bowl
- Cooked quinoa
- red pepper slices
- artichoke hearts
For the dressing
- 1/2 cup tahini (sesame seed butter)
- 1/4 c. extra virgin olive oil
- 1 clove garlic
- juice of 1-2 lemons
- 2 tsp tamari, shoyu or soy sauce
- optional pinch of cayenne
- 3/4 c. water
Place cooked quinoa in a bowl and layer toppings of choice on top. Blend dressing ingredients (except water) in a food processor (I used our immersion blender). Add the water and blend again. Save in the refrigerator for up to 10 days.
Sprouts are really easy to grow- I’ll share a how to later this week.
What are you eating for lunch this week?