Lunch ~ Arugula & Bok Choy Salad

Lunch: Arugula and steamed bok choy salad greens with red and orange heirloom carrots, radishes, and red peppers topped with a mustard tahini dressing, sprouts. Side of sliced avocado, couscous salad, bean salad and bing cherries. 

For lunch I tend to gravitate towards warm soups and abundantly leafy green salads. It feels good to eat food that is filled with bursts of color! I add a side of beans for protein and cherries for sweetness.

A homemade dressing is easy to make ~ from nutty tasting tahini, citrusy orange, to crunchy chia seeds ~ the various combinations of flavors are seemingly endless. When you make it yourself, you can assure that there is no added colors or so called "natural flavors".