My balanced lunch today was a salad with butter lettuce, red onion, sungold tomatoes (from the farmers market!), grated carrot, raspberries and homemade honey mustard dressing. On the side I had leftover vegan meatballs in marinara sauce. These were homemade, frozen and then thawed out for a easy lunch.
Here’s the breakdown:
Protein: vegan meatballs
Vegetable: lettuce, red onion, sungold tomatoes, carrot, tomato sauce — tomatoes, herbs, onion
Carbohydrate: raspberries
Fat: dressing
