Radiccio Turnovers

I just photographed my snacks for this day in January: radicchio turnovers that I didn't really like, cherry tomatoes, spiced oven-baked tofu and caramelized pecans.

New year, new post!

So, I totally gave up on this poor little blog, but I might try to reanimate it.
Let's start: I'm working at a new coworking and brought some stuff today, using my new lunchbots cinco.
As a midmorning snack I had homemade crackers with kale spread, than pumpkin soup and pasta salad for lunch, and apple wedges with hazelnut butter as my afternoon snack.

Pasta and Little Grainy Stuff

Second Breakfast (top): Pieces of raw bell pepper and a sandwich with seitan, cucumber and onion flakes. The baguette was so broad that I prefered to cut it in half lengthwise, but I put a rubber band around so it wouldn't come apart.
Lunch (bottom): Pasta with a vegetable sauce and some sunflower seeds for extra protein + the edamame corn salad from Veganomicon

A Golden Selection

Second Breakfast (left): Savoury French Toast
Lunch (bottom right): pumpkin soup
Snack: Carrots

Black Bread and Pumpkin

Second Breakfast (top right): Black bread with avocado and some radishes
Lunch (top left): the pumpkin saag from Veganomincon, on a bed of cooked millet
Afternoon snack (bottom): storebought sugar free chocolate chip cookies

Sweet Potatoes and Sunflower Seed Bread

Second Breakfast (top left): Sunflower seed bread with pureed avocado and cherry tomatoes. The bread was a gift from a coworker who went to Germany and brought it back as a souvenir.
Lunch (right): Sweet potato and peanut gratin from River Cottage Veg every day and spicy pieces of cucumber (bottom).
I also brought a smoothie made with a tomato and lots of fruit, like an orange, grapes, a piece of apple ...

Ethiopian Cabbage and Pear Tartlets

Breakfast (right): a bagel with a homemade spread made of white beans with garlic and peanut butter
Lunch (below): Ethiopian cabbage and potatoes
Afternoon Snack (left): tiny puff paste tartlets filled with a filling of pear sauce and almond flakes that I improvised and baked in my little muffin tin