Here’s what I plan to pack in my lunches this week:
- Monday — spicy Korean noodle bowl (Jampong) with mushrooms and seaweed
- Tuesday — steamed amaranth with chickpea & carrot salad and cucumber salad
- Wednesday — leftover rice noodle & vegetable-tofu stirfry with curry sauce
- Thursday — white bean, leek and bacon salad; fresh fruit
- Friday — out for lunch meeting with colleague