Kale salad, quinoa, and chestnuts with mashed potatoes

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It’s a little early for lunch, but I am heading out to a meeting. It’s windy and about to storm, so this hearty brunch is nice and warm in my tummy.

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My second helping since it took me a while to poach an egg. 😉
Kale salad with sunflower seeds, lemon juice, Braggs Amino Acid, olive oil, red onion.
Mashed potato & turnip mixture with yogurt and grapeseed oil.
Rainbow (tri-colored) quinoa with green lentils, red onion and roasted chestnuts.

If this isn’t frugal, post-thanksgiving leftovers, I don’t know what is.. 😉

After today, all leftovers go out for garbage collection. A week I’m the fridge is long enough for vegan dishes and all the meat dishes have already been tossed.

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