Scrumptious Soup and Salad

Citrus infused cucumber/berry salad:

Ingredients- 

2-3 handfuls of organic baby spinach,    

pre-rinsed 

1/4 lemon

4 large strawberries 

6-8 slices of fresh cucumber

Rice vinegar

Olive oil

Black pepper (freshly crushed) 

Pinch of sea salt

Directions - 

Place spinach in salad bowl, squeezing the juice from the lemon directly on top. Dice the cucumber and slice 2 of the strawberries (remaining 2 are for dressing). Distribute cucumber over the bed of spinach and add salt and pepper to taste. Place strawberries on top.  You can add dressing immediately or serve it on the side. 

To make the dressing I used pretty much equally parts vinegar and oil (err on the side if oil if anything) I don't really measure it out, but mixing in a small bowl I can eyeball how much I would use for my salad. The 2 extra strawberries need to be finely chopped and mashed then stirred into the oil and vinegar mixture. After sitting for just a few minutes the sweetness of the strawberries will blend nicely creating a simple vinaigrette  dressing. (hint: preparing the dressing first is recommended, that way it will be ready to use by the time the rest of your prep is complete.) 

Butternut squash soup:

 1c  Organic, low sodium - gluten free soup

   Found at Trader Joe's in 32 fl oz box 

   Heat on stove (or covered, in microwave for 1.5 - 2 minutes) 

  For a little extra flavor I sprinkled a dash       of Italian spices on top after heating

Total prep time: 10-15 mins

Isn't it amazing what easy new recipes are waiting for us to discover, just by using what's currently in the fridge? 

Hope you enjoy this simple summer lunch. 

Burrito Bowls

Another one of my favorite dishes reinvented to be easy to make at home... This week I will share with you how to pre-make the burrito bowls that have had my coworkers drooling over "what smells so good" in the breakroom.

I discovered an easy way to pre-make 3 of these bowls at a time, so that way I can just keep them in my fridge and use them throughout the week. The prep time to make 3 bowls is basically the same for 1 so it's a simple way to prepare lunches in advance.

Ingredients:

1 1/2 cups cooked brown rice

1 can (drained) black beans

(The following ingredients are the total amount needed for all 3 bowls. This is to assist when shopping or planning for the week, but each will be prepped the morning before, 1/3 at a time...)

Chopped peppers (I usually use green bell peppers and jalapeños, amount can vary depending your taste)

3-4 generous handfulls of Shredded lettuce
- use about 1 handful per bowl

3 Medium size Roma tomatoes, chopped
- use 1 tomato per bowl

3/4 avocado sliced (or use guacamole)
- use 1/4 avocado per bowl

Tapatio or other hot sauce (optional)

Salsa (optional)

Note: if you are not avoiding dairy, feel free to toss in some cheese or sour cream if desired.

Prep day:

Divide rice into 3 microwaveable storage containers (about 1/2 in each), spoon 1/3 can of the black beans over rice. Cover and refrigerate until ready to use.

Day of:
Chop lettuce, tomato and peppers, slice avocado. Add peppers directly on top of pre-portioned rice and beans. In a separate container combine lettuce, tomato, avocado (or guacamole) and any other cool ingredients you desire (ie. cheese) you may want to add salsa or sour cream later to avoid lettuce getting too soggy)

I prep all the veggies in the morning before leaving for work and then pack both containers in a lunch sack with my bottle of tapatio and a fork and I'm good to go.

When ready to eat, simply microwave the rice and beans (with peppers) in the first container for about 2 mins or until warm.
Top with tapatio or other hot sauce or salsa and combine with veggies. Toss all together with a fork and you are ready to enjoy!


Variations:
You could also try a mixture of various types of beans, or adding corn, tortilla strips, or chicken to the bowls as well... The possibilities are endless :)