Easy, healthy, sometimes indulgent recipes

lunch

Mediterranean Quinoa Salad

Easy “power” quinoa salad with fresh summer vegetables.

quinoa salad

I must apologize for taking a long break from writing on this blog.  It is not for the lack of recipes, it is simply due to lack of time to take pictures of what I cook.  But here we are, it is the end of summer, and my all-summer-long-activity has been packing lunches on a Sunday.  I have also been pretty lucky that my garden has been abundant in peppers, tomatoes and cucumbers. I planted way more than that, but other plants did not do so well. You know all those people that bring their amazing zucchini to the office, well that isn’t me. Mine did nothing.However,thanks to my other plants doing so well, I came up with this quinoa salad. This is also a great way to use up what is in season, meaning if you get it for cheap at the grocery store or farmer’s market, it is a great way to plan ahead.

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Burrito Bowl With Cauliflower Rice

Light and fresh burrito bowl made with cauliflower “rice”

burrito bowl

This burrito bowl is my go-to take to work kind of a lunch. It is so easy to prepare, it can hold its own as a wonderful leftover and it can be made ahead. If that is not enough, it can really be customized many different ways. I was inspired to make this dish because of my deep love of Moe’s Burrito Bowls.  I wanted to make something similar and I had the idea of cooking this on  a Sunday and packing it ahead of time for the entire week.  Anytime I am able to pack my lunch on a Sunday, I feel like I am getting a present on a weekday.

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Greek Salad

Lately my son’s unexplained love of olives has me craving Greek salads.  I just love the salty, vinegary, fresh flavors that are so dominant in this salad.  I also think it is a great way to get a wonderful meal on the table in about 15 minutes, only a few minutes if you are not doing a protein topping that requires cooking.

Greek SaladI usually use an organic 50/50 blend of lettuce (half spinach, half spring mix) then I top with my ingredients of choice.  This almost always includes the following: feta, tomatoes, olives (I use both green and kalamata), red onions and  fresh cucumber.
A couple of nights ago this was our dinner and we topped with pan grilled shrimp.  I seasoned the shrimp with salt, pepper, a touch of oregano and quickly seared them in a pan lightly coated with oil.  Once they cooked through, I topped them with a generous squeeze of fresh lemon juice.  Other times, I may add chicken or for a vegetarian option about half a cup of garbanzo beans.
I usually dress this salad with my basic red wine vinaigrette dressing, but any favorite dressing will work.

 

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