A perfect throw together meal that takes minutes! I used leftover brown rice and leftover baked purple sweet potato for a vibrant and satisfying lunch! Combines with creamy avocado and even some tahini for kicks, this was delicious!
-Brown sushi rice 2 cups
-2 Nori sheets
-1 cucumber sliced
-1/2 avocado sliced
-1/2 roasted purple potato sliced
-Green onion sliced
-Drizzle of tahini
Simply apply half of cooked rice to 2/3 of nori sheet. Then lay veggies on top of the rice and drizzle with scant tahini. Then roll up you nori wrap, applying water to each end to help seal up the roll. Then slice into bite sized pieces, and enjoy!!!
I have made chicken adobo before and suggested you could make it with tempeh, but this is a totally low fat, veggie and lentil based version that is so tasty and nourishing. You could have additional broth for a stew/soup, or if you want it dryer like mine in the photos, you can serve in romaine lettuce leaves as is, with added avocado, or with hummus and steamed potatoes as I did. Sounds weird, but tastes so good. The crunch plus creaminess is fantastic.
I used the instant-pot to make these, simply combining all ingredients and putting it on the bean/lentil mode. Alternatively, combine all in a pot on the stove and simmer for 15-20min until lentils are soft, that is it!
Ok this hummus looks ugly, but tastes really good! Just simple, creamy, and heathy, and without any overt fats!! The naturally soft sweetness of cooked carrot and eggplant is the key.
1 large cooked carrot
3 pieces of cooked eggplant ~2/3 cup
1cup chick peas
1/2 large lemon juiced
1tbs green onion
Looking for healthy cheap lunch options or a quick dinner? Take that leftover grain and left over legume and make a nutritious delicious meal of it!
Red onion, 1/4 chopped
Lime, 1/2 juiced
cucumber, 1/2 chopped
Garbanzos, about 1 cup cooked
Wild rice/quinoa blend, 1 cup
Avocado, 1/3, chopped
Salt/pepper to taste
Simply combine all ingredients in a large bowl and enjoy! Put on crackers, in a wrap, on greens, or simply eat with a fork! This is one well rounded, balanced, and filling meal!
I have posted several spring roll recipes in the past, and this is just another twist on an old favorite! Pre-cooked shrimp make these pretty simple, but gives it some authenticity, while Kabocha squash just keeps being one of my all time favorite foods :). For directions on how to use spring roll wrappers and generally how to assemble these, see Here. These are just delicious, any way you roll me, and a great way to get some veggies into your diet 🙂
For fresh spring rolls:
Vietnamese spring roll wrappers
-Cooked brown rice
-Cooked kabocha squash
For dipping sauce:
-1 lime, juiced
-2tbs pb2 (or peanut butter of choice)
-1 tbs liquid aminos (or soy sauce)
-1/4 tsp sesame oil
I think maybe it’s a Southern thing, but I LOVE a creamy chicken salad. Especially on a sandwich 🙂 Grapes, walnuts, and celery, these comprise the magical triad for and ideal flavor/texture combo when it comes to chicken salad. I always prefer shredded chicken to chopped, and the creamiert he better! Fat free Greek yogurt allows ultra creamy texture without making this heavy!
Cooked shredded chicken 5 oz
Walnuts 1 oz
Grapes about 1 cup
1/4 Red onion chopped
Greek yogurt, about 4tbs
Black pepper to taste
Celery, about a cup chopped
Mix it all up and enjoy on bread, crackers, on a wrap, or on a bed of greens! So tasty and yet so nourishing!!
Makes 3 servings at 205 cal, 9fat, 2 fiber, 18 protein each 🙂