Sometimes it’s just throw whatever I have in my fridge together and add a sauce for my lunch the next day, sometimes it’s weird, and sometimes it’s great. This one was a hit so I am sharing.
Makes: 2
Ingredients
½ pound lean ground turkey (organic)
1 clove garlic
½ red onion
2 Tbsp avocado oil
1 packet Seeds of Change brown rice (or 1 cupcooked brown rice)
1 head of loose leaf lettuce
½ cucumber chopped
½ cup craisins
½ avocado
1 container tzatziki sauce
1 cup roasted butternut squash
Directions
In a frying pan, heat avocado oil with chopped garlic and onion. Cook until soft. Add the turkey meat and cook until there is no pink. Set aside.
Microwave the instant rice pack for 2 minutes. (or use your pre-made rice)
I had leftover butternut squash from earlier this week. You can omit or cook it up (start with this first if you need to). Roast cubed squash for 30-40 minutes at 400 in avocado oil and salt and pepper.
Layer rice, turkey, and squash in a bowl. Top with cucumber, avocado, craisins, tzatziki sauce, and chopped lettuce.
When you need something quick and you are running low on groceries, try an everything omelet for a quick dinner!
Makes: 1
Ingredients:
2 eggs
1/4 red onion
1 cup chopped spinach
1 bell pepper, red
1 chicken sausage
1/4 avocado
Salt
Pepper
Optional: shredded cheese
Directions:
Sauté veggies and chicken sausage over medium heat until onion is soft. Remove from pan.
Beat 2 eggs in a bowl until scrambled and add salt and pepper to taste.
Pour in heated frying pan. Let it cook for a minute, then return the veggies on top and cheese if adding. Fold in half and transfer to plate. Top with avocado.
Recently it has been a little cold for LA, which I know is warm for the rest of the country this time of year, but it reminded me of how much butternut squash we would have in the winter in Colorado and all the things we would make with it, so it inspired me to make this warm salad for my lunch bowl.
Preheat oven to 400 degree F. Peel and gut the butternutsquash. Chop into small pieces (they roast faster this way). Spread the squashout on a baking sheet and drizzle with avocado oil, salt, pepper and sage.Roast for 40 minutes or until soft.
Heat pre-made rice. Or make 1 cup of brown rice in 2 cupsbone broth. Bring to a boil and reduce to a simmer (about a 2 on a stove top).Let simmer for 40 minutes or until all water is evaporated out. Set aside.
Lastly combine the kale, almonds, cranberries, cucumber in alarge mixing bowl.
When the butternut squash is done, mix with the brown riceand serve overtop the salad or mix everything together. Drizzle with balsamicdressing. Serve as a side.
*I keep the squash and rice separate so when I take it towork I ca heat up the squash and rice.
*Add grilled chicken, ground turkey (that’s what I did) or salmon to make this a main entrée.
Today was one of those days where you plan on being home a lot sooner than you actually were, so this is my go-to healthy meal for when I am starving and in a rush.
Time: 20 minutes
Serves: 4
Ingredients
1 package of sausage, I used andouille, chopped
2 cups French green beans
½ onion
1 cup chopped mushrooms
1 zucchini, chipped into half moons
½ tsp salt
¼ tsp pepper
4 Tbsp avocado oil (better for higher heat cooking)
Directions
In a pot with a steamer, steam the green beans.
In a pan over medium – high heat, in 2 Tbsp. Avocado oil sauté the onions, mushrooms, zucchini until soft, add salt and pepper. In a separate pan or the same pan sauté in 2 Tbsp avocado oil, the chicken sausage. Reduce to low.
When the green beans are tender, drain and and chop, and add the green beans to the sauté.
I served mine with quinoa that I made the night before, I also eat it by itself for a lower carbohydrate dinner. All the extra I portioned out and took to work for lunch.
Most people ask me why they should eat quinoa… well here iswhy:
Quinoa is an ancient grain that comes in yellow (most common), grey, orange, green, and red. Though technically a seed, Quinoa is classified as a whole grain and is a great source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber. Unlike some plant proteins, quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own. Quinoa is also naturally gluten-free and can be eaten safely if one has gluten intolerance such as celiac disease. It is rich In: Manganese, Phosphorus, Magnesium, Folate, Thiamine. It is commonly used as a substitute for rice or other grains in dishes or added to salads. Quinoa is a great way to add variety to the grains you are eating. Not eating enough variety can cause you to lose some of your gut bacteria diversity which can cause gastrointestinal problems later on.
For theQuinoa: In a medium pot over high, heat avocado oil. Sauté’ the quinoa in theoil for 2 minutes to bring out a nutty flavor, careful to keep stirring so itdoesn’t burn. Add the 3 cups of bone broth and bring it to a boil. Reduce to asimmer for about 20 minutes until all the water is cooked off and it is lightand fluffy. Set Aside. In a separate frying pan, sauté onion, garlic, and mushroomin 2 Tbsp. avocado oil. When vegetables are soft, add quinoa and sauté foranother 5 minutes.
For theBroccoli: Cut or break broccoli into equal pieces. Place on parchment paper ona baking sheet, drizzle with 2 Tbsp. avocado oil and salt and pepper to taste.Bake in the oven for 20 minutes, or until roasted to your liking.
For theSalmon: Spread garlic butter on the salmon (I got an apricot garlic butter fromthe farmer’s market that was amazing), then sprinkle with seafood spectacularseasoning. Grill for 5-7 minutes on the hot grill until your start to see whitecoming out.
Most people think that meal prepping takes forever and it’s a huge task. Here are some easy hacks especially when you are in a time crunch. My staple go-to is roasting whatever vegetables I have in my refrigerator and sauteing or grilling whatever protein I found on sale that week, while I throw some quinoa or brown rice on the stove for a high fiber carbohydrate.
For an easy start, here is what I did this week:
Ingredients:
1 beet
1 onion
2 heads of broccoli (or Trader Joe’s broccoli florets)
Wash and chop all desired vegetables (I peeled the beet). Mix in a bowl with avocado oil and everything but the bagel seasoning and pepper. Spread out on a cookie sheet (with parchment paper for easy clean up). Place the veggies in the oven and bake for 20-30 minutes until vegetables are soft and slightly blackened.
In a pot on the stove, rinse quinoa. Saute in the pot with 1 tbsp avocado or coconut oil over high for 2 minutes, constantly stirring (to bring out the flavor). Add the 3 cups bone broth and bring to a boil. Once boiling reduce to a simmer and cook until all water is evaporated.
In a dutch oven on the stove or a frying pan, heat 1 Tbspavocado oil over medium heat. Add the pollo asada and cook for 10 minutes oruntil there is no pink in the middle.
When everything is cooked. Get to-go glass containers and portion out ½ cup rice, 2 scoops roasted veggies, and 4 oz chicken. Add whatever toppings you desire. I add kale, dressing, and pumpkin seeds, unless I plan on heating it up, then I leave those on the side.
Start to finish it should only take about an hour and youhave some quick lunches for the week.
ANDREA'S RECIPE BLOG 