by Patricia | Dec 17, 2019 | causual dining, Dinner, Healthy Advice, Lunch, Recipes
Making a burger with black beans is so easy and so yummy. If you don't want to serve them as a burger, you could use them as a base for a salad, or as a wrap. I am sure you will think of so many ideas to create meal ideas. They also make a great addition as a lunch box meal for kids and adults - can can be eaten cold.
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by Patricia | Sep 29, 2017 | Lunch, Recipes
Hello, I have a project for you to start on Sunday and enjoy for a week!
I am referring to salads in a jar and creating a grab and go meal.
Creating great salads for an easy grab and go lunch couldn’t be easier. What you need are some great jars, ideally with a wide mouth like Ball or Mason jar, fresh vegetables, protein options and salad leaves. Each jar will have 3-4 layers – starting with dressing and finishing with softer salad leaves.
Begin by selecting what you think you will want in your salad – washing all the ingredients and cutting the vegetables. Choose a few vegetables that will be the same across each of the salads. It is good to have a few hard veggies to layer at the bottom of the jar.
- Base or layer one vegetables should be harder, raw items like green beans, snap peas, broccoli, cauliflower, onion, radishes, and capsicum.
- Once you’ve decided on your base ingredients, you can add different ingredients to one or two salads to make them a bit more interesting. Some great ideas are tinned bean, tuna, left over roast chicken, leftover cooked grains (rice or quinoa).
- The real fun is putting whole jar together. The key to the jar salad is to layer. Start by placing the salad dressing on the bottom – about 1-2 tbsp. of dressing at the bottom of each jar. Next, add some hard vegetables that won’t soak up the dressing. I like green beans, and cauliflower or sugar snap peas. The next layer is protein like white bean or chicken. I’ve also found it helpful to place your onions at the bottom because the salad dressing helps take some of the strong onion taste away. Your final layer should be your salad greens. If you want you could add cheese to the very top.
- Close the lid of each jar, place in the fridge and now you have easy grab and go salads for the week. Who said there wasn’t time for a healthy lunch.
- When you are ready to eat, simply tip the contents of the jar into a bowl or plate…ENJOY!
Note: to make this process easier, it helps if you have some items already prepared like cooked grains, tined items on hand and left overs.
by Patricia | Oct 7, 2016 | Dinner, Lunch, Recipes
Great salad, and good for your liver too.
The combination of these ingredients really awaken your taste buds; trust me you will want to make this recipe over and over. You could change out the apple for pear or peach when they come into season. The pecans can also be changed for walnuts, hazelnuts or even almonds. Have fun making this salad it's a winner.
by Patricia | May 31, 2015 | Dinner, Lunch
The taste of autumn in this lovely soup; late season tomatoes with new season pears. This get the PLING (plate licking good) award.
