» LunchMy Site

Black Bean Burger

This Black Bean and Brown Rice Burger will blow your mind! It’s so flavorful, spicy, and healthy to boot! 2 cans black beans, rinsed and drained 2 C frozen brown rice, heated 2 green onions, chopped 2 Tb garlic 1 handful cilantro 2 tsp cumin 1/2 C Pickled jalapeño (optional) S&P EVOO Put all ingredients in blender or food processor. Drizzle in 1-2 TB of EVOO. Pulse until half is incorporated. Greasing your hands, take out mixture and form into patties. Sauté in EVOO until brown on each side and warmed through. Wheat bun 1/2 ketchup 1/2 light mayo mixture Arugula Roasted Tomato (20 minutes at 425) Feta

Shakshuka

Shakshuka on this cold Sunday afternoon taking me back to Israel this last March. Spicy tomato sauce, eggs, feta, and cilantro make this the ultimate comfort food that’s still good for you. Crusty bread ups the comfort and of course, it’s super easy! 1 onion, chopped 1 bell pepper, chopped 2 Tb chopped Garlic 3 cans diced tomatoes with garlic 1 TB cumin 1 TB paprika Dash of cayenne S&P 5 eggs Crumbled Feta Cilantro, chopped Crusty bread Sauté onions and pepper. Add garlic and spices. One cooked through add diced tomatoes. Simmer for 20-45 minutes. Drop 5 eggs in sauce (make a little hole for each one) and bake for 10 minutes at 375 or until egg whites are firm. Top with feta and cilantro. Scoop up with nice chunks of crusty bread.

No Chop Vegetable Soup

Keeping with the detox program (for part of my day) here is an easy peasy NO CHOP Vegetable Soup. I make this soup every New Years and it starts us off on the right foot. Pre-chopped Mirapeaux (carrots, celery, onion) Trader Joes or local grocery store prepared food area Bagged Broccoli slaw Bagged Cole slaw 1 TB Jarred garlic 3 Cans Fire Roasted diced tomatoes with garlic 1-2 cartons Vegetable or Beef stock (I love the depth of flavor with the beef stock) 3 Zucchinis (shoot, you do chop these) Frozen corn EVOO S&P Spices Drizzle EVOO in a large pot. Add Mirapeaux and cook until soft. Add garlic, broccoli and cole slaw. Add S&P and bay leaf or thyme sprigs. Cook until soft and add favorite spices (garlic or onion salt, pepper, basil, oregano, etc). Add canned tomatoes and a little sugar if you want. Add broth then Zucchini slices and corn. Simmer for 2 hours. Season as needed. Add ons- kielbasa, shredded chicken, chicken sausage, parmesan cheese, basil, red pepper flakes.. This soup freezes well and you can…

Blood Orange Parfait

Blood Oranges are finally here! Detox lunch today which is yummy too! Plain Greek yogurt Lemon Curd Blood Orange segments Granola Pistachios, chopped Mix a spoonful of lemon curd in with your yogurt. Layer yogurt, granola, oranges, and pistachios. Enjoy!

Quick Salad

A quick last minute salad for you just in case you still need to run to the store. And…don’t make the mistake I did where I ate all the torn croutons and had to buy more bread.😊 Torn Crouton Panzanella Salad Torn savory bread, toasted with EVOO and kosher salt Mozzarella balls Tomato, chopped Cucumber, chopped Avocado, chopped Parsley, chopped Arugula Red onion, sliced thinly marinated in balsamic vinaigrette Balsamic Vinaigrette S&P

Italian Grilled Cheese

Come to Mama!! Italian grilled cheese for a snowy day and the leftovers make for a perfect breakfast with a fried egg on top! 1 loaf sliced sourdough bread Prosciutto, thinly sliced Salami, sliced thinly Pesto Olive Tapenade Roasted tomatoes or Sun Dried tomato Fontina or Provolone cheese, thinly sliced Mozzarella or Burrata, thickly sliced Arugula Pepperoncinis, sliced EVOO Preheat a grill-pan over medium-high heat. Spread one side of bread with pesto. Layer Fontina, prosciutto, tapenade, Salami, tomatoes, Pepperoncinis, arugula; end with mozzarella. Top with remaining bread. Brush top and bottom of the sandwich with olive oil. Place on grill pan and put a heavy skillet over sandwich to push it down (like a panini press). Grill 3 to 4 minutes on first side, turn, weigh down on other side, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.

Salmon Sushi Wraps

Grilled wheat flour tortilla Grilled Salmon, marinated in Teryaki sauce Brown rice grilled asparagus Cucumber, sliced Carrots, Julienned Avocado Micro Greens Broccoli Slaw Light mayo Sesame Oil Soy Sauce Red Wine Vinegar Sriracha Method: Grill or bake salmon until medium rare. Grill or broil tortillas and asparagus. Mix mayo, sesame oil, soy sauce, vinegar, and Stiracha. Add to bagged Broccoli Slaw. Let sit for an hour. Spread toppings on tortilla. Avocado, brown rice, carrots, cucumber, asparagus, micro greens, Salmon, and broccoli slaw. Roll and eat!

Grilled Asparagus with Proscuitto, Parmeasean, and Egg

Lunch can sometimes be a bummer for Moms but this healthy dish would be delish for breakfast, lunch, or dinner! Grilled or roasted asparagus Prosciutto Shaved Parmesan *Poached or Soft boiled eggs S&P Pesto (optional) – I added a spoonful of pesto which was amazing on top! For DINNER add a chicken breast on top of asparagus with a green salad. *remember you can do your poached egg in the microwave!

Ricotta and Bolognese Toast

After church “toast” that rocked our world. Toast bread Layer Ricotta Cheese and leftover Spaghetti (Meat)Sauce Top with Parmesan cheese and Broil Sprinkle Red Pepper Flakes and Basil YUMMO!

Turkey sandwich with Sriracha and Roasted Garlic BBQ sauce

I have the answer to all leftover turkey!! Sriracha & Roasted Garlic BBQ Sauce from Trader Joes. I had this for lunch AND dinner yesterday. Here’s what you do: Baguette, sliced Top sliced turkey with Swiss cheese and broil until melted Add avocado, tomato, and turkey/cheese to the sandwich. Heat Sriracha sauce until hot and dip away! For low carb (it’s even better then the sandwich): mix dressing of lemon juice, EVOO, garlic, and S&P. Use romaine lettuce and add parmesan and slivered almonds. Top salad with broiled turkey and cheese and pour Sriracha sauce on top!