Lunch Archive
Ingredients 1 bunch of fresh kale Olive oil Salt Equipment Cutting board Large sharp knife (optional) Baking sheets Oil mister (optional) Instructions 1. Preheat oven and prep kale. Preheat your oven to 300°F. Remove the center stem by slicing along …
Kale Salad with Oranges Serves 6 Ingredients: 1 packaged kale salad mix or from scratch: 1 bunch of kale, stems removed and chopped 1 carrot, grated 1 cup shredded red cabbage 1/2 cup walnuts, chopped 1 can mandarin oranges, …
Serves: 8 Ingredients: 2 ripe avocadoes, diced 1 plum tomato, seeded and diced 1/4 of a medium red onion, finely diced 1/2 of a jalapeno, minced 1/2 of a lime, juiced 2 Tbsp. fresh cilantro, chopped 1/4 tsp. ground cumin …
Ingredients 12 to 16 ounces shelled edamame, fresh or frozen 1/2 cup, packed, roughly chopped fresh cilantro, including stems 1/2 cup plain yogurt 1 avocado, peeled, pitted, roughly chopped 1/2 cup water 1/4 cup lime or lemon juice 1-2 teaspoons …
Ingredients: For the Tacos corn tortillas (approximately 12) 1 cup uncooked quinoa 2 medium sweet potatoes (about 1 pound) 1 red bell pepper, cored, and diced 2 tablespoons minced green onion 1 cup sliced black olives 1 avocado, diced 1/4 …
Ingredients 1 1/2 cups cooked long grain rice 3/4 cup canned black beans, rinsed and heated 3/4 cup cooked corn (I used Trader Joe’s Fire Roasted frozen Corn), heated 1 large tomato, diced 1 large scallion, diced fine 2-4 tbsp …
