Filled up my cart with tons of fresh, organic produce and by the time I got home, I was hungry again! So while the quinoa for my lunch was cooking, I took the chance to clean the fridge from top to bottom- I tossed all the junk and kept all the healthy items. Kinda felt good to clear it out, wash it down, then re-stock with all that good and healthy Berkeley Bowl yumminess.
Such an easy peezy, delicious recipe and I made just a couple changes, my version here:
Quinoa Taco Salad for 2 (that is one lunch today, and one lunch tomorrow!):
Cook quinoa, put 1/2 cup in a bowl (save rest for tomorrow), top with everything else to your liking and enjoy!
Quinoa Taco Salad
Today’s snack also very simple and meatless, just 3 of my favorite foods- an apple, 12 roasted almonds (more than that and it is WAY too much fat and calories!) and a few slices of whatever cheese is handy just to ease my rumbling stomach.
I wish I could remember who tweeted this awesome recipe from Eating Well for Slow-Cooker Vegetarian Lasagne - it is delish! I followed the recipe exactly as is except I used only 2 cups of mozzarella and completely forgot to get a zucchini at the store, so didn’t have that! D’oh! But even zucchini-less, this is a very tasty dish! (Just be sure to opt for the low/4 hour approach- I cooked mine for 2 hours on high and some of the middle noodles were just a tad under-done for me.)
Add a simple mixed green salad with raw veggies on the side and our meatless Monday dinner is served!
Okay so I said I cleaned out all the junk from the fridge but maybe not all… I kept the pumpkin pie. And OF COURSE had to keep the whipped cream too- I’m weak, I tell you, WEAK! I’ve been doing so well on my Runner’s World run streak- today was day 5! woo hoo!- I feel like I deserve a little treat and, after all, it IS meatless..
… and it’s STILL November! Eating pumpkin pie in December, is just *wrong*!
I’m always looking for more meatless recipes, so please shoot your favorites my way! And Happy Monday!