LUNCH TIME MEALS.

MONGOLIAN BEEF BOWLS

  • Jasmine Rice

  • Broccoli Florets for steaming

  • Flank steak

  • 1 TBSP avocado oil

  • 3 cloves of garlic, minced

  • ½ tsp ginger, minced

  • 1/4 cup low sodium soy sauce

  • 1/4 cup teriyaki sauce

  • 1/4 cup water

  • 1 tsp brown sugar

  • ½ tsp corn or tapioca starch

  • toppings: avocado, green onion, sesame seeds

    DIRECTIONS:

    Cook rice in a rice cooker or according to package directions and steam broccoli.
    In a pan, heat up oil over medium to low heat. Add in 2-3 minced garlic cloves and minced ginger. Cook until fragrant for about 1-2 mins.
    Add in soy sauce, teriyaki sauce, water and brown sugar. Let simmer. Once simmering, pull off of heat and set aside.
    Add in thinly sliced flank steak (we use @butcher_box !) to pan and cook until almost done.
    Put heat on low and add the sauce back into the pan with the beef and add starch so the sauce thickens up and coats the beef.
    Plate rice, broccoli and beef. Add additional toppings!

PROTEIN ITALIAN PASTA SALAD

  • 2 boxes of rotini pasta (I like to use lentil or chickpea pasta for higher protein content) 

  • fresh diced green bell peppers

  • Halved cherry tomatoes

  • 8 oz. mozzarella pearls

  • 8 oz. salami, chopped

  • ½ cup black olives sliced

  • 1 ½ cups italian dressing

  • Salt and pepper to taste

    DIRECTIONS:

    Cook pasta according to package directions. Once done, combine pasta with remaining ingredients and store in the fridge!

COPYCAT SWEETGREEN HARVEST BOWL

  • 4 cups kale, washed and chopped

  • 1 cup wild rice, cooked

  • 1 cup chicken, cooked and chopped

  • ½ cup sweet potatoes, roasted in cubes

  • ½ cup apples, chopped

  • ¼ cup goat cheese, crumbled

  • 2 TBSP slivered almonds

  • For the dressing:

    • ½ cup plain Greek yogurt

    • ¼ cup balsamic vinegar

    • 1 teaspoon Dijon mustard

    • 1 teaspoon honey

    • juice from half a lemon

    • ¼ tsp. salt

    • ⅛ tsp. freshly ground black pepper

    • 2 Tablespoons olive oil

  • DIRECTIONS:

    In a small bowl, combine all of the dressing ingredients except the olive oil. Using a whisk, slowly add the olive oil while whisking vigorously. Combine all salad ingredients in a large bowl. Pour dressing over the salad, toss, and enjoy!