This recipe is perfect for a quick lunch, make-ahead and brown bag or weekday dinner as it’s literally prepared in minutes. Use up that leftover rice and frozen broccoli that’s been sitting in the back of the freezer for too long.
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This is the perfect lunch bowl. Good veggies and greens, toasty grains, jammy egg and crunchy almonds balanced with balsamic vinaigrette. Make it ahead, pack it for lunch!
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When you’re hungry but you really need to get work done in the afternoon, you might want to try this light lunch – you can eat this raw as a salad or heated. Prep the veggies a night ahead, so you’re good to go when the stomach starts rumbling.
This salad recipe is so delicious I made it three times in a row. Pureeing an avocado with lime juice and jalapeno was the best idea I’ve ever seen for a salad dressing – you have to try it!
Blend some butternut squash with your cheese sauce to make it lighter and healthier. It gives the dish a great creamy consistency and flavor.
diet-icious 