Lunch

Quinoa Bowl

Quinoa Bowl

Serves 1

Ingredients:

  • 1 cup quinoa (cooked per package, or pre-cooked)

  • sautéed or fresh spinach

  • olive oil

  • 1/2 avocado

  • veggies of choice

  • 2 tbsp. dressing of choice

A 5-minute vegetarian meal for any time of the day. Mix 1 cup cooked quinoa + sautéed spinach and ½ avocado. Add a side of your favorite veggies, and top with 2 tbsp. dressing. I love Gotham Greens!

8 Quinoa Bowl with Spinach and avo.jpeg

Pesto Lentils

3 pesto lentils.jpeg

Pesto Lentils

Serves 1

Ingredients:

  • 1 cup lentils

  • 1/2 cup sliced tomatoes or cherry tomatoes

  • 1-2 cups lettuce/salad greens

  • 1 shallot, chopped

  • 2 tbsp. pre-made pesto

  • 2 tbsp. pumpkin seeds

Cook 1 cup lentils per package or purchase pre-cooked lentils. Mix with 2 tbsp. pre-made pesto + chopped tomato + chopped shallot. Serve over a bed of lettuce and top with 2 tbsp. pumpkin seeds.

Kale & Radicchio Salad with Pomegranate, Manchego + Maple Dijon Dressing

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I’m not a huge fan of typical Thanksgiving foods— mashed potatoes don’t really do it for me— but I absolutely LOVE this kale salad that I’ve been bringing to Turkey Day for the past few years.

Kale & Radicchio Salad with Pomegranate

1 bunch kale, stems removed and torn into pieces

1 radicchio, chopped

1 cup pomegranate seeds

1/2 cup manchego cheese, shredded

1/4 cup pine nuts, toasted (optional)

Dressing

1 shallot, chopped finely

1 tbsp. grainy mustard

2 tsp. maple syrup

3 tbsp. olive oil

1/4 cup vinegar of choice (I used sherry vinegar)

1 tbsp. sea salt

Mix dressing by combining all ingredients in a mason jar, shaking to combine. Add a 1/4 cup dressing to kale and massage, adding additional dressing as needed. Let marinate in the refrigerator for at least 30 minutes, and for up to 6 hours (it gets a bit softer each hour, so tougher kale may require longer time). When ready to serve, add chopped radicchio, toasted pine nuts, manchego and pomegranate seeds. Toss to combine, adding additional dressing as needed to taste.

Note that this image shows avocado, which I subbed in for the pine nuts. For Thanksgiving, I recommend skipping the avocado and choosing the smokier taste of the nuts! Enjoy!