Every Tuesday, my real estate brokerage has a 9:30 meeting, and I leave so incredibly fired up, and frankly, STARVING. I have started intermittent fasting during the weekdays, and if I get out of that meeting without breaking down and eating a donut, I really pat myself on the back.

Well today, I came home with so much energy and excitement for my new real estate career, ready to tackle my to-do list, and thrilled that I had some already-prepped meals in the fridge! Thank the LORD!

Guys, you know I’m just making lunch and sharing it, right? Sometimes I’m even writing the post WHILE I’m eating it! How’s that for multi-tasking! There’s no fancy camera, or rhyme, or reason. And I usually put my dishes on the floor in front of my door, for the best light.

Like this one!

 

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Look, all I’m trying to do is inspire you to cook at home more often, using delicious real food, so that you can feel real good all day long, and SLAY THAT TO-DO LIST!

Today’s lunch is brought to you by a complete fridge clean-out, and some prep I did, all on Monday afternoon.

And I’m tellin’ ya ~ I could eat like this EVERY SINGLE DAY.

First of all, I love my new divider plates from World Market. They’re like the grownup version of a kids tray!

  1. Starting with the top right corner in the picture ~ that’s tuna pate with romaine lettuce dippers. Recipe below.
  2. Moving clockwise, roasted potatoes and parsnips (more parsnips than potatoes), which have been roasted with no oil, so they’re more like candy than anything.
  3. Then, my brilliant, happy, curried carrot bisque with orange and honey (amazing)…
  4. And finally ~ and this 1/4 of the plate is so incredibly packed with flavor and nutrients that you could just eat this quadrant ~ Jamie Oliver’s rainbow chard and wild rice salad with cherries, topped with crispy prosciutto and a 6-minute egg.

OH BABY.

I don’t have to tell you that I’m already full after eating just a few bites from each quadrant of the plate. But that’s okay because I can stick the whole plate in the fridge and pull it back out when I’m feeling peckish in a couple hours.

It’s “noshing” at its finest!

Here are the recipes, y’all!

TUNA PATE W/ROMAINE DIPPERS

  • This is so easy. In a food processor, throw in a can of imported Italian tuna, olive oil and all.
  • Add a can of drained, rinsed white beans (I used cannellini beans).
  • Add a dollop of something creamy, like soft tofu or greek yogurt. You could add mayo, but if you’re just looking for creamy, you might as well add something that’s good for you, too. You really can have it all, y’all.
  • Season with salt and pepper, or seasoning salt, or whatever you like. Hot sauce would be insanely good. It’s a fairly blank canvas, so add whatever floats your boat.
  • blend in a food processor until the mixture is smooth and creamy. Serve with romaine lettuce leaves or crackers. Or use as a delicious and healthy filling for deviled eggs! The possibilities are endless.

CANDIED VEGETABLES

  • Preheat oven to 400 degrees and line a large pan with parchment paper, and sprayed with all-natural avocado cooking spray.
  • In a large mixing bowl, mix together 3 tablespoons real maple syrup and 3 tablespoons stone ground mustard. Season with plenty of salt and pepper.
  • Cut any combination of vegetables into bite-size pieces and drop into the bowl as you chop them.  I used potatoes and parsnips this time, but everything tastes good with this treatment.
  • Stir well and lay on the pan in one single layer.
  • Spray the top of the veggies with the cooking spray.
  • Roast for 45 minutes, and flip the veggies halfway through (spray again when you flip them).

You can roast for longer, if you like them browner. Whatever your preferences are.

A nice addition would be tossing them with some fresh grated parmesan cheese. mmmmm….

Movin’ on!

CURRIED CARROT BISQUE

This old Pixy’s Kitchen recipe is basically what I used, except I didn’t use cashews in this one, and I added greek yogurt at the end instead of coconut milk. I also added a drizzle of honey at the end, and the zest and juice of one orange. Great additions.

https://pixyskansascity.com/2019/02/07/curried-carrot-bisque/

And last but definitely not least!

JAMIE OLIVER’S CHERRY CHARD AND WILD RICE SALAD

  • Here’s everything that is in this salad ~ then we’ll talk about the details: rainbow chard, cooked wild rice, dried cherries, crushed walnuts, feta cheese, red wine vinegar, extra virgin olive oil, and salt and pepper. Topped with prosciutto that has been crisped up in the oven, and a 6-minute boiled egg ~ my additions.
  • Rainbow Chard: Clean the chard well, then separate the leaves from the stems and chop the stems into small pieces. You’re going to steam the stems right over the rice, so keep them. Cut the leaves into small bite-size pieces and set aside.
  • Cook some wild rice according to the package directions. Use broth instead of water because you’re going to even use some of the cooking liquid for your dressing. Isn’t that cool?
  • In the last 5 minutes of cooking, take a tablespoon or two of liquid out and pour it over the dried cherries to plump them up. At that time, place the chard stems over your rice pan so they can steam while the rice is finishing.
  • Back to the cherries ~ add a tablespoon each of red wine vinegar and olive oil, and any other seasoning you’d like to add, like salt and pepper, dill, etc.
  • Time to assemble! Drain the rice and drop into a large salad bowl. Add the cherries with the juice, chopped walnuts, some crumbled feta cheese, the chard pieces and leaves, and toss.

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Jamie Oliver, you are amazing!

 

 

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