Lunch: My Very Simple Open-faced Plantwich
This is what I eat almost every day for lunch. I think it’s absolutely delicious. If you love veggies like me and you’d like to make one for yourself, here’s how I do it.
First, I toast a broccoli or cauliflower Outer Aisle Sandwich Thin to use as my base. This step is why this meal feels so much more substantial than a salad, and why I don’t get hungry after eating it. So if you haven’t tried broccoli & cauliflower thins yet, I suggest you get on it right away. A friend shared Outer Aisle with me and I am so glad she did. I love these things. Sandwich thins and pizza crusts- all made with plants. I order mine off their website and they arrive frozen which is perfect for me. You’ll love their variety packs. I am not sponsored by this company, I just want everyone to know about them.
After the “Thin” is toasted I place it on the plate as my base. Then, I just go about piling on the “planty” goodness. I start with thinly sliced cucumbers, a handful of fresh spinach or watercress, broccoli slaw, shredded carrots, avocado (if I have one), alfalfa or broccoli sprouts & my homemade pickled onions. And to top it all off I sprinkle on a little Zen Basil ( for better gut health ) and sunflower seeds, oregano ( an antioxidant ), cayenne pepper ( boosts metabolism ), garlic powder ( lowers cholesterol ), and turmeric ( a powerful anti-inflammatory ). I use Good Seasons Zesty Italian as my dressing, but you can use plain olive oil and vinegar too.
Here is a list of the ingredients I use:
Outer Aisle Sandwich Thin
Cucumber
Spinach or Watercress
Broccoli slaw
Shredded carrots
Avocado
Alfalfa or broccoli sprouts
Pickled onions (I make my own)
Zen Basil
Sunflower seeds
Oregano
Cayenne pepper
Garlic powder
Turmeric
Dressing
Dinner: My Very Simple Bean & Rice Bowl
This bowl is the simplest dinner to make if you’re in a rush. And the great thing is that you can just make little bowls all week because you have all the ingredients pre-prepared and close at hand.
I start by steaming some rice (be sure to make extra for later in the week). I then quickly warm the beans and place them on top. I add a few pickled onions, homemade fresh salsa, a dollop of yogurt, and a few tortilla chips. That’s it. This mighty little bowl is packed with nutrition and tastes great.
I hope you enjoyed this Studio Sprig Micro Blog. Please comment below. Thank you.
Here is a list of the ingredients I use:
Rice (made in my Rice Cooker below)
Black-Eye Peas (or bean of choice)
Fresh tomato or mango salsa (store-bought is okay but make sure it’s FRESH, not in a jar)
Pickled Onions (I make my own)
Plain Yogurt (I prefer Fage)
Blue Corn Tortilla Chips (Trader Joe's)
Thanks for reading, I’d love to hear from you in the comments below. -Kim
I’m always here to help you with your creative journey. Please sign up to receive blog post notifications and follow Studio Sprig on Instagram, Facebook, and Pinterest. I look forward to connecting. - Kim - If you’re a blogger, what’s your favorite SEO Tool? I’ve had much keyword success with RankIQ. Learn more here.
