Whole Living Daily

Lunch Bunch: Marinated Veggie Medley, Kale Salad, Brown Rice Pasta, and Peanut Butter Cookies

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Lunch Bunch is no spring chicken anymore. In fact, by the time we first blogged about it back in March, we'd already been juicing and eating fresh, gluten and meat-free midday meals together for over a month. Fast forward to the end of June and despite our large rotation of cooks and an arsenal of recipes, we're beginning to experience a bit of, well, repetition.  This weeks 4 ingredient peanut butter chocolate chips have made an appearance in the past, and we've feasted on many a kale avocado salad as a group.  Are we getting lazy, or are we just getting the hang of eating well?

We're the first to admit, it's probably a bit of both.  After months of coordinating menus with each other, pairing ingredients and striking a balance of protein, produce, (and yes, sweets) the prep is certainly getting easier. Some healthy dishes are no brainers now; we have go-to's that fit our parameters. It's empowering to have one or four quinoa dishes up our sleeves, but too much of a good thing is just too much. So we're wondering; how do you stay inspired to change it up when it comes to cooking? Do you have standby's you rely on (if it ain't broke...) or are your meals more varied? Let us know! It's time we bring something new to the table.

Brown Rice Pasta with Fresh Tomato Salsa

1-2 lb tomatoes, chopped
2-3 cloves garlic, chopped
2 Tbsp olive oil
Bunch fresh basil, chopped
Salt and pepper, to taste
Feta cheese
1 lb pasta

Mix all ingredients in large bowl and let sit at room temperature a few hours. (Can refrigerate overnight.) Cook pasta according to package. Toss tomato mixture over pasta, top with cheese.

Kale Avocado Salad

1-2 bunches thoroughly washed kale
1-2 avocados, diced
oil, red wine vinegar

Toss all ingredients, season with salt and pepper to taste.

All Veggie Parts Veggie Salad

1 cup adzuki beans, dried
2 leeks
1 head of cauliflower
2 cups cherry tomatoes, halved
3 avocados, pitted and cubed
1 small bunch cilantro
2 limes
Red wine vinegar
Agave syrup
Extra virgin olive oil
S/P

Soak adzuki beans overnight in lots of water until plump and twice their original volume. Discard water. Clean veggies. Chop leeks and cauliflower into large 1.5-inch chunks, setting aside dark leek greens, leek roots, cauliflower stalks and cauliflower leaves for later use. Boil large pot of water. Salt generously. Boil white leek and cauliflower chunks until knife slides through easily. Remove from water (saving it) and set aside. Add adzuki beans to veggie water, plus all roots, stalks and leaves of leeks and cauliflower, plus cleaned, chopped cilantro stems. Salt to taste. Boil 30-45 minutes until beans are breaking apart. Remove and discard any large veggie parts. Strain beans from broth (saving bean brother for later soup base). Add beans to cooked cauliflower and leeks. Cool mixture to room temp on counter, then fridge overnight. When you're ready to serve, add cold cherry tomatoes and avocado chunks. Mix up dressing (torn cilantro leaves, red wine vinegar, agave syrup, juice of two limes, enough EVOO to emulsify), drizzle over veggies to coat. Salt and peppah, serve.

Gluten-Free Peanut Butter Chocolate Chip Cookies (adapted from this recipe)

1 large egg (lightly beaten)
1/4 teaspoon salt
3/4 cup dark chocolate chips

Preheat oven to 350 degrees. Mix peanut butter, sugar, salt, and eggs in mixing bowl until creamy. Add chocolate chips. Roll dough into tablespoon-sized balls and put onto greased baking pan. Bake for 12-15 minutes or until cookies look cracked on top. Let cool. Enjoy!

Photography by Jillian Guyette

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Comments (2)

  • There's no peanut butter listed in the ingredients for the gluten-free peanut butter chocolate chip cookies.

  • I'm guessing 1 cup of peanut butter.

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