One of my favorite lunch spots serves healthy Lebanese-American food. I love that they offer healthy and nutritious options on their menu like quinoa, kale, brown rice and fresh veggies. A dish I usually crave is made with well seasoned brown rice, beans, cooked vegetables, and topped with fresh Lebanese Salata. I had a serious craving for it and decided to recreate a version of my own. If you like food with a spicy kick, the mix of flavors is amazing!
Rice & Beans
1 Cup Della Basmati Light Brown Rice, uncooked
2 Cups Hot Water
1 “Chicken” Bouillon Cube (I used Celifibr Gluten Free Vegetarian Chicken Bouillon)
3 Cloves Garlic, minced
2 Tablespoons Parsley, dried
2 teaspoons Cumin
1 teaspoon Tumeric
1 teaspoon cayenne pepper
Pink Himalayan Salt, to taste
Fresh Ground Black Pepper, to taste
1 Carton of Simply Balanced Organic Low Sodium Three Bean Blend (at Target), rinsed
1/2 Cup Organic Frozen Peas
1 Organic cucumber, chopped
Campari Tomatoes, deseeded, chopped
Juice of 1 Lemon
1/4 Cup Parsley
Pink Himalayan Salt
Fresh Ground Black Pepper
Add bouillon cube to 2 cups hot water, mix well, and set aside to dissolve.
In a large pot, on medium heat, add olive oil and garlic and cook 1-2 minutes.
Stir in spices and rice and mix well, cooking for 5-7 minutes.
Add bouillon water and bring to a boil.
Reduce heat to low, cover and simmer for 25-30 minutes, or until water has absorbed.
While Rice is cooking, chop cucumbers and tomatoes. Add to a medium bowl, and add lemon juice, parsley, granulated garlic, and salt and pepper to taste.
When rice is done cooking, add frozen peas, and beans, and stir well. Let cook 5-7 minutes. Add salt and pepper to taste.
Add rice & beans to your bowl and top with fresh salata. Enjoy!
*You can easily add grilled chicken to this dish, as well!
Happy National Pizza Day! Pizza is one of my biggest weaknesses and (& biggest cravings!) So I try to make it as guilt-free as possible whenever I make it myself. Gluten free/vegan crust isn’t exactly the most cooperative recipe to make most of the time. I found this recipe, which if rolled out thinly, and added flour, it has been the most successful crust recipe I’ve made thus far.
Vegan Pizza Toppings
San Marzano Tomatoes, blended in blender
Daiya Vegan Mozzarella
Fresh Basil, chopped
After following the crust recipe, and baking accordingly, I evenly spread the pureed San Marzano tomatoes to the crust by the spoonful. Next I sprinkle granulated garlic. I cover with vegan cheese shreds, then top with sliced mushrooms and fresh basil. The ingredients marry together so well for a subtle burst of flavor.
Last week, I shared my Fall beauty buys. As the weather gets colder, my beauty routine changes to keep my skin well moisturized. To keep your pedicure fresh in between visits, follow this simple routine, to avoid rough soles, and cracked heels.
Before showering, use a foot file to file the bottoms of feet and heels.
While in the shower, use a pumice stone on your heels and on any calluses.
After getting out of the shower, apply a repair stick for cracked heels.
Lather on a softening foot cream.
Immediately put on a pair of moisturizing socks and wear around until you’re finished getting ready.