If you’ve noticed your energy levels depleting significantly after lunch, it’s probably because of what you’re putting into your body. At Kathey Jo’s Kitchen, we understand you’re crunched for time, no matter how long your lunch is. So, consider meal planning. It’s something I’ve mentioned before, and it’s been such a boon for my health this year. You’ll see how much energy you have once you start incorporating reliable, consistent food into your diet. Plus, you’ll have more time to truly unwind and enjoy your lunch break. How could that be wrong? Do you already have a meal plan? Do you have any favorite recipes to share? Let your friends at Kathey Jo’s Kitchen know in the comments!
Southwest Pasta Salad
Ingredients
- 1 (8 oz.) package lentil & quinoa pasta
- 1 (15 oz.) can black beans, rinsed and drained
- 1 cup organic sweet corn
- 2 Roma tomatoes, seeded and diced
- 1/4 cup diced green onions
- 1/3 cup sliced black olives
- 1/4 cup fresh diced cilantro
- For the dressing:
- 3/4 cup nonfat plain Greek yogurt
- 1 chipotle pepper in adobo sauce, plus more to taste
- 2 teaspoons honey
- 1-2 tablespoons fresh lime juice, plus more to taste
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/8 teaspoon paprika
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Freshly ground salt and pepper, to taste
- For garnish:
- Diced avocado
- Diced green onion
Directions
- Cook pasta according to directions on package. Once done cooking and pasta is al dente, transfer to a strainer and rinse with cool water then transfer to a large bowl. Add in black beans, corn, tomatoes, green onions, black olives and cilantro; gently stir with a spoon to combine all the ingredients.
- In a blender, add the dressing ingredients: Greek yogurt, chipotle pepper, honey, lime juice, chili powder, cumin, oregano, paprika, onion powder and garlic powder. Blend for 30 seconds or until well combined. Taste and adjust seasonings as necessary. If you’d like more of a kick, add in another chipotle pepper. It’s up to you.
- Add dressing to pasta and stir well to combine and coat all the pasta. Cover and refrigerate for an hour, then serve cold. Can be made up to one day ahead of time, just give it a stir before serving. Garnish with avocado, extra cilantro or green onions, if desired.
Spicy Mango & Avocado Rice Bowl
Ingredients
- 2 cups cooked black forbidden rice, or other grain
- 1 14 oz. package extra firm tofu
- drizzle of olive oil
- drizzle of tamari
- 1 mango, cubed
- 1 scallion, sliced
- 1 cup shredded red cabbage
- a few radishes, thinly sliced
- ½ cup chopped cucumber
- 1 avocado, pitted and diced
- lime slices
- handful of chopped cilantro (or basil or mint)
Coconut Peanut Sauce:
- ⅓ cup coconut milk
- 2 tablespoons peanut butter
- 2 teaspoon soy sauce
- 2 teaspoons lime juice
- 1 teaspoon sriracha
- optional – minced garlic and/or ginger
Directions
- Cook black rice as you would brown rice. Ratio is 1 cup rice to 2 cups water.
- Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper.
- Pat tofu dry, slice into cubes and toss with drizzle of olive oil and tamari. Arrange on baking sheet and bake until golden brown around the edges. About 20-25 minutes. Remove from oven and toss with a little sriracha to coat the outside of the tofu.
- While your tofu bakes, mix together the sauce ingredients. Taste and adjust seasonings.
- Assemble bowls with mango, scallions, shredded red cabbage, radishes, cucumber, avocado cilantro and tofu. Serve with coconut sauce, extra sriracha and lime slices.
- Store leftovers in an air tight container in the refrigerator. If you’re planning on storing longer than 1 day, keep your avocado separate and dice it as you’re ready to eat. Keep sliced-open avocados in a sealed plastic bag with a chunk of onion – it should last 2-3 days.
- Store sauce separately in the fridge – if it firms up overnight, stir in a little water to thin it out.
