happy 2017! we’re feeling excited and ready to share another year of recipes with you. in 2016 we really worked to make our recipe collection approachable and balanced and that’s something we’re committed to continuing in 2017. we want to present ingredients, ideas, recipes and companies that we’re currently using in our own kitchen and hopefully inspire you to keep creating on your own. we’re always looking for input and suggestions so please feel free to leave a comment!
this post is extra exciting because as a thank you for following along with us we’ve partnered with Vitamix to giveaway one of their new new A3500 blenders to a reader! it’s a staple in our kitchen and used to make all three of the recipes below.
one of my intentions for the new year is to try to pack my lunch for the office. it’s more economical, healthier and also helps to avoid skipping meals (which always leaves me tired and grumpy). we came up with three items that are simple to make, hold up well in the refrigerator and can be kept for a few days so you can make a bunch and eat it throughout the week. we hope you enjoy! p.s. you can buy the eco friendly lunch box, here!
riced cauliflower bowl:
this was the first time that i made cauliflower rice on my own and i was SHOCKED at how easy it was and how well it turned out. i know people always say things like this but it’s true – you won’t miss real rice with this recipe.
what you’ll need:
• 1 head of cauliflower, roughly chopped
• 1 red bell pepper sliced and deseeded
• quarter red onion sliced
• 1 cup canned black beans, drained and rinsed
• 1 cup canned whole corn drained and rinsed
• half avocado diced
• 3-4 kale leaves de-stemmed and chopped
• 1 lime
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• salt to taste
• 2 tablespoon olive oil
heat olive oil on medium heat in a medium sized skillet. Sauté the red bell pepper, red onion, and kale. squeeze half a lime and salt to taste. set aside.
in your Vitamix, set on level 4 gradually drop small cauliflower florets until all the pieces have been finely riced. this step is important, don’t put all of the cauliflower in at once!
In a saucepan, heat 1 tablespoon of olive oil on medium heat, once heated toast the riced cauliflower for about 4-5 minutes. mix in the cumin and chili powder, and 1 teaspoon salt.
to assemble, place the diced avocado, corn, black beans, sautéed veggies and cauliflower rice in a food safe travel container. place the remaining lime to garnish. we also served ours with a side of salsa and chips.
As an option, you could also use the light jalapeño ranch dip as a dressing for the riced cauliflower bowl.
light jalapeño ranch dip:
we used the jalapeño dip with both the collard green wrap and the cauliflower rice bowl. it’s also great as a dip for your corn chips!
• 1 cup greek yogurt
• 1/4 cup chives diced
• 2 cloves garlic
• 1 teaspoon salt:
• 1 teaspoon onion powder
• 1/2 jalapeno seeded
• 1/2 lemon squeezed
• quarter cup buttermilk
• crack of pepper
In the Vitamix, add all the ingredients minus the buttermilk. Put the blender on a low setting until the mixture is smooth, then as the Vitamix continues to run pour the buttermilk in a slow steady stream, stopping to scrape the sides with a spatula. mix until incorporated.
make this at home and keep a jar in your work fridge to pair with sliced apples, on toast with bananas or to eat by the spoon when you need something to tide you over. it’s the perfect snack!
what you’ll need:
• 2 cups roasted and salted cashews
• 1/4 cup of coconut oil (melted)
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 1 tablespoon raw honey
start by placing your cashews in your Vitamix and slowly increase the speed from 2 – 8 stopping every now and then to scrape the sides. this will take around 5 -8 minutes, once it has a slightly creamy texture add all remaining ingredients except for the coconut oil and blend again. if the consistency is dry slowly add the oil while the Vitamix is running. store in an airtight container.
collard greens wraps:
this recipe is killing two birds with one stone – eating more veggies and packing a lunch! blanching the collard greens makes them easy to wrap and the creamy avocado and the spicy jalapeño dip bring it all together nicely (and guilt free).
what you’ll need:
• 2-3 large collard greens leaves, de-stemmed
• 1/2 cup sprouts
• 1/2 cup chopped purple cabbage
• 1 yellow bell pepper sliced
• half an avocado sliced
• 1/2 cup lettuce diced
blanch the collard greens for a few seconds to soften them a bit. to assemble, place your ingredients on one side of the collard greens and tightly roll from one end to the other. slice in half (we wrapped ours using parchment paper). serve with the light jalapeño ranch dip.
and now for a giveaway! leave us a comment on this post telling us your current go-to packable lunch and we’ll randomly select one winner to receive the new Vitamix A3500!
here’s how to win…
1) leave a comment below telling us your current favorite go -to lunch recipe!
one winner will be chosen at random on thursday january 26th. open to US residents only. this price is valued at $600+. by entering this sweepstakes you agree to the official terms and conditions. one entry per person, multiple commenters will be disqualified.