roasted veggie salad

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In my ever-lasting quest for lunches that are: easy, tasty, satisfying and totally healthy last week I decided on a Roasted Vegetable Salad with hummus. I just feel like I haven’t gotten the “packing lunch” thing down. I always spend way too much time and effort and then if something is just so-so I’m dissapointed in the whole thing. I can’t bring myself to make a sandwich…although I might try next week. Oh and someone ;) always eats the leftovers so we rarely have those.  Having access to only a microwave doesn’t make it any easier either. So help. Please :)  Do you pack your lunch? What do you pack?

This lunch was actually very good, it might even qualify to repeat (despite the fact that the veggies were WAY over done and close to mush-status). It included Herb Salad mix, cucumber, peppers, hummus and the roasted veggies: brussels, asparagus, squash, red onion and zucchini.

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sweet potato, spinach & chorizo soup

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I came across this recipe from Bon Appetit (October 2007) on Smitten Kitchen. It of course looked amazing and with the frigid temps that have recently blessed Minnesota (Hello 30 degrees and snow!) I knew a soup was in my near future.

I decided to make mine in the crock-pot, because I can think of nothing better than preparing dinner at noon, attempting to make foccacia (again and again to no avail) and enjoying wine all afternoon a glass of wine all to sit down to a hot, fragrant dinner.

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Like SK, I opted for chorizo because I looooove the spicy and it was the most “natural” kind of sausage I could find in a conventional grocery store. It was awful and I will never attempt to find decent meat there again.

Slice and brown 4 links of chorizo and set aside in crock-pot. Saute 2 small onions and 3 cloves of garlic, all minced and add to the crock. Add 3 sweet potatoes (peeled and chopped into 3/4 inch pieces) and 6 cups broth (I used Organic Chicken). Throw in some random spices and set crock-pot to low for 4 hours. Sit back, relax, slightly mash some of the sweet potatoes and stir in some spinach when you are ready to eat.

Note: I did not use white potatoes because I’m not a huge fan of them , but they are in the original recipe.

Need to find some more good crock-pot recipes. Anyone have some good ones?

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in my cupboard: helen’s kitchen frozen meals

A flavorful, preservative-free, frozen meal can be hard to come by but Helen’s Kitchen has got it down.  I tried the Indian Curry with Tofu Steaks over Rice – it is perfectly flavored and tastes like it came straight from the Indian take-out restaurant. It is Certified Organic, Vegan, a good source of Calcium, high in Iron & Vitamins A & C, and Gluten, MSG & GMO free. My only complaint is that they don’t use brown rice but even that won’t stop me from trying other varieties. Keep your eye’s out for their new products coming out soon – I sampled some at the Natural Products Expo West and was very impressed.