The view: not so lovely. Sitting at my desk eating out of a Glad container. UGH. I need to step up my photography game.
The food: makes up for it.
This recipe makes 5 salads. I kept 2 in the fridge and froze the other 3 to thaw out the following week. This works well as long as the rice is really cooked.
Calories: 237 for 1/5 recipe
Fat 11g (avocados are amazing for healthy fats)
Follow box instructions for 2 servings instant brown rice
1 cup frozen corn1 bunch spinach
1 can black beans
A handful of fresh cilantro
1 tsp cumin (or more, if you like it)
A dash of paprikaA dash of chili powder
Cook the rice thouroughly. Boil the frozen corn over the stove.
Cube avocados and cucumbers, shred cilantro into small pieces (kitchen scissors are nice).
Mix all ingredients into a large bowl and add seasonings.
I have tried using a squeeze of fresh lime juice as a dressing before. I personally wasn't into it, but if you love sweeter dressings, maybe you will! Let me know if you try it. Not vegan? Add chicken for extra protein!
This recipe IS:
NO ADDED SUGARS (candida friendly)
This recipe could easily be made paleo by removing the beans.