Monday, July 25, 2016

Southwestern Couscous Lunchbox Salad

Southwestern Couscous Salad
I LOVE this salad. It's delicious - my daughter wanted 2 servings for lunch and one for dinner when I designed this recipe! But, even better - it's an INSTANT meal. No cooking, no skill, no fancy kitchen required.

If you're a Vegan who hates to cook - this is the meal for you. If you're an Omnivore who loves to cook - you'll STILL love this salad!

This is a perfect meal for when you're traveling, when you're living in a dorm, or when you need to be able to throw lunch into a lunchbox in a matter of minutes. It would even be ideal for camping or "prepping" if you're so inclined.

I designed this to feed a single person for lunch. You just dump everything into your food container & go. Then, when lunch comes, stir & eat! Hence the name, "Lunchbox Salad."

Just grab an Half Cup Measure, and add one scoop for each ingredient (except the Lime Juice & Garlic Salt). But if you need to feed a crowd, just use a larger measuring scoop!

Here's what you do:

Southwestern Couscous Salad
Measure into food container
1/2 Cup Couscous
1/2 Cup Black Beans (from a can or home cooked)
1/2 Cup Corn (frozen or canned, as you prefer)
1/2 Cup Diced Cucumber (or Bell Pepper, or Celery, or some other Crunchy Veggie)
1/2 Cup Salsa (Home made or your favorite store-bought variety)
1/2 Cup Water (cold is fine : )
Generous Dashes Lime Juice
Generous Sprinkles Garlic Salt
Stir. Put lid on Container. Put or fridge or lunchbox to serve later.

(Note: Normally you use 2 parts Water for 1 part Couscous - but the Salsa & Lime Juice add enough moisture that you'll want to only use 1 Part Water.)

If you're preparing this more than a day ahead of serving time, wait to add the Cucumber till just before serving time, so that it doesn't get soggy.

Tip for Dining with Omnivores: This salad is a meal in a dish, but it would make a great side for a Burger or Grilled Chicken.

This is being shared at:
This is How We Roll 
Plant Based Potluck Party 

Monday, July 18, 2016

Italian Lunchbox Salad

Italian Lunchbox Salad
What is a Lunchbox Salad? A Lunchbox Salad is a filling entree salad that requires no cooking and can be thrown together quickly and easily in the morning. It is assembled right in the container you'll eat it out of, then thrown in the lunchbox. At lunchtime, it's ready to go!

It's the perfect lunch for those who are unable to cook or simply don't enjoy cooking, since it requires no cooking, and can be assembled with basic ingredients.

Try one of these for your lunch!

Today's feature, Italian : )

Italian Lunchbox Salad
Assemble in plastic or glass lunch container, then close the container and place in your lunchbox. Simple!
1/2 Cup Couscous
1/2 Cup Water
1 Tablespoon Fat Free (or regular) Italian Dressing
1/4 teaspoon Italian Herbs
Salt & Pepper to taste
Choose from optional ingredients, adding a couple spoonfuls of each:
Diced Tomato
Diced Cucumber
Artichoke Hearts
Chickpeas from a can
Sliced Black Olives
Garnish with Slivered Almonds or Pine Nuts

Monday, July 11, 2016

Six Great Zucchini Recipes

There's an old joke that goes like this:
Q: Why should you lock your car doors & roll up the windows in the summer?
A: To keep your neighbors from giving you Zucchini!

I don't think that's a slam on Zucchini's great taste - just a commentary on how incredibly abundant it can be in a good harvest year.

If you have a bumper crop of Zucchini - or a generous neighbor - or, like me, you actually BUY the stuff at the grocery store, here are some great ways to use it:

Simply Zucchini Saute

Mediterranean Zucchini Soup

Vegan Mock Crab Cakes

Mediterranean Chickpeas & Vegetables

Zucchini Mini Muffins

Zucchini Bread Waffles

This is being shared on
Healthy, Happy, Green & Natural 
Hearts for Home  
Food on Friday - Zucchini

Monday, July 4, 2016

3 Minute Blueberry Muffin for One

3 Minute Blueberry Muffin for One
If you're one of those folks who cannot make a dozen muffins without eating all of them, then
perhaps you'd benefit from being able to make just ONE muffin. Not naming names here, but perhaps the typist of this post can relate?

You can make this muffin in a hurry -  For breakfast, lunchbox, or snack.

Besides being quick, easy, and tasty - it's healthy! Made from 100% Whole Wheat, with no added Animal Products, or Oil! : )

This is all you need to do:

3 Minute Blueberry Muffin for One

In a small, microwave safe dish (I used a Pyrex Ramekin), stir together
1/4 cup Stuffedveggies Muffin Mix  (scroll down for recipe)
3 Tablespoons Water
then fold in
about 8 Blueberries.

Sprinkle top with Cinnamon Sugar

Microwave for 1 minute. If your Blueberries were frozen, make that 1 minute, 20 seconds.

Remove from microwave, and turn out onto a plate.

Sprinkle bottom with Cinnamon Sugar.

Allow to cool JUST long enough that you don't burn yourself!

Enjoy! : )

Versatile Vegan Mini Muffin Mix

Mix together

8 cups whole wheat pastry flour OR White Whole Wheat Flour
2 cups Turbinado Sugar or other Sugar of your choice (White is fine! : )
4 Tablespoons Baking Powder
2 teaspoons Salt
2 teaspoons Cinnamon
4 Tablespoons arrowroot powder or Tapioca Starch
     (Cornstarch may be used as an emergency substitute)

After all the ingredients are in your chosen container (see below) close securely and shake well to evenly distribute contents.

Store in pantry in cooler house temperatures, or if mix will be used in a month or less. For longer storage, or in very warm weather, store in fridge or freezer.