Let's have an Abundelicious SPRING!!

Yippeeeee!!  We get to have Ms. Jane from CLEAN FOURTEEN here again to treat us to a blog post.  ENJOY!

xo, Abundelicious

Good morning sunshine!  Round these parts, we get pretty perked up for Spring... and Spring Break (I teach fifth grade and still say things like "Woo hop SB2K!4 yeahhh!"  My students think I'm a pequeno bit loco.  Obviously I took French in high school.)  No matter if the readers of Abundelicious are headed to Mexico, just returning, or staying put in beautiful MKE - we can all have a fiesta that welcomes clean, fresh, whole food (and pairs nicely with a cerveza (gluten free, of course)!)

To welcome the season (or start training for Cinco de Mayo), start with your favorite beans (black, pinto, refried) hot off the stove, and top with your favorite rice (brown, wild, black) warm from a small pot (or the microwave, if you're a Trader Joe's frozen rice amigo.)


Then, toss in sliced tiny tomatoes (heirloom, grape, cherry), halved olives (eat some while you're slicing, obviously), and a diced up avocado (all three at room temperature.)



Swizzle your favorite oil (olive, grape seed, sunflower seed) over the top, sprinkle with sea salt, pepper, a dash of paprika and !OLE!

                   

Pour yourself a bubbly water with a lime or a citrus juice+tequila+ice concoction, and turn up the Tito Puente!  H&H Jane

Make it a MONSTER

What is a MONSTER SALAD?  I feel like my health foodie friends and I are always talking about monster, huge, massive, big time salads.  It has been brought to my attention by students and clients that we don't ever go into much more detail than that.  So, I'd like to do a better job of showing you exactly what my MONSTER SALAD has going on.

In this case, I am using a few cooked items, which is not the norm.  I had some eggs and rice I wanted to use up, so in the salad they went.

I fried two eggs in some grass fed butter, and then added grape tomatoes, green peas, and cooked rice to steam a little while the eggs finished cooking.

While that was all happening, I put the following into a nice big ol' bowl:
- organic greens
- hemp seeds
- sunflower seeds
- raisins
- dressed with olive oil and lemon juice

When everything was warmed/cooked to my liking, I threw it on top of the greens.  The runny yolk acts as a kind of dressing.  DELICIOUS!!

When in doubt, throw it on some greens... that's what I always say :)  This is a great way to cut down on gluten and starches.  Anything you would put in a sandwich... put it on greens instead!