Colorful and full of flavor, make a double batch to you can enjoy the LEFTOVERS tomorrow.

I love using fresh ingredients. Whether I buy them at a local Farmer’s Market, grow them ourselves, or are given produce from someone elses bounty, being able to eat things that are picked at their peak makes all the difference in the world when it comes to flavor.

You can taste the difference between homegrown tomatoes and ones that have been picked green for the stores.

My husband is our family green thumb and he usually plants more tomatoes than we can use which means I am always on the look out for new recipes that include some of our garden bounty.

I love caprese toast on think slices of crusty sourdough French bread but I can never get enough tomatoe and basil!

Being able to use all the ingredients and toss with orzo is a huge win! I mean you could make a big bowl of this the day before you need to serve and seriously? I would eat this for lunch! It has everything. And can be served warm or cold.

Of course I always put in extra tomato!

This is what Samantha of Five Heart Home has to say about this perfect flavor packed summer time salad.

Let’s be honest here. Caprese anything is a pretty equal opportunity-type recipe. Bottom line? This pasta salad recipe is so yummy, y’all. Like, happily-eat-it-for-lunch-every-day-until-it’s-gone yummy.

GO TO THE NEXT PAGE TO GET INGREDIENTS AND DIRECTIONS.

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Quick Tip: If you are trying to shy away from pasta you could substitute this out for rice or quinoa.

Recipe and photo courtesy of Samantha at Five Heart Home

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Skip the Sandwich Shop. Make This ahead of Time and Rock your Lunch Break.

The first time I heard about quinoa I had NO idea what they were talking about.

My son was telling me about some of his recipes and I kept asking..is it a grain? What is it?

So I looked it up and this was the definition.

Pronounced “keen-wah,” this protein-packed grain contains every amino acid, and is particularly rich in lysine, which promotes healthy tissue growth throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber.

So basically it is a nutrient rich seed that is categorized as a protein.

I have started making a few things with it and replacing rice and it kind of reminds me of brown rice, only a bit nuttier.

Of course, it doesn’t have that high starch factor that you get from white rice. You know..the way you mash your fork on your plate and the rice sticks to it like something out of a Play-doh fin factory, but it is good for you. So if you haven’t tried Quinoa. Go ahead and try this recipe. Either way, I think we will be eating more of that super food in the future!

So if you haven’t tried Quinoa. Go ahead and try this recipe. Either way, I think we will be eating more of that super food in the future!

I love that Richa has this recipe designed to be divided into four bowls. What a time saver to have lunch or dinner ready to go.

If all you have to do is pop this in the microwave and re-heat then you can spend more time doing something you enjoy then trying to order something off the “to-go” menu!

This is what Richa says about her grab and go recipe!

Chicken Fajita Meal Prep Lunch Bowls are teamed with cilantro lime quinoa and is a healthy, tasty, fast recipe to make lunch prep for weekdays super easy!

GO TO THE NEXT PAGE FOR THE LIST OF INGREDIENTS AND DIRECTIONS.

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Quick Tip: Make sure you rinse the quinoa thoroughly to get rid of a slightly bitter taste after cooking. Not a big deal and some quinoa doesn’t even have it. But seriously it is a small thing to do. Much easier than dealing with kale!

 

Photo and recipe courtesy of Richa at My Food Story 

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