warm quinoa bowl with greens and mixed veggies

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Lunch is the meal I struggle with the most. Usually during lunch time, I’m at work or school and the easiest option is running to starbucks or au bon pain, or any similar option. In the mornings I’m not usually functioning enough to make myself something to bring along, so this week, I prepared a little something that I can grab and go with. This recipe is really just a base idea for something you can customize with whatever your favorite veggies are, or what ever you need to use up in your fridge!

Ingredients

1 lb of ground turkey (I use 93% lean)
1/2 lb italian sausage (I use sweet links and take them out of their casing because they are usually cheaper than the preground sausage)
1 can of crushed tomatoes
1 cup quinoa (uncooked)
1 onion
1 large clove of garlic or 2 small
your choice of greens and veggies (I used baby spinach, brussel sprouts, italian peppers, and leeks)

Instructions

Brown your ground turkey and sausage in a large pan with a drizzle of olive oil and some salt and pepper. I also threw in a little bit of chili powder, paprika, basil, oregano, and parsley. While the meat is browning, follow the cooking instructions for your quinoa. When the meat is fully cooked, remove it from the pan, and add your onion, garlic, leeks, and peppers with some more olive oil. Once these have started to soften add your brussel sprouts and spinach. Add the crushed tomatoes and ground beef and mix it all together. When the quinoa is finished cooking, add that to the meat and veggie mixture. Once everything is mixed together, you can use this as stuffing in stuffed peppers or stuffed squash, or you can just eat it plain. I also like to add a slice of fresh mozzarella on top as an extra treat, and melt it for a couple minutes under the broiler. Serve and enjoy!

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penne with brown butter, spinach, tomatoes, and broccoli

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ingredients:

1/2 box of penne
1/4 c. olive oil
zest and juice of one lemon
3 or 4 heirloom tomatoes
one small head of broccoli
a few handfuls of spinach
half a stick of butter
a handful of pine nuts
salt and pepper

this recipe is a take on one of giada di laurentiis’ recipes which consists of penne with brown butter, arugula, and tomatoes. i took what i had in the fridge and made my version! i started out by boiling half a box of penne for 8 minutes (al dente), and toasting a handful of pine nuts for about 5 minutes. then i mixed up a little dressing, consisting of 1/4 of a cup of extra virgin olive oil and the zest and juice of one lemon. whisk this together with some salt and pepper and set aside. when the pasta is about half way done, brown half a stick of butter- once it is melted down completely it will only take a few more minutes until it is the right ‘caramel’ color. also steam cook some broccoli to throw in with the pasta. once the pasta is done cooking throw it in with the browned butter, a few handfuls of spinach, chopped heirloom tomatoes, and your steamed broccoli. once the spinach is wilted down, add the dressing and toasted pine nuts. serve up and enjoy!