Hi everyone! I’m back today with a post showing some of my favorite lighter meals to eat during the spring. These are super easy to make but equally delicious. Enjoy!
ROASTED CARROTS + BEET HUMMUS
I was inspired by my favorite restaurant Earth in Maine to create a dish I ate there last summer. I took organic rainbow carrots, tossed them in olive oil, salt, and pepper and roasted them on 400 for 40 minutes. I then juiced a red beet, added a few tablespoons of the juice to pre-made hummus, and topped with micro greens. So so good!
BROWN RICE + VEGGIES
Sometimes simple is the way to go. I love having brown rice, roasted broccoli, steamed asparagus, and sautéed mushrooms. When I cook, I keep it simple and only use olive or avocado oil, and a little pink salt and pepper.
LEMON BROWN RICE NOODLES
I love cooking up the Jovial brown rice capellini (it’s my favorite pasta ever) and tossing it in my mom’s homemade dressing. We just mix olive oil, lemon, Dijon mustard, fresh grated garlic, and salt and pepper (no exact measurements, just to taste). This dressing makes ANYTHING taste good. Seriously try it. I then wilted some spinach for added greens. I always like adding greens into my pasta because it’s an easy and delicious way to sneak them into your diet.
