Archives for lunch

Rainbow “Rice”

Do you ever have those days where you stare into the fridge, hoping it will tell you what to make for dinner? Well, that is kinda how this recipe became reality. We’ve been trying to expand our food horizons and while cauliflower used to hate me, we’ve now come to a mutual understanding. By the time this dish was hitting our taste buds, we were both pleasantly surprised by the delicious and light flavor! I’m excited to keep experimenting with different cauliflower rice flavors! It’s so nice having a new versatile veggie to work with.


What you’ll need:
1-2 tbsp coconut oil
4 large green onions, diced OR 1/2 a brown onion, diced
3 cloves garlic

1 head of cauliflower, reduced to rice size bits in a food processor
3 small carrots, diced
1/8-1/4 head purple cabbage, diced
4 kale leaves (no stems), diced (you can also add or use fresh spinach, chopped)
1 large bok choy leaf, diced (optional, just add the flavors you like! load it with veggies and color, get creative!)
1/4 c. water

2 tsp Parsley
1/2 tsp Oregano
1/2 tsp Basil
1/4 tsp Rosemary
1/4 tsp Sage
1/8 tsp Thyme
Pink Himalayan Salt – a few dashes

Heat a very large skillet with the coconut oil on medium to low heat for about 1-2 minutes. Add the onions and stir, cooking for about 3-5 minutes or until they start to become translucent. Add the garlic and stir. Now you can add all the veggies that have already been chopped and are ready to go. Mix well to combine. Add half the water, and cover with a lid (if you can) and steam for about 5 minutes. Make sure you don’t brown or burn the veggies, you just want them cooked with a little crunch. While the veggies are cooking, you can prepare your spices in a small dish.

Remove the lid and stir again. Sprinkle all the spices on top, add the remaining water and stir well to combine. If necessary, you can add a little more water for steaming, but don’t add too much to make it soggy. Replace with lid and cook for another 5-7 minutes until veggies are desired tenderness.

This was a great side dish, or in our case, we used it as a light dinner which was later supplemented with some heavier foods. (Sometimes this is necessary with evening workouts or sports!) The most important part of this recipe is to just enjoy and add the flavors you like best – have fun with different veggies and spices!

The below slide show is the second batch of this same recipe that I made. Follow the instructions above regarding the onion; both times I forgot to add the onion first! Also, I think I used way more cabbage on the second batch and I food processed it versus chopping it up, which made the cauliflower purple; not as pretty as the first batch!

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Kale and Toasted Almond Salad

Please forgive the lack of photos for this one, but I didn’t intend on posting it! I was making myself lunch one day while working from home and was in a hurry! It turned out SO GOOD that I knew it had to go on the blog. Plus, I promised a fellow Tweeter/Blogger/Runner/InstaGrammer that I would post it! This one’s for you RunEMZ! Sorry it has taken me so long RunEMZ, and sorry to my blog subscribers that it has been SO long since I’ve posted anything food related! It has been one long and crazy week in the Zucchini Runner household… but more on that another time!

Today Mr. Zucchini Runner and I are heading out to dinner for our anniversary and I am EXCITED! We are going to a fancy place that might require some dressing up, but I doubt it. This is AZ and it IS 1,034°F outside.


Speaking of weather that makes your face melt off, use this salad to stay cool this Summer! (I used my toaster oven for the almonds, but you could even skip toasting them if you want. They really aren’t the star of the salad anyway…:)

Salad Ingredients
6 cups chopped kale (I used curly kale)
2 medium celery stalks, finely chopped
2 tomatoes on the vine, deseeded and chopped
4 small carrots, peeled and cut
2 tbsp dried, tart cherries
2 tbsp raw pepitas
2 tbsp sesame seeds
2 tbsp sunflower seeds
1 batch toasted almonds (recipe below)

2 tbsp apple cider vinegar
1 tbsp grapeseed oil
1 tbsp maple syrup
Juice from one small lime
Salt and black pepper, to taste

Simply combine all the above ingredients into a large salad bowl and toss. For the dressing, combine in a small bowl or container with a lid and either stir or shake to incorporate. Pour over salad and toss well to cover every square inch of the kale. 🙂 You can make this up to 24 hours before you will eat it, since kale is so sturdy and won’t really break down with the dressing on it.

Toasted Almonds
1/2 cup raw almonds
1 tablespoon maple syrup
½ teaspoon grapeseed oil
1/4 tea cinnamon
Dash cayenne pepper
Few dashes salt

Preheat oven to 375°

Combine the almond ingredients in a small dish and stir until incorporated. Pour over raw almonds and toss to coast evenly. Line a baking sheet with parchment paper and place coated almonds in a single layer on the covered pan. Bake for 7-9 minutes, checking frequently. Nuts can burn very quickly, so it’s better to pull them sooner than you think! They will continue to cook slightly after they are removed. Sprinkle over salad and enjoy!

I invite other bloggers to share a link to their favorite Summer salad below in the comments. I’m all about sharing the love and spreading the word. Have a great week everyone!