Red beans and rice.
Happy Monday my friends! After a lovely weekend of sleeping (I slept 30 hours between Friday night and Monday morning) I feel great. I have no idea where that came from but my body/mind so needed it. I hit the ground running today and was at the gym nice and early. In fact, after speaking to a trainer friend of mine… I bumped up all of my weights 10-15 lbs per machine and I killed my workout.
So back to the kitchen for menu prepping, client cooking and all things food. I made this dish over the weekend and I was excited to share a super easy recipe that is perfect for week/leftovers for lunch or freezer for a future quick dinner on the fly. I also love this for your taco bar on Tuesday! It’s really easy to prepare and you can add or subtract your favorite veggies/spices etc. I’ve also made this with leftover quinoa for a hefty protein-punch! Think about serving this with your favorite main protein, with tortillas, in a salad or alongside a tofu scramble!
Time to get started… happy new week!
— Knead to Cook