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FAST + YUMMY + HEALTHY = THE PERFECT WEEKNIGHT MEAL


I get it.  I have two kids, two dogs, a (wonderful) husband who travels, and am CEO of a growing business with 5 full-time employees.  Oh, and did I mention that I go nuts if I don't work out for at least an hour 5-6 days a week? Time is an ISSUE.   But, having lost my lovely mama way too soon to cancer, and having practiced medicine for 10 years, I also believe health is an issue.  And a privilege.  And a commitment.
So, even when you have no time, make this for dinner.  It took me eight minutes tonight - not kidding.  Just try to have the ingredients on hand most of the time, and you can whip this up even when you're tired and something less healthy is tempting you.  It's easy to modify, great for kids, and requires zero thinking.  Even the cleanup is minimal. Promise.

Ingredients:

One cup frozen, organic brown rice (the kind that is already cooked and only needs heating)

One can organic black beans, rinsed and drained

One cup frozen, organic corn

5-10 pieces of kale, rinsed and coarsely chopped

Handful of organic cherry tomatoes

2 T olive oil (I use garlic-infused olive oil)

1/2 avocado

1-2 T salsa

Optional:

Sprinkles of cilantro/grated organic cheese

Dollop of greek yogurt

Instructions:

Heat the olive oil gently in a pan.  Add rice, beans, corn, kale, and tomatoes.  Sautee over medium heat for about 5-7 minutes, until the rice and corn are hot, and the kale is bright green and softened slightly.  Spoon into a bowl (this recipe will make two servings), and add sliced avocado, salsa, and any other toppings that tickle your fancy.  Seriously, that's the whole story. In fact, the border collie is scoffing suspiciously at how easy it was.

Try it and let us know how it goes?  And remember, your health is an incredible gift, and your body can only support you when you give it good fuel, great exercise, and rest.

With much love and beans and rice from us to you, 

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