Grains, Greens and Beans

For anyone who’s been wondering how to begin eating a more plant-based diet, here’s a tip.  Keep it simple and think of bowls.

Mexi-Cali Breakfast Bowl:  Top a bowl of cooked oats topped with cooked greens (fresh or frozen spinach, chard, kale or collard greens), and pinto or black beans.  Add salsa and some avocado and “Ole”.

Lunch On The Go Bowl:  Quinoa, chickpeas, arugula, 1/4 avocado or 2T hummus.  Mix it all together, top with a lemony vinaigrette and pop in the fridge so all the flavors can mingle.

Pesto Spinach White Bean Farro Bowl:  Cook farro according to the instructions and then place the cooked farro back in the pot and turn the heat on low.   Add chopped spinach, white beans and pesto and some veggie broth or water if needed.  Serve and eat.   To spice this recipe up you can add red pepper flakes.

There you go, three easy bowls to add to the rotation.   Please feel free to substitute your favorite grains and greens to suit your taste-buds!

Now go run!

Keli 🙂












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