Salad & Rice Bowl -Here’s another great way to get your veggies in a healthy lunch. There is no right or wrong combination or list of ingredients. I try to have several vegetables cut and ready in separate containers, like a salad bar in the fridge. That way when it is time for lunch I have easy healthy options all ready to eat. I also batch cook brown rice and have it in the fridge so I have that ready as well and use it in different combinations for lunches and dinners.

I love the format that I found in the “Seven Day Engine 2 Rescue Diet”

• 1 Set your foundation = any type or combination of greens
• 2 Pile it high with = vegetables and fruit
• 3 Power it up with = any type of beans, or rice or potatoes.
• 4 Add some spark = avocado, seeds, herbs, balsamic glaze or dressing, hummus, salsa etc

For properly prepared Brown Rice: this means that it is easier to digest.

I soak 4 cups of brown rice covered in water and a little bit of apple cider vinegar for 24 hours.

Rinse and drain the rice.

Put the rice and 4 cups of water into the instant pot and set on manual for 23 minutes and 10 minute natural release.

For the salad:

• spinach
• kale
• romaine
• cabbage
• carrots
• tomatoes
• cucumbers
• berries
• fresh herbs (basil, parsley or cilantro)
• seeds (flax, hemp, sesame, sunflower, pumpkin)

For the dressing:

3-2-1 Dressing recipe- this is my favorite go to dressing that I usually always have made in the fridge. You can use any combination of vinegar, mustard and sweetener.

• 3 parts vinegar (I use balsamic a lot but there are lots of great infused or specialty vinegars as well)
• 2 parts mustard (I use Dijon the most)
• 1 part Pure Maple Syrup (use a different option if that is not a sweetener you can have)