To kick start the challenge I made a couple of new recipes to have for lunch this week. I have been introducing more vegetarian meals into my diet over the past year or so but usually it was either eggplant parm or chickpea stew. This weekend I branched out and made coconut brown basmati rice and black bean mango salad.
Black Bean Mango Salad
Can of low sodium Black Beans (I used blue menu)
1 organic Mango
1 red pepper
half a sweet onion
fresh ginger root
A can of Coconut Milk
Brown Basmati Rice
Cook according to the directions on the bag of rice
While at the local grocery store this weekend I picked up a few new herb plants for my kitchen windowsill. I know if I leave them outside I will complete forget I have them and buy more "fresh" herbs so they have to stay within eye sight. Plus I just love the fresh look they give the kitchen, not to mention hot GOOD they smell :) I got Basil, Rosemary and Cilantro...I use to HATE cilantro now I add it to as many dishes as I can!