Weekday Rice Bowl

I don’t tend to look to the airport restaurant options as inspiration for recipe posts, but I’m 2 for 1 on recipe recreations for a particular spot in the Denver airport. Have you tried Modern Market, there is actually a location in Dallas, but I’ve only ever eaten here in the Denver airport after two stints in Vail, CO. Peep my Wintergreen Salad recipe. A recreated menu item that I loved finding in the airport a couple of years ago after an indulgent bachelorette trip.

I think most can agree you feel a sense of creativity, emotion, and recharge after a trip. As a food blogger, this is particularly true. I love being inspired by travel eats. A few items on my mental list to recreate are the warm pimento cheese with bacon jam from Mountain Standard in Vail, and the Nutella Stuffed Banana Cookie from Thoroughbread in Austin.

Today I’m recreating a dish my sister actually ordered for breakfast after our trip to Vail. In no other place other than….the airport. I can’t find it on the current Modern Market menu, but this breakfast rice bowl really fits the bill for a satisfying and healthy meal before a flight. I gathered all the ingredients on my post-vacation grocery run and quickly made it for lunch. I hope you enjoy!

Weekday Rice Bowl
yields 1 serving

Ingredients:
1/2 cup cooked rice (I use brown basmati)
1/4 cup cooked quinoa
1/4 cup black beans, drained and rinsed
1/4 cup frozen fire-roasted corn, thawed (I like to buy this veggie hash at TJ’s for optimal veggie content. If you don’t like corn, chopped yellow bell pepper would also be great.)
1 sunny-side-up fried egg
Pickled Red Onions (I love to make my own)
Cojita cheese
Verde Salsa
Hot Sauce
Salt & pepper
Olive oil

Directions:
In a small saute pan, lightly heat rice, quinoa, black beans, and corn over low heat until warmed through. Oil is not needed in the pan for this step. If things start to stick, add a small amount of water to loosen it in the pan and continue to warm everything through.

Remove the rice mixture from the pan and add to your serving dish. In the same pan, add a small amount of oil. Fry your egg over medium heat until the whites are set and the yolk is runny.

Add the fried egg to your rice mixture. Top with cheese, pickled red onions, verde salsa, and a sprinkle of salt, pepper, and hot sauce!

Annie

Lettuce Wrap Sandwich

Heyyo! These lettuce wrap sandwiches have been rocking my world lately. They are nothing new, but I finally created my own instead of ordering my favorite (for $14) from East Hampton in Dallas. I’m sorry but I can’t pay $14 for vegetables. There is a learning curve on figuring out how to wrap these babies up, so keep scrolling for the ingredients deats and a little vid for the how-to!

Lettuce Wrap Sandwich
serves 1

Ingredients: (use these as a guide but feel free to fill your wrap up with any of your fave sandwich fillers)
3 slices of smoked turkey deli meat
3 slices of salami
2 slices of tomato, cut in half
1 thin slice of red onion, cut in half
2 sandwich pickles, cut down the middle
1/4 of an avocado, thinly sliced
micro greens or sprouts
3-4 leaves of iceberg lettuce
condiment of your choice
salt and pepper
parchment paper

Directions:
Tear off a rectangle shape piece of parchment and lay on a cutting board. Lay your leaves of iceberg onto the parchment, flattening them out and creating a rectangle shape. Overlap them, not leaving any holes. Make sure to leave a border of parchment paper around the lettuce.

Now start to layer the sandwich ingredients. You want to lay the ingredients in the middle of the lettuce and build up. If you are doing mayo or mustard, start with a spread of that on the lettuce. Then turkey, salami, pickles, tomatoes, red onion, avocado, sprouts or microgreens, and finish with a sprinkle of salt and pepper.

Now it’s time to roll. First, just like a burrito, you will fold in the sides of the lettuce. Then at the side closest to you, using the parchment paper to guide, begin to push everything in and tightly roll. As you make a roll, pull the parchment out so it doens’t get rolled up inside. Keep going, rolling and pulling the parchment out. Once you are almost to the end, fold in the sides of the parchment and then finish your roll. I like to seal it with a piece of tape and then cut in half. Enjoy!

Annie

Tahini Chicken Salad (Whole 30 )

I’m wildly excited to share this recipe for multiple reasons. 1. I’ve been meaning to develop a non-mayo chicken salad for a while. Spoiler alert - there is no mayo in this recipe #whole30approved! 2. I LOVE tahini, almost as much as almond butter. 3. I also love dates. 4. My family loves cooking from Yotam Ottolenghi cookbooks thanks to oldest sis and BIL Claire and Mike’s influence. We love his middle eastern style cooking and this recipe nods to those flavors.

Chicken salad is so easy to prepare and makes for a great tasting and filling lunch. However traditional chicken salads are typically loaded down with globs (yes globs, let’s all gag together now) of mayo (gag again). However once the mayo gets hidden, I truly love chicken salad. I love even more how this recipe ditches the mayo and adds in my fave - tahini. It makes for a killer Whole 30 meal too. I’m on day 21. The end is near, but this recipe will be in rotation post W30 for sure.

Whole 30 Tahini Chicken Salad
yields 3-4 servings

Rotisserie chicken, shredded - (should yield 21/2 - 3 cups)
1/4 cup tahini*
1 tbsp. aapple cider vinegar
3-5 tbsp warm water
juice of 1/2 a lemon
3/4 tsp salt
1/2 tsp pepper
1/8 tsp garlic powder
1/4 cup chopped dates (about 3 large dates)
2 stalks celery, chopped
1 green onion, chopped
2 tbsp. parsley, chopped
dukkah, optional**

Directions:
In a small bowl, whisk tahini, apple cider vinegar, 3 tablespoons of warm water, lemon, salt, pepper and garlic powder and set aside. Shred your rotisserie chicken into a medium bowl. Add chopped dates, celery, green onion, and parsley. Pour tahini mixture over the top and stir to combine, add more water if necessary. Serve with extra celery on the side and top with parsley and dukkah.

*I love love love tahini, but I have a strong distaste for Trader Joe’s tahini. If you’ve ever tried tahini from TJ’s and didn’t like it, try buying at Whole Foods, Sprouts or a Mediterranean grocery store. TJ’s is much thicker than traditional tahini.
**Dukkah is an Egyptian seasoning made of nuts, seeds, and spices. It pairs perfectly with tahini and middle eastern dishes. You can find it in most Mediterranean grocery stores, but I actually found mine at Trader Joe’s!

I portioned the chicken salad into 3 of my favorite meal prep jars for lunches that I’ll have with celery on the side. Only about a week left of Whole 30!

Annie

3-Bean Salad

One of my best friends has been following a vegan diet for the past few months and claims she has never felt better. I eat vegetarian accidentally all the time and have tried eating vegan once before. There is a ton of information out there about the benefits of veganism, so I thought I’d challenge my self to eat plant based last week. I prepped some delicious overnight oats, and this delicious 3-bean salad, but dinner got away from me when I ended up at a new Dallas hot spot and dove into enchiladas completely forgetting about my “vegan” diet. OOPS!

Anyway, back to this salad. I love beans, but I feel like they can get a bad rap. For vegans and vegetarians, beans are an incredible source of protein. Even for meat eaters, I think we should all love a bean now and then. There was a little sandwich spot at OU that my friends and I loved to go to. I’d almost always order a 1/2 sandwich and salad combo with my salad choice being their 3-bean salad. It wasn’t a popular opinion amongst my fellow 20 year olds, but I loved the kidney bean, green bean and chickpea salad they served.

I’m going down a rabbit hole and I’m not surprised if I lost you, but if you are still here, I’m basically just here to tell you that this 3-bean salad is great. Great for lunch balanced with some berries or apple on the side, would be great as a side at a barbecue or could even make a great dip with Fritos or tortilla chips kind of like a Texas Caviar situation.

3-Bean Salad
yields about 4, 1 cup servings

Ingredients:
1 -15 oz can black beans, rinsed and drained
1-15 oz can kidney beans, rinsed and drained
1-15 oz can chickpeas, rinsed and drained
1 1/2 cup grape tomatoes, quartered
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 avocado, cubed
2-3 Tbsps. olive oil
Juice of 1 lime
Salt and pepper to taste (I use a decent amount)

In a large mixing bowl add first six ingredients. If serving immediately add avocado. If serving later, wait to add avocado until time to eat. Add in olive oil, lime juice and salt and pepper. Stir to combine. Serve as an entree with fruit, a side dish or with chips for a dip!

Store in an airtight container in the fridge. Will stay good for 5-7 days (without avocado). I take this salad as lunch and divide amongst 4 of my favorite jars and take 1/4 of an avocado with me to add day of right before I eat.

Annie

Mayo-Less Salmon Salad (Whole 30)

Unpopular opinion, but I love tuna salad. Unpopular by many because 1. tuna. 2. mayo (yuck) 3. the smell. You can get my mayo-less whole 30 tuna salad recipe here.

Well today’s recipe is similar, but the star is salmon instead of tuna. Salmon is much more liked in the food industry it seems. However, I’d never bought canned salmon until now. Not sure why, because I just became obsessed. Being obsessed with a canned fish may be slightly concerning, but I’m going with it.

This recipe is giving my weekday lunches life right now. Just like my tuna salad recipe this is free of mayo, but the best part is it’s free of the stench that tuna has. Your office mates will thank you! Classic salmon flavors like dill and lemon are added to really bring it full circle.

Salmon Salad
yields 3 servings

Ingredients:
12 oz wild pink salmon, no salt added
1/4 cup dijon mustard
Juice of 1/2 a lemon
1 tbsp. pickle juice
1/4 cup pickles, finely chopped*
1/4 cup green onions, finely chopped
2 tbsp. fresh dill, chopped
1/4 tsp. paprika
salt and pepper to taste

Directions:
Drain your cans of salmon and add to a medium size bowl. Fluff the salmon with a fork. Add the mustard and pickle juice and stir to combine. Add the pickles, green onions, dill and paprika. Season with salt and pepper. Taste and add more seasoning or mustard if needed.

Serve with butter lettuce and pickled red onions. I also love eating mine with GG crackers.

*If you don’t like pickles, celery would be great here

Annie