Plants, Pitties, and Power Foods

I always like to take recipes and give them a little tweak to create my version. This dish is no different. When I want to meal prep and have a healthier meal, especially in the summer, this is my go to. It’s very simple and can be modified to anyone’s palate. I start with cooked brown rice as my base. When meal prepping, maybe 1/2 cup per dish. I don’t want too much rice that it feels like that’s all I’m eating but enough to help fill me up. I then add the following items, in no particular order and as much or as little as I prefer for each bowl – Persian cucumbers sliced and then quartered, chickpeas, halved cherry tomatoes, chopped red onion, feta cheese. Sometimes I will add hummus just to give a creamy texture. There is a fairly easy dressing you can make consists of olive oil, lemon juice, a little Dijon mustard, garlic, dried oregano. Or you can find a citrus vinaigrette dressing at the grocery store that will do just fine. When meal prepping, I don’t add the dressing until I actually want to eat the bowl so it doesn’t make the veggies soggy.