What I Eat in a Day: Working from Home

Check out what I ate on a work-from-home day, plus see how my spider plant is doing! On this day I also did a little yoga, a dance workout, and got a fun food surprise from my mom. Watch this week’s video to see everything and below that find recipes for a couple of the items I ate today!

• Massaged Kale and Cabbage Salad
• Quinoa Green Bean Salad
• Taco Bowl

Also featured in this video is my banana cornbread recipe.

Massaged Kale and Cabbage Salad

Dressing Ingredients

• Juice and zest of 2 limes
• Balsamic vinegar (as much as you like)
• 1 to 2 tablespoons tahini
• 1 teaspoon date syrup

Salad Ingredients

• 1 bunch dino kale, thinly sliced and massaged
• ¼ large red cabbage, thinly sliced
• ½ cup fresh parsley, chopped
• 3 scallions, both white and green part chopped
• ¼ large red onion, chopped

1. Combine dressing ingredients in a small container or measuring cup and mix well.
2. Add salad ingredients to a large storage container with tight-fitting lid.
3. Pour dressing over vegetables, secure the lid, and shake to fully coat all the veggies in the dressing.
4. Serve immediately or store in the fridge for up to 4 days. Pro tip: This gets better as it sits, so make it the night before, or make a big batch and eat it all week!

Quinoa Green Bean Salad

Dressing Ingredients

• 1 tablespoon mustard (dijon, spicy, or grainy)
• ¼ cup red wine vinegar

Salad Ingredients

• 1 to 2 cups fresh green beans, chopped
• 1 cup chopped leeks
• ¼ large red onion, chopped
• ½ pint cherry tomatoes, halved
• ¼ cup fresh parsley
• 1 cup dry quinoa

1. Prepare the quinoa according to package directions.
2. Meanwhile, chop fresh veggies and whisk together dressing ingredients in a small bowl or measuring cup and set aside.
3. Heat a large skillet on medium high heat and water saute the leeks until they soften and start to brown, about 5 to 10 minutes.
4. Reduce the heat to medium and add the green beans and a few splashs of water to the skillet. Cover to steam the green beans for about 5 minutes.
5. Turn the heat off and add the dressing, quinoa, parsley, tomatoes, and red onion.
6. Toss everything together and serve warm or chill in the fridge first. Leftovers will keep for about 4 days and get better as they sit!

Taco Bowl

Homemade Salsa Ingredients

• 2 tomatoes, diced
• 6 to 8 shishito peppers (or a mix of sweet and spicy peppers of your choice)
• ¼ large red onion, chopped
• ½ cup fresh parsley, finely chopped
• juice of 1 lime

Taco Bowl Ingredients

• Salt-free and Oil-free corn tortillas
• Taco-flavored black beans (or any beans of choice)
• Greens

1. Combine all the salsa ingredients in a bowl.
2. Cut tortillas into triangles, and crisp up in the oven or toaster oven at about 375 to 400 degrees Fahrenheit. You’ll have to watch these to determine how long they will take, as all ovens are different and these can go from perfectly crisp to burned quickly!
3. Build your taco bowl however you like!