recipe from BODY BY HEIDI

recipe from BODY BY HEIDI

Since we all probably over did it this weekend on burgers + fries, let's kick off this short week with a healthy lunch that I've rotated through my diet the past couple years. I also like to ground up some lean turkey to throw on top. Here we go folks......countdown till 40 for me!


Prepare rice as directed, set aside. Place EVOO in a sauce pan and onion sauté until soft. Add garlic, rinsed black beans, tomato paste and fill with water to the top of the beans. Simmer for 25-30 minutes, making sure to dissolve the tomato paste in to the liquid. 

In each bowl:

  • 1/2 cup cooked brown rice
  • 1/2 cup prepared black beans 
  • 1/2 avocado 
  • 1 1/2 cups Organic Girl chopped romaine or spinach
  • 2-3 TBSP organic salsa
  • 1 TBSP organic cilantro chopped
  • 1/2 fresh organic lime, squeezed
  • 1 serving (about 10) tortilla chips to crush on top or I like to scoop the rice bowl with my chips. 

*makes 4-5 servings 

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  • 1/4 c extra virgin oilve oil 
  • 1/4 c fresh lemon juice
  • 4 cloves of garlic, minced
  • 1 tsp fresh oregano
  • 1 tsp chili flakes 

In a glass mason jar mix all above ingredients together. I like to use a wisk. Dressing will keep in fridge for a week or more, but I don't think it will last that long. Yum! 

If you missed our 4 part WHAT TO EAT SERIES you can find a great recipe from my friend Heidi for a
Greek Quinoa Salad to put this on, just click here




These little yummy bites of goodness are from the WHAT TO EAT series I collaborated on with Body By Heidi last month. Oh, man...if you haven't tried these or any of her recipes you really should. It's not diet food, it's just GOOD CLEAN EATING. Since making these, they've been requested by my family twice for dinner.
I've learned to keep these simple ingredients on hand now. 


  • 2  1/2 lbs organic ground turkey 
  • 2 eggs
  • 2 tsp fresh ginger (I use frozen fresh cubed herbs from trader joes to save) 
  • 4 tsp fresh garlic (trader joes cubes)
  • 1 tsp kosher salt
  • 1/2 c cilantro, chopped
  • 6 scallions, chopped
  • 2 tbsp GF Tamari
  • 4 tbsp sesame oil

Heat oven to 350 F. 

Mix all of the above minus the oil in a large mixing bowl. Drop meat mixture balls into a heated skillet with sesame oil. Brown each side. Transfer to a cookie sheet and finish off in 350° oven for 10 minutes 


  • 2 packages pad Thai rice noodles
  • 1  handful of each chopped- cilantro, scallions, mint
  • 1 seedless cucumber, julienned 
  • 1 large carrot, grated


  • 3 Serrano or Fresno peppers, finely diced
  • 4-5 cloves of garlic (Trader Joes cubes)
  • 6 tbsp organic Eden brown rice vinegar
  • 3 tbsp coconut palm sugar 
  • 3 tbsp fish sauce
  • 6 tbsp fresh lime juice
  • 3 tbsp organic sesame oil

Mix all the ingredients together for dressing in a small container with lid and shake until mixed well. Cook noodles as directed and rinse with cool water. Add all ingredients and noodles to a bowl, along with the dressing. Toss and enjoy. 

*serves 4-6 or can be doubled for weekly meal planning