Rolling out "Fresh + Light" versions of the BURRITO...SALAD...and....BURGER!!!

Red Cabbage Burritos 🍄

Inside: Arugula/Baby kale & spinach tossed with shredded carrot & pink lady apple - for sweetness! Lightly massaged with Himalayan Pink Salt & EVOO.

Also Inside: Cubed eggplant, white button mushroom & sliced white onion. Sautéed in Trader Joe's Zhoug Sauce (Middle Eastern Pesto) - such a great ingredient to spice up summer plates. With Sliced Avo!

Served with a slice of lime + black beans. 

Cabbage is going to fill you up, no tortilla necessary. The trick is to soften the cabbage leaves by steaming them in a pan with tiny amount of water for a couple minutes each side. 

🍅 Heirloom Tomato + Grapefruit + Cucumber Salad 

They in season and delicious alone! I'm talking about those big colorful tomatoes you see in the store. Slice up - dash some salt and DONE! But I placed them at the base of this salad. 

After I saw a woman at my meditation retreat make oranges for dinner I knew that is why I had come, haha. Topped with Grapefruit + Himalayan sea salt + EVOO, you have a $3 dinner. You can have it like this or like that... (slice up some cucumber). 

If you love goat cheese - crumble it in. In the picture you see a green sauce which is the same TJ's Zhoug sauce from above - it's not necessary. I like spicy so I can't resist it. 

And we still going... 🍆🍠🍷

Greens: Cabbage, Bell pepper, Cucumber, Grapefruit 

Protein: Black Beans with Tahini

Bulk: Sweet Potato + Wild Rice 

My play on the classic rice + beans in Central American cultures with added flavor from the sweet potato. 

Cactus + Eggplant collide for MY burger dream!

Caramelized Onion

Micro Greens

Eggplant

Avocado

Nopales

Bun

This meal was created by my best friend Talia. She saw me cooking replacing nopales and eggplant for the burger's buns and meat. She cooked up this #PLANTBASEDPYRAMID

With some Kikoman's Wasabi Sauce and a glass of red, I was in Foodie Heaven. Thank you mamacita in Laguna Niguelita!!