Lunch line to stove top

As a kid, I always brought my lunch to school. In fact, we were an in-home-cooking type of family. Nothing ever really fancy, but pretty healthy. I remember the high school cafeteria lunch menus consisting of milk cartons, pizza and corn dogs. Yuck.

It appears healthy is back trending. Thank goodness.

We’re paying close attention to what we are fueling our bodies with these days, but with a busy schedule I need meal preps and cook times to be quick and easy. So, last night, I threw together a meal inspired by a build-your-own-pasta line in my employer’s cafeteria.

While recently doing a 10-day detox with my fellow Juice Plus health nuts, I would grab some chicken and veggies sautéed in garlic, olive oil and pesto and leave out the pasta [wheat + gluten is not allowed during the detox]. It was delicious.

I took the lunch-line recipe to the stove top with a twist. Slice and dice whatever veggies Brown_Rice_Vegetable_Pastayou have [ours included spinach, cauliflower, bell peppers, mushrooms and zucchini squash], while you saute some olive oil, pesto, onions and garlic over medium heat. Throw in the veggies and saute for about 5-7 minutes. Meanwhile, boil some brown-rice gluten-free pasta and drain. Mix it all together with a splash of tomato basil sauce and top with feta or goat cheese.Voila! 

A fast, easy meal with 100 percent clean foods – just the way your body likes it!

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