Here is a slightly different {and gluten-free} version of this Indian-inspired lunchbox meal.

I made this super easy dish for lunch today by combining a seemingly random assortment of items.

1) Prepare mung beans {boil 1 1/2 cups of water, add 1/2 cup of beans, turn to low, simmer for 35-50 minutes or until the water is absorbed and beans are tender}

2) Prepare TJ

Via Flickr user chiotsrun

Korean Pickled Cucumbers

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“Bibim-what?” You may be asking. My friend Lindsay introduced me to bibimbap, a Korean dish that means “mixed with rice,” at Mandu

Yikes, now that I’ve started blogging, I can’t stop! I should slow down so I don’t burn out.

I’m currently sipping decaf green tea and settling in for some studying.

I just whipped up lunch for tomorow:

  • Zucchini and yellow squash stir fry: chop both into quarters; toss with a dash of olive oil over medium-low in frying pan; add in a pinch of oregano and cayenne; pour in a dash of soy sauce; stir fry till soft!
  • “Burger ball”- I had leftovers from this amazing recipe, so I added chopped yellow and orange peppers to the turkey and sauteed over medium-low. Voila- combination of meatball and hamburger!

I also baked the rest of the batter I had from

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+Cristina Roman