Keep things moving with Make-Fast Mondays

Mondays possess a lot of potential. A productive Monday, both at and after work, can set the tone for a great week ahead. I like to knock out my weekly grocery shopping on Monday evening in order to make room for other things later in the week. By the time all the groceries are unloaded, I’d rather not spend much more time in the kitchen. This is where the idea for Make-Fast Mondays originated. My goal is to create simple, flavorful meals that leave plenty of time for other activities!

Turkey Lavash Wraps 
1 piece whole wheat lavash bread (or other flatbread)

3 ounces oven-roasted turkey deli meat
2-3 tablespoons of your favorite hummus
1-2 loosely packed cups of baby lettuce mix
Hefty pinch of micro sprouts (alfalfa sprouts would also work)
10-12 thin English cucumber slices

Spread hummus evenly on piece of lavash bread. Arrange turkey and cucumber slices in even layers on one half of the lavash. Add lettuce mix to the other half of the lavash. Sprinkle sprouts on top of turkey. Roll up lavash, cut finished roll into two pieces and enjoy.

A lot more to these bowls than just rice

One of my favorite casual eateries, Sacramento’s Tako Korean BBQ, makes a great rice bowl packed with tons of meat (spicy chicken’s my favorite), rice, slaw and all kinds of other goodies. This recipe is inspired by the meal I’ve devoured quite a few times!

Chicken and Brown Rice Bowls
Serves 2

2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon agave syrup
1 teaspoon sriracha sauce
¾ pound chicken breasts, cut into cubes
2 cups cooked brown rice, divided
2 cups shredded green cabbage, divided
2 cups bean sprouts, divided
½ cup diced red bell pepper, divided

Garnishes: Sriracha, peanut sauce, cilantro, sliced green onion, toasted peanuts

Combine first four ingredients in bowl and whisk to blend. Cook chicken in frying pan (lightly coated with a teaspoon or two of oil if you’re not going the non-stick route) over medium-high heat until meat is done, which should only take a few minutes. Add sauce to pan and stir until meat is evenly coated before removing from heat. Build each bowl with one cup each of rice, cabbage and sprouts. Add half the chicken and top with ¼ cup diced red bell pepper. Customize your bowl with desired garnishes and dig in.