B R I G H TO N
T HE
DAY
/
RECI PES
R OT I SSE RI E BA SI L CH I C K E N B OW L
01
BLACK BE A N SW E E T P OTATO B OW L
02
03
VEG E TA RI A N V E G G I E B OW L
G ROCERY L I S T
1 8 O Z . B OX O R B A G O F Q U I N O A
OPTIONAL SIDE ITEMS
1/2 DOZEN EGGS
FRESH FRUIT: APPLES, BANANAS, GRAPES
1 ROTISSERIE CHICKEN
GREEK YOGURT
1 P I N T O F C H E R R Y T O M AT O E S
WHOLE GRAIN CRACKERS
1 C ROW N O F B RO CCO L I
HUMMUS
1 8 O Z . B OX O F B A B Y B E L L A M U S H R O O M S
STRING CHEESE
BALSAMIC VINEGAR
OLIVE OIL
4 O Z . C O N TA I N E R O F C R U M B L E D F E TA
1 BUNCH OF FRESH BASIL
1 M E D I U M S W E E T P O TAT O
1 1 4 . 5 OZ CA N O F B L AC K B E A N S
1 SMALL WHITE ONION
1 MEDIUM RED BELL PEPPER
1 JAR OF SALSA
1 T B S P. O F G R O U N D C U M I N
S A LT
PEPPER
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ROTI S S ER IE BASIL C H I C KE N B OW L
CO O K E D Q U I N OA | 1 /2 C U P
01
Add your 1/2 cup quinoa to the base of your bowl.
02
Drizzle quinoa with about 1 teaspoon of balsamic vinegar.
03
Top quinoa with roasted tomatoes, broccoli, and roasted
ROAS T E D TO MATO ES | 1 /4 C U P
ROAS T E D B RO CCO LI FLORETS | 1 /4 - 1 /2 C U P
ROAS T E D MU S H ROOM S SLI C ED | 1 /4 C U P
mushrooms.
BALSA MI C V I N EGA R | 1 TB SP
P U L L E D ROT I S S E R I E C H I C KEN | 1 /2 C U P
04
Add pepper, as desired.
FE TA CH E E S E | 2 TB SP
C H O P P E D BAS I L | 2 TB SP.
Sprinkle veggies with about 1/8 teaspoon salt,
05
SALT & PE P P E R TO TASTE
Drizzle vegetables with another 1 teaspoon of balsamic
vinegar.
06
Top vegetables with pulled rotisserie chicken.
07
Over the chicken sprinkle 2 tablespoons crumbled feta
cheese and another 1 teaspoon drizzle of balsamic vinegar.
08
Top the bowl off with the fresh basil.
09
Serve of pack up for later & enjoy!
.
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BLACK B EAN SW EE T P OTATO B OW L
CO O K E D Q U I N OA | 1 /4 C U P
01
Add the cooked quinoa to the base of the bowl.
02
Top quinoa with the diced roasted sweet potatoes.
03
Sprinkle 1/2 teaspoon ground cumin over the sweet
ROAS T E D DI CE D SWEET POTATOES | 1 /2 C U P
GO RU N D CU MI N | 1 TSP
S L I C E D ROAS T E D M U SH ROOM S | 1 /4 C U P
potatoes & quinoa.
S L I C E D ROAS T E D ON I ON | 1 /4 C U P
ROAS T E D B E L L P EP P ER | 1 /4 -1 /2 C U P
04
Top sweet potatoes with the roasted mushrooms, onions,
and bell peppers.
B L ACK B E A N S DR AI N ED | 1 /4 C U P
SA LSA | 2-3 T B S P
05
C RU MB L E D F E TA CH EESE | 2 TB SP
Sprinkle the remaining 1/2 teaspoon ground cumin over
the mixed veggies.
06
Top veggies with black beans.
07
Spoon 3 tablespoons of salsa over the veggie & black bean
bowl.
08
Top with crumbled feta.
09
Serve of pack up for later & enjoy!
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VEG ETA R IAN V EGGI E B OW L
CO O K E D Q U I N OA | 1 /2 C U P
01
Add 1/2 cup quinoa to base of bowl.
02
Drizzle quinoa with 1 teaspoon balsamic vinegar +
ROAS T E DTO MATO E S | 1 /2 C U P
ROAS T E D B RO CCO LI |
1 /2 C U P
1 teaspoon olive oil.
SL I C E D ROAS T E D MU SH ROOM S | 1 /4 C U P
BA LSA MI C V I N EGA R | 1 TB SP
03
Top quinoa with roasted tomatoes, broccoli and
sliced mushrooms.
HAR D B O I L E D EGG S | 1 -2
FRE S H BAS I L | 1 /4 C U P
04
vinegar.
O L I V E O I L | 2-3 T S P
C RU MB L E D F E TA CH EESE | 2 TB SP
Top veggies with another teaspoon balsamic
05
Top quinoa & veggies with sliced egg.
06
Top bowl with the last teaspoon of balsamic
SALT & PE P P E R TO TASTE
vinegar, the torn fresh basil and the crumbled feta.
07
Serve or pack up for later & enjoy.
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C ITRU S SH R IM P & AVOCA D O TOA S T
FO R S H R I MP:
01
well to combine.
LI ME JU I C E | 2 T B SP.
02
Add the shrimp to a plastic sealable bag and then pour in
the marinade.
G RO U N D C U MI N | 1 /4 TSP.
OR A N G E JU I CE | 4 TB SP.
To make the shrimp marinade, combine the first 4 ingredients (listed under “For Shrimp”) in a small bowl and mix
OL I V E O I L | 2 T B S P.
OR A N G E JU I CE | 4 TB SP.
4/5
03
Place plastic bag in the refrigerator and allow shrimp to
marinate while preparing the rest of ingredients for the
1 /2 L B . O F DE V E I N ED SH RI M P
toast (or at least 30 minutes).
FO R TOAS T:
04
flavor and prevent browning while preparing the rest of
M AS H E D AVO CA DO | 1 C U P
the dish.
LI ME JU I C E | 1 T B SP.
2 P I N T S O F CH E R RY TOM ATOES
Add 1/2 tablespoon lime juice to the mashed avocado to
05
Heat a skillet over medium heat.
06
In a medium bowl, combine the cherry tomatoes with the 2
OL I V E O I L | 2 T B S P.
SA LT | 1 /4 T S P.
tablespoons olive oil and 1/4 teaspoon salt.
YE L LOW CO R N | 1 / 2 C U P
8 S L I C E S O F W H O LE WH EAT B READ
07
Add the tomatoes to the heated skillet and cook about 10
minutes, stirring occasionally until the tomatoes begin to
1 /2 CU P O F F E TA CH EESE
soften and burst. Once tomatoes are cooked, place them in
a small bowl and set aside.
08
While the tomatoes cook, toast the bread in a toaster or
toaster oven.
09
Wipe out the skillet used to cook the tomatoes and then
reheat again over medium heat.
10
Add the marinated shrimp to the skillet and cook shrimp
about 1 to 1 1/2 minutes per side, until shrimp are pink and
white.
11
Assemble the toast by spreading each slice of toast with:
(a) 2 tablespoons mashed avocado
(b) 2 tablespoons roasted tomatoes
(c) 1 tablespoon sweet yellow corn
(d) 3 orange lime citrus shrimp
12
Serve 1/2 cup feta at the table to complement toast, if
desired.
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5/5
BALS AM IC K ALE
& CHICK PEA SALAD
K A L E | 8 -1 0 C U PS
01
Preheat oven to 350 degrees F.
02
Spread walnuts evenly onto a baking sheet.
03
While oven preheats, soak raisins in a small bowl with 1/3
HALV E D WA L N U T S | 1 /3 C U P
R A I S I N S | 3 T B S P.
WA R M WAT E R | 1 /3 C U P
cup of warm water.
O L I V E O I L | 2 T B S P.
BA LSA MI C V I N EGA R | 2 TB SP.
04
Roast walnuts in preheated oven for about 6 - 7 minutes,
stirring halfway through.
HO N E Y | 1 T B S P.
SALT | 1 /8 T S P.
05
While the walnuts roast, add kale to a large bowl.
06
In a small bowl, whisk together the olive oil, balsamic
BA BY B E L L A MU S H ROOM S, SLI C ED | 1 C U P
R E D B E L L P E P P E R , D I C ED | 1 /2 C U P
vinegar, honey and salt until well incorporated.
C H I CK PE AS | 3 /4 CU P
8 OZ . O F WAT E R CH ESTN U TS D RAI N ED
07
Pour dressing slowly over kale and massage into leaves
with hand to incorporate.
09
Drain the raisins and then add to salad along with the
mushrooms, bell peppers and chickpeas.
10
Toss all ingredients with tongs.
11
Top salad with the roasted walnuts (optional) and the
water chestnuts.
12
Salad can be stored up to 5 days in the refrigerator.
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