From Garden to Plate in a Matter of Minutes.

Home by yourself and stuck for scrummy meals? Well here's an INSANELY easy, healthy meal that you can make in minutes! Tonight I decided to make a Mexican fresh burrito bowl with bok choy, coriander and basil from zee garden!! Not only was it scrummy, but majority of it came out of the vege/herb garden so it's a win win! There's something about independently living off your vege garden that makes me very happy about the benefits it gives your body as well as the fact that it’s organic and makes scrummy meals it's a winna winna! (hey new year's resu maybe?). Honestly having a vege garden isn’t so hard either. Just a water day and night and some sweet talk ;) is all these bebes needed to grow ginormous. I was surprised how good this simple dish tasted, but isn’t it the truth that simplicity is key? I took my own take on this dish and I reckon you should try it out too!!

And remember kids, don’t let anyone tell you that you can't eat a whole bok choy, cause you can and I did ;) #noregrets.

Recipe below babes:

INGREDIENTS ~ 1/4 cup black beans ~ 1 teaspoon chicken broth ~ Pinch of cumin ~ Pinch of cayenne ~ Pinch of garlic powder ~ 1/2 cup red cabbage, sliced thin (I used stir-fried bok choy) ~ 85 grams pre-cooked grilled chicken breast, sliced thin ~ 2 tbls non-fat Greek yoghurt ~ 2 tbls fresh salsa (I made my own using chopped tomatoes, coriander, red onion, lemon juice and salt) ~ Fresh coriander, for garnish ~ Sliced green onions, for garnish DIRECTIONS 1. Microwave black beans with chicken broth, oregano, cumin, cayenne, and garlic powder on high for 30 to 45 seconds until heated. Set aside. 2. Add red cabbage to your bowl, and spoon the black beans on top. Layer sliced chicken, Greek yoghurt, salsa, and cilantro and green onions, and enjoy immediately! Easy right??? I hope you all have happy and safe New Years! -Lucy

#mexican