Friday, September 7, 2012

Foodie Friday: Mexi Bowl Lunch

Pretty much everyday for lunch I eat a Mexi Bowl.  In the summer it's fabulous fresh ingredients from local farms.


1/2 cup pinto beans
1-2 oz of shredded beef I had cooked in the pressure cooker the day before.
1/4 avocado chopped  (not local but very tasty)
1/4 cup fresh pica de gallo
bed of lettuce on the bottom
1/2 cup of leftover roasted eggplant, peppers and onions

I eat something like this everyday for lunch.  Sometimes the veggies are different and sometimes it's chicken instead of beef.  Before the diet change I was good to get some lettuce at bottom of the bowl.

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