Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Earlier this month we visited Dave’s family in Florida. One of my favorite things about traveling there is the fresh citrus. We always go shopping and pick up bags and bags of oranges, grapefruit and tangerines – and that’s before we head over to the juice station to get fresh, unpasteurized grapefruit and orange juice.
There’s nothing better — except the part right after that where we get key lime and fresh orange soft serve. And we definitely stuff every empty region of our suitcases with citrus when we head back home
Right now we have one grapefruit left. I might just make another salad like this for it.
We’ll see though. I might just eat it alone. 🙂
I never think I’m going to enjoy winter produce and then we go to Florida and I fall in love with eating citrus again. I think I’m almost about to start heading down the citrus high hill again… I’m starting to daydream about asparagus and strawberries. But not quite.
It just pairs so nicely with kale, and my new obsession is tossing chopped pistachios in everything. So until the spinach, radishes and peas are here… you’ll find me eating this.