I’ve been telling y’all how I am making an effort to cook more and recently I got together with a small group of friends and we made some delicious spring rolls! I love making spring rolls with friends because it’s simple and people can add whatever they want. Plus, it’s just a little bit interactive so people really feel like they are a part of the meal. This recipe though stemmed out of having a bunch of leftover ingredients from that dinner! I couldn’t let all those herbs and veggies go to waste and the perfect solution was to quickly whip up a vermicelli bowl for lunch one day. I thought you all might like this one too because you can easily make this ahead and have for lunch at work.
We’ve been cooking quite a bit when we are home lately and I’ve been loving it! Well, at least for the most part. It’s certainly easier to cook when I take a little time on Sunday or Monday to plan things out and order or grab our groceries early on in the week. When I get the week started off with healthy foods, then the rest of the week seems to fall in line and it makes going out all the more enjoyable. Plus, when we eat out for every meal when we travel, it’s really nice to have good, healthy food when we are home! Sometimes, I do fall prey to making the same things over and over. Which is why have been trying to switch it up a little and this is one of our favorite dishes that we made last week.
A fresh start to the week and a fresh recipe! Ok, well I mean fresh as in flavor because this is one of those recipes I’ve had tucked away and haven’t found the time to post until now. I really like this recipe because you can easily swap out the protein with chicken or tofu and keep everything else the same and it will still be delicious! This recipe can easily be made for dinner one night and pack the leftovers for lunch the next day. Since I made this recipe for Austin Woman, I even included tips for a kid-friendly version. If only lunch box recipes were this cool back in the day!