Warm beef and blue cheese salad

Just to let everyone know, I started a Facebook Page for Project Pack a Lunch so feel free to like it so you can get lunch updates while you stalk people you once went to high school with. 

Now on to the food stuff, featuring a warm beef salad! Seriously, I know I say I'm obsessed with everything and I know that I'm a slight exaggerator but I am obsessed with this one! The flavor of the sautéed vegetables and the simmering meat marinade and the cheese is all perfect and requires no dressing. And no dressing hopefully means its low in fat (ignoring the number of calories in cheese because WHO CARES IT'S CHEESE).

This may not be a lunch dish, but I thought it turned out too delicious not to share. It took less than 30 minutes from start to finish and is really easy to switch up to make your own. I know a lot of people can't stand blue cheese so any other soft cheese should work. I'll probably use goat cheese next time I make this.

Ingredients:

• 1 beef fillet
• Kale
• Spinach
• 2 Cherry tomatoes
• 2 Brussel sprouts
• Alfalafa sprouts
• 1 Radish
• 1 small onion
• 1 clove garlic
• Blue cheese
• Marinade: balsamic vinegar, vegetable oil, soy sauce, Worcestershire sauce, black peppercorns, salt

Black rice & quinoa spinach salad

I love salads as meals in every way shape and form and they're even better when they include my two favourite ingredients: spinach and radish. Here's one that I threw together after another crazy Bulk Barn trip where I found some black rice. I wasn't really sure how to cook the black rice properly, it took me so much time because I'm the worst. But it worked out in the end and it turns out that black rice is actually really tasty and good for you (similar to brown rice but even BETTER). 

Ingredients: 
1/2 black rice
1/2 quinoa
3 green onions
5 radishes
2 small cucumbers
1/2 cup spinach (I used regular spinach but baby spinach works too)
crushed garlic (I used 4 cloves but I love a lot of garlic)
olive oil
lemon juice
balsamic vinegar
salt and pepper
feta cheese
olives

1. Prepare the quinoa and the rice.
2. Chop up the vegetables, crush the garlic.
3. Mix vegetables with lemon juice, balsamic, salt and pepper, olive oil, and garlic.
4. Add rice and quinoa, mix again. 
5. Add feta cheese and olives on top when you're ready to serve.

It made enough to feed 5 people with leftovers for lunch! And it still tasted great the next day.

Lunch: salad; Snacks: walnuts feta cheese, & olives; kiwi, banana, and guava with some Nutella