Rice, beans, tortillas, some shredded cheese, and a little bit of sauce of your choice and you’ve got a delicious burrito that costs a fraction of most other meal options!
As long as you’re at the grocery store, please get yourself some kind of green vegetables as well. Even if you just add some cilantro or shredded lettuce to that burrito, it’s a start.
I just mix a v8 in with my protein powder. It’s gross, but effective.
I used to make my own and freeze it into ice cubes, but it’s a pain in the ass. But, a few tomatoes, bell peppers, carrots, and spinach make a surprisingly tasty smoothie base.
I get broccles evertime I groce. Cut off the florets, toss in oil and salt, convection roast at 400F for 20 to 25 minutes, stirring them about one or two times
I use that in place of rice for many dishes that just require boiled rice. For things like a rice pilaf, I’ll substitute ½ of the rice with riced cauliflower, since it’s close to the color of the rice, mostly.
…beans work too!
Rice, beans, tortillas, some shredded cheese, and a little bit of sauce of your choice and you’ve got a delicious burrito that costs a fraction of most other meal options!
As long as you’re at the grocery store, please get yourself some kind of green vegetables as well. Even if you just add some cilantro or shredded lettuce to that burrito, it’s a start.
I just mix a v8 in with my protein powder. It’s gross, but effective.
I used to make my own and freeze it into ice cubes, but it’s a pain in the ass. But, a few tomatoes, bell peppers, carrots, and spinach make a surprisingly tasty smoothie base.
What’s a V8?
Tomato soup in a can, basically.
Riced Broccoli. You can throw it in anything, almost.
I’ve started adding chopped broccoli into the rice cooker with rice and quinoa. It adds a lot of flavour, and about as cheap as a superfood can get.
I get broccles evertime I groce. Cut off the florets, toss in oil and salt, convection roast at 400F for 20 to 25 minutes, stirring them about one or two times
I haven’t seen riced Broc locally, but I am a big fan of riced cauliflower.
I use that in place of rice for many dishes that just require boiled rice. For things like a rice pilaf, I’ll substitute ½ of the rice with riced cauliflower, since it’s close to the color of the rice, mostly.