You guys, sh*t is gettin’ real over here. How real? Well, my gorgeous diploma for my B.S. in Nursing came in the mail yesterday, my NCLEX (that’s the nursing licensure exam) is 2 weeks away, and I had my first job interview this week! I have been losing myself in daydreams about how much I want this job. It’s a resource position, which means I would get to fill in for other nurses on vacation, sick days, or family leave, and it’s at one of the best hospitals in the state. I’ll be hearing back next week and am excited/terrified!
In the meantime, I’ve been truly enjoying my unemployed-cation. I have time to cook most of my meals at home, have been going on long walks with my dog, and I’m catching up on Homeland just in time for Season 2.
Even if you are working a 9-to-5, this power lunch bowl would be an easy and energy-boosting work take-a-long. Just sauté your ingredients over the weekend (make enough for several days to save time), cook some rice, and you’ll have an envy-inducing lunch on Monday. The protein from the turkey and the fiber from the brown rice will keep you satisfied for hours. Which is also a plus for a homebody like me whose kitchen is only steps away.
Turkey, Veggie, and Brown Rice Bowls
makes 2 servings
- 1/2 cup brown rice, cooked
- 1/2 lb ground turkey
- 1/2 tsp chili powder
- 1/2 tsp cinnamon
- 1/2 tsp cayenne powder
- 1 cup cherry tomatoes, halved
- 1 red or orange bell pepper, diced
- salt, to taste
- 1/2 avocado sliced
Cook turkey and spices in a large skillet over medium-high heat until beginning to brown, about 10 minutes. Add tomatoes, peppers, and about a pinch of salt. Cook for another 7-10 minutes until peppers are tender. Serve over 1/4 cup warm rice topped with 1/4 avocado.