Brown Rice Salad

The perfect summer salad - lemon & honey mustard with grains, nuts & veggies. A meal in itself! A friend of mine posted this recipe on her blog, living~from~balance. I added a few touches...Yum! Did I say how much I love this recipe?!
Ingredients:

4 cups short grain Brown Rice, steamed
1 Red Pepper, diced
1 Carrot, shredded
2 Scallions, sliced
1/2 cup Cucumber, seeded and diced
1/4 cup Feta, crumbled
1 cup Peas, fresh or frozen
1/4 cup Nuts, roasted
1/4 cup Seeds, toasted
1 tsp Italian seasoning
salt & pepper
Dressing:
3 Tbsp Olive Oil
4 Tbsp Lemon juice, fresh
1 Tbsp Honey Dijon Mustard
Directions: Cook rice and let cool (I measured about 1-1/2 cups uncooked rice, to make enough for this recipe). Chop veggies and add to the cooled rice. I used roasted almonds and cashews for the nuts and roasted pumpkin seeds. Combine ingredients in a large bowl. Whisk dressing together and pour over salad. Enjoy!

Pizza-Bellas

This is quite yummy and hearty for a veg lunch! Pizza made on a Portabella mushroom "crust". I saw this idea at the gym and it is simple & easy. Kids especially like make-your-own pizza, so if they don't like mushrooms, you can easily substitute an English muffin.

Ingredients:
1 Large Portabella Mushroom
Pizza toppings:

• sauce
• cheese
• veggies
• etc.

Directions: Preheat oven to 400. Spray baking sheet with non-stick spray. Cut off mushroom stem, and place on upside down on baking sheet. Bake mushroom only for 8 minutes. Remove from heat and remove any excess liquid. Top with desired pizza toppings such as pizza sauce, cheeses, peppers and olives. Bake pizza in oven for an additional 8 minutes until cheese has melted. Cool until ready to eat! Enjoy!