Camping in Tahoe with friends this past weekend was fabulous and recharging, as always! Lucky me, I came home with some leftovers of the spicy black bean and grilled corn salad that we made to go along with our campfire fajitas. So instead of letting it go to waste I’m simply heating it up and throwing it on a grilled taco shell with a bit of cheese for a ridiculously easy and delicious dinner! Later in the week I’m turning to another easy favorite…brown rice topped with sauteed kale, some chopped avocado and two poached eggs. Sprinkle some salt, pepper and red pepper flakes on top and you have a quick, healthy, satisfying meal.