When it comes to lunch, the easier the better! I am a BIG fan of leftovers for lunch and usually make extra dinner so I can be sure to have at least 1 serving left for the next day's lunch. I find that many of my favorite dinners are even BETTER the next day for lunch (example: Mexican Taco Meat).
Another easy lunch to prep ahead of time is the Mason Jar Salad - make 5 servings on Sunday and you will thank yourself - even on Friday when the vacuum sealed jar has kept your salad fresh.
Chicken Salad
Paleo/Whole 30. Serves: 2
1 1/5 cups chicken, cooked and chopped into bite size pieces (about 5 cups)
1/2 cup sliced red grapes
1 green apple, diced
2-4 Tbsp chopped green onion
1/2 cup paleo mayo (as needed) - see my homemade mayo recipe on the "Other" tab of Recipes
Dash salt, to taste
Dash pepper, to taste
Instructions:
1. In a medium bowl, stir all ingredients together. Start with 2-3 Tbsp mayo and add more as needed. Every mayo is a little different.
2. Stir until evenly mixed and store in fridge.
3. Serve over lettuce or out of a bowl.
http://www.jaysbakingmecrazy.com/2016/07/11/paleo-whole30-chicken-salad/
Go-Green Salad
(Makes 1 serving)
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
2 tsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
1 tsp. Dijon mustard
¼ tsp ground black pepper
2 cloves garlic, finely chopped (optional)
½ tsp. finely chopped fresh dill
2 cups Bibb (or butter) lettuce, torn (or cut) into bite-sized pieces
½ cup fresh baby spinach
½ cup chopped raw broccoli florets
¼ cup alfalfa sprouts
¼ cup sliced cucumber
¼ cup sliced celery
¼ cup sliced green bell pepper
¼ medium avocado, chopped
1 cup cubed cantaloupe
1. To make dressing, combine oil, vinegar, mustard, pepper, garlic (if desired), and dill in a small mixing bowl; whisk to blend. Set aside.
2. Combine lettuce, spinach, broccoli, alfalfa sprouts, cucumber, celery, bell pepper, and avocado in a large serving bowl; toss gently to blend.
3. Drizzle dressing over salad; toss gently to blend.
4. Serve salad with cantaloupe.
Nutritional Information (per serving):
Calories: 280 Total Fat: 17 g Saturated Fat: 2 g Cholesterol: 0 mg Sodium: 230 mg
Carbohydrates: 29 g Fiber: 8 g Sugars: 16 g Protein: 7 g
Container Equivalents 1 Purple 1 ½ Green 1 Blue 2 tsp.
Greek Salad with Shrimp
(Makes 1 serving)
Total Time: 15 min. Prep Time: 15 min. Cooking Time: none
1 cup chopped cucumber
1 cup chopped tomato
1⁄4 cup chopped green bell pepper
1⁄4 cup sliced red onion
5 medium Kalamata olives, pitted, cut in half
1 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar (or balsamic vinegar)
1⁄2 tsp. dried oregano leaves
5 oz. cooked shrimp
2 Tbsp. crumbled feta cheese
1. Combine cucumber, tomato, bell pepper, onion, and olives in a medium bowl; mix well.
2. Add oil, vinegar, and oregano; toss gently to blend.
3. Top with shrimp; sprinkle with cheese and serve.
Source: Beachbody on Demand 3 Week Yoga Retreat Nutrition Guide
21 Day Fix Containers: 2 Green, 1 Red, ½ Blue, ½ Orange, 3 tsp
NUTRITIONAL INFORMATION (per serving): Calories: 414 Total Fat: 23 g Cholesterol: 186 mg Sodium: 750 mg Carbohydrates: 18 g Fiber: 4 g Saturated Fat: 5 g Sugars: 9 g Protein: 31 g
Mason Jar Salad
The mason jar salad is all about what YOU like in a salad layered in such a way that the ingredients stay fresh in a vacuum-sealed jar.
Start with a pint or quart mason jar. Place your ingredients into the jar starting with the bottom and working your way up.
Make Your Own:
Apple Pecan & Feta Salad from the top down:
Asian Noodle Salad:
Ingredients for the Salad:
Ingredients for the Spicy Peanut Dressing:
Whisk peanut butter, sambal oelek, rice vinegar and soy sauce. While whisking, slowly drizzle in oil until it's all incorporated. Stir in sesame seeds.
From top to bottom:
Burrito Bowl Salad:
Roasted Sweet Potato Quinoa & Black Bean Mason Jar Salad: