Easy Lunches

I tend to eat more simply now. I'll put a little more effort into the dinner since I want my husband to enjoy it, but during the day I keep my meals easy and fast. Of course I still love to indulge (and do so quite often) but for the most part I stick to simple meals made from whole foods from the earth. Here are some really easy and delicious lunches I've had over the last few months.

A huge salad is always a winner! 

 Big bowl of grapes

 Went a little fancy one day with some leftover pasta. Sautéed zucchini, red bell pepper, onion, snap peas, grape tomatoes, and spinach in a little coconut oil then tossed with leftover whole grain pasta. SO SO GOOD!

 Smoothie bowl with granola on top...really easy and so filling.

 Another easy salad (lettuce, tomato, cucumber, sweet potato, and pepitas)

Lunch on the go. I remember I was in a big rush that day but still managed to throw together something tasty and fulfilling to take to work. 

(2 gala apples, snap peas, fresh dates, and walnuts)

Summer Salad

Prepping a few lunches the other day and decided I better blog this yummy salad. Its kind of a rip off of a Paradise Bakery salad and is one of my favorites this summer!

Summer Salad

Spring Mix Lettuce

Alfalfa Sprouts

Avocado

Apple

Blueberries

Feta

Walnuts

Poppy Seed Dressing

1/4 Cup Extra virgin olive oil

1 Tbsp Apple Cider Vinegar

1 Tbsp Honey

1 Tsp Poppy Seeds

Pour dressing ingredients into a jar and shake until combined. You can play around with the ratio of ingredients if you like it sweeter etc. I put the measurements here as a reference but rarely do I measure out ingredients for a dressing. I rather use the taste and adjust method! Also this recipe only makes enough for about 3 or 4 salads so you might want to increase the ratios to make more and then store it. I am always changing my dressing and I really like it best when its fresh so I only make a little at a time. Drizzle over Summer Salad and enjoy!

Kale Salad

Kale is my new leaf of choice for salads. I love the taste, I love the texture and I love the nutrition! Kale works especially well for making meals ahead of time because you can dress the leaves and let it sit in the fridge for a day or two and it won't go completely soggy.  I am obsessing over this salad I made the other day and had to share.

Kale and Butternut Squash salad with Feta and Caramelized Onions

1 Bunch Kale - washed and torn into bite size pieces

1 Butternut Squash - peeled, seeds removed, and cut into large chunks

1 Yellow Onion, sliced

Feta Cheese

Sliced Almonds

Dressing:

1/2 lemon

1TBS Honey

Drizzle Olive Oil (maybe 1-2 TBS)

Preheat oven to 400F and place the onions and squash in a large baking pan. Toss with olive oil, salt and pepper then place in the oven for 45min-1hour (or until the onions are nice and caramelized and the squash is soft). Meanwhile place the Kale in a large bowl, drizzle with the dressing ingredients, and massage together until evenly coated. Don't just toss it but really work those leaves with your hands! Kale is very sturdy so this trick helps it to relax a bit and makes it taste amazing! Once the squash and onions are done, cool slightly before plating - Kale, squash/onions, then sprinkled with feta cheese and sliced almonds. Serves 4. 

Recipe Kickoff

Welcome to my new blog! Let's kick this off with my current favorite recipe that I've been dying to share because I am obsessed with it! This salad is so filling, nutritious, and really low in calories. Plus the look, smell, texture, and (and most of all) taste, satisfies every one of my senses! I also love this recipe because it requires very few ingredients, all of which I usually have in my fridge/pantry.

 Start out by mixing the miracle whip with the chicken

 Then add your chopped celery and green onion

 Next comes the chopped apple and then I also splash the lime juice straight onto the apple. This helps keep the apple from turning brown too quickly and adds a nice fresh flavor too. 

Then mix it all together! I usually portion the salad into containers so I can just grab and eat.

However this salad deserves some glamour shots too!

 Chicken Celery Apply Salad

1 can (12.5oz) Chicken, drained

1Tbs miracle whip with olive oil (or any type of mayo you like)

3 green onions, chopped

5-6 Celery Stalks, chopped (about 3 cups)

1 Apple (any type), chopped

Dash Black Pepper

3 Tbs Sliced Almonds (one Tbs for each serving. I don't add the almonds until right before I am going to eat it, otherwise they can turn a little soggy sitting in the salad in the fridge) 

Mix and Enjoy!

Makes about three servings of 1 1/2 cups. (You could totally do 2 servings, I just find I can't finish the serving when it is divided up into two, filling I tell ya!) 

Calories: 165

Fat: 5g

Protein: 17g

*For a yummy variation I also sometimes add bacon, avocado, and/or cilantro!