Beet Salad – I bring this as lunch to work fairly often. It’s easy to make and so, so yummy. I love beets, but if you don’t you can substitute dried cranberries.
- Mixed greens – I usually get the 50/50 spinach mix
- ¼ cup of pistachios (or you can substitute walnuts)
- Crumbled goat cheese
- A few beet slices (I try to get fresh beets and cook them myself when I have time, but if I’m in a time crunch I just get them in a jar)
- Chicken – I usually use about 4 ounces
Cauliflower Rice Stir Fry – This is a great low calorie + veggie full dinner
- 1 serving of cauliflower rice (I get the frozen kind)
- 2 servings of frozen mixed veggies – I usually get the kind with snap peas, peppers, broccoli, carrots, and water chestnuts
- 1 link of Chicken Sausage (I buy the Organic Wegmans brand)
- Liquid Aminos as as substitute for soy sauce
Tofu Zoodles – Last winter I made this for dinner for literally an entire 6 months straight. It’s so flavorful and easy to make
- 1 zucchini spiraled into zoodles
- Tofu (I personally only like the extra firm Nature’s Promise kind) – Or if you don’t like tofu you can use chicken
- Sun Dried tomatoes to taste
- 2 table spoons of pesto
Southwest Salad – This is such a festive and colorful meal to make in the summer and I love all the ingredients.
- Mixed greens
- ½ an Avocado
- 4 oz of Chicken
- 1/4 cup of corn (I just buy the frozen kind)
- Red onion to taste
- Chopped cucumbers
- Shaved carrots
- 1/4 cup of black beans
- Southwest Chipotle salad dressing
