Healthy Meal Prep for Breakfast, Lunch and Snack
 
 
Author:
Serves: For approximately 4 days
Ingredients
Breakfast
  • Choice of fruits + mint
Snack
  • 30 grams raw seeds/nuts
  • Infused water of choice
Lunch
  • -Rainbow Salad:
  • 4 c Kale, chard, spinach mix
  • 1 c cooked lentils or quinoa
  • 1 Shredded beets
  • 2 Shredded carrots
  • ½ English cucumber
  • 1 Colorful bell pepper
  • 2 Avocados
  • ½ c Hemp Hearts
  • 1 c organic yogurt
  • 3-6 garlic cloves, minced
  • Salt and pepper
  • -Grilled Veggie Sandwich
  • 4 toasted ciabattas
  • 1 large zucchini, sliced vertically {or summer squash/eggplant}
  • 1 large red onion, thinly sliced into rounds
  • 1 pint cremini mushrooms, sliced
  • Salt and pepper
  • 1 4 oz log goat cheese
Instructions
  1. For the fruit salad, toss everything together and divide them into 4 containers. Top with mint if desired.
  2. For the rainbow salad, pile everything on that you desire and top with sliced avocado and hemp hearts. Divide into 4 containers.
  3. For the dressing, mix the yogurt, garlic and salt and pepper together. Thin out with milk if needed. Store separately.
  4. For the sandwiches, grill all your veggies to your liking with salt and pepper.
  5. Assemble by spreading goat cheese on each half of ciabatta and building with the grilled veggies.
Recipe by The Squishy Monster at http://thesquishymonster.com/2015/11/healthy-meal-prep-for-breakfast-lunch-and-snack.html