I’ve been slaving away in the kitchen for the past two hours, but I’ve prepared all the meals for the week including breakfast and lunch. I find it’s much easier to stay on point with nutrition when everything is ready to just grab and eat. Prepping your meals for the whole week will actually save you time during your week, and keep you from grabbing something you don’t really need to be eating. And everything I made today was Gluten Free, Paleo and Clean Eats! You can’t beat that.
But first, I made the best lunch today!! Avocados stuffed with Tuna. So easy and so delicious.
Although we are still in Winter, with chilly temps and snow in the forecast, I am so over having heavy and hot meals. My taste buds are just screaming for some fresh, cool, crisp, raw veggies. So for lunches this week, I went back to an old favorite of ours, the salad in the mason jars. I started with a homemade Creamy Lemon Tahini Dressing (see recipe below). Then lots of fresh veggies chopped up, such as broccoli, peppers, cucumbers, grape tomatoes, and spinach. Place the sturdiest veggies in the bottom, and top with the spinach. Then shake when ready to eat to coat everything in the dressing.
For breakfast this week I made a veggie fritatta. It helped that I used the same veggies in the salad and in the fritatta, so I didn’t have to cut up anything extra. I can’t wait to have this every morning this week. Such an easy way to get in your veggies and protein. I didn’t add any meat this time, but you can also add some Canadian bacon or other meats.
Here is the recipe for the Creamy Lemon Tahini Dressing. It’s so easy and so delicious. If you make it, let me know what you think, or how you changed it. Enjoy!!
In a bowl whisk together the following:
- 1 Cup of Tahini
- 1 – 1 1/2 Cups of Vinegar (you can do Balsamic, Rice Wine, etc)
- Juice of 2 lemons
- 2 Tablespoons of minced Garlic
- 1 Tablespoon of Ginger (or any other herbs/seasonings you want)
- Salt and Pepper to taste