Now that we have our new kitchen, I've been more in the mood to cook in a new, lovely environment. So much so, that I even got back to my weekly prep. I developed a bad habit of not bringing my lunch to work every day and I needed to stop that stat. Having healthy options in the fridge will do that quickly!
The first thing on my list- egg salad. I usually think of it as a summer food, but it's pretty awesome if you think about it. It has protein, healthy fats, and can include some veggies if you spike it like I do.
My recipe is simple:
- 5 medium eggs, boiled and chopped
- Chopped celery and onions- 1/4 cup each
- Salt and Pepper to taste
- 1.5 Tbsp organic mayo
- 1 Tbsp yellow mustard
Just mix all ingredients and refrigerate for 30 minutes or eat right away.here with quinoa instead. This time I went with whole wheat cous cous.
- 1/2 cup finely chopped green onion
- 3 tomatoes, diced
- 2 cucumbers, seeded and diced
- 1 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon sea salt and pepper to taste
Any new meal planning or prep ideas that have been working for you?