The sun is out, snow is melting, flowers are blooming, and it is definitely Spring! I’m a few days early for the first day of spring, but here’s a stellar “recipe” to throw into your weekly rotation for this time of year.
Who is in agreement with me that April and May are the months of soccer games, band and choir concerts, Mother’s day, recitals, Graduation, Memorial Day and then Father’s day… the days will fly by and being prepared is going to allow you to continue achieving your goals!
Prep all the veggies and throw them in a bowl with lemon or lime juice, salt, and a dash of rice vinegar. When it comes time for a meal, dress ‘em up- it’s a different kinda meal prep!
Grill some skirt steak and toss a portion of these veggies with cilantro and some guac on the side! OR Feelin’ Greek? (I’ve not been to Greece yet, but it’s on the list) - use lemon, toss in some parsley, cooled orzo or quinoa, and add grilled chicken or chick peas. Get the idea?
The Base:
1 Small Red Onion
2 Bell Peppers
2 Cups Cherry Tomatoes (quartered)
2 Cucumbers
Dash Rice Wine Vinegar + Salt
Entree: Tacos, Taco Salad, Fajitas, etc. | Entree: Greek Salad, Bean Salad | Entree: Grain Bowl |
Lime Cilantro | Lemon Parsley, Oregano | Lemon Mint |
Protein: Grilled Chicken, Taco Ground Meat, Skirt Steak Add a Fat: Guacamole or Shredded Cheddar Add a Starch: Black beans or Corn Tortillas | Protein: Chicken or Salmon Add a Fat: Feta Cheese Add a Starch: Chick Peas, Lentils Dress with Balsamic Vinegar! | Protein: Grilled Chicken or Shrimp Add a Fat: Goat Cheese Add a Starch: Wild Rice, Couscous or Orzo Pasta |
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