Salad prep for the week.
Hello life with a baby! I have found one of the main challenges with my new schedule is eating enough throughout the day (something I know you Moms out there can totally relate to) and trying my best to make sure we have plenty of healthy choices in our fridge. As you can probably guess, I don’t have the time to portion out every single meal like I used to before life with Gia but that doesn’t mean I’ve slacked on prepping all together. I’ve had to adjust and revise how I go about meal prepping. To reach success with your goals you must first be prepared. Whether it’s to become more lean, to build muscle mass, to eat healthier in general, or kick ass at a presentation in front of 100 people… you first must be PREPARED, right?!
I’ve been focused more on having a variety of yummy macros and micros prepped and ready to go so my husband and I can whip up a salad every night. (remember those pesky Micro and Macro terms I keep bringing up?). I take every opportunity to cram in as many veggies as I possibly can and you can too. Don’t forget how much time you can save if you do a little prep upfront.
HOW TO: SALAD PREP[print-me do_not_print=".emoji"]
- Total Time: 30 minutes
How to: Salad Prep
Easy salad prep for the week
We can easily get burnt out on salads if the ingredients are too dry or have little to no taste. A common complaint right? Here are the ingredients for this particular salad to get your own creative juices flowing. I’ve found that even if I think something might taste weird in a salad it ends up being one of my favorite additions. Don’t be scared to get out of your comfort zone!
- Chicken (protein)
- Chopped kale, shredded carrots, shredded red cabbage (multiple veggie textures + color)
- Roasted garbonzo beans (crunch)
- Cherry tomatoes (moisture)
- Sweet potatoes (sweetness)
- Beet sauerkraut (tang)
- Dressing: Tahini + lemon + liquid aminos (smokey flavor)
- Start with the item that takes the longest to cook. (For me it’s chicken I smoke on the Traeger)
- Once that is smokin’ away I peel and cube my taters, rinse and marinade my chickpeas, and roast both at the same time in the oven.
- While I’m waiting for everything to cook, I wash and chop my greens and tomatoes. (Make sure to place a paper towel in with your greens so they last longer.)
- Lastly, I’ll make a large batch of whatever dressing I’m feeling. Lately it’s been a lemon, tahini, liquid amino blend I’ve been experimenting with. DELISH! 👌🏼 I’ll post that recipe soon 😉
- Store all prepped foods in separate containers so you can easily throw together a beautiful salad in minutes.
- Now you can go slay your week!
Remember, it’s YOU vs. YOU!
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