Lunch- Mixed Greens w/ Dried Cherries, Sunflower Seeds, Sweet Potato & Tuna
prep
1) drain 1 can tuna and add to salad
2) shake balsamic vinaigrette and drizzle over salad
notes
if you have not done today's prep, you can skip the sweet potatoes.
servings
1 of 3 meals/ 2 of 6 servings (you will only need tuna for 4 servings/ 2 meals total)
Dinner- Ginger-Lime Salmon w/ Coconut Quinoa & Sautéed Gingered Mushrooms & Spinach
prep
1. Pre-heat oven to 425 F. Place ginger-lime salmon on a baking sheet and bake for 16-18 min or just cooked through/ flaky.
2. Heat 2tsp coconut or olive oil in large saute pan over med-high heat. Add chopped ginger & garlic + 3 tubs sliced mushrooms + 10oz spinach to pan. Sauté ~15 min. Season to taste w/ S&P. **Note: Reserve 1/3 of veggie mixture for Breakfast (1).
3. If using quinoa: re-heat in saucepan over medium until heated through, stirring often, or in microwave.
If using cauli rice: heat 1T coconut oil (or olive) in large sauté pan. Add the cauliflower rice. Cover and cook ~ 5 min stirring frequently until cauliflower is crisp on the outside and tender on the inside. Season w/ S&P.
notes
– the salmon, quinoa & veggies will be also be eaten on D2 (Sunday) for lunch, either cook everything now and re-heat tomorrow OR set aside half the salmon and cook fresh on Sunday.
– the veggies will be used again at breakfast (scrambled into eggs), cook all of the veggies now, set aside 2/3 (1/3 for lunch on D2 and the other 1/3 for breakfast on D3)
servings
1 of 2 meals/ 2 of 4 servings
*Mushrooms & Spinach* 1 of 4 meals/ 2 of 8 servings
Snack- Mini Bell Peppers
prep
none! need to slice, just snack on these guys whole (bite into it like you would an apple!)
notes
option to serve dipped in the Tahini dressing
servings
1 of 2 snacks/ 2 of 4 servings
