It’s time for another crazy-busy week, and this is once again my effort to be healthy. Let me be really honest: it’s been tough lately to stick to my food plan when things get stressful. It’s almost like the best preparation isn’t enough to keep me from the comfort foods. But one thing I will do is keep trying. And keep seeking out recipes that satisfy me, no matter what I’m feeling.

So here is my lunchbox for the week, filled with Cilantro-lime Kasha salad, grilled chicken and fruit:


The salad was very easy, and its my first time using Kasha, which is a wheat and gluten free whole grain that was super easy to prepare (were talking less than 5 minutes easy). I would compare it to cous cous or quinoa, a great salad builder.

Cilantro-lime Kasha Salad

1 c. Uncooked Kasha, cooked as package directs
1 can black beans, drained and rinsed
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 bag shredded carrots

Mix all of these ingredients in a large bowl once the Kasha cools.

2 limes, juiced
4 tbsp. olive oil
2 tsp. cumin
1 large garlic clove, minced
1 tsp. agave nectar
Salt & pepper to taste

Whisk these ingredients together to make the dressing. Pour over the top of the Kasha mixture, toss to coat.


So here’s the deal. I cooked chicken tenders seasoned with some Pampered Chef Jamaican Jerk Rub in my grill pan, chopped it up, and put about 1.5 oz. in each box. Add some cherries or raspberries and you’ve got it.

I’ve got six of these stacked up in the fridge, ready for lunches and dinners this week, while I’ve got too much going on to think of my own well being. Wish me well. Here’s to all of you keep trying, keep striving for health and balance. I know how hard it is. This is my one step forward.