Posts tagged ‘healthy lunch’

Cabbage Salad Lunchbox

Oh my, what a grand Labor Day weekend it was! Spent time outdoors with friends, got to be part of a beautiful wedding (congrats Greg & Anna!), gave a room in my home a facelift, and had a nice time cooking for the week today.

I’m not sure you all want or need to see another version of my crustless breakfast quiche, so I’ll just give it a quick comment – this week I added Canadian bacon and Mural of Flavor spice blend from Penzey’s. It’s another “Wow” breakfast that I can’t wait to eat all week!

But let’s get to the good stuff – this weeks lunchbox is colorful and delish! (And Paleo – I cheated this weekend and my body did not like me – back off the bread, corn chips and beer for a while).

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Cabbage salad:
2 bags shredded red cabbage
1 bag broccoli slaw
1 mango, chopped
4 limes, juiced
4 tbsp. macadamia nut oil
2 tbsp. honey
Salt & pepper to taste
Macadamia nuts to garnish, chopped

Mix cabbage, broccoli and mango in a large bowl. Mix lime juice, oil, honey, salt and pepper in a small bowl. Pour over salad and toss to coat. Top with chopped nuts.

The rest of my Lunchbox was simple Рmustard chicken thighs (baste thighs with a blend of coconut oil, mustard, salt and pepper, bake at 425 degrees for 45 minutes) and cauliflower-rice (shred a head of cauliflower using the food processor, saut̩ in 2 tbsp. butter, herbs de Provance, salt and pepper for about 5 minutes).

Looking forward to this healthy treat for the next few days – my poor abused body needs it!

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Asian chicken salad with honey sesame dressing

Salad jars are an awesome way to prep for a busy week. I make four at a time (usually on Sunday) and they last up to six days in the fridge. The general idea is that you grab a glass jar, start with your dressing in the bottom, top that with the more hearty parts of the salad (meat, beans) then layer on vegetables, fruits, greens and nuts/seeds. I take mine to work and can just grab it, shake it up and eat it right out of the jar.

Yum - honey sesame dressing on the bottom

Yum – honey sesame dressing on the bottom

Honey Sesame Dressing:

1/2 c. toasted sesame oil

1/2 c. rice vinegar

2 tbsp. honey

1 tsp. sesame seeds

3 garlic cloves

1 tsp. ginger

Salad:

12 oz. chicken tenders, sauteed in 1 tbsp. olive oil

1 bag frozen edamame, shelled

1 bag shredded carrots

1 bunch green onions, sliced thin

1 bunch cilantro, chopped

1 yellow pepper, chopped

baby arugula

Start by mixing all of your dressing ingredients well, then put about 3 tbsp. in the bottom of each glass jar. Layer the rest of the ingredients on top, in the order they are listed. Close the jar lids tightly and store your salads in the fridge for up to a week.

Mix all dressing ingredients well and put about 3 tbsp. in the bottom of each glass jar.

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