Fall Meal Prep
Starbucks and big box stores have already moved on to the December holidays, but I am over here trying to hold on to fall as along as I can, and apparently Florida is supporting me in that with the cool temps we have had lately.
This colorful fall salad is the perfect pick me up for a fall day like today! I meal prepped these earlier in the week so I wouldn’t have to worry about preparing my lunch every morning.
Us as humans do better with routine- it’s just the way it is. Things have been somewhat crazy in my life lately and the one thing I have the power to remain routine and constant is my food choices.
Meal prepping for the week not only creates a routine, so that I don’t have to stress about what to have for lunch during the week, but it also ensures I am going to have a nutrient dense meal mid day!
What’s in these colorful salads? The rainbow
beets
butternut squash
pepitas
kale
herb cooked lentils
all tossed in a lemon vinaigrette dressing
The reason this gives me lasting energy throughout the day is because it is packed with
antioxidants, which support my immune system
fiber, which keeps my blood sugar stable
vitamins A, C, E, K, B1 (thiamin), B6, B9 (folate)
minerals such as iron, potassium, phosphorus, calcium
Will you give this combo a try?
Recipes for herb lentils and lemon vinaigrette can be found below.
Simple Lemon Vinaigrette
Ingredients:
2 Tbsp dijon mustard
2 Tbsp freshly squeezed lemon juice
2 Tbsp apple cider vinegar
1 Tbsp maple syrup
1/4 cup extra virgin olive oil
Instructions:
Place ingredients in a bowl and stir to combine. Or place ingredients into a jar with a lid, and shake until creamy.
Herb Lentils
Ingredients:
1 cup green or black lentils
2 cups water or low-sodium vegetable broth
1 tsp drived thyme
3 garlic cloves, minced
1 large bay leaf
2 tsp dried oregano
1 tsp cumin seeds
1 tsp kosher salt or coarse sea salt
1 tsp ground black pepper
Instructions:
Place all ingredients on stove on medium-high heat until liquid starts to boil
Reduce heat to simmer and cover. Simmer for about 20 min or until lentils are soft and water is absorbed
Remove from heat, keeping cover on, and let stand for 5-10 minutes.
Serve warm with salad or put in refrigerator to serve cold on salad.
Recipes inspired by Jenne Claiborne.
