mealsfd

Chicken pasta 🍝

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Brunch bowl with lemon parsley lentils, sautéed spinach, avocado, cherry tomatoes and a soft boiled egg...................

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By reducerak/tt
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WHICH ONE???🥗

BY .wholesome.kitchen

Cobb Salad
Hummus Pasta Salad
Strawberry Pecan Salad
Viral Hot Girl Summer Salad
Mango Salad
Mediterranean Quinoa
Watermelon Blueberry Salad
Cowboy Caviar
Watermelon Cucumber Salad
Thai Crunch Salad
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Plant-Based ANTI-INFLAMMATORY BOWL ✨🥕🌱

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ingredients:
- cooked brown rice
- canned chickpeas
- roasted carrots
- roasted asparagus
- roasted potatoes
- sautéed spinach

balsamic dressing (3 servings):
3 tbsp olive oil, 2 tbsp balsamic, 1 tbsp tahini, 1 tsp dijon

how to:
1. Roast asparagus, potatoes and carrots in olive oil, salt and pepper at 425 F. for 35 min or until potatoes are tender.
2. Sauté spinach and cook brown rice (I use frozen brown rice so much easier), and rinse and drain the chickpeas!
3. Microwave or sauté chickpeas in olive oil, salt, pepper and garlic for 1 min until warmed.
4. Mix together dressing.
5. Assemble bowl and add dressing on top! Enjoy besties!

I recommend meal prepping the elements to this dish in larger quantities so you can have this for multiple lunches/dinners throughout the week.
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Lunch goals with a few simple ingredients! Romaine lettuce 🥬 with black beans, corn 🌽, tomato 🍅, avocado 🥑 and roasted chicken 🍗, dressed with extra virgin olive oil, fresh lime juice and seasoned with salt and pepper...................

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avo & chickpea mash 🥑🍞

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Easy lunches are the best lunches 🙌🏼🙌🏼

Mash together:
1/2c chickpeas
1/2 an avocado
salt/pepper
1tsp minced garlic
A dash of lemon juice
Red onion
Parsley

Add on to bread with some lettuce, slice up and enjoy!! 🥰
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Zucchini, crispy chickpeas, cherry tomatoes, olive oil drizzle, fresh lemon juice, fresh chopped basil and fresh chopped mint, seasoned with salt and pepper to taste!
Ingredients:
- 2 medium sized zucchini’s.
- 1 can chickpeas drained and rinsed.
- 1 cup cherry tomatoes, sliced.
- 1/2 cup feta crumbles.
- 2 tablespoons fresh lemon juice.
- 1/4 cup fresh chopped basil.
- 1/4 cup fresh chopped mint.
- salt and pepper to taste.
Preheat oven to 425 F. Cut zucchini into half moon shapes. Place of baking sheet, lightly coat with olive oil and season with salt and pepper. On the same baking sheet add the chickpeas. Season the chickpeas with chili powder, sea salt and a little olive oil to coat. Bake in oven for 12 minutes until golden or you can pan sear or grill the zucchini if preferred. Add the cooled cooked zucchini to a large bowl along with the remaining ingredients. Toss it up and enjoy!
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🥗🫙High-Protein Chickpea Quinoa Salad Jars🥗

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Recipe:

🫙35g protein per jar (with h**p seeds)- 25g without
🫙Makes 3 (32-ounce) Mason jars
Serves 3 to 6 (1 to 2 servings/jar)
✅Ingredients:
2 (15-ounce) cans chickpeas, drained, and rinsed
Dash of paprika (optional)
Dash of garlic powder (optional)
¼ cup plus ½ tablespoon extra-virgin olive oil, plus more for drizzling
Salt to taste
1 cup dry quinoa or 4 cups cooked
5 medium Roma tomatoes, diced (about 8 ounces)
¼ cup plus 3 tablespoons lemon juice (about 3 medium lemons)
1 long English cucumber, diced (about 3 cups)
1 ½ cups diced red onion (about 1 medium)
9 tablespoons h**p seeds/hearts (optional)
1 cup chopped fresh cilantro (optional)
✅Optional: Preheat oven to 425ºF. Rub chickpeas between layers of a kitchen or paper towel. Transfer to a bowl. Add generous dash of paprika and garlic powder, salt, plus drizzle of olive oil. Toss until evenly coated. Place them on a large rimmed baking sheet in a single layer. Roast for 15 minutes. Change oven setting to broil and cook for about 2 minutes more, or until crispy.
✅Cook quinoa according to packet directions. Set aside to cool. Fluff with a fork.
✅Optional: Meanwhile, transfer chopped tomatoes to a strainer. Add generous dash of salt and toss. Set aside to drain. Toss the tomatoes to remove excess liquid.
✅3 (32-ounce): To each jar, add 1 ½ tablespoons olive oil, salt and pepper to taste, 2 tablespoons plus 1 teaspoon lemon juice, 1 cup chopped cucumber, ¾ cup tomatoes, ½ cup red onion, 1 cup chickpeas, 1 1/3 cups quinoa, 3 Tbsp h**p seeds (if using), and 1/3 cup cilantro. Cover and refrigerate up to 5 days. For serving, invert jar and shake over a medium bowl. Mix to combine. Add more salt, pepper & lemon to taste..............

Mango Avocado Shrimp Salad🥭

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Raw shrimp
Mangos, diced
Avocado, diced
Red onion, chopped
Jalapeño, deseeded & chopped
Cilantro, chopped
Limes, juiced
Chili powder
Paprika
Salt
Cayenne (just a pinch).............

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