The end of January is finally in sight. I feel finally 100% back in the saddle between healthier eating and updating my fitness regimen. Even though I did not accomplish all of the health goals I had set for myself this month, I reset a good healthy foundation that should help me soar into February. I am still obsessed over lunches packed in jars so this week’s meal plan features two new options as well as some easy breezy dinner options. Enjoy and keep soaring!
Option A : Winter Rainbow Quinoa Salad
Layered from bottom to top of jar are: lemon dressing, quinoa, beets, pomegranate arils, goat cheese, apples and spinach.
Option B: Asian Noodle Salad
Layered from bottom to top of jar are: spicy asian dressing, buckwheat soba noodles, red pepper, edemames, shredded carrots, mint and roasted peanuts.
Option A : Sheet-Pan Chicken Meatballs and Charred Broccoli
If you love roasted broccoli like I do, you will fall in love with this recipe. On top of the charred broccoli, you will find that the meatballs are tender and juicy. And the dipping sauce is nothing short of amazing: it packs a bit of heat and big beautiful bold flavors. A must try sheet pan dinner option that is nothing ordinary.
Option B: Spicy Pork Bowl with Greens and Carrots
I am not the biggest fan of pork tenderloin but this recipe elevates it to the next level. It’s a very comforting dish to eat in a bowl, perhaps in front of Schitt’s Creek, with a crisp glass of white.
ON THE BAKING RACK
Banana Nut Muffins
Gluten free, sweetened with maple syrup and loaded with nuts. Nothing short of heaven!