Lunch! Quick week prepping for on the go lunches.

On today's choose your own adventure we will take you down the wooded path to 'CleanEatsVille'. How you get there is up to you.

Will you choose path 1? Path 1 leads us through the Garden of Eatin. Here you will pick your way through the garden, collecting yummy ingredients to fill your quart mason jar.

Or will you choose path 2? This path leads you to noodle forest. As you pick your way through the sticky and yummy noodles you will collect ingredients to fill your favorite container. 

Or will you choose path 3? Path 3 takes you deep into the coldest part of the land where you will have to choose ingredients to fill up your pint soup jar so you can stay warm.

Path 1

 a balsamic salad with quinoa, fresh vegetables and mixed greens.

a balsamic salad with quinoa, fresh vegetables and mixed greens.

As you walk through the garden you want to pick what appeals to you, keep in mind what is in season. Pick one or two from each group.

  1. apples, pear, dried fruit, fig, persimmon, tomatoes
  2. bell pepper, cucumber, fennel (saute), corn, snap peas, green beans, carrots, zucchini (spiralized), olives, avocado, radishes, celery
  3. Mixed greens, spinach, romaine, kale, sprouts, micro greens, cabbage
  4. sunflower seeds, pepitas, walnuts, slivered almonds, hemp seeds
  5. cilantro, parsley, scallions, chives
  6. Quinoa, cut up chicken or turkey or whatever you meat eaters like for cold meat.I 
  7. Dressing: make a simple dressing by picking an acid: apple cider vinegar, balsamic, white wine vinegar, champagne vinegar, rice wine vinegar, red wine vinegar, lemon or lime. Add 2 tablespoons into a small mason jar and add 6 tablespoons oil. Then you can add flavors if you want. Honey, dijon, dried herb mix, shallots, get creative. Here are a few of our favorite recipes too. This link is probably all you'll ever need for dairy free dressings. 

 

 Time to assemble!

Time to assemble!

I layer it like this: dressing (3 Tablespoons) grain or protein if using, harder veggies that don't mind the acid of the dressing, softer veggies, greens, nuts and herbs. Viola! Enjoy!

Pro tip: If you are using lots of watery veggies put a piece of paper towel in the top of the jar so everything doesn't get all soggy by day 3.

Path 2

 Delicious noodle salad!

Delicious noodle salad!

As you meander through the noodle forest, you'll want to remember to grab some gluten free noodles that can stand up to batch prepping. Like soba noodles or spiralize zucchini and/or daikon. Then choose a few of the following and top with a dressing. 

  1. bell pepper, cucumber, edamame, snap peas, olives, avocado, radishes, celery, shredded kale
  2. Dressings: we love these two options from Oh She Glows!, a Citrus Maple and a Thai Peanut one. And here is her Teriyaki one.

Mix the noodles, veggies and sauce of your choice together and store in individual servings in the fridge. Enjoy through the week.

Pro tip: toss on some sesame seeds!

Path 3

This path leads you into the chilly parts of the land. You'll want to gather yummy ingredients to help make a hot pot of soup at the end. Something to warm the body and soul.

  1. Choose a noodle: precooked ramen (I get gluten free ones at costco) kelp noodles, nest of rice noodles, spiralized zucchini. About 35 grams or a small handful of noodles works
  2. Choose a couple hand fulls of veggies: shitake mushrooms, scallions, shredded kale, shredded cabbage, grated carrots, spinach, snap peas, bok choy, broccoli (steamed), cabbage (steamed), green beans (steamed)
  3. A broth: You'll put each of the ingredients into the jar. 
  4. A Miso one, and my favorite: 

    1 pinch dried dulse (or other sea vegetable)

    1-2 tablespoons grated ginger, squeezed to get 1/2 to 1 tablespoon ginger juice

    1 tablespoon chopped cilantro

    1 teaspoon coconut oil

    1 tablespoon unpasteurized miso paste, I use whatever I can find at the store

  5. A Ginger Sesame one:

    1 teaspoon chinese five spice powder (or other Asian herb mix)

    1 small handful cilantro leaves + a few fresh mint leaves

    1 pinch chili flakes or cayenne

    1 small garlic clove, finely minced

    3 tablespoons freshly grated ginger, squeezed to get 1.5 tablespoons ginger juice

    1 tablespoon tamari

    ¾ teaspoon toasted sesame oil

Grab a pint jar and layer your noodles, veggies and flavor mix. When you get to work or where you are going. Pour hot water over the whole thing and let sit for a few minutes. Enjoy!

Pro tip: put a wedge of lime on the very top to spritz over it all after you've poured on the hot water.

Congratulations! You made it to CleanEatsVille and didn't get sucked into TacoBell vortex or lost in Burger land. Your belly thanks you!

 

Resources:

These are the jars I use: Ball Wide Mouth Pint Jars

This is the cookbook from the blogger I reference, one of my favorites!

I mostly shop at Trader Joes, Costco and Vitacost. I shop a tiny bit at Aldi, but overall I find the best deals from the first 3 stores. I have tried Thrive and loved it but the bargain wasn't there for me.

I can help you get on the path to cooking for you and your family in a clean and healthy way. I understand how hard it is to adjust to eating allergen free, but have created tricks and recipes to make it easy to be a more balanced Amy and mamapreneur, all while eating well! schedule a consult here if you are as stressed out as I was when I had to majorly shift our eating habits. I get it. I can help.