This one’s for the lot that has to wait until 6pm to enjoy their turkey dinner. Or for anyone who wants to enjoy a truly naughty tasting breakfast smoothie, that isn’t bad for you! Have this the day of, the day before, or the day after- I promise this pumpkin pie smoothie is the perfect way to start your holiday. Yes, it tastes exactly like chilled pumpkin pie filling, yes it is packed with protein, and yes, believe it or not it is vegan 🙂 so no one has to deal with a puffy tummy after one of these.
I really wanted to call this post my “Top 10 meal prep tips for anyone too hungover on Sundays or peeps who ain’t got time for that” but the formatting was all off, so, I went with “working crowd” assuming you know what I meant. But let’s get to the point shall we? Meal prep- everyone talks about it like it’s for people who have nothing else to do on a Sunday, but in actuality- it’s all about your mindset. If you “can’t even” when it comes slicing and dicing some fruit and veggies for the week, but you’re totally down to bake some pumpkin muffins or throw a chili together to smell all day while you watch football, you’re cheating yourself out of all the meal-prep possibilities I’m about to share with you.
That being said- these tips aren’t going to keep you chained to the cutting board for hours, or make you brave Costco on a weekend (unless you’re into that gauntlet atmosphere like me). We all know it’s much more fun to prep with a glass of wine on Sunday night than over a rushed cup of coffee Monday morning, so pause Netflix and try some of these- you’ll thank me around Wednesday.
Don’t get me wrong, I love me a good tuna salad. Throw in a bathtub full of mayo and some capers and I can have my own tuna party- but that’s not everyone’s style now is it? So this recipe is for my fellow tuna loving friends, who seek the lean protein sans mayo. This recipe is lite, citrus-y and packed with extra protein for a satisfying lunch; in a salad, on a sandwich, or however you please.
Who doesn’t love a fresh summer roll on a hot summer night? Crisp veggies, avocado, and herbs all rolled into a dainty little rice wrap dipped in a sauce of your choice. The good news is that they’re easier than easy to make. This recipe is perfect for a mid-week dinner, so start your shopping list and let’s get rollin’!
We’ve all been there- you’re craving something tasty, but nothing too unhealthy to make you feel like you’ve gained 10 pounds. You want something home cooked, but nothing that will take four hours to make or involve serious skill. The answer to your hunger? Zoodles. Zoodles: otherwise known as spiralized zucchini, are taking over the foodie world. Zucchini noodles, get it? Okay moving on… they’re a fresh, veggie alternative to pasta, that when sautéed and prepared accordingly, can be seriously tasty.
Now I know some of you are already reading this post thinking “I don’t have a clue how to spiralize a zucchini, nor do I want to take the time to do so”. Well, friend, you don’t have to, because you can buy zoodles. Whole Foods (and Heinens if you’re in the CLE/CHI area) sells pre-packaged fresh zoodles in their prepared produce section. (Look for green squiggly noodles) I’d bet if you ventured into your local grocery store, chances are you’d find some zoodles. So, without further adieu, let’s get to making some chicken parmesan and spicy zoodles. Gluten free, of course!