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Recipe

Easy Power Lunch Salad Recipe (the anti-peanut butter and jelly)

April 10, 2018

I’m just going to come out and say this. Ladies, we deserve better than remnants of peanut butter and jelly for lunch. Most days my lunch consists of whatever my kids left on their plates which is enough to curb my appetite, and then an hour later I am STARVING. By the time I make and clean up lunch for the kids, we are off to the next thing and half the time I’m not even sure what I ate and the other half of the time it’s………peanut butter and jelly! Why? Because the stuff is already out and it does the job.

This blog started as a space to help busy women feel better about themselves in the form of some cute outfits, but I’ve realized it doesn’t stop there. Repeat after me: We are better than yoga pants AND we are better than peanut butter and jelly! Feeling good starts from the inside and what we put IN our bodies. It is possible to pull together a proper lunch with minimal effort. And that’s where my sister Liz comes in. She is nuts about getting her daily allotment of veggies in her body and is sharing a simple, protein packed salad that will have you saying PB+J who?!

The Motherchic power lunch salad recipe

The Motherchic power lunch salad recipe

The Motherchic power lunch salad recipe

The Motherchic power lunch salad recipe

The Motherchic salad recipe

Power Lunch Salad Recipe

Ingredients

1 handful pepitas ( or any nuts)
Lettuce
Raw vegetables (cauliflower, carrots, celery, tomatoes, broccoli, peppers, etc)
1 cup quinoa, cooked per instructions (cook ahead and refrigerate for easy access!)

Dressing:
1/3 cup olive oil
3 tablespoons balsamic vinegar
1 tsp dijon mustard
3/4 tsp Borsari season salt
1/4 tsp freshly ground pepper

Toast the nuts in a dry skillet over medium-low heat just until they start to pop. Watch the pan or else they will burn quickly. It only takes about 5-7 minutes. Set aside to cool.
Make the dressing. Place all ingredients in a small bowl and whisk with a fork until combined.
Cut the veggies into bite size pieces.
Arrange the salad on a plate. Add a big scoop of the cooked quinoa. Top with cut veggies and sprinkle with toasted nuts. Drizzle on the dressing and enjoy!

Back off our salad, kid! (why, why do they always want to eat what we have?!)

The Motherchic power lunch salad recipe

Wearing 

Flamingo Tee | White Henley

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