Lunch Meals:

BURRITO SALAD = 879 calories whole recipe WITHOUT avocado sauce.

293 at 1/3 servings WITHOUT sauce.
https://www.emilieeats.com/day-vegan-meal-prep-recipes/

1/2 cup uncooked brown rice

1 can black beans, drained and rinsed
1/2 cup corn
1/2 bell pepper, diced
1 Roma tomato, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Cook rice according to package directions.
In a large bowl, add all ingredients. Add rice when cooked. Stir to
combine.

Avocado Cilantro Sauce - 458 calories FULL recipe. (76 calories at 1/4
cup servings)

1 ripe avocado
1 cup Silk Unsweetened Almondmilk
Handful of spinach
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
In a blender or food processor, add all ingredients. Blend until smooth,
adding more almond milk if needed for a thinner sauce.

TUNA CHICK PEA SALAD - high caloric measure? Make & measure.
https://cafedelites.com/avocado-chickpea-tuna-salad/

Ingredients
FOR THE SALAD:
15 ounces (425 grams) Tuna, (canned in brine or olive oil)
14 ounces (400 grams) can chickpeas, (drained)
2 large Avocados, (peeled and pitted)
2 large vine ripened tomatoes, (cut into wedges)
1 large cucumber, ( halved lengthways and sliced)

FOR THE DRESSING:

1/4 cup olive oil
2 tablespoons fresh squeezed lemon juice
1 tablespoon fresh chopped parsley (plus extra to serve)
1 teaspoon minced garlic ((or 1 large garlic cloves, minced))
1/4 teaspoon salt
Instructions
Whisk together dressing ingredients in jug or jar.

Mix together all of the salad ingredients in a large bowl. Toss with
dressing. Season with pepper and extra salt if desired.

ASIAN SALAD
https://tastythin.com/best-asian-sesame-dressing-whole30-paleo/
https://tastythin.com/meal-prep-mason-jar-asian-salad-whole30-paleo/

DRESSING INGREDIENTS // MAKE FIRST

1/4 cup coconut aminos or soy sauce for non Paleo/Whole30
2 tablespoons rice vinegar
2 tablespoons olive or avocado oil
1/2 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
3 large pitted Medjool dates, soaked in very hot water
Instructions
Soak dates in very hot water for 5 minutes. Remove and combine with
all remaining ingredients in a blender or food processor. Process until
dates are finely ground and dressing is a creamy texture.

Store in air tight container in the refrigerator for up to 2 weeks.

SALAD INGREDIENTS
2 tablespoons Best Asian Sesame Dressing see recipe below
1/3 cup diced red and yellow bell peppers
1/3 cup diced english cucumbers
1/4 cup sliced almonds
1/2 cup shredded chicken breast
2 cups Mann's Power Blend mix
Instructions
Layer all ingredients into a large mason jar in the order listed. Adjust
amounts to taste. Increase if making more than one salad.

Seal jar with lid and refrigerate until ready to serve. Pour into bowl
when ready to eat.

TERIYAKI SALMON & VEG

https://www.lecremedelacrumb.com/one-pan-baked-teriyaki-salmon-
and-vegetables/

TERIYAKI SAUCE
1 cup water
1/4 cup soy sauce
2 teaspoons minced garlic
1/4 teaspoon ground ginger
1/4 cup packed brown sugar
2 tablespoons honey
1/4 cup cold water + 2 tablespoons corn starch
2 teaspoons sesame seeds
Meal Prep
4 resealable containers
2-3 cups steamed white rice

Instructions
Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a
medium sauce pan and whisk to combine. Bring to a boil over medium-
high heat.

Stir together cold water and corn starch until dissolved, then whisk
into boiling sauce and reduce heat to medium-low. Remove from heat,
stir in sesame seeds, and allow to cool while you prepare the veggies
and salmon.
SALMON & VEG
1 large salmon fillet (or 4 6-ounce salmon fillets)
2 bell peppers (red or green), chopped (see note)
1/2 white or red onion, chopped
1 cup chopped or sliced carrots
2 cups broccoli florets
salt and pepper, to taste
2 tablespoons oil
1 1/2 cups of your favorite teriyaki sauce

Preheat oven to 400 degrees. Grease a large baking sheet and arrange
salmon in the center. Combine vegetables in a large bowl along with
oil. Toss to coat.

Transfer to baking sheet arranging the vegetables so that they are

around but not on top of the salmon. Season vegetables and salmon
with salt and pepper to taste.
Drizzle 2/3 of the sauce over the salmon and veggies. Bake for 15-20
minutes until salmon is flaky and tender and veggies are easily pierced
with a fork. Steam/cook the rice while the salmon is baking. Drizzle
with remaining sauce.