After discussing the food rut I was in with you all last week I was determined to make some changes (albeit small) in my dietary routine.
Breakfast will stay the same – I just can’t give up my warm sugary oatmeal! Dinners will likely include a giant bowl of steamed veggies + something quick (egg rolls, ravioli, brown rice…). I am determined to make some new lunches up and try different snacks/protein bars.
Hey – baby steps.
As you can see in the photo above I bought a ton of broccoli for this week. One head was used in our skinny mac-and-cheese, one will be used for an orange scented broccoli + cauliflower dish I’ll share later and the last one is for one of my favorite lunch dishes: the Mad Hatter Salad.
I make quite a few adjustments from the original recipe. For the salad mix I use 1 package of coleslaw, 1 head of broccoli and 2 bunches of green onions. I’ll mix that up in 4 separate Tupperware containers and add the dressing + crunchy topping each time I make it.
For the crunchy topping I toast 1/2 a packet of ramen and 1/4 cup of slivered almonds in 1/2 tablespoon butter. This will last for 4 lunches.
The dressing I make up each time I eat it so it’s fresh (so you’d make this a total of 4 times): 1 TB soy sauce, 1 TB rice vinegar and 1 packet truvia (artificial sweetener). I will add the dressing to the salad in the morning so it’s marinated to perfection by lunch.
With my adjustments each bowl is approximately 200 calories. I’ll have a fruit on the side (usually apple) and it is ridiculously filling (seriously, you may need to invest in some bean-o before you start eating massive quantities of raw coleslaw and broccoli).
I also made up a batch of iced green tea with lemon to keep on hand. It’s much easier to make healthy eating choices when all the prep work is done!