Hi everyone!

This week I made another variation of a simple green salad with roasted vegetables. It is easy to prep, lasts all week, and is full of nutrition and flavor.

• Morning Snack: Apple and 4-6 roasted almonds
• Lunch: Green salad, 4 whole grain crackers, 2 small pieces of cheddar cheese, 1 piece of dark chocolate
• Afternoon Snack: Carrot sticks and a whole-grain date bar

Salad Recipe:

1. Prepare 1 cup dry quinoa (rinse well, put in medium pot, add 2 cups water, bring to boil, cover and simmer on low for approximately 15 minutes).
2. Preheat the oven to 400. Line two baking sheets with tin foil. Chop 24oz of butternut squash (I buy the pre-cut kind) and 2 cups of cauliflower into small pieces. Toss lightly in extra-virgin olive oil and sprinkle with sea salt and pepper. Bake for 20-30 minutes (to desired tenderness), flipping halfway.
3. Wash and trim ends of 12oz of green beans. Steam until tender.
4. Chop beets (if you bought the pre-cooked and peeled kind).
5. Rinse the can of chickpeas.
6. Add at least 5oz greens to a large salad bowl. Add the beets and chickpeas. Once cool, add the quinoa, squash, green beans, and cauliflower. Sprinkle with feta, sunflower seeds and dried cranberries (to taste).
7. Keep dressing in separate container and add each day. Use any dressing you like! I typically make a simple vinaigrette such as this.

Grocery List:

With carrot sticks, first I peel and chop them. Then I store them in water in the fridge so they remain crisp. I pack a few each morning into my lunch.

Let me know if you have any questions, and happy lunch-making!

❤ Kailea