I have two go to's and unfortunately i wouldn't freeze them, but they can stay in fridge and be lunch the next day too
my first is a kale salad. Kale massaged with some pink himalayan salt. The additions depend on what you have in the fridge. I usually add some red, yellow, or orange pepper, dried cranberries, celery, carrots, cukes, zucchini, daikon radish, rutabaga, kohlrabi, apples, berries, etc (not all at once but a good mix). To add crunch, I add walnuts, pecans, or almonds. The dressing is a drizzle of olive oil and lemon juice.
my second go to meal is spiral cut zucchini or yellow squash. I then mix up my own marinara sauce-- either a small container of grape tomatoes or roma tomatoes (don't want anything super juicy or the sauce gets too runny), I add in some dried tomatoes, some peppers (red yellow or orange- usually just one but sometimes a little of all three). Italian spices-- whatever you like-- fresh oregano, fresh basil, etc. add just enough olive oil to get to the consistency you like. I have used dried herbs on occassion.
Put into a food processor and pulse. Depending on whether you like chunky sauce or smooth will tell you how long to process.
I don't cook my veggies, but I suppose you could warm it up slightly.
You could use both dishes as sides if you want a lean protein. I don't. These are my main meals.
| current weight: 250.0