What’s in Our Lunch? – Every Tuesday we share what we’re eating for lunch to give you quick & healthy ideas that you can easily do at home. Do you ever open the fridge and feel like you literally have NOTHING to eat? That’s us – a lot. We find creative ways to incorporate what food we do have to make delicious & healthy lunches on the fly.
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Today, Stephanie made an avocado chicken salad that will win over the hearts of mayo and celery haters! She supercharged it probiotics by adding kimchi to the top to finish. Alane created a bacon veggie salad that even those who don’t like veggies will love – it’s covered in bacon grease!
Avocado chicken salad:
– 1 avocado, mashed
– 1 cup chicken
– 1 cup spinach greens
– 1/8 cup red onion, diced
– 1 tbsp lemon juice
– 1/4 tsp salt
– 1/8 tsp pepper
– 1/4 tsp garlic powder
– 1/4 tsp cumin
– 1/8 tsp cayenne pepper
– Pinch of crushed red pepper flakes
Instructions:
1. Mash the avocado and add the seasonings and lemon to it.
2. Dice the chicken and red onion.
3. Add the avocado, chicken and red onion to the greens.
4. Sprinkle with crushed red pepper flakes
Bacon Veggie Salad
– 1/2 package bacon, chopped
– 2 bags of frozen cauliflower rice
– 1 bag of frozen broccoli
– salt and pepper to taste
– garlic powder to taste
Instructions:
1. Cook chopped bacon until crispy
2. Pour bacon grease into medium pot, add cauliflower rice and broccoli.
3. Cook on medium heat. Stirring frequently until vegetables are hot.
4. Add salt, pepper, and garlic and stir until well blended.
5. Stir in bacon.
6. Put over salad greens and your favorite salad dressing.
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