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 threw some Mexican-inspired leftovers on salad greens and gave it new life with fresh cilantro! Alane did something similar, using baked chicken, mushrooms and kimchi to create a salad that paired perfectly with her butternut squash dessert boats!
Mexican-inspired salad:
Sauteed chicken, black beans, greens of choice, rice and salsa.
Handful of spinach
Fresh cilantro
Salsa, cheese and/or sour cream
Add the chicken rice mixture to the greens and top with the fresh cilantro and other toppings of choice.
Baked Chicken kimchi Salad with Butternut Squash boats:
Spring greens mix
Mushrooms
Kimchi
Salad dressing
Baked chicken
Roasted butternut squash with cinnamon sprinkled on top
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