Here is a lunch recipe you can prep today and take with you to work tomorrow.
Packing Whole30 meals in advance, whether I am eating them away or at home, has been so helpful in making sure I feed my body what it needs and wants to feel its best. Author Steven Covey says to “begin with the end in mind”, and this certainly applies to knowing how we want to physically and mentally feel from food and then to make sure we can eat in a way to support those goals.
Ok, I guess the cat is out of the bag that I am into meal prep! Onto the recipe!
CHICKEN WALNUT SALAD WITH FRESH DILL (serves 4)
1 lb. of cooked organic chicken, diced (any cut of chicken works)
4 radishes, minced
1 carrot, peeled and minced
1/2 cup of fresh dill, minced
1 cup of walnuts, chopped
2 Tbs. of red onion, finely minced
1 tsp. of sea salt
Dash of white pepper
1/2 cup of mayo (I highly recommend @primalkitchenfoods mayo!)
1 head of radicchio, chopped
Mix mayo, sea salt and pepper in a large bowl.
Add the rest of the ingredients and gently toss until all is combined.
Serve in 4 glass containers for up to 3 days.
I hope you enjoy!
Do you pack your lunch in advance?