INGREDIENTS

​

3 heads of romaine lettuce

1 bag of baby Spinach

2 shredded carrots

1 red onion- sliced

1 package of alfalfa or broccoli sprouts

1 bunch swiss chard or kale, stems removed and leaves cut into ribbons

Flat-leaf parsley

Green onions

1 large yellow onion

2 teaspoons minced garlic (2 cloves)

​

Brown rice/ millet ramen noodles (Lotus brand at Costco is amazing)

​

1/2 lb organic boneless skinless chicken breast 

2 pastured or organic eggs

Vegan butter

​

Gluten-free soy sauce or tamari

Sesame oil

​

32 oz organic chicken or beef broth

32 oz  vegetable broth

2 cans of diced tomatoes and their juices

2 cans chickpeas, drained and rinsed

​

Olive oil

Dried basil leaves

Dried oregano

Onion powder

sesame seeds

1/2 cup raw walnuts

1/2 cup raw almonds- slivered

1/2 cup unsweetened dried cranberries

 

1 teaspoon fresh lemon juice, plus more to taste

​

​

Asian Dressing Ingredients

• 3 cloves garlic, minced

• 2 tablespoons minced fresh ginger root

• 1/2 cup cold-pressed extra virgin olive oi

• 1/3 cup rice vinegar

• 1/2 cup gluten-free soy sauce or tamari

• 3 tablespoons honey

• 1/4 cup water

​

Garlic Vinaigrette Dressing

• 2 Tbs. white wine vinegar

• 1 Tbs. rice vinegar

• 1-1/2 tsp. minced garlic

• 1/2 cup extra-virgin olive oil

• 1 Tbs. coarse Dijon mustard

• 2 tsp. mild honey

• Kosher salt and freshly ground black pepper

​

​

INSTRUCTIONS

​

​

Sunday is a good day for prep. It should take close to an hour and you'll have your lunch ready for the whole week.

​

• Allow your chicken to sit out for about 30 minutes prior to cooking

• Season the chicken with garlic salt and pepper. In a skillet, over medium-high heat, add 1 TBSP vegan butter and melt.

• Add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken when temp reaches 165 degrees. Thinly slice and store in fridge.

​​​

• Cook 3-4 nests of the ramen noodles according to package directions- leaving al dente. Rinse thoroughly in cold water when done to prevent stickiness.

•  Cool and store in fridge

​

• Wash and cut up your romaine lettuce into bite size pieces.

• Thinly slice your red and green onions and shred your carrots and store in fridge in separate containers.

​

• Crush you pecans or walnuts and store away

• Hard boil your eggs ( Put eggs in enough cold water to cover and bring to a boil. Cover and boil for 3-4 minutes then turn off heat. Let the eggs sit in the water for 5-7 minutes then transfer into ice cold water. Carefully peel and discard the shell.  Cut each egg in half and store away for ramen. 

​

Make your dressings

​

Asian Ginger Dressing

• In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake vigorously or until honey is dissolved. Store covered in the refrigerator. Shake well before serving.

​

Recipe courtesy of allrecipes.com

 

Garlic Vinaigrette

• Combine the vinegars and garlic in a 1-pint jar and let sit for about 5 minutes.

• Add the olive oil, mustard, honey, 3/4 tsp. salt, and several grinds of pepper. Cover with the lid and shake vigorously until emulsified, about 10 seconds. Refrigerate for up to 1 month.

​

Recipe courtesy of finecooking.com

​

​

Make your soup

​

1. In a large pot over medium heat, warm 1 TBSP olive oil and saute the onion and garlic for about 5 minutes until the onion is soft and translucent.

2. Add 2 cans of diced tomatoes with juices, 2 cans of rinsed chickpeas, cut up swiss chard or kale, 1/4 cup fresh parsley, 2 TBSP dried basil, 1/2 tsp salt, 1 tsp dried oregano, 1 tsp onion powder, and 4 cups veggie broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer for about 15 minutes to allow the flavors to mesh. 

3. Remove the pot from the heat, and allow the soup to cool slightly. Stir the in the 1 tsp lemon juice, and season with salt and pepper, to taste.

​

Recipe courtesy of Theblendergirl.com