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You will pre-cook lunches in order to take-and-go.
Consider investing in a thermos for hot lunches.

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.

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INGREDIENTS

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3 heads of romaine lettuce

1 bag of baby Spinach

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1 red onion- sliced

1 package of alfalfa or broccoli sprouts

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

Organic cherry tomatoes

Green onions

2 teaspoons minced garlic (2 cloves)

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1 loaf of gluten-free bread (for sandwiches)

1 pack of organic corn tortillas or gluten-free wraps

4 cups cooked quinoa (2 cups dried)

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1/2 lb organic boneless skinless chicken breast

1 can of wild caught tuna 

1 package of no-nitrate turkey bacon (optional for Cobb salad)

2 pastured or organic eggs

Vegan butter

Avocado mayo- optional (for burritos)

Salsa-optional (for burritos)

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Frozen organic sweet corn

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INSTRUCTIONS

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  • 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 turkey bacon according to package directions, but into pieces and store in fridge.

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

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

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  • Cook your corn, cool and store in fridge

  • 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 cobb salad. 

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Make your dressing

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Cobb dressing

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3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon dijon mustard

1 teaspoon worcestershire sauce

1 small clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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Whisk all ingredients together and store in fridge.

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