I got hopping in the kitchen on my meal prep this week and made an extra batch of a recipe from one of my most popular posts, 21 Day Fix Approved Healthy Mac and Cheese. I also am sharing one of my favorite simple salad recipes, Moroccan Carrot Salad. I discovered it while doing the 3-Day Refresh, a gentle cleanse that allows you to actually eat NOT starve. And now it is one of my favorite go-to salads that can last in the fridge for a long time.
So here is what I am eating this week. 🙂
The back row begins with salt and pepper cashews. I eat 2 tbsp. – 1/4 cup of nuts a day to get some protein. Next to it is my 21 Day Fix Approved Healthy Mac and Cheese…the secret to it being guilt-free is in the sauce and the fact that it’s even amounts of pasta and broccoli. Mushrooms were on clearance yesterday, so I threw in some baby bellas and it was a tasty addition. Next to that are my spinach, egg and cheese egg cups. Following is my Chipotle Sweet Potato Chili, which I had frozen leftover from last week. The sandwich is Tofurkey, lettuce and cheese on a whole wheat Sandwich Thin and a side of mustard. Then we have another portion of the mac and cheese and some raw almonds.
The next row are my veggies for munching at my desk. We have bagged carrots and broccoli with hummus. The carrot salad next to it is the Moroccan Carrot Salad and I’m providing the recipe below. 🙂
The following row is my assortment of Shakeology for the week. I have 5 out of 8 flavors we offer. I use Shakeology as a post-workout meal. I stress MEAL because I use it as a meal replacement. It contains a huge dose of protein, gives me a natural boost of energy, helps my hair, skin and nails and just makes me feel healthier. I’ve lost over 15 pounds using this as a meal replacement with a workout and cleaner eating regimen.
The final row is my fruit. On the 21 Day Fix eating plan, which I tend to follow regardless of what program I do, I’m allotted two servings of fruit a day so I try to mix it up to keep it fun. I have an array of berries, pears, apples, mandarin oranges, kiwi, etc.
Ok, onto my recipe of the week, the 3-Day Refresh’s Moroccan Carrot Salad! This is a spicy, crunchy salad that is clean, easy to make and low-calorie.
Moroccan Carrot Salad
Makes one large salad or two servings of veggies (one cup each)
- 2 cups julienned carrots
- 1 tsp. extra virgin olive oil
- 3 tsp. fresh lemon juice
- 2 Tbsp. chopped fresh cilantro (or parsley for a less spicy alternative)
- 1 clove garlic, chopped (if you are a garlic fiend like me, add extra!)
- 1 dash ground cumin
- 1 dash ground paprika
- 1 dash cinnamon
- 1 dash cayenne pepper (omit for less spicy dish)
- Himalayan Salt to taste
- Chop garlic and cilantro
- Combine all ingredients into a large bowl; mix well
- Let salad marinate, covered in refrigerator for 2-3 hours before serving for maximum flavor.
Either eat as one large salad or portion out into two containers for meal prep that week. The salad just gets better as it absorbs the spices, oil and lemon juice. YUUUMMM!
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