And yet another work week begins! It’s been a long time since I’ve done a big meal prep Sunday and I was feeling totally inspired this week. Lately I’ve been making a lot of tasty dinners and been taking the leftovers to work as my lunch, which works nicely with my busy schedule.
Tuna Avocado Celery Salad | 109 Calories, 1g Carbs, 1g Fat, 23g Protein
I made a similar recipe to this a few weeks ago, but I wanted to use Greek yogurt in place of mayo and also add in the celery for some crunch.
- 14 oz. canned tuna
- 1 stalk of celery
- 1 T Greek yogurt
- lemon pepper seasoning
Drain and press tuna. Chop the celery into small pieces – I like mine chopped smaller. Mix together the tuna, celery, cilantro leaves, and one tablespoon (or less) of Greek yogurt. Sprinkle in some lemon pepper seasoning and mix everything together. Chill and enjoy alone or on a lettuce wrap.
Tuna and quinoa salad(recipe below) together: 162 calories, 10g carbs, 2g fat, 25g protein
Mini Kebab Lunchbox | 118 Calories, 13g carbs, 3g fat, 13g protein
This prep was inspired by a recipe shared on @EasyLunchBoxes Instagram (regram from @healthylivingattempt) only mine is tailored to my macros a little better. I used meat alternative slices for this recipe, but feel free to use real turkey, salami, or another deli meat in its place.
- 3 Tofurky slices, or protein slice of your choice
- 1/2 FlatOut Light Original
- 42 g red bell pepper
- ranch popcorn seasoning
Slice three tofurkey slices into 1/2 inch cuts, set aside. Cut a FlatOut wrap in half and then slice into 1/2 inch slices, Rinse and slice red bell pepper into 1/2 or so slices. Assemble all the slices together on a toothpick and sprinkle with a little bit of ranch popcorn seasoning if desired. As a side I added quinoa black bean salad (recipe below) and an egg, then one string cheese as an afternoon snack.
Kebabs and quinoa black bean salad together: 171 calories, 22g carbs, 4g fat, 15g protein
Quinoa Black Bean Salad | 53 calories Calories, 9g Carbs, 1g Fat, 2g Protein per 1/4 C. serving
For my healthy carb this week I made a simple quinoa salad that I could have along side the tuna salad and the mini kebabs.
- 151 g cooked quinoa (1/2 C dry)
- 130 g black beans (1/2 a 15 ounce can)
- 125 g corn
- red onion
- lime juice
Cook around 1/2c dry quinoa and chill in bowl. Drain and rinse the black beans and corn. Toss the black beans and corn into the bowl with quinoa. For my recipe, I added whatever chopped red onion was leftover in the fridge from the week, probably less than 1/4 cup, but feel free to add more. Sprinkle in cumin and splash in lime juice to your liking. Let chill in the fridge for a few hours before enjoying.
In addition to the hard boiled eggs and cheese sticks I added into my meals prep above, I also like broccoli and carrot sticks with a serving of hummus or sugar free Jell-O which are only 10 calories! If I’m low on fat for the day I’ll have a serving of almonds for my preworkout.
Check out my other recipes I’ve shared here. Thanks for reading!