I find when I make my meals ahead of time, i'm much more mindful of what I eat. I make an effort to use food that we have in the house. This is how it always happens...I resist cooking or preparing food. I look in the freezer to see if I have any Amy's burritos hanging around.
Then when I find out that I've used my backup meals, I go to the pantry...what can I make. So this week, I'll be using the following:
JBSW Spring to Summer Salad:
1 tbps Trader Joe's Hummus
all of this is 5 servings:
cooked Trader Joe's Israeli Couscous
1 Roma tomato
1/2 cup chopped onion
1 tbsp green onion
garlic salt
lemon juice
salad greens
SIDE of: baked tofu (LOVE baking tofu, baking the tofu gives the tofu the consistency of it being fried, but it's much healthier.)
I imagine that I'll be using this combination this week. YUM! I just put the salad ingredients in a tupperware, bring it to work and bring it out in servings for lunch. It's light and easy. You could easily substitute another grain for the couscous...and use a different protein instead of the tofu.
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