Fresh, light and filling. That is pretty much my requirements for meals this time of year. I am not a huge snacker by nature, I really like to save up my calories for meals. And if I’m being totally honest I don’t love snacks. I know! Some of y’all are probably shaking your heads right now but eating three square meals a day is what works for me. So I have to make the most of it and have filling meals to keep me from getting to epic hanger levels. Enter: Greek Chicken Quinoa Salad. Filling and it’s easy to make ahead for lunch or dinners for the week!
A fresh start to the week and a fresh recipe! Ok, well I mean fresh as in flavor because this is one of those recipes I’ve had tucked away and haven’t found the time to post until now. I really like this recipe because you can easily swap out the protein with chicken or tofu and keep everything else the same and it will still be delicious! This recipe can easily be made for dinner one night and pack the leftovers for lunch the next day. Since I made this recipe for Austin Woman, I even included tips for a kid-friendly version. If only lunch box recipes were this cool back in the day!
School may be back in session but summer isn’t over yet! At least not in Austin, TX. I mean I love fall, like loooove it, but it isn’t here quite yet. So if you’ve been traveling like me or just missed out on summer favorites this year, there’s still time to enjoy some summer favorites! I made this lobster roll that is lunch box ready. Which I will probably be packing for my girl’s night picnic next week. It’s great for work lunches and I even included some kid-friendly tips!