FOOD

3 Light Make-Ahead Lunches

With delicious coconut shrimp rolls, steak wraps and rainbow quinoa salad, your body won't even know it's on a diet.

FOOD

3 Light Make-Ahead Lunches

With delicious coconut shrimp rolls, steak wraps and rainbow quinoa salad, your body won't even know it's on a diet.

Ingredients

  • 1/2 cup quinoa, cooked
  • 1/2 cup grape tomatoes, halved
  • 1 carrot, grated
  • 1/2 yellow bell pepper, diced
  • 1 cup mixed baby greens
  • 1/4 red cabbage, shredded
  • 2 tablespoon hummus
  • 2 lemon wedges, for topping

Steps

  1. Add the cooked quinoa to the bottom of a meal prep container to form an even layer.
  2. In lines covering the quinoa, add the tomatoes, carrot, bell pepper, mixed baby greens, and red cabbage.
  3. Top with the hummus and a squeeze of lime.

Ingredients

Steak

  • 1 pound flank steak, sliced across the grain
  • 3 tablespoon low sodium soy sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon fresh ginger, minced
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon sesame oil

Thai Sauce

  • 3 tablespoon low sodium soy sauce
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil

Wraps

  • 1 carrot, sliced into matchsticks
  • 8-10 basil leaves
  • 1/4 teaspoon sesame seeds
  • 2 tablespoon crushed peanuts
  • 3-4 whole lettuce leaves
  • 2 lime wedges, for serving

Steps

Steak

  1. In a medium mixing bowl, add the steak, low sodium soy sauce, garlic, and ginger. Cover with plastic wrap and allow to marinate in the refrigerator for at least 30 minutes.
  2. Heat sesame oil in skillet over medium-high heat.
  3. Add the marinated steak and cook until well-browned and cooked through, about 5-6 minutes, stirring frequently.

Thai Sauce

  1. In a small mixing bowl, combine the ingredients for the Thai Sauce and then set aside.

Wraps

  1. Divide the steak evenly among the lettuce leaves and then drizzle with the Thai Sauce.
  2. Top with carrot matchsticks, fresh basil leaves, crushed peanuts, and sesame seeds.

Ingredients

Coconut Shrimp

  • 1 egg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup almond meal
  • 3 tablespoon shredded unsweetened coconut
  • 1 pound shrimp, peeled and deveined

Spicy Mango Dipping Sauce

  • 1/4 cup plain greek yogurt
  • 1/2 cup fresh mango, diced
  • 1 1/2 teaspoon raw honey
  • 1 tablespoon sriracha
  • 1/4 teaspoon sea salt
  • 1 tablespoon lemon juice

The Rolls

  • 4 rice paper rolls
  • 1/4 cup fresh cilantro, chopped
  • 3-4 leaves butter lettuce
  • 1/2 cup mango, diced

Steps

Coconut Shrimp

  1. Preheat oven to 400 degrees F.
  2. In a bowl, whisk together the egg, sea salt, and pepper
  3. In another bowl, combine the almond meal and shredded coconut.
  4. One at a time, dip each shrimp into the egg, allowing excess egg to drip off, and then transfer to to the almond meal and coconut bowl.
  5. Place the shrimp onto a baking sheet lined with parchment paper.
  6. Place in the oven and bake for 15 minutes, flipping half-way through.

Spicy Mango Dipping Sauce

  1. While the shrimp is in the oven, prepare the sauce by adding all the ingredients to a blender and blending until very smooth.

The Rolls

  1. To assemble the rolls, dip one wrapper quickly into very warm water to become pliable.
  2. Lay flat on a cutting board and layer ingredients on bottom third of wrapper (lettuce, cilantro, mango, shrimp).
  3. Fold in sides, then continue rolling up.
  4. Place seam side down on plate.