Video Recipe: A quick lunch with what’s left in my fridge

I did a recent survey online and the biggest obstacle or limitation I’m hearing is: #1 Meal Prep TIME

“I don’t have the time to prepare and make healthy whole food meals”.

So today, I challenge that belief, I call it a story.  This is an example of the stories that we tell ourselves that in fact majorly hold us back from reaching what we truly want.

Today, I don’t have much in the fridge besides a few left whole foods 🥑🥦🍓🍅and I’m not personally a real meal planner.

Here is what I had to work with on a typical work day lunch (under 10min to put together). Opening the fridge and seeing what was left from putting off a grocery run (2 days) I could easily say:

“Oh there’s nothing to eat here, no time to cook, got to meet a deadline so I’ll just head to the drive thru quick”.

This is one of my classic stories that plays out a lot more than I’d like to admit 🤨. I don’t really prep meals and I do my groceries once a week on Wednesday night for time management sake. Over time though, out of necessity mostly, I’ve learnt to work with what I have and create whole meals on the fly. This one here took about 5 minutes and kept me really full and satiated until dinner.

Ingredient List

Salad: Romaine, Bell Pepper, Red Onion, Cherry Tomatoes, Broccoli Sprouts,Red Cabbage, Apple, Hemp Hearts

Raspberry Vinaigrette: Lime Juice, Frozen Raspberries, Apple Cider Vinegar, Olive Oil (optional)

Dessert Smoothie:Kale, Wild Blueberries, Mango, Banana, Yellow Maca powder, Camu Camu powder, Ground Flax seeds, Chia seeds


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