I am following Week 1 of Clean Eating's Meal Plans Made Easy this week. I made just a few minor changes to suit what we have in the house, and what our family likes to eat - but for the most part it's Week 1.
Today I was scheduled to eat "Tuscan Tuna Salad" but I subbed grilled chicken for the tuna, and bell peppers for the olives. My husband gets some extra cheese hearts with his salad, which is show above, but the fat in my lunch will come from the salad dressing alone ( which is my Apple Cider Dressing recipe)
My husband's lunch is sitting on one of my Batik Bento Bags that I have for sale in my etsy shop. I love using these little cloth lunch sacks when I pack my food to take on the road when I run errands or any other "eat in the car" events. It's a lunch bag, placemat, and napkin all in one. You know, It's not easy to stay clean when you're eating on the run - that's why I came up with these lunch bags to help 🙂
Do you want to know how I made it into Tuscan Chicken Salad? Its based on the original recipe from the magazine mentioned above, but it's a little different:
1 diced grilled chicken breast ( which I made as part of my Weekly Food Prep)
1 cup of cannelini beans, drained and rinsed
½ cup diced bell pepper
splash of balsamic vinegar, Mrs. Dash, and olive oil
a sprinkle of dried oregano, cracked pepper, and sea salt
I'll be tossing it with salad greens and the Apple Cider Dressing when I eat my lunch. Yummy!
The rest of my meals are planned and packed ( except dinner) and all should be right at around 1800 calories at the end of the day.