Baked chicken spinach salad with roasted pumpkin seeds, dried cranberries, fresh blueberries, feta cheese, and homemade raspberry vinaigrette – a nutritious lunch or dinner perfect for meal prep!
This is the picture perfect example of a lovely recipe materializing by pure accident out of a fridge and pantry cleanout. Typically, my non-food blog food dawdles aren’t anything to ooh and aah over, but you guys…
Let’s talk about protein.
Historically, I have been in the habit of not giving lunch much attention – I would either eat a veggie-packed salad at best, or at worst, snack on whatever dessert recipe I was working on at the time. Typically, my lunches would be fairly void of protein (save for the cucumber dill avocado tuna salad I make periodically), and contain mostly fat and fiber. For me, this is a surefire way of losing momentum in the afternoon and being famished by the time dinner rolls around at 4pm (<- because I’m a near dead).