Updated: Jul 21
Feeling overwhelmed with the idea of cooking? Or prepping meals for the week?
SO many of my clients come on feeling this way!
But this is my absolute favorite thing to work on with clients. We look at their week ahead of time, plan simple meal ideas that they enjoy, and modify so they’re as easy as they can possibly be!
This bean salad is rich in fiber and protein - and lasts in the fridge for super long! So it’s a great prep-ahead recipe for lunchtimes when you don’t have a huge break.
1 can kidney beans
1 can green beans
2 cans chickpeas
1/2 sweet onion, chopped
3 green onions, chopped
1 yellow bell pepper, chopped
1/3 c. Apple cider vinegar
3 Tbsp. Garlic infused olive oil
1 Tbsp. Honey
2 tsp. Dried parsley
Salt and pepper to taste
1. Drain and rinse beans
2. Add all ingredients together
It’s that simple. And it lasts for days!