Healthy 30 Minute Meal Plan – Week 4
Prep time: 10 minutes
Cook time: None
Serves: 6
Ingredients
2 medium English cucumbers, diced
2 15-oz. cans black beans, drained and rinsed
2½ c. frozen sweet corn, prepared according to package directions
2 medium red bell pepper, diced
2 c. cherry tomatoes, cut in half
½ c. fresh cilantro, chopped
2 large limes, cut into wedges
2 large avocados, diced
Sea salt and black pepper, to taste
1 head Romaine lettuce, trimmed and leaves kept whole Continue reading
Prep time: 5 minutes
Cook time: None*
Serves: 6
Tip: Save time by roasting the beets ahead of time. Simply wash each beet and coat with a little olive oil. Wrap in aluminum foil and toss into a hot oven (375-425°F) with whatever else you happen to be cooking earlier in the week. Once tender (45-60 minutes), remove beets from oven and set aside until cool enough to handle. The skins will slip right off and the roasted beets can then be stored in the refrigerator for several days. Or, you can use organic pickled beets instead.
Ingredients
Dressing:
¼ c. extra virgin olive oil
2 T. fresh lemon juice
2 t. Dijon mustard
Sea salt and black pepper, to taste Continue reading
