BOWL#1
Salad Greens of choice
Cooked Quinoa (I like the tri-colored variety from Trader Joes)
Fresh Blueberries
Dried Cherries
Unsalted Sunflower Seeds
Add roasted chicken
For Dressing:
3 tsp (15ml) Dijon
Mustard 4 tsp (20 ml)
apple cider vinegar 5-6 tbsp (75 ml)
grapeseed oil
Whisk together the mustard and vinegar until combined, slowly add the grapeseed oil, until fully combined and smooth. Store in container in the fridge until ready to use.
BOWL#2
Cooked Orzo Drizzle of olive oil to taste Lemon Zest and Lemon Juice to Taste Salt and Pepper to Taste Chopped Fresh Italian Parsely Chopped Kale Pinenuts Add roasted Chicken
BOWl#3
Roast 2-3 sweet potatoes by cutting into small chunks. Toss with Olive oil, salt and pepper and a good sprinkle of curry powder. Roast at 400F (200C) for 20-30 minutes until tender. Allow to cool and store in fridge until ready to use. Cooked Cous Cous Dried Apricots Unsalted Postachios Golden Raisins or currents Fresh Mint, roughly chopped Add cooked chicken