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WEEKLY MINI MEAL PLAN: Medi Pasta Salad + Dressing, Veggie Frittata & Chick-Un Salad

MEDI PASTA SALAD


Ingredients:

  • 3 cups (dry) chickpea pasta

  • 1 pint cherry tomatoes, halves

  • 1/2 red onion, diced

  • 7.5oz jar artichoke hearts

  • 3 Tbsp peperoncini

  • 1 can chickpeas, roasted

  • 3 large handfuls arugula (or a 5oz container)

  • herby hot honey dressing (see below)

  • choice of extra protein when serving (ex: shrimp)

  • salt, pepper, chili flakes, paprika to taste


PARSLEY HOT HONEY DRESSING


Ingredients:

  • 2 lemons’ juice

  • 2 Tb olive oil

  • 3 tsp hot honey

  • 2 tsp apple cider vinegar

  • chopped fresh parsley, to your liking


Boil pasta, set aside to cool.

Bake chickpeas w/ olive oil, salt, paprika at 400 for 25 min

Chop all salad ingredients and mix the dressing

Toss everything together!


VEGGIE FRITTATA


Ingredients:

  • 12 eggs, scrambled

  • 1 bell pepper, diced

  • 2 green onion, diced

  • salt, pepper, chili flakes

  • Primal Palate breakfast blend

  • olive oil

  • any other desired veggies


Preheat oven to 375, add egg mixture with veggies to a square or round baking dish.

Bake for 35-40 min. Dont worry if the sides are raised, when it cools, theyll come back down.

Cut into 4 rectangles for 3 egg servings or 6 rectangles for 2 egg servings.


CHICK-UN SALAD


Ingredients:

  • 1 can chickpeas

  • 1 Tb avocado oil mayo 

  • 1 tsp Dijon mustard

  • 1 tsp dried tarragon (key!!)

  • juice of 1 lemon

  • drizzle of olive oil

  • salt + pepper

  • 1 stalk celery, chopped


Smash all ingredients together!

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