top of page
Writer's picturebarenutrition

WEEKLY MINI MEAL PREP: Caesar Pasta Salad, Egg Salad, & Raspberry Chia Pudding

CAESAR PASTA SALAD:


Ingredients:

  • 2-3 C dry chickpea/lentil pasta (cook according to box, adjust amount based on if you want more of less pasta)

  • 1 head or 1 bag organic chopped romaine

  • 1 can chickpeas

  • hemp Caesar dressing (see next)

  • Olive oil


HEMP CAESAR DRESSING:


Ingredients:

  • 2 heaping Tb hemp seeds

  • Tsp anchovy paste

  • 2 tsp capers

  • Tsp honey

  • Tb apple cider vinegar

  • 2 Tb olive oil

  • Juice of a lemon

  • Salt + pepper


Roast the chickpeas at 400 for 25-30 minutes in olive oil salt, pepper, and paprika.

Meanwhile, cook the pasta. While pasta cooks, make the dressing by combining then blending with a blender or immersion blender. Add olive oil and salt to the pasta, then toss together with chickpeas, romaine, and the dressing. *Option to serve with sautéed wild caught shrimp.


EGG SALAD:


Ingredients:

  • 5-6 pasture raised eggs (boiled for 6-7 min)

  • 2 celery stalks

  • 1 Tb mayo

  • 1 Tb Dijon

  • Juice of a lemon

  • 2 tsp olive oil

  • 1/2 tsp dried tarragon

  • Cilantro or parsley

  • Salt + pepper + chili flakes


Add peeled eggs and all ingredients to a cutting board. Chop finely until everything is well combined.


RASPBERRY CHIA HEMP PUDDING:


Ingredients:

  • 1/2 C raspberries, smashed

  • 4 oz coconut yogurt

  • 2 tsp honey

  • 3 Tb chia seeds

  • 3 Tb hemp seeds

  • 2/3 C cashew milk or milk of choice

  • Optional 1-2 scoop of collagen and creatine


Smash raspberries into the bottom of a jar. Stir everything together, close the jar, and let sit in the fridge for at least 15 min until a thick, creamy pudding is formed. Top with chopped walnuts, banana slices, etc when serving.

102 views0 comments

Comments


bottom of page