I have said it before, and I will say it again…lunch is my least favorite meal of the day. It is not that I hate lunch. I actually like lunch in the form of…”let’s go out to lunch!” Or….”I just made lunch for you!” Those types of lunches? Perfect! The lunches of…I just got home and have to make something healthy for lunch but I am starving so I guess…a handful of tortilla chips will do…those are the lunches I cannot stand!
So what is a girl to do? I mean, I can’t have a handful of tortilla chips for lunch every day (or can I?). Make ahead lunch to the rescue! I love make ahead meals. It definitely takes a little time in the beginning but you are so happy when you have some lunch every day that tastes delicious without having to throw it together when you are starving.
With this particular make ahead, I decided to jump on the cauliflower rice trend. I was completely, 100% against this new substitute for rice (I don’t even love real rice, or cauliflower…why would I love rice made out of cauliflower?). But, I had this meal a few weeks ago from a friend who works at a paleo meal service and the cauliflower rice was so surprisingly good. I gave the cauliflower florets a twirl in the food processor, sauteed it in a little ghee (please use butter or olive oil if you don’t care about it being paleo or whole 30 compliant) and gave it a few shakes of salt and pepper. Easy as can be. Of course, feel free to use your favorite rice as well if you are not sold on the whole cauliflower (I am getting so sick of typing cauliflower) rice thing. Either way, this meal is still packed with veggies and protein and will fill you up for lunch! Adding some browned lean ground turkey, a homemade pico de gallo and a red pepper salsa was also a bit time consuming, but so worth it…and remember…five lunches people! FIVE LUNCHES!
Take a little time this Sunday afternoon and whip these up for the week. You will be so glad you did!
- Cauliflower Rice:
- 4 cups of raw cauliflower florets
- 1 tbsp ghee ( or butter or olive oil)
- salt
- pepper
- Turkey Taco Meat:
- 1 pound of lean ground turkey
- ½ cup water
- 1 taco packet, or:1 Tbsp. Chili Powder
- ¼ tsp. Garlic Powder
- ¼ tsp. Onion Powder
- ¼ tsp. Crushed Red Pepper Flakes
- ¼ tsp. Dried Oregano
- ½ tsp. Paprika
- 1½ tsp. Ground Cumin
- 1 tsp. Sea Salt
- 1 tsp. Black Pepper
- Pepper Salsa:
- 2 tsp olive oil
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 small onion, diced
- salt
- pepper
- 2 tsp balsamic vinegar
- Pico De Gallo:
- 2 pints cherry tomatoes, quartered
- 1 jalapeno pepper, seeded with membranes scraped out, diced
- ¼ cup diced red onion
- 3 tbsp lime juice
- ⅓ cup cilantro, coarsely chopped
- salt
- pepper
- Extra:
- Sliced Avocado
- Have five containers ready to go so you can add things as you go along.
- Cauliflower Rice:
- Place the cauliflower florets inside the bowl of a food processor and pulse a few times until the rice consistency is there.
- Do not over pulse, it could get liquidy and mushy.
- Heat a large saute pan over medium heat and add ghee.
- Add rice and saute until tender.
- Sprinkle with salt and pepper.
- Add rice to one side of the container.
- Turkey Taco Meat:
- Brown ground turkey over medium high heat.
- Drain any grease (there shouldnt be much , if any)
- In a small bowl, whisk together all spices to make taco mix (not necessary if using a packet)
- Add water and spices
- Cook over a low heat until meat is coated with spice mixture and fully cooked.
- Add to container
- Pepper Salsa:
- Add olive oil to saute pan
- Add peppers and onions and let saute until golden brown and fragrant.
- Turn off heat and add balsamic vinegar
- Sprinkle with salt and pepper
- Add to container
- Pico De Gallo:
- in a small bowl, add tomatoes, jalapeno and onion.
- Toss well.
- Pour lime juice over the mixture
- Sprinkle with salt and pepper
- Toss with cilantro
- Add to container
- Right before serving, add diced avocado and toss all ingredients together.
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