Meals from Mel! Juicy Chicken Patties + Summer Lentil Salad
Move over chips and lunch meat sandwich, these new kids are gettin’ ready to claim precious real estate in lunch boxes across the land!
Psst! Don’t forget to check out this week’s “Mel’s Mentionables” below for:
- A WAY TO MAKE RAW VEGGIES MORE PALATABLE (without dip)
- A MOVING QUOTE about pain by Bishop TD Jakes
- AN AWESOME BOOK by Ryan Holiday I just finished that lit my ass on fire with motivation! 🔥
I find it’s easier to stay on track with your healthy living goals when breakfast and lunch are prepared in advance. For example, a wholesome shake for breakfast and Summer Lentil Salad topped with a Juicy Garlic Herbed Chicken Patty and a Mason jar full of raw veggies for lunch.
And because you’ve done so much GOOD for your body, the occasional less-than-wholesome dinner of say, pizza or burger and fries, won’t sink your efforts in the least.
There’s nothing better than a colorful lentil salad with chopped veggies and a sprinkle of feta cheese. In this Summer Lentil Salad, you’ll get all things Mediterranean: Sundried tomatoes, kalamata olives, feta cheese, olive oil, and yes…lentils.
This recipe originates from garlicmatters.com. It calls for dry lentils, but…if you’re looking to save even more time, just replace the 1/2 cup dry lentils with one and a half cans of rinsed canned lentils (I vote for boiling the dried lentils- it only takes 15 minutes or so and tastes so much better).
Alterations I made:
- Pitted kalamata olives instead of black
- Sundried tomatoes in olive oil (be sure it doesn’t have canola oil). I use the Bella Sun Luci brand.
- A few sprinkles of crumbled feta cheese on top
The Juicy Garlic Herbed Chicken Patties are even easier to prepare. The smart ones (that’s you!) will double the recipe, wrap each patty in parchment paper and store in a freezer bag in the freezer for a quick meal while on the go.
This recipe comes from eatwell101.com. Keep in mind, I only made the patties from this recipe. So you’ll only need the first seven ingredients (ground chicken, scallion, parsley, salt, cayenne, chili flakes, and garlic).
I say three to five because some will get bored with the same lunch for five days in a row. If that’s the case, just freeze any remaining patties.
If you really want to up your game, fill five 12-ounce Mason jars with an assortment of raw veggies, seal with lids and stick in the refrigerator. Serve with a side of guacamole or hummus, enjoy them naked (not you…the veggies), or add a dash or two of seasoning right before eating (see Mel’s Mentionables below).
- A WAY TO MAKE RAW VEGGIES MORE PALATABLE (without dip):
I’m not much of a dipper when it comes to enjoying my daily raw veggies, but let’s face it…naked can get a little boring. I discovered a great way to spice them up so they are more palatable—sprinkle a couple dashes of seasoning into the veggie container (I use 12-oz. Mason jars), secure the lid and shake until each vegetable gets hit. I use Simply Organic Grilling Seasons. Remember, just two shakes is all it takes!
- MOVING QUOTE:
“Pain always leaves a gift” ~ Bishop TD Jakes
- AWESOME BOOK:
The Obstacle is the Way: The Timeless Art of Turning Trials into Triumph by Ryan Holiday
This book shares the collective wisdom from great men and women such as: Ulysses S. Grant, Thomas Edison, Margaret Thatcher, Amelia Earhart, and Steve Jobs. Its aim is to help you accomplish the goal of overcoming obstacles of all kinds: mental, physical, emotional, and yes…perceived obstacles.