Personal

Car Stuff

Extras

DAY 13 (FRIDAY)

BREAKFAST

OVERNIGHT OATS WITH STRAWBERRIES AND CHIA SEEDS

Makes 1 serving

Prepare oats the night before.

½ cup gluten­free rolled oats
1/2 cup unsweetened almond milk
1/2 cup nonfat Greek yogurt
1 tablespoon chia seeds
1 teaspoon honey
4 large strawberries, cored and thinly sliced

Mix all ingredients until thoroughly combined. Store in an airtight container for at least 6 hours and up to 24 hours.

334 calories, 9.6 g fat (0.5 g saturated fat), 48.6 g carbohydrate (11.3 g fiber, 15.2 g sugars), 20.5 g protein, 149 mg sodium, 5 mg cholesterol

LUNCH

SNAP PEA AND RADISH SALAD WITH QUINOA AND ARUGULA

Makes 1 serving

1 tablespoon balsamic vinegar
1/8 teaspoon kosher salt
freshly ground pepper
1/2 tablespoon olive oil
1/2 recipe snap pea salad (leftover from Wednesday's dinner)
1/2 cup Big Batch Cooked Quinoa (leftover from Monday's dinner)
2 cups arugula, rinsed and dried

In a medium mixing bowl, combine balsamic vinegar, kosher salt, and freshly ground pepper.

Gradually add 1/2 tablespoon olive oil while whisking the mixture vigorously. Continue to whisk the mixture for 30 seconds after all of the oil has been added. Add remaining ingredients to the bowl and toss everything together, so that the dressing is evenly coating the snap pea salad, quinoa, and greens. Transfer to a bowl to serve.

If you're packing lunch to go: Pack the vinaigrette in a small airtight container. Combine snap pea salad, quinoa, and arugula in a separate large airtight container, and toss everything together. Refrigerate until you're ready to eat, and pour the vinaigrette over the salad at lunch time.

374 calories, 15.7 g fat (5.2 g saturated fat), 47.7 g carbohydrate (9.3 g fiber, 7.7 g sugars), 12.9 g protein, 424 mg sodium, 25.2 mg cholesterol

SNACK

CARROTS WITH HUMMUS

Slice 4 medium carrots into sticks and serve with ¼ cup hummus.

186 calories, 6.3 g fat (0.9 g saturated fat), 27.9 g carbohydrate (9.3 g fiber, 9.2 g sugars), 6.9 g protein, 375 mg sodium, 0 mg cholesterol

DINNER

SPICY TAMARI SHRIMP LETTUCE CUPS

Makes 1 serving

4 scallions, whites and greens divided
1 tablespoon olive oil
4 ounces raw shrimp for women; 6 ounces for men, deveined, tails removed, and chopped into ¼­inch pieces
1/8 teaspoon kosher salt
freshly ground pepper
1 cup cremini mushrooms, chopped into ¼­inch pieces
2 cloves garlic, minced
2 tablespoons Big Batch Spicy Tamari Dipping Sauce (leftover from Thursday’s dinner), divided
4­5 romaine lettuce leaves
2 tablespoons raw, unsalted peanuts, chopped

Thinly slice scallion whites, and slice scallion greens into ½­inch pieces. Heat olive oil in a large skillet over medium heat. Season shrimp on both sides with kosher salt and freshly ground pepper. When the oil is hot, add shrimp, mushrooms, and scallion whites to pan and cook 1 minute.

Add garlic and scallion greens and cook for 1 minute, until fragrant. Add one tablespoon of the dipping sauce, stir everything to coat, then remove the pan from the heat. Spoon the shrimp mixture into the romaine lettuce leaves and sprinkle evenly with peanuts.

396 calories, 22.7 g fat (3.2 g saturated fat), 17.4 g carbohydrate (3.8 g fiber, 4.6 g sugars), 32.6 g protein, 1167 mg sodium, 172 mg cholesterol

NIGHTTIME SNACK

APPLE WITH HONEY

Slice 1 apple and drizzle with 1 teaspoon honey.

101 calories, 0 g fat (0 g saturated fat), 27.7 g carbohydrate (5 g fiber, 21.7 g sugars), 1 g protein, 0.3 mg sodium, 0 mg cholesterol

DAY 13 (FRIDAY) TOTAL NUTRITIONAL INFORMATION

1,390 calories, 54.3 g fat (9.8 g saturated fat), 169 g carbohydrate (38.7 g fiber, 58.4 g sugars), 73.9 g protein, 2,084 mg sodium, 346 mg cholesterol

PREP

Defrost chicken for tomorrow’s dinner by taking it out of the freezer and putting it in the fridge.