If you read my post entitled Power Breakfast Ideas, then you know figuring out what to eat, especially during treatment, takes energy. Your mind doesn’t need one more thing to worry about.
Ideally, someone can help you with meal prep a few days a week. Try not to order out because you then lose control of a powerful source of healing. So to help I collected a few simple options to help you ensure you're getting the necessary nutrients to build your immune system and boost your energy.
Sardine or Salmon Salad Niçoise: romaine, arugula and radicchio greens, 3 oz. wild caught cooked salmon, or 3 sardines, sliced tomatoes, cucumber, red bell pepper, 4 kalamata olives, lightly steamed green beans, chives or green onion tops, avocado and either an apple cider vinaigrette or lemon juice and olive oil. Optionally you can add a boiled egg.
Hoda’s Garbanzo Bean Salad: 1 cup cooked garbanzo beans, ¼ c. cooked organic brown Basmati rice, ¼ c, chopped scallions, 2 Tbs. chopped red onion, ¼ c. chopped tomatoes, 1 Tbs. each chopped basil, mint, parsley and ½ - 1 tsp. chopped jalapeno pepper, Season with a little Himalayan salt, juice of 1 small lemon and 2 Tbs. extra virgin olive oil.
Tabbouleh Lunch: (click here for my recipe) and ½ baked acorn squash, steamed sweet potato with garlic powder and ½ tsp. grass-fed Ghee.
tabbouleh
Tempeh Sloppy Joes: Chopped grilled tempeh mixed with tomato paste, 1 tsp. olive oil, minced garlic (or garlic powder), diced bell pepper, chili powder and a dash of salt. Serve open-face on 1 slice GF bread, with steamed broccoli and beets or carrots. (courtesy of Jeanne Wallace, PhD, CNC)
Low-carb Pasta Salad: Use chickpea or lupin flour pasta; add your favorite lightly steamed chopped veggies… like zucchini, squash, red onion, mushrooms… and sliced basil leaves.
In a small pan, mix together ¼ c. tomato paste and ½ cup hot water for the sauce. Add 1 Tbs. organic olive oil, 1/4 tsp. oregano, some garlic powder, 1/8 tsp. black pepper, and a dash of sea salt. (You can make 2 cups and store the rest in the fridge for another meal.)
veggie burrito
Veggie Wrap: Organic cooked brown rice, organic black beans, avocado, cucumber, broccoli sprouts, scallions, chopped cilantro and onions, wrapped in a sheet of Nori seaweed or whole-grain organic tortilla. (courtesy of Jeanne Wallace, PhD, CNC)
Tempeh Fingers: Marinated strips of tempeh wrapped in steamed chard leaves, with a baked sweet potato or yam topped with a mixture of 1 Tbs. flax oil, 1 Tbs. nutritional yeast 1 Tbs. chopped chives or green onion and shredded almond cheese.
Vegetable Curry: Curried veggies over 1/4 c. organic brown basmati rice or chickpeas boiled in green tea with a little cumin. Serve with a cucumber, fresh mint and tomato salad. You may add a Tablespoon or coconut yogurt.
curry
Vegetable Burrito: Mix roasted veggies with organic pinto or black beans, salsa and/or guacamole in a gluten-free tortilla.
Pacific Brand Organic Soup: In a pinch these can be used as a base (tomato, butternut squash, and mushroom varieties). Add your favorite veggies, beans or whole grains.