“Living on earth is expensive…however it does include a free trip around the sun”

-Someone hilarious

(We know you smiled at it… you’re welcome πŸ˜‰ )

HAPPY MEAL PREP MONDAY FRIENDS! Since everyone was so kindly praying and wishing for winter to end (including us) it finally happened! So now… we’ve gone from blizzards to torrential rain. Thanks mother nature.


HOWEVER, this did result in extra amounts of time for fun activities in the kitchen! πŸ™‚ Today we made a thai peanut quinoa salad annnnnd (drumroll please)… HOMEMADE LARABARS! (if you don’t know what those are there are two steps for you: a)crawl out from under the rock you live under b) prepare yourself for your mind to be BLOWN with deliciousness)

But first things first let’s start off with this spectacular quinoa salad!!

So for the quinoa cook as much according to the package as you think you’ll need! (remember it does expand like rice so you probably need less than you think… but then when you consider that remember quinoa is the best thing ever so just make more)


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(This recipe is very flexible and you can use whatever vegetables you want! πŸ™‚ )

Quinoa (cooked according to packaging)

3 Baby bok choy (literally the cutest vegetable ever… use it all the time and every single time will be commenting on it’s adorableness)

Broccoli (we used 3 stalks and cut into florets)

Chick peas (organic, canned, drained, rinsed, boom.)

Cremini mushrooms (you can use whatever mushrooms you want)

Couple chicken breasts (sliced & cooked in a pan on med. high with a bit of coconut oil and salt and pepper – easy peasy)

Sauce: (CHEATER ALERT aka us…) – unfortunately at the grocery store there was a mishap with ingredient purchasing and it resulted in forgetting a crucial ingredient for homemade sauce… SO IMPROV TIME! We used an organic, gluten free and salt free bottled thai peanut sauce for the quinoa (It’s a pretty spectacular sauce none the less & inexpensive for those out there with little time and without endless funds)

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-As stated above with the ingredients this recipe is really flexible so you can make it honestly however you want…

We sauteed the vegetables a little bit just so they were a little more tender and not raw-like in the quinoa just with a little salt and pepper and with a little bit of coconut oil (we also threw in some chili flakes just because they give it kick and are delicioussssss)

-Add the vegetables to the quinoa and combine them then add the sauce (whether you make a homemade sauce or use bottled) and stir it all up!

RECIPE TOOK LESS THAN 45 MINUTES TO MAKE (including chopping of vegetables) ! πŸ™‚

Now for the grand finale: HOMEMADE LEMON LARABARS!

(Best part about this recipe: 5 ingredients and takes 5 minutes (give or take))



1 1/2 cups pitted dates

1/2 cup raw cashews

1 cup raw almonds

zest of 1 lemon

Juice of 1 lemon

Teaspoon vanilla


Put it all in a food processor until everything is all nice and pulsed to oblivion together!

THEN! – all you do is press it into a pan lined with parchment paper, throw it in the fridge for a couple hours and then cut them into bar-like shapes!! Then wrap them in plastic wrap and you’re good to go!! SNACKS FOR THE WEEK!!

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WELL LADIES AND GENTLEMEN, Happy prepping, hopefully you enjoy some of the stuff we’ve made today (or any other day for that matter)

Monday take home message


Have a wonderful week πŸ™‚


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