The idea is - cook a big pot of veggies on Sunday, add to any and every meal throughout the week to keep your veggie intake right (75%).
Take a portion of this Cooked Salad, a portion of fresh salad (from pre-washed/pre-prepared leaves and pre-prepared dressing) and a portion of pre-cooked protein to create any lunch or dinner during the week, including lunches to-go.
Recipe by Veronika Bar, of www.veronikabar.com. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.