Ingredients: Any type of lettuce you like, I used a spring mix ½ red onion-chopped 1 red pepper-chopped 1 cucumber-chopped Dried cranberries Olive oil Lemon Salt For the roasted squash: Cubed squash or sweet potatoes Cinnamon Salt Olive oil For the candied pecans: 2 cups …
I love ramen. I used to eat it in college all the time. These days I need slightly more balanced meals so I add vegetables and eggs. This is perfect to make on cold winter days when you don’t feel like putting much thought into what you’re cooking. I used mushrooms, shredded carrots, and zoodles, but you can throw in whatever vegetables you have in your fridge. This is perfect to make when your vegetables are on the way out and need to be used. I’m thoroughly enjoying the shredded egg trend, it’s a fun new way to eat protein! You could also add any other types of protein on top of the ramen like chicken, shrimp, or steak. It’s a great way to create a new meal out of the leftovers you have in your fridge. Enjoy!
This dish is seriously delicious! It’s hands down my favorite salad I’ve ever made. It’s simple and easy to throw together for a quick lunch and is perfect to meal prep. It’ll keep you full and satisfied plus it gets those greens in! Brussel sprouts are high in fiber and antioxidants. They help protect against cancer and help with high blood pressure, high cholesterol, heart disease, and diabetes. This salad will leave you feeling your best!
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