We all know that trying to eat healthy while on the go can be a challenge, especially when your job involves frequent travel like mine. Even if you’re not traveling for work, decision fatigue can become a real issue when it comes to thinking about what to cook and eat. I made it a goal of mine this year to prioritize my body and health and sticking to that goal when your schedule is thrown in 5 different directions and your circadian rhythm is off, is not that easy. Eating out is expensive and as much as I love it, I find that my body really does appreciate home cooked food. As I’ve gotten older, I’ve tuned in more and more to my body, my digestion and my energy levels and I would be doing myself a disservice if I ate the way I did in my younger years. In my 20’s and my 30’s I ate what I wanted, when I wanted it. I could sleep through the night after enjoying a few glasses of wine and eating a heavy dinner at 8pm. Not anymore friends. Call it hormone fluctuations, change in metabolism or just plain aging….whatever the case, my system is sensitive.
Now in my mid-forties my body has spoken, and I’m listening. My engine needs a little more maintenance for it to run well. Here’s the bold truth. The requirements I put on my body are intense and I am no longer in that “new engine” state. I want to be that good, sturdy ol’ car that keeps running for miles and miles because it’s been well maintained…oil changes every 3000 miles, tune-ups…you know, upkeep. A huge part of my upkeep involves planning what I’m going to eat, especially on weekends when I’m on the road and teaching. Eating well is a form of self-care that really does a body good.
I’ve never been the kind of meal prepper I see on Instagram where people take out 5 plastic containers and scoop out a portion of rice, some broccoli and a sad looking piece of chicken and call that dinner for the week. I love food WAY too much to do that to myself and I get bored quickly. As my husband would say, I require more variety than the average person. That variety comes into play with sauces, flavors, and textures. I need to switch it up, which is why at home I’ll make different grains, beans, sauces, and soups and freeze them so that I can reach for them to create interesting bowls and meals or on days I just don’t have it in me to cook, which is more often than not. I’ve also discovered in recent years that for me, getting in enough protein and fiber are game changers. I feel better fueled, less “hangry” and my energy levels are more consistent.
This week’s recipe is just the first of many meal prep meals that I’m going to be sharing in the coming weeks. Meals that you can cook for dinner and double batch and then enjoy cold or remixed as a bowl or salad the next day. The Mojo chicken is delicious and healthy on its own, it’s citrus based and is made with light oil but a ton of flavor, and you could always pre-prep that and use it many different ways. I chose quinoa for its protein content, but if you’re not a fan, any other grain could work here. The vinaigrette is simply made by using a pantry ingredient…If it’s too much cooking for you, make the protein and skip the salad or vice verse. Buy a bag of lettuce and skip the grains and make it a salad…do you. This meal is delicious eaten cold the next day so take it for a spin and make it your own.
Printable PDF below.
Mojo Chicken with Herby Quinoa and Edamame Salad
Serves 4 or 2 with leftovers for additional meals
Chicken :
1 ½ pounds boneless skinless chicken breasts or tenderloins (if you have thick breast pieces, butterfly them for more even cooking)
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