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Hey Mommas, It's your gurl, Yaadi Gurl Flava.

I am here to help you take care of yourself throughout the day with some healthy quick lunch ideas which can be made ahead of time. So you can enjoy more time with your littles.

I hope you will find these flavorful healthy, quick, and make-ahead recipes useful and delicious.

Stir Fry Noodles and Vegetables with Shrimp and Tostones.

This recipe is quick, simple and healthy. Pack with veggies and can be served with or without the tostones. This can make 5-6 serving ahead of time. Store in the fridge for 3 days.

Ingredients List:

1/2 Cabbage

1 Cucumber

1/2 Lettuce

1-2 Carrots

Bell Peppers

1/2 Onions

2-3 Cup Noodles

1 lb Shrimp

1 Tbsp Toasted Sesame Oil

2 Tbsp Soy Sauce

1/4 cup Sweet Chili Sauce

1 Green Plantain

Instructions:

1. Season shrimp to your liking and let it marinate.

2. Wash and cut all your veggies.

3. Get your noodles in at hot water for 3 minutes. Then drain and set aside.

4. In wok or large saucepan add 2-3 Tbsp of oil and cook shrimp. Once cook remove and set aside.

5. Now add all your veggies to remaining oil and and sauté for 10 or less minutes so your veggies are not over cook but remain crunchy.

6. Then add your noodles and combine well.

7. Add your toasted sesame oil, soy sauce, sweet chili sauce and combine well. Let it stay on the heat for 2 mins then remove and top with shrimp.

8. Serve and enjoy.

Here is a link on how to make the Green Fried Plantain/Tostones:

https://youtu.be/zJSFzfWDjVo .

Flavaful Black Bean Burgers

These Flavaful Black Bean Burgers can sure be made ahead and enjoyed over 5 days. They can be served with burger buns, lettuce as your bun, or as a play on Loco Moca, the famous Hawaiian dish. As well as a Pita sandwich.

Instructions

1. Preheat oven to 325°F. Spread beans and corn evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.

2. Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out.

3. Place in a large bowl with the remaining ingredients. Stir everything together, then add the black beans and corn.

4. Mash with a fork the mixture, leaving some larger chunks of beans and corn

5. Form into patties– about 1/3 cup of mixture in each.

6. Place patties on a parchment paper-lined baking sheet and bake at 375°F for 10 minutes on each side, 20 minutes total.

Quick & Healthy Salad

A quick healthy salad is always a go-to lunch for moms. You can also prep these ahead of time and store them in the fridge for 2 days.

You can prepare what you like to put in your salad; like your lettuce, bacon, and boiled eggs, and on the day of eating you can just place your protein(s) in the oven or Air Fryer. Fish or shrimp even bite-size chicken breast or thigh can be ready in 20-30 minutes. You can even make this a vegan salad by removing the eggs, cheese, and bacon and adding your favorite beans and vegan cheese, or vegetarian salad by adding chickpea, black bean, or even navy beans. Also, a baked or roasted sweet potato is a must-try if you're looking for a meatless salad idea.

*My favorite air fryer & instapot all in one! -Coach Michele

Vegan Burrito Bowl

Vegan Burrito Bowl are healthy and a sure way to get in all that the body needs to keep it going. The healthier the better.

These can also be made ahead and just grab and go throughout the week. Can be refrigerated for up to 3 days.

You can even play around and change it from vegan by adding some different proteins. Like shrimp, fish, chicken or even pork.

Veggie Foil Pack

Veggie Foil Pack is an awesome quick healthy lunch idea and yes can be made ahead.

It can also be changed from vegan by adding some protein.

So grab your foil paper and let’s get into it.

Ingredients:

2 Cups Brussel Sprouts

1 lb Baby Potatoes

Bell Peppers

1 Onion

Instructions:

1. Wash and cut all your veggies and place them in a bowl.

2. Drizzle with Olive Oil and then season to your liking.

3. This should yield 3 foil packs. Wrap veggies tightly in foil paper then at to your oven at 410 degrees for 20-3o minutes or until done.

These can be refrigerated for up to 3 days in storable containers.

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