I mentioned before that Sunday is the day I cook for the following week, making all of my breakfasts and lunches for the work week ahead. If you want to give it a shot, here are a couple of good recipes that are extremely simple, inexpensive, healthy, low carb, 4HB compliant, and keep well in the fridge for 5 days.
Broccoli Bacon Kuku
Steam 3 cups of broccoli florets. While they’re cooking, spray a 9″ x 12″ glass baking dish with non-stick cooking spray. Arrange the florets in the dish. Scramble a dozen free-range organic eggs very well and pour them gently over the broccoli. Sprinkle the top with 1/4 cup of chopped bacon or real bacon bits. Cut four pats (2 tbsp total) of organic butter and drop on top, spaced evenly. Bake at 325 for 40 minutes or until firm. When cool, slice into six squares. Eat one square for breakfast on Sunday. Individually wrap the other five squares in saran wrap, and refrigerate. To warm, microwave for 1:30 at 60% power. Cost: about $1.75/serving.
Sesame Kale Salad
Buy a bag of ready-to-eat organic kale and 5 organic chicken breasts. I use the ready-to-eat kale because it keeps better than the stuff I wash and dry myself. Cook chicken breasts as desired — grill, roast, Foreman grill, etc. — unseasoned. When cool, slice on a diagonal and individually wrap. Each morning before work, put a giant handful of kale in a suitable lunch container. Unwrap and add one chicken breast. To season, add a few splashes of soy sauce, a sprinkle of sesame oil, and a drizzle of olive oil. Put the top on the container and take it to work, keeping it cold. When it’s time to eat, shake and serve. Cost: about $3.25/serving.
If I was Herman Cain I’d probably call this my 5/5/5 plan — 5 days of breakfasts and lunches, each with 5 ingredients or less, for $5/day. But since I’m not the kind of guy who creates culture personality out of bullshit random numbers, I’ll just call it “A Couple of Healthy Meals with 5 Ingredients or Less.”