Team Burgoon Eats Lunch
Does the question “What’s for lunch?” give you feelings of anticipation or dread?
There are a lot of messages about food that say thinking about food and/or looking forward to your next meal is a problem. While only you can decide what mindset is truly helpful to you, we hope to shed a little light on any unnecessary dread and bring optimism to your food life!
Over the last few weeks, we've been reassessing and remembering where we've been over the last year. We talked about breakfast and this past week I asked a few of you the "What's for lunch?" question.
Whether it’s arugula, spring greens, kale, juiced greens, broccoli or avocados, our bodies need these carbohydrates, fats, and protein to move, get strong and repair.
One of the meals you might hear talked about around here is Brianna’s Chicken.
She barely wants to call it a recipe, but we are making it one because sometimes you just need to spell it out. (Plus, she/we get asked about it so often, here it is ready to print and share!)
- 4 boneless skinless chicken breasts
- 1 - 16 oz bottle of your favorite salsa
- Optional: avocados, extra salsa, steamed broccoli
- Put all ingredients in crockpot and set on high for 3 hours, low for more if you need to leave it unattended for longer.
- When cooked through, shred chicken with two forks and leave in salsa juices to soak in more flavor.
- Serve with sliced avocados, guacamole, extra salsa, and side of vegetables!
I'll often throw in chopped onion, fresh tomatoes if we need to use them up, and a sprinkle of salt in addition to the salsa.
It’s become a lunch staple at my house that all of us crave because of the way it makes us feel satisfied and fueled as opposed to stuffed, hungry, or sluggish. It’s beyond simple and tastes good, and honestly, it took me by surprise how much we like it.
Need to uncomplicate your meal prep? Put this on your list and get it into your rotation.
Need more lunch ideas? Check out these lunch posts from our last year!
Have a recipe you’d like to share with Team Burgoon or questions on how to make changes to a recipe you love? Email me and we’ll talk it over!