2 Secret Recipes for your August Inspo!

Y’all know I love letting you in on our secrets + lately I keep hearing the same thing: August motivation is a little… meh.

We’re still loving summer, but also starting to crave those healthy routines that come with fall - especially when it comes to meal prep.

So I thought I’d share two of our favourite GLJ recipes for a little inspo.

Make a batch, pop them in the fridge, and consider yourself slightly more prepared for the week ahead.

Friendly Salad Snack

This salad got its name + inspo thanks to Jennifer Aniston and the lore she ate it every day on the set of Friends. Who knows (and who cares!) if that’s actually true - because the recipe is worth the hype!

This recipe started as a personal family fave before eventually becoming a GLJ menu item and I still eat it for lunch most days I’m at GLJ (So maybe those rumours about Jen are true!)

I’ll usually bring some leftover protein from home or add a couple of hard-boiled eggs, so it’s super high in protein while still getting healthy carbs from the quinoa + lots of veg.

As good as it tastes, how I feel after eating it is even better — and that’s what makes it my lunch obsession.

This recipe makes a lot so you might want to half it. 

SALAD INGREDIENTS

• 3 cups of cooked quinoa
• 1/3 cup of celery, chopped⁠
• 1/3 cup broccoli, chopped
• 1/3 cup of snap peas, chopped⁠
• 1/2 cup of parsley, chopped⁠
• 1/2 cup mint, chopped⁠
• 1/3 cup red onion, chopped
• 1/2 cup chopped pistachios⁠
• 1 cup drained + rinsed chickpeas
• 1/2 cup feta⁠, crumbled

DRESSING

• Juice of 1 lemon⁠
• 1/4 cup extra virgin olive oil⁠
• 3/4 tsp salt 
• Dash of pepper⁠

DIRECTIONS

Combine dressing ingredients in a bowl or jar and mix.  Add salad ingredients to a big bowl and mix well - then mix everything and enjoy! Last 6 days in the fridge. 

Tofu Salad Snack

I came up with this recipe back when we lived in NYC and I was in my high priestess of health + veganism phase 😂 (these days, I’m much more about balance and eating allllll the things).

I think this recipe works so well because of the crunch from the pickles, the zing of Dijon + the creaminess of nutritional yeast.

It’s great with crackers, piled onto some toast, or my fave - as a side alongside a few other yummy meal-prep things.

INGREDIENTS

• 1 block of pressed firm tofu, or extra firm tofu
• 2/3 cup of mayo **
• 3 TBSP of parsley, chopped
• 1/3 cup of carrots, shredded
• 2 large pickles, chopped
• 3 TBSP of nutritional yeast
• 1 TBSP Dijon mustard
• 1/3 tsp salt + pepper
• Crackers, optional

DIRECTIONS

Press your firm tofu with paper towel for at least an hour, or use extra firm and skip pressing 

Chop parsley, carrots, and pickles and combine in a bowl with mayo, nutritional yeast, dijon mustard, salt and pepper

Crumble in tofu and mix together

**We make our vegan mayo from scratch for each batch of this dish, but I would suggest just using whatever mayo you prefer. 

Enjoy with crackers, on a sandwich/wrap, or a side to bump up your protein.

ENJOY!
XO,
Andrea