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 when 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