Over the past couple of weeks, I’ve been going through my Pinterest boards of recipes I want to try so that I can add more creative recipes to my blog (and some fun to my life!). I’ve gotten tons of great ideas, which is especially helpful when it comes to planning lunches because I need something that’s easy to transport, but also (semi) enjoyable to eat… This usually leads me to a peanut butter sandwich. Of course, I love salads, but they’re so hard to make ahead! I know, I know; I should do the inverted salad in a Ball jar thing… But then I still need a bowl to dump it into, plus I don’t have any huge jars. So anyway, all my lunch-packing worries were swept away when I found this simple recipe that can be thrown together and reheated for lunch! Do all the meal prep on Sunday and you’re good to go the rest of the week!

Egg and green bean salad in bowl.

What you need (serves 1):

  • 1/2 cup cooked brown rice
  • 1 cup (3 oz) cooked green beans, roughly chopped
  • 1 ripe plum, thinly sliced
  • 2 Tbsp (1/2 oz) chopped walnuts or pecans
  • 1 hard-boiled egg, sliced
  • 1 tsp sesame or coconut oil
  • 2 Tbsp fresh lime juice
  • 1/4 tsp salt
  • Ground pepper, to taste

six meals prepared for the week ahead.

What to do:

  1. Combine the rice, green beans, plum, nuts, and egg in a container.
  2. Drizzle with oil, lime juice, and salt and pepper.

As I mentioned, I made five servings at once so I’d have them for lunches throughout the week. If you choose this option, simply keep the oil and lime juice separate so that it’s nice and fresh when you drizzle it on right before eating! I mixed the oil and lime juice and kept it on my counter for the week, packing as much as I needed each day. Keep in mind that if you use coconut oil, you may have to heat it slightly each time so that becomes a liquid again. I also kept the plum separate because I wanted it to be cold, but it’s definitely good warm as well!


Egg and green bean salad over rice