That's all the time you'll need to prep healthy breakfasts, lunches or snacks.
By Lindsay Funston
Breakfast: Quinoa Porridge
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In a medium saucepan, bring 4 cups water, 1 2/3 cups quinoa (rinsed) and a pinch of salt to a boil. Reduce heat to low and simmer, stirring occasionally, until quinoa is tender, about 12 minutes. Ladle quinoa into 5 pint-size Mason jars with lids and seal shut. Store in the refrigerator. When ready to eat, remove lid and microwave on high 2 minutes. Stir in a splash of whole milk, 2 Tbsp. blueberries and 1 Tbsp. chopped walnuts.
Lunch: Chickpea, Spinach and Sausage Stew
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In a large pan, heat 1 Tbsp. olive oil over medium heat. Add 2 garlic cloves, thinly sliced, and cook 1 minute. Add 12 ounces cooked chicken sausage links, sliced, and sauté until golden, about 2 minutes. Add 2 (15-ounce) cans chickpeas, rinsed and drained; 2 cups low-sodium chicken stock; and 1 (15-ounce) can diced tomatoes and bring to a boil. Add 2 cups spinach, ¼ tsp. salt, and ¼ tsp. ground black pepper. Reduce heat to medium and simmer 10 minutes. Store in refrigerator up to 5 days; reheat before serving.
Snack: Granola Bars
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Line an 8-inch-square baking dish with parchment paper. In a food processor fitted with a metal blade, process 1 cup pitted Medjool dates, 1 minute. Transfer to a bowl. Add 1½ cups old-fashioned oats; 1 cup almonds, chopped; ½ cup chopped dark chocolate; ½ cup unsweetened shredded coconut; and ¼ cup dried cherries.
In a small pot, warm ¼ cup honey and ¼ cup creamy salted natural peanut butter over low heat. Pour over oat mixture, mixing well. Transfer to prepared baking dish. Cover with plastic wrap and freeze until firm, about 10 minutes. Remove from pan and slice into 10 bars. Store in an airtight container up to 5 days.
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