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Chicken Avocado Wrap

  • 1 portion pre-cooked chicken
  • ½ Avacado pitted and mashed
  • 2 T Craisins
  • 1 T Sunflowers Seeds
  • 1 T. Feta Cheese
  • 1 c. chopped mixed greens (baby kale & spinach mix)
  • 1 Spinach or Sun Dried Tomato Wrap


In a small mixing bowl mash ½ an avocado. Add the pre-cooked crock pot chicken and mix together. Lay the spinach shell on a large piece of plastic wrap. Layer they chicken avocado mixture, followed by the Craisins, sunflower seeds and feta cheese then the mixed greens.  Fold the ends then roll into a “burrito” shape. Tightly wrap the cling wrap around your shell to help hold the shape.  Munching tip ** only peal back one end of the wrap as you eat to keep everything in place. To mix this recipe up a little add some garlic salt, Cajun seasoning, or a squeeze of lemon.



Quinoa Buddah Bowl

  • ½ c. pre-cooked quinoa
  • 1 portion pre-cooked chicken
  • 1 c. fresh or steamed veggies of your choice (broccoli, green beans, carrots, ect.
  • ¼ c. optional fillers (mushrooms, nuts, beans)
  • 2-4 T. Sauce of your choice (I like Lawrey’s marinades or salsa)


In a sealable container layer the ingredients in order. This mix will stay good in the fridge for up to 25 hours. When you are ready to eat, simply pop the top and munch if you’re I the mood for chilled or microwave for 1-2 minutes if you want warm.




Mixed Texture Salad

  • 2 c. chopped greens
  • 1 portion pre-cooked chicken (substitute cooked salmon, boiled egg or black beans)
  • ½-1 c. chopped raw veggies
  • ¼ c. pre-cooked grain
  • ¼ c. extras (cheese, seeds, croutons, craisins, grapes)
  • 2-4 T. salad dressing of your choice


I recommend purchasing a salad container so this can be packed several days in advance and grabbed on your way out the door. To make the option most successful, you’ll want to store each ingredient separately and mix together just before eating.




Make ahead Chicken Noodle Soup

  • 1 package Mrs. Grass Chicken noodle soup mix
  • 2 portions precooked chicken
  • 1 c. Carrots
  • ½ onion
  • 2 c. raw kale
  • 3 celery stalks
  • 1 box chicken broth
  • 1 c. pre-cooked quinoa
  • 2 Chicken bouillon cubes


In a food processor combine all raw veggies and process until they are finely chopped. Put 4 c. water and all ingredients including chopped veggies into the crock pot. Cook on low 4-6 hours.




Choose your favorite from the week and make again.

About Lynnae Yates

Lynnae is a wife, mother of 4, a certified health coach and our Resident Health Hacker. She’s completed 4 marathons, with a personal best of 3:06. She ran in the epic 2013 Boston, as well as numerous half marathons and road races. Lynnae also coaches the local Jr. and Sr. High Cross Country teams and High school track team, leading several individuals and teams to the state level.

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