LAZY VERISION

• Use pre chopped veggies from the grocery store. Most stores have bags of shredded or chopped lettuce, chopped bell peppers, and onions.

SUBSTITUTIONS

• Want more carbs? Add cooked quinoa or roasted sweet potatoes.

• Sub for ground beef: ground turkey or pork

• Sub for romaine lettuce: iceberg lettuce or any greens you like

• Change up the toppings!

  • Whole30 options: black olives, shredded carrots, cucumbers, roasted sweet potatoes

  • Non Whole30 options: corn, shredded cheese, sour cream, crushed up tortilla chips (yummmm)

STORAGE

• Allow everything to come to room temp and then store in airtight containers in the fridge. I like using these containers to keep the veggies separate from the meat.

• Store the salsa separately. I like using these containers.

REHEATING

• You can eat this cold, or you can remove the veggies, salsa, and guacamole from your meal prep container and add to a bowl. Reheat the ground meat for 30 seconds-1 minute, stirring halfway through. Then add on the salad.

REDUCE FOOD WASTE

• Leftover romaine lettuce? Wrap the head of lettuce in a paper towel and store in a ziploc bag in the fridge. This will keep it fresh for up to two weeks! Add it to a salad next week or use a topping for tacos.

• Leftover onion? Save it! Put it in a ziploc, or better yet, buy one of these reusable onion saver things. Use the rest of the onion for another recipe later this week or next.

• Extra tomatoes? Keep them for snacks! Dip in ranch or hummus. Or dice them and add them to a pasta sauce.