Pesto

1. In a blender or food processor, pulse walnuts and garlic together until minced.
2. Add basil and lemon juice and process again until minced.
3. Drizzle in olive oil until and blend until fully incorporated.
4. Stir in salt and black pepper to taste.
5. Add 1 teaspoon of warm water to thin out pesto as needed.
6. Reserve 1/4 cup for meals this week, then freeze the rest in ice cube trays).

Buckwheat

1. Combine water, oil, and buckwheat in a medium saucepan.
2. Bring to a boil, then reduce heat to simmer.
3. Cover and cook for 10 minutes, or until buckwheat is tender.
4. Drain off any excess liquid.
5. Reserve 1 cup of buckwheat for Day 1 dinner, store 1 cup in the freezer in a zip-top airtight bag or freezer safe container, then refrigerate the remaining 1/2 cup for use later in the week.

Salmon bowl

1. Preheat the broiler to high.
2. Rub the top (nonskin) side of the salmon filet with lemon juice, garlic powder, salt, and black pepper.
3. Broil for 6-7 minutes, or until salmon is cooked fully and flakes with a fork.
4. Cut the salmon in half and store the remaining 4 ounces for Day 2 lunch.
5. Meanwhile, in a medium skillet over medium-high heat, heat the olive oil, and sauté red pepper, onion, and zucchini until tender, about 7 minutes.
6. To assemble the bowl, place 1 cup buckwheat in a bowl, top with veggies and salmon, and drizzle 1 tablespoon pesto over the top.

NUTRIENT TOTALS
Calories: 517
Protein: 30 grams
Carbohydrate: 39 grams
Dietary Fiber: 6 grams
Total Sugars: 5 grams
Total Fat: 28 grams
Saturated Fat: 4 grams
Sodium: 367 milligrams