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The frittata is baked at 375°F for 25-30 minutes, then sliced into five portions. Packed with nutrients, this meal combines healthy fats, fiber, and protein to keep you energized all morning. For convenience, Kayla suggests using separate containers or storing the frittata in the skillet, emphasizing the use of non-metal utensils to preserve the non-stick coating.
Lunch: Creamy Shrimp and Dill Pasta Salad – Perfect Cold & Light
Next, Kayla prepares a Creamy Shrimp and Dill Pasta Salad, ideal for those seeking a no-reheat lunch. She boils wild-caught shrimp until just pink, then rinses and drains them. The pasta is made gluten-free using chickpea, cassava, or rice noodles, with her preferred choice being chickpea noodles for added protein and fiber.