1 2 3 with Meal Prep
Sunday is my meal prep/organizing day. It’s when I start thinking about weekday meals, make my grocery list and putter around the kitchen.
I love being able to put together a few different lunches from what I have stocked in my fridge. Cooked quinoa, roasted veggies, brown rice and hard boiled eggs are my staples, but I also like to keep on hand some store bought items. I love prepackaged cooked beets, marinated artichoke hearts, sauerkraut and a jar of mixed vegetables that are marinated in a brine.
Salads are so easy to make and you don’t really need a recipe when you are organized. When you start prepping veggies, cooking grains, keeping cans of chickpeas in storage containers, buying things like sunflower sprouts (who knew they were so good!) and plan to use your leftovers, you will never have a dull and boring salad! And you’ve created a great habit that leads to a healthy lifestyle!
I’d love to hear what you keep in the fridge that make your salads pop!
Please share in the comments below:)
Here’s my Healthy Salad Bowl
- A handful of your favorite mix of greens
- Sliced or spiralized beets
- Shredded carrots
- Shredded daikon
- Cooked quinoa (1/4-1/3 cup)
- Cherry tomatoes
- Roasted red and yellow peppers
- Goat cheese (2 oz.)
- Handful of your favorite nuts (not more than a 1/4 cup)
- Sunflower sprouts
- 1/4 cup balsamic vinegar
- 3 tbs. pure maple syrup
- 2 tablespoon olive oil
- 1 tsp. Dijon mustard
- A pinch of kosher salt
Line the bottom of a bowl with a mixture of your favorite greens. Assemble everything else on top of it and around the edges.
Whisk all the dressing ingredients together in a small bowl. Drizzle this dressing, your favorite dressing or a touch of olive oil over the salad and enjoy.