Meal Prep Ideas
Each week on Monday or Tuesday I like to do a meal prep for the rest of the week. I make a big pot of something that serves mostly as lunch, but sometimes the occasional dinner. You’ve seen our bean salad and summer salad suggestions. Last week’s meal prep was a hearty kale salad.
Hearty Kale Salad
- Head of kale, chopped
- 1 1/2 cups of cooked faro
- 1 cup of cooked lentils
- 1 large shredded carrot
- 1/4 cup sunflower seeds
- 1 chopped red bell pepper
Add 1/2 avocado before serving and top with your dressing of choice. We used a classic Greek dressing from a recipe I got while in Santorini on our yoga teacher training made from thyme olive oil, red wine vinegar, lemon juice, feta cheese crumbles, fresh garlic and dried herbs I have on hand like marjoram and oregano.
I usually don’t eat wraps in order to save on calories, but towards the end of the week I was ready for something different.
I used sun-dried tomato wraps, spread them with hummus or avocado and loaded them with the hearty kale salad to give it a different twist.
It traveled well and made it especially easy to take to work.
The Big Easy
Ever been to New Orleans and had the famous Muffuletta sandwich? Chris recently made a big batch of the tangy olive mix to have on hand for a week of hot, delicious and easy to throw together sandwiches.
Here’s his recipe for The Big Easy:
- 1C green Sicilian olives
- 1/2C Kalamata olives
- 1/2C Giardiniera*
- 2T capers
- 2 cloves garlic
- 1/2t celery seed
- 1t dried oregano
- 3/4t ground black pepper
- 1/4C red wine vinegar
- 1/2C olive oil
Combine all ingredients and crush, mince, pulse, etc.
To make a sandwich, toast foccacia bread with provolone and/or mozzarella and top with generous portion of Muffuletta mix.
Giardiniera is a tangy Italian condiment made from pickled peppers, carrots and cauliflower. It’s very versatile and can be eaten alone as an antipasto, is well known as a topping for Italian Beef Sandwiches and is a key ingredient in the famous Muffuletta sandwich.
Again, by the end of the week I was ready for something different and used the spicy olive mixture to throw together a pasta salad that would last a few more days:
- 1 box of rotini pasta
- 2 big spoonfuls of muffuletta olive mix
- 1 red bell pepper, chopped
- 1 can artichoke hearts, quartered
- 1 can chickpeas