10 oz Salmon
1 bunch Cilantro
1/2 cup Bbq sauce
Oils & Vinegars
1 tbsp Olive oil spray
Nuts & Seeds
1/4 cup Pepitas
Using an airfryer, spray oil olive spray on salmon and set to seafood cooking setting.
Heat up zucchini noodles and quinoa as desired (I used the microwave)
Add salmon to your meal prep container and spread 2 tbsp of Bbq sauce on each 4-6 ounce fillet or ¼ cup on over 10-12 oz of salmon
Add 1/3 cup quinoa and 1 cup of zuchini noodles
Garnish with lemon, cilantro, avocado slices and pepitas
Makes about 3-4 bowls for meal prep.
For storing zucchini: Spiralize zucchini before or slice if making night before. Add dash of lemon to zucchini to stay fresh.
Thai Turkey Lettuce Wraps
1/4 cup peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons water
1 teaspoon sesame oil
1 tablespoon lime juice
1 tablespoon olive oil
1 onion finely chopped
1 tablespoon Thai red curry paste
1 lb lean ground turkey
1 cup carrots shredded
7 oz Better Romaine Leaf
green onions to garnish
peanuts to garnish
Starting with water, stir together all peanut sauce ingredients and set aside.
Heat oil in a large pan and add the onions, garlic and Thai red curry paste. Stir until red curry paste is heated through and mixed in evenly with the onions (2-3 minutes).
Add the ground turkey and cook, breaking it up with a spatula, for 5-7 minutes, until no pink remains and the turkey is cooked through.
Stir in the shredded carrots.
Pour the peanut sauce evenly over the ground turkey mixture and stir to combine.
Remove from heat.
To serve: Spoon ¼ cup of the ground turkey into a Better Romaine Leaf. Sprinkle with green onions and peanuts and enjoy.
To store in the fridge: Allow ground turkey mixture to cool completely. Portion out into ½-3/4 cup portions and store in the fridge for up to 4 days.
Re-heat till steaming hot in the microwave before serving.
Chicken and Rainbow Veggies
2 medium chicken breasts boneless skinless cut into 1/2 inch pieces
1 cup broccoli florets
1 small red onion chopped
1 cup grape tomatoes
2 medium zucchinis chopped
1 tablespoon italian seasoning
2 teaspoon salt
2 teaspoon black pepper
2 teaspoon red pepper flakes
2 teaspoon paprika
Light olive oil spray
3 cups cooked rice
4 meal prep containers
Pre-heat oven to 450F. Spray baking sheet with olive oil spray and set aside.
Chop all veggies and chicken and line on baking sheet. Sprinkle all the spices evenly over the chicken and veggies. Spray with the olive oil spray.
Bake for 15-20 minutes or until the veggies are charred and chicken is tender.
Place 3/4 cup of cooked rice of choice into 4 individual meal prep containers. Divide chicken and veggies evenly on top of the rice. Cover and store in the fridge for up to 5 days or freezer up to 2 months.