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Meal Prepping with Simple, Fresh Ingredients


July 31, 2018

By Barbie Boules »

Barbie Boules is a registered dietitian and certified health coach. In practice for 15 years, she counsels private clients and conducts corporate workshops in intuitive and mindful eating, with an emphasis on anti-inflammatory foods and creating optimal gut health.

1 package precooked refrigerated lentils (produce section, not canned)
1 package precooked refrigerated quinoa (frozen vegetables section)
3 bunches baby bok choy, chopped
1 bag mixed baby bell peppers (red, yellow, orange), thin julienne
1 bunch scallions, julienne
6 inch daikon radish, julienne
1 cup olive oil
½ cup apple cider vinegar
1 inch fresh ginger
1 clove garlic
2 teaspoons honey
2 teaspoons spicy brown mustard
1 teaspoon toasted sesame oil
½ teaspoon salt

Microwave (to thaw quinoa)
Mixing bowl (large—to toss veggies)
Mason Jar (dressing) OR small bowl & fork

1. Thaw quinoa & rinse lentils—place in separate bowls.
2. Chop bok choy
3. Thin julienne peppers and daikon
4. Measure out dressing ingredients