Meal Prep Made Easy | Menu 2

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Coconut Curry Soup | CLICK TO JUMP TO RECIPE
1 can coconut milk
3 cups vegetable broth
2 tbsp red curry paste
2 tbsp fish sauce (optional)
2 tbsp brown sugar
2 tbsp peanut butter
1 white onion, thinly sliced
1 red bell pepper, cut into strips
1 cup mushrooms, sliced
2 tsp ginger, peeled and grated
2 cloves garlic, minced
1 block firm tofu, diced
2 tbsp fresh lime juice
2 tbsp fresh cilantro
In the bowl of a slow cooker, whisk coconut milk, vegetable broth, red curry paste, fish sauce, brown sugar and peanut butter until they are well combined. Add white onion, red bell pepper, mushrooms, ginger, garlic and tofu. You could replace the tofu with cooked chicken if desired.
Cook on High for 3-4 hours. Finish with lime juice and freshly chopped cilantro.
Sesame Ginger Salmon | CLICK TO JUMP TO RECIPE
4 salmon fillets, 4-6oz
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp sesame oil
2 tsp honey
1 tbsp sriracha, (optional)
1 clove garlic
2 tsp fresh ginger, peeled and finely grated
1 tbsp sesame seeds
In a small bowl whisk soy sauce, rice wine vinegar, sesame oil, honey, sriracha, garlic and ginger. Place salmon in a large zipper bag and cover with marinade. Allow salmon to marinate for 20-30 minutes.
Preheat oven to 375°F. Place salmon fillets on a parchment lined baking sheet and spoon the remaining marinade over top. Sprinkle each fillet with sesame seeds. Bake for 10-15 minutes or until salmon is cooked to your liking.
Store in the refrigerator for up to 3 days.
Green Beans, Peppers & Mushrooms | CLICK TO JUMP TO RECIPE
1lb green beans, trimmed and halved
1 red bell pepper, cut into strips
2 cups mushrooms, sliced
2 tsp sesame oil
2 tsp soy sauce
salt and pepper
Preheat oven to 400°F. In a large bowl, toss all ingredients until they are evenly coated.
Pour onto a baking sheet. Bake for 15-20 minutes or until veggies are
cooked through.
Serve immediately or store in the refrigerator for 4-5 days.
Vegetable Fried Rice | CLICK TO JUMP TO RECIPE
1 cup rice
2 cups vegetable broth
1 tbsp oil
1 white onion, finely diced
1 clove garlic, minced
1 cup frozen peas and carrots
2 eggs, whisked
2 tbsp soy sauce
2 tsp sriracha (optional)
In a small saucepan, bring rice and vegetable broth to a bowl over medium-high heat.
Reduce heat to low, cover and simmer for 10-15 minutes or according to package directions. Turn off heat and allow rice to steam, covered, for an additional 5 minutes.
In the meantime, heat oil in a large frying pan over medium-high heat. Add onion and cook for 3-4 minutes or until it becomes translucent. Add peas and carrots and cook until they begin to thaw; approximately 3-4 minutes. Add garlic and cook for an additional minute.
Use a spatula to move vegetables to one side of the pan. Add eggs to the other side and scramble until they are cooked through. Add cooked rice, soy sauce and sriracha and stir everything together. Cook for 2 minutes.
Serve immediately or store in the refrigerator for up to 4 days.
Tangled Thai Salad | CLICK TO JUMP TO RECIPE
For the dressing:
2 tbsp smooth peanut butter
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp lime juice
2 tsp honey
1 clove garlic, minced
½ tsp fresh ginger, peeled and grated
For the salad:
1 English cucumber, seeded and thinly sliced
1 red bell pepper, thinly sliced
2 carrots, peeled and thinly sliced
1 mango, pitted and thinly sliced
1 cup red cabbage, thinly sliced
2-3 green onions, diced
¼ cup cashews, chopped
In a small bowl whisk peanut butter, soy sauce, sesame oil, lime juice, honey and ginger together until it becomes smooth.
Pour 1-2 tbsp of dressing into each of 5 jars. Layer ingredients into each jar. Top with green onion and cashews.
Store in the refrigerator for 4-5 days.
Edamame Dip | CLICK TO JUMP TO RECIPE
2 cups shelled edamame beans, cooked
2 cloves garlic, minced
¼ cup fresh lime juice
1 tbsp soy sauce
1 tsp wasabi paste (optional)
1-2 tbsp sesame oil
2 tbsp fresh cilantro
Place all of the ingredients in a food processor. Blend until completely smooth. Store in the refrigerator for up to 5 days. Serve with fresh veggies.