Three Meal Prep Recipes with 5 Ingredients or Fewer!
Holy moly can you believe it's already August!? Not that I don't love August. I do! It's a month full of things to celebrate!
1) Kids Eat Right Month
2) My niece's and nephew's birthdays
3) My 1-year RD anniversary (aka anniversaRD)
4) Zack's birthday
5) Back to school festivities
Whoo! Lot's to look forward too, I tell ya. And with all of these celebrations coming up, time-management is key! That's why I love meal prep so dang much!
This weeks meal prep was all about simple dishes that have 5 ingredients or fewer. I know that sometimes, meal prep can be daunting. Either we cook plain food (boiled chicken, steamed broccoli) or we create these really intricate recipes that take too long. That's why I wanted to find a balance: flavorful but only 5 ingredients.
Here are the recipes:
1. Five-Ingredient Caulirice
1 bag of frozen cauliflower rice
2 red bell peppers
1/2 large yellow onion
3/4 cups of green peas
2 Tbsp Bragg's liquid aminos
Dice up the large onion and place in a non-stick skillet. Let these cook until translucent. Dice the red bell peppers and then add those to the pan. Next add the bag of cauliflower rice. Break up any large chunks.
Add the frozen peas and then the liquid aminos. Stir all together and let the ingredients cook together for about 3-5 minutes.
2. Tahini Kale & Sauteed Onions
1 bag of kale, already chopped
1/2 large yellow onion, sliced
1/4 cup tahini (ground sesame seeds)
1/4 cup red wine vinegar
2 tsp garlic powder + onion powder mixture
Slice the onion and cook in a large non-stick skillet until softened. While those are cooking mix in a bowl the tahini, the vinegar, and the onion & garlic powder mixture. Add more vinegar if it is paste-y. You want a thin consistency so it can coat the kale evenly.
Add kale into the skillet. It will look like too much kale at first. To speed up the process add a little bit of water to the pan so the steam cooks the kale. You can use a cover also.
Once the pile of kale is a bit more manageable, pour over the tahini mixture. Try to coat as evenly as possible. It is done when the kale is cooked and coated.
3. Three-Ingredient Pescatarian Chickpea Curry
This is my favorite recipe of the bunch!
1 pound of frozen tilapia, thawed
1 can chickpeas, rinsed
1 cup of Thai Curry Simmer Sauce from Trader Joe's
In a medium to large skillet, coat the pan with non-stick spray (I used coconut oil spray). Add 1 cup of Thai Curry Simmer Suace plus 1 cup of water. Open the can of chickpeas and pour into a strainer so you can rinse them. This washed off excess salt and the liquid which may have raffinose, the polysaccharide in beans that create gas.
Set those aside and take your thawed tilapia pieces. With kitchen shears, cut them into 1-inch chunks and put them directly in the pan to cook in the curry sauce. Add the chickpeas and cook for about 10-15 minutes. The fish should be white and opaque.
You an use any fish in the recipe!
Serve this with brown rice and spinach for a perfectly balanced plate.
Other recipes in this meal prep are:
Cucumber Tomato Salad with Everything but the Bagel Seasoning
Mixed Nuts roasted with Turmeric & Black Pepper
Strawberry Chia Seed Pudding, a recipe exclusive to the meal plans
Warmed Peaches with cinnamon.