Meal Prep Recipe | Seasonal Everything Bowl with 5-Minute Magic Green Sauce

meal prep kale bowl rachelle robinett.jpeg

A classic, always-in-season bowl that's delicious and nutritious for lunch, dinner, or in-between.

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Make a BIG batch and divide into containers for meals in the days ahead.

  • Bowl ingredients:
  • Quinoa (cooked): 5 cups (~2 cups dry)
  • Kale or dark, leafy greens: 10 cups
  • Mixed raw vegetables: 5+ cups
  • Dried dates, apples, or seasonal fruit: 1/2 cup, chopped
  • Optional: Walnuts: 1/2 cup

 

  • Sauce ingredients:
  • 1 avocado
  • 2 cloves garlic
  • 1 lime or lemon
  • 1 bunch parsley and/or cilantro
  • Sea salt
  • Olive oil
  • Optional: pistachios, walnuts or cashews

Directions:

  • Cook quinoa.
  • De-stem kale. Chop all vegetables and dates. Mix all in a large mixing bowl.
  • Prepare dressing. Dress all well.
  • Separate into tupperware. Top with walnuts.
  • *To keep crisp, save dressing aside and top salads the day-of, rather than ahead of time.

 

5-Minute Magic Green Sauce Directions:

  • 1 avocado
  • 2 cloves garlic
  • 1 lime, juice of
  • 1 cup parsley and cilantro, packed
  • 1 tsp sea salt
  • 1/2 cup olive oil
  • 1/2 cup pistachios, walnuts or cashews
  • 1/2 cup water
  • Blend all. Add more oil or water to thin if needed.

7 Ways to Get the Healthy, Chocolatey Goodness of Cacao into Your Diet

7 Ways to Get the Healthy, Chocolatey Goodness of Cacao into Your Diet

I’m writing this from a desk covered in chocolate things. Cacao things, to be exact. Cacao is as ubiquitous as coconut water these days, which is wonderful, but also often confusing. For example, is the cocoa butter in my body cream the same stuff that’s in chocolate? (Yes.) And, what the hell are nibs, really? Given how much of the cacao plant is beneficial, and being used, it’s worth knowing one’s way around it.

Meal Prep Recipe | Savoy Cabbage Salad with Ranch-ish Dressing

savoy-cabbage-salad-recipe_rachelle robinett plantbased.jpg

A hearty summer-time one-dish meal that's perfect for prepping in one day with enough servings to take you through a week of plant-based lunches or dinners.

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Make a BIG batch and divide into containers for meals in the days ahead.

  • 1/2 large head savoy cabbage, shredded
  • 3 large carrots, grated
  • 2 cup peas, fresh or frozen (thawed)
  • 2 cups fresh corn, (slice off of the cob)
  • 2-3 avocados, diced
  • Optional: Add more greens (kale, collard greens, shredded brussels sprouts, broccoli ...) or other chopped raw veggies (zucchini or cauliflower would both be great).
  • Reminder: Shop local if possible! Farmer's markets have the best quality produce, and are great sources of inspiration for trying new things.

Ranch-ish Dressing:

  • 1 1/2 cups goat yogurt, coconut yogurt (I recommend Anita’s) or veganaise (Follow Your Heart Grapeseed Veganaise or Sir Kensignton’s Fabanaise)
  • 1 small bunch dill, finely chopped
  • 1 small garlic clove, grated
  • 1 tsp sea salt
  • Black pepper to taste
  • Variation: Instead of dill, use cilantro, basil, mint and/or parsley along with the other ingredients. If your blender is good, throw the steps in too (less waste, same taste)! This makes a great, creamy herbal dressing that's good on any veggies.

Directions:

  • In a large bowl, combine cabbage, carrots, peas, corn and avocado.
  • Separately, whisk dressing Ingredients. Pour over vegetables and toss to combine.
  • Storage instructions: This salad happily lasts several days in the fridge. To avoid mush, keep the dressing separate and add each day before leaving home, or take dressing with you and add just before eating.

Image and original recipe from ifoodreal.