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Meal Prep

Banh Mi Meal Prep Bowls

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Banh Mi Meal Prep Bowls

Inspired by my favorite banh mi EVER, that which comes from Lee’s Bakery in Atlanta, GA, I’ve made banh mi meal prep bowls that mimic the set-up of the best sammich in the world

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Shrimp Salad with Sesame Cilantro Vinaigrette

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Shrimp Salad with Sesame Cilantro Vinaigrette

Is it weird that I can't eat a salad unless it's crunchy? And I mean really crunchy. Obnoxiously crunchy. Did I just chip a tooth crunchy. My cube mate is getting annoyed at me chewing crunchy. This salad is all of those things, and you can whip it up in a few simple steps, little to no cooking prowess required. The dressing is tangy and yet nutty (thanks tahini), and the avocado makes everything so dang creamy. Enjoy! 

Serves: 2 Time: 45+ minutes

INGREDIENTS

Shrimp Salad with Sesame Cilantro Vinaigrette
  • 1/4 c mirin (rice wine vinegar)
  • 3 tbsp toasted sesame oil
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp tahini (or unsweetened nut butter)
  • 1 tbsp chopped cilantro + more for garnish
  • 1 tbsp sesame seeds (black or white) + more for garnish
  • 2 limes
  • 1 large avocado
  • 12-14 large shrimp 
  • 2 cups shredded savoy cabbage
  • 2 cups shredded red cabbage
  • 1/2 cup sliced scallions
  • 1 whole carrot, shaved or julienned
  • 1 tbsp ginger (grated or powdered)
  • 1 tsp garlic (minced or powdered)
  • 1 tsp salt
  • 1 tsp white pepper

INSTRUCTIONS

For the dressing

  1. In a small bowl, combine the rice wine vinegar, 2 tablespoons of the sesame oil, soy sauce, tahini, 1 tbsp sesame seeds, 1 tbsp cilantro, and the juice of half a lime. 
  2. Whisk the ingredients together well and refrigerate for at least 30 minutes.

For the salad

  1. In a large bowl, toss the savoy cabbage, red cabbage, and carrot in the vinaigrette and refrigerate immediately. 
  2. Peel and de-vein the shrimp if needed. In a medium bowl, combine the juice of 1 and a half limes, the garlic, ginger, salt, and white pepper. Coat the shrimp in the mixture and let them marinate for about 10 minutes.
  3. In a small skillet, heat a tablespoon of sesame oil on high. 
  4. Drain the shrimp of the marinade and carefully place them in the hot oil, allowing them to cook for 3-4 minutes on each side. (There will be sizzling, toss carefully!)
  5. Salad assembly: layer the cabbage mixture, shrimp, cilantro, sliced avocado, scallions, sesame seeds, cilantro, and lime in two bowls and serve!
Shrimp Salad with Sesame Cilantro Vinaigrette
Shrimp Salad with Sesame Cilantro Vinaigrette
Shrimp Salad with Sesame Cilantro Vinaigrette
Shrimp Salad with Sesame Cilantro Vinaigrette
Shrimp Salad with Sesame Cilantro Vinaigrette
Shrimp Salad with Sesame Cilantro Vinaigrette
Shrimp Salad with Sesame Cilantro Vinaigrette

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Greek Chicken Bowls

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Greek Chicken Bowls

Chicken thighs are going to be your key ingredient in this recipe because they quickly soak up flavor and won't get dry by the time you've eaten this meal 4 days in a row for lunch.

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Brown Baggin': Easy Homemade Chili

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Brown Baggin': Easy Homemade Chili

I'm back with another lunch recipe that makes enough for an entire week.Eat the chili for Sunday dinner. Then Monday for lunch. Repeat until it's allllll gone. Remember to take your Tums. Your partner will thank you.

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