Month: September 2023

Ingredients:

• 2 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas)
• 1 cup brown rice, cooked
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, minced
• 1 clove garlic, minced

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger, sauté for about 30 seconds.
2. Add mixed vegetables and stir-fry for 5-7 minutes until tender-crisp.
3. Stir in cooked brown rice and soy sauce. Cook for an additional 2-3 minutes to heat through.
4. Divide into meal prep containers and store in the refrigerator.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 cups assorted vegetables (zucchini, bell peppers, carrots, sweet potatoes)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional toppings: avocado, hummus, or tahini sauce

Instructions:

1. Preheat your oven to 400°F (200°C). Chop vegetables and toss with olive oil, salt, and pepper. Spread on a baking sheet.
2. Roast vegetables for 20-25 minutes until tender.
3. While the vegetables are roasting, rinse quinoa and combine with water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. In meal prep containers, layer quinoa and roasted vegetables. Add optional toppings if desired.