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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.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix olive oil, garlic, lemon juice, salt, and pepper.
3. Place salmon fillets and asparagus on the baking sheet. Drizzle the oil mixture over everything.
4. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.