Here at Our Chaotic Kitchen, we’re all about healthy meal prep ideas. When we’re doing our weekly meal prep, we prioritize vegan recipes, since we’re all about those vegetables. We also like to keep things gluten-free if possible. Nobody in our family has gluten sensitivity or intolerance, but we want to be inclusive to those who do. Finally, we want to do what we can to make our weekly meal prep as easy as possible.
Healthy Meal Prep: The Foundation of a Healthy Week
This week we got a surplus of greens from Hungry Harvest*, so we knew we’d have to make ourselves some salads. We wanted to make sure we stayed within our healthy meal prep guidelines, but we also wanted to find a way to not eat the same exact thing every day. This mix-and-match solution was easy and fun!
*The link above is a referral link. If you click it and order, you and we each get $5 off our next order, so everybody wins!
The base of each salad is the same: diced cucumber, diced cubanelle pepper, shredded hearts of romaine, and sliced grape tomatoes. Cucumbers and peppers sit at the bottom of each quart jar, so the lettuce doesn’t get soggy. The tomatoes get their own quarter pint jars. Each salad then gets a topping and dressing of its very own! We decided this week to make two different types of salads.
Falafel and Beet Hummus Salad
We had some leftover beet hummus in the fridge, so we used the rest of it as a dressing. We’ve written before about our love of easy falafel patties, and they seemed like just the right thing to spruce up this salad. The result is a beautiful, vibrant salad full of Middle Eastern flavor. Here’s a quick recipe for easy falafel patties using chickpea flour.
1 cup chickpea flour
3/4 cup water
Juice of 1/2 lemon
1/4 Tsp baking soda
I Tbsp ras al hanout
1 Tsp cumin
1/2 Tsp salt
Mix all of the ingredients together into a thick batter. Heat some olive oil on medium high heat. Once hot, place heaping tablespoon-sized dollops of batter into the oil. Fry evenly on both sides, about 3-4 minutes per side, until golden brown.
Taquito Filling and Black Bean Dressing Salad
We made taquitos this weekend for some tasty lunches this week (recipe to follow!), and we had some leftover filling. The filling was made from cauliflower rice, mushrooms, sun-dried tomatoes, and taco spices. It made an ideal topping for a Mexican-inspired salad! We used the black bean dip that we made to go with the taquitos as a base for the dressing.
Healthy Meal Prep Can Be Easy Meal Prep
The important thing here is that we didn’t have to go far out of our way to make delicious, healthy salads for the week. We just made smart use of foods we already had around. Maybe you don’t like hummus or black bean dip or falafel. That’s fine! Sometimes keeping things healthy is all about keeping them easy, so that we have less excuse to slip up. So go ahead and use whatever leftovers you’ve got in your fridge to make a lunch salad more fun!