On this weeks episode, Sharp Best Health host Janice sits down with Alex Zawilski, a registered dietitian with Sharp Chula Vista Medical Center, to get right into some applicable advice about meal prepping.
Quinoa Crunch Salad (MAKES 6 LARGE SALADS):
- 2–3 cups shelled edamame
- 2 cups Simply Nature Organic Quinoa
- 1 cucumber, diced
- 1–2 bell peppers, diced
- 2 ripe mangoes, diced
- 3 carrots, shredded
- half a head of purple cabbage, shredded
- sliced almonds, peanuts, cashews, etc. (I used the addicting Southern Grove Chili Lime Cashews from ALDI)
Peanut Dressing:
- 1/2 cup Simply Nature Creamy Peanut Butter
- 1/3 cup soy sauce
- 1/3 cup vinegar (white distilled or rice vinegar)
- 1/4 cup sesame oil
- 1–2 tablespoons chili paste like sambal oelek
- 2 tablespoons honey
- 1 clove garlic
- 1 knob of fresh ginger, peeled
Instructions:
- Cooked stuff: Cook the quinoa and edamame according to package directions.
- Veggies: Chop everything up. It will take a little while. Put on some good music and light a candle and a glass of wine wouldn’t hurt.
- Dressing: Give it all a whirl in the food processor or blender.
- Serve: Assemble individual salads, or toss it all together.
Healthy Lunch Places:
Luna Grill
Chipotle Mexican Grill
Chick-Fill-A
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Music: https://www.bensound.com