Wellness Meal Prep Bundle

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce for bulk cooking. Cut off and discard the root ends of the bok choy; thinly slice. Cut off and discard the stems of the bell beppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the mushrooms. Medium dice the sweet potatoes. Halve, peel, and medium dice the onion. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.  

Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Meanwhile, line two sheet pans with foil. Pat the fish dry with paper towels. Season 2 fish fillets on both sides with salt, pepper, and the Italian seasoning. Season the remaining fish fillets on both sides with salt and pepper. Transfer to one sheet pan, skin side down. Roast 12 to 15 minutes, or until cooked through.* Leaving the oven on, remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Transfer the diced sweet potatoes, diced poblano peppers, and diced onion to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the togarashi to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the shawarma spice blend to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced bok choy, diced bell peppers, and sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Transfer to the pot of cooked farro; add the sautéed aromatics and season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

Combine the soy sauce, honey (kneading the packet before opening), and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Combine the maple syrup and dijonnaise. Taste, then season with salt and pepper if desired.

Combine the peanut butter spread, coconut aminos, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Combine the feta (crumbling before adding), 1 tablespoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable farro 

• 1 plain roasted fish fillet 

Transfer the honey-gochujang sauce to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 Italian-seasoned fish fillet 

Transfer the maple-dijon sauce to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable farro 

• 1 sliced togarashi-seasoned chicken breast 

Transfer the sambal-peanut sauce to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced shawarma-spiced chicken breast 

Transfer the marinated feta to 2 small containers.

Heat the finished fish and vegetable farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey-gochujang sauce and sesame seeds.

Wash and dry half the arugula. Roughly chop the peppadew peppers. Roughly chop the pistachios. Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Serve the fish and vegetables over the arugula. Garnish each serving with the maple-dijon sauce, chopped peppadew peppers, and chopped pistachios.

Roughly chop the peanuts. Heat the finished chicken and vegetable farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sambal-peanut sauce and chopped peanuts.

Wash and dry the remaining arugula. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Serve the chicken and vegetables over the arugula. Garnish each serving with the marinated feta, almonds, and sweety drop peppers.