Wellness Meal Prep Bundle

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Pit and roughly chop the dates. Halve, peel, and thinly slice the onions. Pull off and discard the tough string that runs the length of each snap pea pod; halve crosswise. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Drain and rinse the beans. Roughly chop the lettuce. Halve the tomatoes. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the halved tomatoes, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

Add the quinoa to the pot of boiling water and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the green goddess dressing, capers, and chopped dates. Stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, line a sheet pan with foil. Place the sliced onions, halved peas, and asparagus pieces on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl. Add the drained beans, vinegar, roasted red peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. Leaving the rest in the bowl, transfer half the roasted vegetables and beans to the pot of dressed quinoa. Stir to combine. Taste, then season with salt and pepper if desired.

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Mexican spice blend. In a large pan (nonstick, if you have one), heat a drizzle 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. Rinse and wipe out the pan. 

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

Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and the shawarma spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Roughly chop the peppadew peppers. Pick the mint leaves off the stems. Serve the cooked shrimp over the finished quinoa and vegetables. Garnish with the almonds, chopped peppadew peppers, mint leaves (tearing just before adding), and feta (crumbling before adding). Enjoy! 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Halve the lime crosswise. In a large bowl, combine the guacamole, the juice of 1 lime half, and a drizzle of olive oil. In a separate bowl, combine the yogurt and the juice of the remaining lime half; season with salt and pepper. Stir to combine. Roughly chop the peanuts. To the bowl of guacamole-lime dressing, add the chopped lettuce, remaining cooked vegetables, and dressed tomatoes. Toss to combine. Taste, then season with salt and pepper if desired. Serve the sliced chicken over the dressed salad. Garnish with the cotija, lime yogurt, and chopped peanuts. Enjoy! 

If you saved the dish for later, reheat the shrimp and quinoa in the microwave 1 to 2 minutes, or until heated through. Finish and served as directed.

If you saved the dish for later, reheat the chicken in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.