Wellness Meal Prep Bundle

Place an oven rack in the center of the oven; preheat 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. Cut out and discard the core of the cauliflower; cut into small florets. Halve and peel the onions; cut into 1-inch-wide wedges. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the bell peppers and poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the poblano peppers.

Line two sheet pans with foil. Transfer the cauliflower florets, onion wedges, and carrot pieces to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the fish dry with paper towels. Season 2 fish fillets on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). Season the remaining fish fillets on both sides with salt, pepper, and enough of the Mexican spice blend to coat (you may have extra). Transfer to the remaining sheet pan, skin side down. Roast 12 to 15 minutes, or until browned and cooked through.* Remove from the oven. 

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

Add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the curry powder to coat. Season the remaining pork chops with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork chops. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* 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 145°F for pork.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced bell and poblano peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach and vinegar; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Turn off the heat. Transfer the cooked vegetables to the pot of cooked quinoa. Drizzle with olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Combine the tomato achaar and yogurt. Taste, then season with salt and pepper if desired.

Combine the cilantro sauce and sour cream. Taste, then season with salt and pepper if desired.

Combine the orange marmalade, 1 teaspoon of olive oil, 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 tomatillo sauce and crème fraîche. Taste, then season with salt and pepper if desired.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced vadouvan-spiced pork chop 

Transfer the achaar yogurt to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable quinoa 

• 1 sliced plain pork chop 

Transfer the cilantro sour cream to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 togarashi-seasoned fish fillet 

Transfer the spicy orange dressing to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable quinoa 

• 1 Mexican-spiced fish fillet 

Transfer the creamy tomatillo salsa to 2 small containers.

Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the achaar yogurt and coconut chips.

Roughly chop the pepitas. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Heat the finished pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cilantro sour cream, chopped pepitas, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be.

Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy orange dressing and sesame seeds.

Heat the finished fish and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy tomatillo salsa, guacamole, and cotija.