We're back in the swing of back to school and all the routines now that we're in October. So there is no excuse not to meal prep anymore! You have more control of your time and know exactly when you'll be able to prep. One tip I love for prepping lunches are making some type of bowl (smoothie bowls, protein bowls, any type of bowl!). You can meal prep all the different ingredients you'll put into your bowl and keep those in the fridge so they keep all week. Then when it's time to put the bowl together, all you have to do is measure out those ingredients and BOOM! 💥 You've got a wonderfully healthy lunch in 2 minutes flat!
Ingredients:
20 raw medium shrimp, cleaned and deveined, tail on (about 6 oz.)
10 tsp. low-sodium fish sauce (like nuoc cham)
Finely ground black pepper
½ tsp. ground turmeric
8 oz. dry rice noodles (or vermicelli pasta)
Boiling water, divided use
1 cup bean sprouts
1 medium cucumber, cut into matchstick-sized pieces
1 medium carrot, cut into matchstick-sized pieces
4 lettuce leaves, chopped
2 Tbsp. fresh cilantro leaves
2 Tbsp. chopped fresh mint leaves
2 Tbsp. chopped fresh Thai basil (or basil) leaves
¼ cup chopped raw peanuts
2 Tbsp. honey
3 Tbsp. fresh lime juice
Instructions:
Combine shrimp, pepper, and turmeric in a small bowl; cover. Refrigerate for 30 minutes.
Cook rice noodles in water according to package directions. Drain; set aside.
Preheat grill or broiler on high.
Grill or broil shrimp for 3 to 5 minutes, or until shrimp is opaque and firm.
Evenly divide rice noodles lettuce between four serving bowls.
Top evenly with bean sprouts, cucumber, carrot, lettuce, cilantro, mint, and basil. Set aside.
To make broth, combine ¾ cup hot water, ¼ cup fish sauce, honey, and lime juice; mix well.
Top each bowl evenly with broth and sprinkle with peanuts; serve immediately.
Portion Fix Containers: 1 Green, ½ Red, 2½ Yellow, ½ Blue
2B Mindset Plate: A great lunch option. Replace noodles with more veggies for dinner.
Recipe and photo from Beachbody's blog here.