Sarah's Meal Prep 11/1/2020

This recent meal prep is a bit on the lighter side, but still beautiful and plenty delicious! I was able to throw it together super quick because it required very little cooking. I just had to cook the barley, which I did the day before so it could cool.

Breakfast: Nutty fruit salad! I chopped up some banana, pear, and orange, and added grapes, sliced almonds, chopped walnuts and pecans, lemon juice, and almond extract.

Lunch: Salads! I started with a layer of barley (yes, barley can be used in things other than soups and beer!), then added a layer of arugula and topped with grape tomatoes, sliced cucumber, sliced hard boiled egg, and shredded red but purple cabbage. When it’s time to eat I’ll add a drizzle of Brianna’s poppy seed dressing.

Snack: Roasted red bell pepper hummus with carrot sticks and tiny apples.

Dinner: Ramen! Since these rice ramen noodles take FOREVER to cook in the microwave, I left the veggies raw so they don’t end up overcooked. I used bok choy, mushrooms, green onion, and cilantro, barbecued pork, and two pouches of beef or chicken broth concentrate. I’ll add hot water and microwave for ten minutes when it’s time to eat.