Читать книгу Meal Prep Cookbook For Dummies - Wendy Jo Peterson - Страница 51

Plant-forward eating emphasizes fruits and vegetables, with an accent of meat. When serving up a plant-based meal, consider meat as a side dish. The stars of the plate are the plants — including beans, grains, seeds, nuts, fruits, and vegetables. Plant-forward eating can be high in fiber, heart-healthy, and nutrient-dense. To discover more of the benefits of plant-forward eating, check out https://fruitsandveggies.org/plant-forward-eating-guide from the Produce for Better Health Foundation.

Here’s what the week looks like:

 Monday: Serve Mediterranean Quinoa Bowls (Chapter 8).

 Tuesday: Serve Lemony Salmon and Asparagus (Chapter 14) and tomato bread. Also, transfer the Creamy Peanut Chicken from the freezer to the refrigerator for Wednesday.

 Wednesday: Serve Creamy Peanut Chicken (Chapter 15), Lemony Broccoli (Chapter 17), and rice.

 Thursday: Serve Skewer-Free Chicken Kabobs (Chapter 14) and flatbread. Also, transfer the Springtime Pea Soup from the freezer to the refrigerator for Friday.

 Friday: Serve Springtime Pea Soup (Chapter 7) and either crusty French bread or grilled-cheese sandwiches.

To prep for this week, do the following on Sunday:

 Cook the quinoa and refrigerate for Monday.

 Place the salmon on ice in the refrigerator for Tuesday.

 Clean the asparagus and refrigerate for Tuesday.

 Prepare the Creamy Peanut Chicken and freeze for Wednesday.

 Prechop and wash the broccoli and refrigerate for Wednesday.

 Marinate the chicken and vegetables for Thursday.

 Prepare and freeze the Springtime Pea Soup for Friday.

 Ready the cheese and herb topping and refrigerate for Friday.