meal prep for meal prep haters

Including the recipes fro Strawberry Rhubarb Vegan Ice Cream, Spicy Korean Cucumbers, Thai Coconut Lime Curry, and Orzo Kale Salad <3

What’s in this week’s picnic basket: (full recipes and grocery list are below)

Spicy Korean Cucumbers -

MAKE TIME: 40 minutes | SERVINGS: 2 | VEGAN AND GLUTEN FREE

Ingredients:

• 7 Persian cucumbers

• 1 1/2 TBSP salt

• 1 garlic clove

• 1/2 inch fresh ginger root

• 2 TBSP Gochugaru (Korean red pepper flakes)

• 1 TBSP sesame seeds

• 1 TBSP coconut aminos OR soy sauce (if using soy sauce, add in 1 TBSP of sugar as well)

• 1 TBSP olive oil OR sesame oil (sesame oil is encouraged, but if you don’t have any, olive oil works too)

• 3 green onion stalks

Directions:

1. Remove the butts of all the cucumbers and then chop into halved ~1 inch long pieces

2. Add the cucumber to a bowl with 1 1/2 TBSP of salt and use your hands to mix until the all of the cucumbers are coated

3. Sit to the side for at least 30 minutes to release moisture

4. After 30 minutes (there should be some liquid and the bottom of the bowl), fill the bowl full of water and thoroughly rinse the cucumbers

5. Grab a handful of cucumbers and use your hands to squeeze out as much moisture as you can, then transfer them to a clean bowl. Repeat with all of the cucumbers

6. Once all in a clean bowl, to the cucumbers grate 1 cloves of garlic and 1/2 inch of peeled ginger root

7. Then add in the gochugaru, sesame seeds, oil, coconut aminos/soy sauce (if using soy sauce instead of coconut aminos, add in 1 TBSP of sugar as well)

8. Use scissors or a knife to add in the green onion (only add the tops, not the bulbs). I cut mine about 1/2 inch long

9. Use your hands to thoroughly mix everything until it is all evenly coated

10. Enjoy immediately or set in the fridge to ~marinate~

Orzo Kale Salad -

MAKE TIME: 20 minutes | SERVINGS: 2-3 | VEGAN AND GLUTEN FREE

Ingredients:

Salad:

• 1 large bunch of dinosaur kale

• 1 1/2 - 2 cups orzo (i’m using Banza orzo for gluten free)

• 1/3 cup pumpkin seeds

• 1/3 cup pomegranate seeds

• 1/4 cup chopped green olives

• Parmesan to top (measure with your heart <3) (ps you can use dairy free or regular parmesan)

Dressing:

• 1/2 cup cilantro

• 1/2 cup olive oil

• 2 TBSP balsamic vinegar

• 1 TBSP dijon mustard

• 1 TBSP maple syrup

• 1 lemon

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions:

1. Fill a medium pot halfway with water and cook on medium-high heat until boiling

2. While waiting for the water to boil, remove the stems from every piece of kale & then roughly chop

3. After roughly chopping, transfer the kale to a large bowl

4. Squeeze the juice of 1/4 lemon all over the kale, then use your hands to massage it

5. Once the water is boiling, cook the orzo according to the package

6. While the orzo is cooking, make the dressing. To a blender add the cilantro, olive oil, balsamic vinegar, dijon mustard, maple syrup, the juice of 3/4 a lemon, salt, pepper, and blend until smooth

7. To the kale add the pumpkins seeds, pomegranate seeds, and chopped green olives

8. Add 1 1/2 cups of the cooked orzo (start with 1.5 cups and if you feel like it needs more orzo, add the remaining 1/2 cup)

9. Top with lots of shaved parmesan

10. Top with as much dressing as you’d like (I start with half the dressing and then add more if needed)

11. Mix everything together and enjoy!!

Thai Coconut Lime Curry -