Grain & Veggie Mix
Sauce
Set oven to 420F.
Cook brown rice and farro according to the instructions given on the packages. If you do NOT want to use farro, simply cook another ½ cup dry brown rice.
OPTIONAL STEP FOR PREPPING BRUSSELS SPROUTS (skip to next step if you do not want to do this) Bring a pot of water to a boil and add raw Brussels sprouts. Boil for 3 to 5 minutes, then immediately remove the sprouts and place them in a bowl with cold water and ice so they stop cooking and immediately cool. Remove them from the bowl and dry them on a towel. Slice them in half.
Add the Brussels sprouts to a bowl along with the remaining ingredients and mix everything together, ensuring the veggies are coated in oil, sea salt and pepper. Evenly spread the veggies on a baking sheet and roast for 20 minutes. Set aside to cool after roasting.
Toss together the brown rice, farro and roasted veggies.
For the sauce, place all the ingredients in a high powered blender or food processor and blend until smooth. Add more water to reach desired consistency and season to taste with sea salt & pepper.
For meal prep, evenly divide the veggie-grain mix into your meal containers, keep the sauce on the side and store in the fridge. Mix the sauce in at meal time.
Spray a nonstick skillet with avocado or olive oil. Add chickpeas, chili and cumin. Cook for about 6 to 8 minutes until a light sear appears on the outside of the chickpeas.
Evenly divide the chickpeas into your meal prep containers along with the veggie-grain mix.
Season chicken breasts with my Cajun rub.
Spray a nonstick skillet with avocado or olive oil, then add the seasoned chicken breasts. Cook on both sides for at least 6 to 8 minutes, until the outer edges are brown and the inside is white and no longer pink. If you are using thick pieces of chicken, the cooking time may take longer.
Evenly divide the chicken into your meal prep containers along with the veggie-grain mix.
Set oven to 420F.
Season salmon filets with garlic, onion, sea salt, pepper and lemon zest. Bake in the oven for about 8 minutes.
Remove the salmon from the oven and brush each filet with 1 tablespoon of BBQ sauce. Place back in the oven for an additional 2 to 4 minutes of baking, or until the salmon can be easily flaked with a fork.
Evenly divide the salmon into your meal prep containers along with the veggie-grain mix.