Here’s my approach to weekly lunch prep, which always includes a type of salad or “bowl”:
1) Choose a flavor profile (Mexican? Mediterranean? Thai?).
2) Stock up or assess where I’m at with ingredients (if it’s Mexican, I’m gonna need black beans and jalapenos, for example).
3) Cook or prep necessary components to throw together a salad/bowl every morning before work.
More often than not, I choose Mediterranean. Continue reading “Mediterranean bowl with olive-oil fried chicken + quinoa tabbouleh”