meal prep – TalBakes

Ingredients:

3 cans chickpeas drained

4 cans tuna drained

2 tomatoes diced

1 cucumber diced

1 onion thin sliced

2 limes juice

1 cup cilantro chopped

3 cloves garlic chopped

*1 serrano pepper finely chopped for spice

2 tablespoons black pepper

2 avocados diced

2 tablespoons sea salt

2 tablespoons oregano

3 tablespoons Harissa Spice blend

2 tablespoons McCormick Salad Supreme Seasoning

1/2 cup olive oil

*Add Boiled Eggs for more protein*

Toss everything but the avocado. Once the the salad is mixed well then toss the avocado in last.

This makes a large batch for a family of four. Happy Sabbath!

Sweet Potato Ingredients:

1 sweet potato diced

2 cloves garlic chopped

2 tablespoons olive oil

2 tablespoons melted butter

1/2 tablespoon lemon juice

Thyme

Rosemary

Dill weed

Sea salt

Black pepper

Preheat oven 400 degrees. In a bowl, toss sweet potatoes in above ingredients and season to your tastebuds. Lol dont be afraid of the herbs. They’re good for you.

Bake for about 40 minutes or less until tender. Once you have removed them from the oven, toss them again in the juices before serving.

Salmon Ingredients:

1 fillet Wild Sockeye salmon

2 cloves garlic chopped

1 tablespoon Dijon mustard

1 tablespoon olive oil

Juice from 1 lemon

Dill weed

A drop of honey

Sea salt

Black pepper

Whisk together honey, mustard, garlic, dill, lemon juice, and olive oil in a separate bowl.

Sprinkle sea salt over the fish. Then pour the Dijon mustard sauce. Sprinkle black pepper over top.

Add salmon for the last 15 minutes of cooking time while your cooking the sweet potatoes. I served with sauteed broccoli.

Ingredients:

1 can of smoked trout

1/3 cup of canned corn

1 greenhouse tomato quartered

10 oz edamame

1 avocado diced

1/4 of a red onion finely sliced

Fresh tarragon chopped

3 cloves garlic chopped

Sauce:

3 parts olive oil

1 part balsamic vinegar

1 teaspoon of dijon mustard

salt and pepper to taste.

Toss all vegetables and trout in a bowl.

Whisk sauce together in a separate bowl. Then pour over salad.

Toss salad with balsamic sauce, salt and pepper to taste.

Tag: meal prep

Tuna and Chickpea Salad

Dijon Mustard Salmon with Herb Roasted Sweet Potatoes

Trout Edamame Salad with Tarragon