collegemealprep

Crunchy Kale Salad . . I must admit it took a lot of resilience for me to take t…

Crunchy Kale Salad
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I must admit it took a lot of resilience for me to take the time to take this picture before diving into this delicious salad. This salad is filled with protein (tofu and chickpeas), healthy fats (avocado), and vitamins, making it a well rounded, filling salad. For the chickpeas and tofu I did use and air fryer to crisp them up, but if you do not have one dw, you can use your oven to bake + broil them! See the recipe below.
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Salad Ingredients:
-kale (finely chopped and massaged in olive oil+salt+pepper) I got a HUGE bag from @stopandshop for a great price!
-roasted chickpeas (recipe below)
-roasted (or air fried) tofu (recipe also is below)
-avocado
-pickled red onions (recipe below + on my story)
-sriracha cilantro lime dressing (recipe below)

Roasted chickpeas:
-1 can chickpeas
-3 tablespoons of smoked paprika
-1 tablespoon honey
-1 tablespoon olive oil
-sea salt
*toss in mixture and lay on a nonstick pan and bake until crispy (or air fry until crispy)

Tofu marinade:
-1/2 block of firmly pressed tofu
-3 tablespoons of Dijon mustard
-1 (or 2) tablespoons of honey depending on your desired sweetness
-salt + pepper
-1/2 tablespoon of olive oil
*roast in oven or airfryer until crispy (I like mine REALLY crispy)

Pickled Onions: (inspired by my favorite @frommybowl )
-1 red onion
-1 cup white vinegar
-1/2 cup red wine vinegar
-1/4 cup Dijon mustard
-2 tablespoons honey
-black pepper

Sriracha cilantro lime sauce:
-1/2 cup cilantro
-3 tablespoons lime juice
-1/2 medium avocado
-2 tablespoons sriracha (from @huyfongfoods )
-1 tablespoon tahini (from @traderjoes )
-1 tablespoon honey (if desired)
-black pepper
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Mexican Cauliflower Rice — today’s lunch was made in less than 5 minutes and in …

Mexican Cauliflower Rice — today’s lunch was made in less than 5 minutes and in one pan, yet had so much flavor and spice that I needed to down a glass of milk (almond) to just finish it!! All of the base ingredients are non perishable items as well so you can buy them in bulk and make variations of this for weeks to come! See below for the recipe.
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Ingredients:
-about 3 tablespoons of salsa (I used habanero, but less spicy is fine too)
-frozen vegetable mix (I used the corn, edamame, and red pepper mix from you guessed it, Trader Joe’s)
-cauliflower rice
-canned tomatoes (optional if you use mild salsa, then you could just double the salsa)
-black beans
*avocado (or my avocado, cilantro, lime aioli) would be AMAZING on top of this but I didn’t have any:(
*cilantro, avocado, lime Aioli recipe will come soon!
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