Weekly Meal Prep

Smoothie Prep, Chicken Vegetable Minestrone, and Molly Baz inspired olive DBS (dense bean salad)

This week I’ve definitely been craving more vegetables so I really wanted to do a super nutritious meal prep with tons of veg. One of my favorite ways to get a lot of vegetables in, is in soups and smoothies. You can basically pack in as much as you want and it’s delicious!

What’s on the shopping list?

Grocery List

Meats

• 1/2 lb deli turkey

• 1 lb chicken thighs

Dairy Products

• almond milk for smoothies

• mini mozzarella balls

• parmesan rind

Vegetables

• 1 shallot

• 1 bunch of parsley

• 1 bunch of cilantro

• 1 large white onion

• 1 bulb of garlic

• 1 head of celery

• 3 large carrots

• one small zucchini

• one small yellow squash

• 1 bag of frozen green beans

Vegetables

• Whatever you like putting in your smoothies, I usually get berries and bananas

Dry Goods (I have a lot of these in my pantry, but I’m including what you might need if you don’t!)

• chia seeds

• fish oil

• 1 container of tomato paste 4oz

• 2 qts chicken broth

• green olives

• 2 cans of white beans

• 1 can of chickpeas

Oils and sauces

• avocado oil

• olive oil

• red wine vinegar

• dijon mustard

The Recipes

Let’s get to the good stuff!

Molly Baz Inspired Olive Turkey DBS

I saw Molly Baz make a cracked olive chimichurri and I wanted to make a bean salad version of that. This is so good and it just marinates in the fridge and gets better. I’ve been eating it in a little wrap for lunch.

Ingredients

• 1/2 lb of deli turkey

• 1 shallot

• 1 bunch of parsley

• 1 bunch of cilantro

• 1/2 a container of green olives

• 1 can of garbanzo beans

• 1 can of white beans (I like Great Northern)

• 1 container of mini mozzarella balls

• 1/4 cup red wine vinegar

• 1/2 cup olive oil

• 2 tsp Dijon mustard

• Pinch of red pepper flakes

• Big pinch of sea salt

• The juice of 1 lemon

Instructions

1. Chop up your deli turkey into little bite-sized pieces and add it to a bowl.

2. Finely mince the shallot.

3. Chop the parsley and cilantro.

4. Drain the liquid off of the olives and roughly chop them.

5. Add the shallots, parsley, cilantro, and olives to a bowl.

6. Rinse and drain the chickpeas and white beans.

7. Drain the mozzarella balls.

8. Add the beans and mozzarella to the bowl with everything else.

9. Add in the olive oil, red wine vinegar, dijon, sea salt, and lemon juice.

10. Toss everything together and enjoy!