*eBOOK BUNDLE* | Three Meal Prep Made Easy eBooks: http://bit.ly/MealPrepeBookBundleMore Meal Prep Menus Here http://bit.ly/1SQEHwXGreen Vegetable Curry1 tbsp coconut oil1 onion, diced1 tbsp fresh ginger, grated3 cloves garlic, minced1/4-1/3 cup green curry paste2 14oz cans coconut milk1 cup vegetable broth2 carrots, sliced2 cups broccoli florets1 block firm tofu, diced1 cup snap peas2 cups leafy greensIn a large pot heat coconut oil over med-high heat. Add onion & sauté for 2-3 min. Add ginger, garlic and curry paste and cook for another min. Stir in coconut milk and vegetable broth. Bring to a boil & add carrots, broccoli, and tofu. Reduce heat and simmer for 5-8 min. Add snap peas and greens. Cook for an additional 2-3 min. Season with salt and pepper to tasteServe with fresh lime wedges & cilantro. Store in the refrigerator for up to 5 daysPineapple Fried Rice1 tsp sesame oil1 tbsp soy sauce1 tbsp Sriracha3 cloves garlic, minced1 tbsp fresh ginger, grated4 green onions, finely sliced2 tbsp coconut oil2 cups pineapple, medium dice1 red bell pepper, medium dice1/2 cup red onions, finely diced2 cups cooked rice1/4 cup roasted cashews, roughly choppedfresh cilantro1 limeIn a small bowl whisk sesame oil, soy sauce, Sriracha, ginger, garlic & green onions & set asideIn a large skillet on med-high heat, melt coconut oil & add pineapple. Cook for approximately 4 min. Add onion and bell pepper. Sauté for an additional 2-3 min, or until vegetables have softened. Stir in rice and soy sauce mixture. Cook for an additional 1-2 minServe immediately with roasted cashews, cilantro & lime wedges, or store in the refrigerator for up to 5 daysSpicy Kimchi Soup6-8 cups vegetable broth1 tbsp coconut oil1 onion, finely diced2 cloves garlic, minced2 tsp ginger, grated3 carrots, peeled and sliced3 celery ribs, sliced1 cup mushrooms, sliced1 red bell pepper, sliced1 cup kimchi1 tsp red chili flakesIn a large soup pot or Dutch oven heat oil over med-high. Add onion & sauté for 2 to 3 min. Add garlic and ginger & cook for an additional minute. Add broth, carrots and celery. Bring mixture to a boil & then reduce heat to medium low and simmer for about 10 minutes. Add mushrooms, bell pepper and kimchi. Simmer for another 5 min. Season with red chili flakesStore in the refrigerator for 4 to 5 daysCrunchy Rainbow Rolls with Peanut Dip2 mangoes, sliced2 carrots, julienned or grated½ English cucumber, julienned1 red bell pepper, finely sliced5 green onions, julienned½ cup red cabbage, shredded2 cup vermicelli noodles, cooked½ cup cilantro, roughly chopped20 round rice paper wrappersSoak rice paper rounds, one at a time in warm water for 15-20 seconds and lay flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each vegetable and top with vermicelli noodles. Add cilantro & begin to wrap. Start by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about half way up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue rolling upServe immediately or store in the refrigerator in an airtight container with a damp towel for 3-4 days1 cup natural peanut butter3 tbsp soy sauce¼ cup lime juice2 tbsp Sriracha1-2 tbsp coconut sugar (optional)2 tsp fresh ginger, gratedhot water to thinIn a small bowl, mix together peanut butter, soy sauce, lime juice, Sriracha, coconut sugar and ginger. Gradually whisk in hot water to thin dip out until it reaches your desired consistencyTofu Breakfast Scramble2 tbsp coconut oil1 red bell pepper, finely diced5 green onions, finely sliced1 block firm tofu, crumbled1/2 tsp red pepper flakes1/2 tsp garlic powder1/2 tsp turmeric1 tbsp soy sauce2 cups bok choy leaves or spinachsalt and pepper to tasteHeat coconut oil in a large skillet over med-high heat. Add bell pepper & sauté until softened. Add green onions, tofu, red pepper flakes, garlic powder, turmeric and soysauce. Mix well & add bok choy leaves or spinach. Once leaves are wilted & tofu scramble is hot, add salt & pepper to tasteServe immediately with a sprinkling of sesame seeds and some fresh cilantro or refrigerate for 4-5 daysSauteed Baby Bok Choy2 tbsp coconut oil4-6 baby bok choy, sliced in halfsalt and pepper to tasteIn a large skillet on med-high, melt coconut oil & add baby bokchoy. Sauté until leaves have wilted. Season salt & pepper to taste.Serve immediately or store in the refrigerator for 3-4 daysWasabi Ginger Chickpeas1 19oz can chickpeas1 tbsp olive oil1 tbsp wasabi powder½ tsp ground ginger¼ tsp garlic powdersea salt to tastePreheat oven to 375F. Rinse & drain your chickpeas and dry them with paper towelToss chickpeas with olive oil, wasabi powder, garlic powder & salt. Bake at 375ºF for 35-40 min tossing regularly. Allow chickpeas to cool before storingThis series was made possible with the support of the OMDC