Download 30 FREE Healthy Meal Prep Recipes: http://bit.ly/30FreeMealPrepsMy pregnancy journey: http://instagram.com/thedomesticgeek1More Healthy Meal Prep:: http://bit.ly/1NF3ktOMeal Prep Essentials: https://amzn.to/2AA6OzPeBooksMeal Prep eBOOK BUNDLE http://bit.ly/MealPrepeBookBundleSamosa Salad with Mango ChutneyCurried Potatoes1 large russet potato, peeled and diced 1 tsp vegetable oil1 tsp curry powder1 tsp garam masalaSalt and freshly ground black pepperPreheat the oven to 400ºF.Arrange the potatoes on a parchment-lined baking sheet. Drizzle the potatoes with oil and season with the curry powder, garam masala, salt, and pepper. Bake the potatoes until they are tender and golden, 25 to 30 minutes.Curried Chickpea Salad1/2 cup curried potatoes1/4 cup canned chickpeas, drained and rinsed1/4 cup green peas, cooked1 Tbsp chopped fresh cilantro1 tsp curry powder1 tsp olive oil1/2 lemon, juicedSalt and freshly ground black pepperIn a large bowl mix all of the ingredients and stir until they are well combined.Sides:2 cups baby spinach1 Tbsp mango chutney2 baby naanKorean-Inspired Beef BowlChili Garlic Beef1 tsp oil3/4 cup ground beef1 Tbsp soy sauce2 tsps chili garlic sauce1 tsp honey1 Tbsp chopped green onionHeat the oil in a skillet over medium-high heat. Add the beef and cook until it is no longer pink, about 5 to 6 minutes. Add the soy sauce, chili garlic sauce, and honey. Continue to cook, stirring, for another 4 minutes. Stir in the green onions.Sautéed Kale2 tsps sesame oil2 cups chopped kale1 Tbsp water1/2 tsp rice vinegarSalt and freshly ground black pepperHeat the oil in a skillet over medium heat. Add the kale and water. Cook, covered, until the kale begins to wilt, 2 to 3 minutes. Once the kale begins to wilt, remove the lid and add the vinegar. Cook for another 1 to 2 minutes, or until the kale wilted completely. Season with salt and pepper to taste.Sides3/4 cup cooked rice1/4 cup kimchi1 boiled eggSesame seeds for garnishGreen onion for garnishMaple Dijon Chicken with Balsamic VinaigretteMaple Dijon Chicken1 (4-ounce) boneless skinless chicken breast2 Tbsps grainy Dijon mustard2 Tbsps maple syrup1 tsp garlic powderSalt and freshly ground black pepperPreheat the oven to 375ºF.In a small bowl whisk together the Dijon mustard, maple syrup, garlic powder, salt, and pepper. Brush the chicken with the mixture and transfer to a parchment-lined baking sheet. Bake until the chicken has reached an internal temperature of 165ºF, 20 to 25 minutes.Balsamic Vinaigrette1 Tbsp olive oil1 Tbsp balsamic vinegar1 tsp honey1 tsp Dijon mustardSalt and freshly ground black pepperWhisk all of the ingredients together in a small bowl.Kale & Pomegranate Salad2 cup finely chopped kale1/2 cup cooked quinoa1/4 cup pomegranate arils2 Tbsps crumbled goat cheese2 Tbsps chopped toasted pecansToss together the kale and quinoa and place into a serving dish of choice. Top with the remaining ingredients. Dress the salad right before enjoying.Spicy Vegan Sofritas with Crunchy CurtidoSpicy Sofritas1 Tbsp oil1/4 cup finely diced red onion1 garlic clove, minced3/4 cup crumbled extra firm tofu3/4 cup canned black beans, drained and rinsed1/4 cup salsa1 chipotle in adobo sauce, minced1 tsp agave1 lime, zest and juiceSalt and freshly ground black pepperHeat the oil in a non-stick skillet over medium-high heat. Add the red onion and cook until it softens, 2 to 3 minutes. Add the garlic, tofu, black beans, salsa, garlic, chipotle, and agave. Cook, stirring, until the mixture is heated through, 2 to 3 minutes. Add the lime zest and juice and season with salt and pepper to taste.Quick Curtido1 cup shredded green cabbage1/4 cup shredded carrot1/4 cup thinly sliced white onion 1/2 jalapeño, minced (optional)2 Tbsps apple cider vinegar1 tsp agaveSalt and freshly ground black pepperToss together all of the ingredients in a large bowl. The longer you let this sit, the better it will taste. Sides3/4 cup cooked riceLime wedgeFresh cilantroEasy Chicken ParmesanChicken Parmesan2 tsps oil1 (4-ounce) boneless skinless chicken breast2 tsps Italian seasoning1/4 cup tomato sauce2 Tbsps shredded mozzarella cheese2 Tbsps shredded Parmesan cheeseHeat the oil in a skillet over medium-high heat. While heating, season the chicken liberally with the Italian seasoning. Place the chicken in the skillet and cook until it begins to brown and releases easily from the pan, 5 to 6 minutes. Flip the chicken and continue to cook until it releases easily from the pan, another 5 to 6 minutes. Reduce the heat to medium continue to cook until the chicken reaches an internal temperature of 165ºF. Top the chicken with the tomato sauce, mozzarella and Parmesan cheese. Cover the skillet with a lid and cook until the cheese has melted.Sides1 cup cooked pasta1 cup steamed green beans*SOME links are affiliate links