jenna

I don’t meal prep—i just prep smart. here’s what I made this week to keep clean eating easy. #foodprep #healthyrecipes #mealprep #weeklyreset #sundayreset #mealprepideas #wholefoods

another sunday, another food prep i’ll thank myself for later :) #sundayreset #weeklyreset #foodprep #mealprep #mealprepideas #recipeideas #resetroutine #healthyrecipes

this weeks food prep lineup :) #sundayreset #weeklyreset #foodprep #mealprep #healthymealideas #mealprepideas

Radish & Snap Pea Salad (The perfect spring/summer salad) Ingredients: • 1 (8 oz) bag of snap peas • 6 radishes (mixed colors, if you’ve got them), thinly sliced • 3 scallions, thinly sliced • Handful of fresh dill, chopped • ¼ cup crumbled feta • ¼ cup roasted pistachios Lemon Vinaigrette: • 1 tsp Dijon mustard • 1 garlic clove, finely grated • Zest and juice of 1 lemon • 2 tbsp olive oil • Salt + pepper, to taste To make: 1. Blanch the snap peas for 1–2 minutes, then transfer to an ice bath. Once cooled, pat dry and chop. 2. Shake up all vinaigrette ingredients in a jar. 3. Combine snap peas, radishes, scallions, dill, feta, and pistachios in a bowl. 4. Toss with the vinaigrette and serve—or let it sit in the fridge and get even better. #saladsoftiktok #saladrecipes #healthyrecipes #whattocook #healthyliving #Recipe #homemade #summerrecipes #salad

the coziest bowl of khao soi—you need this in your life 🍜✨ #khaosoi #thaifood #chickennoodlesoup #recipeideas #comfortfood #DinnerIdeas #mealideas #whattocooktoday

Not meal prepping, just setting myself up for an easier week :) #mealprep #mealprepideas #foodprep #recipes #recipeideas #weeklyreset #sundayreset

asian chicken salad recipe Bake 2 chicken breasts (seasoned with salt + pepper) at 400°F for 22–25 minutes or until cooked through. Let cool slightly, then shred in a stand mixer or with two forks. For the salad: • ~1 cup shredded green cabbage • ~1 cup shredded purple cabbage • 1 large carrot, cut into thin matchsticks • 2 Persian cucumbers, deseeded + sliced into thin half moons • 1 jalapeño, deseeded + finely chopped • 3 green onions, thinly sliced • A handful of chopped cilantro Dressing (tripled): • 6 tbsp low sodium soy sauce • 2 tbsp rice vinegar • 3 tbsp chili garlic crunch • 6 tbsp garlic + ginger purée (or grate fresh) • 6 tbsp honey • 3 tbsp sesame oil • Juice of 1½ limes Shake or whisk the dressing together in a jar. Toss the shredded chicken and chopped veggies in a large bowl with the dressing. Save a little extra dressing to pour over before eating. Top with crispy fried wontons and serve! Also great in wraps or with crackers—personally, I like it just as is with wontons on top. #chickensalad #mealprep #recipes #recipeideas #mealprepideas #healthyrecipes

here’s to 1 month of snacks, lunches, and no wasted groceries :) #foodprep #lunchideas #snackideas #mealprep #sundayreset

edemame dense bean salad Ingredients: • 2 cups peeled edamame (cooked) • 1 Persian cucumber, finely chopped • 3 scallions, thinly sliced • ½ to 1 cup chopped cabbage (any kind—red or green both work) • ½ jalapeño, minced (remove seeds for less heat) • 1 tbsp sesame seeds (optional, for topping) Dressing: • 3 tbsp low-sodium soy sauce • 1 tbsp rice vinegar • 1 tbsp toasted sesame oil • 1 tbsp honey • ½ tsp freshly grated ginger • 1 small clove garlic, grated or finely minced Instructions: 1. Start by prepping all your veggies: finely chop the cucumber and cabbage, slice the scallions, and mince the jalapeño. 2. In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until smooth and well combined. 3. In a large bowl, add the edamame and all your chopped vegetables. 4. Pour the dressing over the top, then toss everything together until well coated. 5. Finish with a sprinkle of sesame seeds if you like. 6. Serve immediately, or store in an airtight container in the fridge—it keeps well for up to 4–5 days. #dbs #edamame #saladrecipe #foodprep #mealprep

Fennel Chicken Salad Recipe • 2 chicken breasts, seasoned with salt and pepper • Bake at 400°F for 25–30 minutes, or until cooked through • Shred the chicken using a stand mixer or two forks Chop: • 1 fennel bulb (cut off stalks, remove core, and thinly slice or dice the bulb) • 1–2 celery sticks • 1 shallot Mix together: • Shredded chicken • Chopped fennel, celery, and shallot • 1 cup mayo (adjust depending on the size of your chicken breasts) • 1 tbsp Dijon mustard • About ¼ cup dried cranberries (or more if you like) • Celery seeds to taste (around 1 tsp) • Salt and pepper to taste Stir to combine and store. Easy, holds up well, and perfect for meal prep. Save this recipe and let me know if you try it! #chickensalad #mealprep #foodprep #Recipe #recipeideas #healthyrecipes

protein caesar pasta salad Ingredients: • 1 box protein pasta (I use Banza) • 1 chicken breast, seasoned with salt and pepper and baked • 2–3 cups chopped kale • Freshly grated Parmesan • Crispy chickpeas (optional, for crunch and extra protein) Homemade Caesar Dressing (optional, or use store-bought): I like a creamier dressing so it clings to the pasta, so I make a quick mayo-based version. For the dressing: • Mayo (as the base) • Egg yolk • Garlic cloves • Anchovy paste • Worcestershire sauce • Tabasco • Lemon juice • Freshly grated Parmesan • Salt and pepper Blend everything until smooth and creamy. Instructions: 1. Boil the protein pasta according to the package instructions. 2. While the pasta cooks, make the Caesar dressing (or use store-bought if you’re short on time). 3. Chop up kale—it holds up better than lettuce for meal prep. 4. Dice the baked chicken breast. 5. Once the pasta is done, drain it and let it cool slightly. 6. In a large bowl, combine pasta, kale, chicken, Caesar dressing, extra Parmesan, and crispy chickpeas. 7. Toss everything together until evenly coated. 8. Store in the fridge and enjoy throughout the week. #caesarsalad #pastasalad #proteinpacked #proteinrecipes #mealprep #foodprep #lunchideas

trying to use up the pesto i made earlier this week :) #lunchideas #turkeysandwich #sandwiches #lunchtime #Foodie

my #1 dinner on rotation. simple, low effort, always hits. #steakdinner #dinnerfortwo #DinnerIdeas #dinnerwithme #weeknightmeals #EasyRecipe

this weeks food prep lineup :) #sundayreset #weeklyreset #healthymeals #healthy #healthymealprep #mealprep #mealideas

avo toast and french vanilla matcha 🥑🍞🍵💚 #avocadotoast #matcha #matchalatte #breakfast #Foodie

Marinated Artichoke Dense Bean Salad Meal prep-friendly, gets better as it sits Ingredients: • 1 can chickpeas, drained and rinsed • 1 can cannellini beans, drained and rinsed • 3–4 scallions, thinly sliced • 1/2 cup marinated artichoke hearts, chopped • 1/4 cup fresh dill, chopped • 1/4 cup fresh parsley, chopped • 2 garlic cloves, finely minced • 1/2 cup crumbled feta Dressing: • 3 tbsp oil from a jar of sun-dried tomatoes • Juice and zest of 1 lemon • 1/2 tbsp Dijon mustard • 1/4 tsp kosher salt (or to taste) • Freshly cracked black pepper, to taste Instructions: 1. In a large bowl, combine chickpeas, cannellini beans, scallions, artichokes, dill, parsley, garlic, and crumbled feta. 2. In a jar or small bowl, mix together the sun-dried tomato oil, lemon juice and zest, Dijon, salt, and pepper. 3. Shake or whisk until well combined, then pour over the salad. 4. Toss everything until evenly coated. 5. Store in the fridge—it gets better each day and keeps well for several days. #densebeansalad #dbs #salad #saladrecipes #recipes #healthyrecipes #mealprep #mealprepideas #healthycooking #whattocook #ideasdecomida

ultimate steak sandwich #steaksandwich #Foodie #sandwiches #steaktiktok

it’s food prep day!! :) #sundayreset #foodprep #mealprepideas #lunchideas #weeklyreset #snackideas @foodsofjane @Catherine, MS, RD

Replying to @vanessamarcel_ Tarragon Apple Chicken Salad Ingredients: • 2 boneless, skinless chicken breasts • Salt & pepper • 1 small shallot, finely diced • 2 celery sticks, finely diced • 1 Honeycrisp apple, chopped • 1–2 tbsp fresh tarragon, finely chopped • ½ cup mayonnaise (plus more if needed) • 1 tbsp Dijon mustard • Salt & pepper to taste Instructions: 1. Preheat oven to 400°F (200°C). 2. Season chicken breasts with salt and pepper on both sides. 3. Bake for 20–25 minutes, or until fully cooked. Let cool slightly. 4. While the chicken bakes, prep the shallot, celery, apple, and tarragon. 5. Shred the chicken in a stand mixer or with two forks. 6. To the bowl with the shredded chicken, add all the chopped ingredients. 7. Add the mayo, Dijon, and a pinch of salt and pepper. 8. Mix until well combined. If the mixture looks dry, add more mayo one spoonful at a time—this will depend on the size of your chicken breasts. 9. Taste and adjust seasoning as needed. To serve: Spoon onto crackers, wrap in lettuce leaves, or pile onto toasted bread. #chickensalad #recipeideas #highprotein #highproteinmeals #highproteinrecipes #mealprep #mealprepideas #lunchideas #whattocooktoday

on the menu tonight: drunken noodles (aka pad kee mao) that taste like takeout but better 🍜 #thaifood #drunkennoodles #30minutemeals #quickrecipes #quickdinner #DinnerIdeas #easydinner