During COVID quarantine I was able to revisit and finish a book I had started writing while I was recovering from knee surgery. It was a book of all the bowls I did my first year of Pump Cafe, then called Lyndsay's Box. It was really warming to relive moments from those days as they no only make me smile, but are significant in my journey to living on purpose.
The bowls are perfect for meal prep because they are simple to put together, do not use any fancy equipment or skills and they can be eaten at room temperature for very convenient on the go eating! I would create a vegan version and a paleo version of each dish, so if you are meal prepping for you and someone else, you can easily design to whatever diet preference you follow!
This is a take off the Greek God bowl vegan edition. I only switched it up because I didn't have all the original ingredients and when I had a stove to work with this time. I never had a hood unit to work with during my meal service, so everything was cooked in slow cookers!
To make paleo I used slow cooked chicken instead of garbanzo beans.
MEAL PREP PACKAGING TIPS
1. I do suggest putting a oil based salad dressing in a separate container. I used 2 oz containers with lids. You may have seen them if you have ordered carry out. I purchased mine online from a wholesale restaurant supply company but you can purchase a smaller amount at the store. I've seen them at Target. They are sold in a box.
2. Especially if you are prepping different types, I suggest clear containers. Instead of labeling you will easily be able to see what is in the contents so you don't mix them up!
BOWL CONTENTS
ZUCCHINI, spiralized
ARUGULA or SPINACH
SUN DRIED TOMATOES, julienned or CHERRY TOMATOES
CHICKPEAS (which I boiled then baked with spice) or CHICKEN
GREEK VINAIGRETTE
In a jar shake:
1/4 cup RED WINE VINEGAR
1 tsp DRIED OREGANO
1/2 tsp DIJON MUSTARD
1/2 cup EXTRA VIRGIN OLIVE OIL
1 tsp SALT
1/2 tsp PEPPER
