I’ve been meal prepping for a while and the usual suspects in my sauteed veggies are zucchini, crimini mushrooms, yellow onions, garlic, poblano pepper and spinach or kale. I like adding herbs like cilantro or basil or fennel seed and spices like turmeric, pepper, sea salt, garam marsala or cayenne. 

Today, I’m switching things up a bit and cooking with Rainbow Chard for the first time this week! In the pic you’ll see a beautiful batch of a new kind of sauteed veggies along with protein! This includes:

• 2tbsp of coconut oil
• 6 purple potatoes
• 1 Poblano Pepper
• 3 garlic cloves
• 1 red bell pepper
• handful of baby carrots
• 2 zucchinis
• handful of crimini mushrooms
• 2 bundles of scallions
• 2 rainbow chard leaves
• cilantro, sea salt & pepper

This yields about 6 cups. For protein, I’ve got 1lb of ground chicken (4 servings) & 1lb of shrimp (4 servings)!

An all organic meal for days!