Man, feeding yourself can be a beast! Honestly it can consume most our day if we let it, especially if you’re feeding other humans along with yourself. As a mother of 4 kids I feel my life is spent in the kitchen. I’m either cooking or cleaning….. or standing wondering what the heck to make! The key to making this whole eating experience a pleasant one is meal prep and planning. We hope that this week of buddha bowls has helped you in your efforts! Today’s bowl is a Thai Buddha Bowl.
Why meal prep & plan?
Besides the obvious reasons, that it saves your sanity and pocket book…. It also helps you stay focused on your health goals. You’re less likely to eat things outside of your diet goals and less likely to spend money on eating out. It erases a lot of the guilt we give ourselves over food that we put into our bodies. I still plan into my schedules times to eat out, and allow myself some guilty pleasures. But they’re all planned and shopped for. There is SO much less stress on my part.
When I prep my veggies, both my kids and I are more willing to grab some cut cucumbers or washed fruit instead of chips. When I plan my meals, I am motivated to make them instead of grabbing fast food because we’re busy rushing to after-school activities or I’m too exhausted to plan the meal at the end of the day.
This buddha bowl has very little cooking, but more prepping. At the beginning of the week I wash, chop and prep all my fruits and veggies. I grab a few chicken breasts- season & grill, then slice and separate them into as many meal prep containers as I’ll need that week. Other than my favorite pre-made Thai Peanut dipping sauce I’m done with my lunches for the week! Not bad right?
Here is a video on how I assemble these easy Thai Buddha Bowls:
I love the mix of the fresh cucumbers, sweet and salty mango+ peanuts. The crunchy snap peas and cabbage, tart lime juice and savory peanut sauce to top it all. The chicken adds a filling protein and the corn is our healthy grain. Some green herbs top it off with the most refreshing, satisfying taste.
Click on any of these images for my favorite items to make these bowls with!
- 2 grilled chicken breasts
- 2 limes quartered
- 1 carrot
- 1 cucumber
- 1-2 cups corn
- 1-2 fresh mango
- 2 cups snap peas
- 1 cup peanuts
- 2 green onions chopped
- 1/2 cup chopped cilantro
- 1 cup cabbage slaw
- your favorite peanut sauce found in the asian isle of your grocery store
Slice chicken and divide evenly into four containers.
Julienne-cut the carrot and cucumber and place in container or bowl.
Add1/4 cup corn, slaw and peanuts to each,1/2 cup snap peas, a few green onions and mango slices, and a slice of lime in each bowl. Top with peanut sauce.