On this weeks episode, Sharp Best Health host Janice sits down with Alex Zawilski, a registered dietitian with Sharp Chula Vista Medical Center, to get right into some applicable advice about meal prepping.

Quinoa Crunch Salad (MAKES 6 LARGE SALADS):

• 2–3 cups shelled edamame
• 2 cups Simply Nature Organic Quinoa
• 1 cucumber, diced
• 1–2 bell peppers, diced
• 2 ripe mangoes, diced
• 3 carrots, shredded
• half a head of purple cabbage, shredded
• sliced almonds, peanuts, cashews, etc. (I used the addicting Southern Grove Chili Lime Cashews from ALDI)

Peanut Dressing:

• 1/2 cup Simply Nature Creamy Peanut Butter
• 1/3 cup soy sauce
• 1/3 cup vinegar (white distilled or rice vinegar)
• 1/4 cup sesame oil
• 1–2 tablespoons chili paste like sambal oelek
• 2 tablespoons honey
• 1 clove garlic
• 1 knob of fresh ginger, peeled

Instructions:

1. Cooked stuff: Cook the quinoa and edamame according to package directions.
2. Veggies: Chop everything up. It will take a little while. Put on some good music and light a candle and a glass of wine wouldn’t hurt.
3. Dressing: Give it all a whirl in the food processor or blender. 
4. Serve: Assemble individual salads, or toss it all together.

Healthy Lunch Places:
Luna Grill
Chipotle Mexican Grill
Chick-Fill-A

Submit your question for Sharp Best Health or a podcast idea here.
Visit Sharp Best Health on SharpNET for more information on our programs and resources.

Music: https://www.bensound.com