These are the steps that can be done in advance for all 3 meals so that when you get to meal night during the hectic week, it is not so hectic!
AuthorCarrie Tyler
Ingredients
Carrots3 Medium
Garlic1 head/5 cloves
Lemons2
Yellow Onion2 Med.
Kale1 Bunch
Cauliflower1 small head
Red Radishes5
Red Pepper1 Medium
Flat leaf Parsley1 small bunch
Greek yogurt7-8oz
Feta cheese block0.5 lb
2eggs
Milk*
Flank Steak1.5 lbs
Instructions
Make Yogurt Sauce: mix the yogurt, lemon juice, lemon zest, ½ teaspoon minced garlic, parsley, ¼ teaspoon Salt and a dash of ground pepper.
Make Aioli: In a small bowl, mix the mayonnaise, garlic, salt, lemon juice, and 1 Tbls Olive Oil. Store in fridge.
Prep the veggies:
Dice 1 onion and store in fridge.
Halve the other onion and then slice both halves into ½ inch slices. Store in fridge.
Thinly slice the kale into 2 inch strips, need 3 cups in total. Store in fridge.
Cut off the cauliflower florets and break up into small pieces that can go into the blender. Blend into rice-size pieces. Repeat until you get 2 cups worth. Store in fridge.
Slice 5 Red Radishes, then slice again into slivers or tiny sticks. Store in fridge.
Cut the red pepper in half and remove the seeds and membranes. Then slice the red pepper into ¼ inch strips. Store in fridge.