Ahi Tuna Salad

Mealprep: Ahi Tuna Salad

I am very excited to share this meal prep, more for the prep than the recipe. While not the most environmentally sound, I love prepping in a way that requires me to wash no dishes when I’m done. With this prep, I used a combination of plastic baggies and plastic dressing containers. My dressing containers were actually jello shot containers with lids. These things are my favorite because dressing is so oily and hard to clean off tupperware.

On top of the ease, eating ahi tuna at lunch just feels LUXURIOUS! And is a lot less expensive than you would think. I got my tuna steaks at Trader Joes for $6 total. Combining all my ingredients, this was less than $8 a salad (vs up to $20 if you eat out!!).

Makes 4 salads in the time it takes to watch one episode of Grey’s Anatomy (okay perhaps slightly more for things to cool fully… but mostly).


  • 2 ahi tuna steaks (I used these)
  • 1 cup baby tomatoes, cut in halves
  • 2 red potatoes, cut in small chunks
  • 1/2 cup kalamata olives, cut in halves
  • 1/2 cup cooked quinoa
  • 4 cups spring mix lettuce
  • Olive oil, balsamic vinegar, soy sauce, dijon mustard, salt & pepper


Cook quinoa: use the instructions on your package (I use a rice cooker). I do this first so it can do it’s thing while I do the rest, #efficient. Let your quinoa cool fully. Put it in a plastic baggie.

Cook potatoes: toss your potatoes in olive oil, salt & pepper, and any herbs of your choice. Cook at 400 degrees for 25 minutes (or until fully cooked and a little golden). Let your potatoes cool fully. Put them in a plastic baggie.

Cook your tuna: coat your tuna in some soy sauce, then season (I used Trader Joes Everyday Seasoning), be sure to press the seasoning down into the tuna and do both sides. Heat a little olive oil in a pan at medium high until it’s sizzling. Sear each side of your tuna for 1.5 minutes. Immediately remove from heat…these overcook fast! Cut into strips, then let them fully cool. Put them in a plastic baggie.

While these are cooking (I’d suggest doing this during the potatoes because the tuna is fast!), prep all your cold veggies (tomatoes, lettuce, olives). Bag your ingredients separately, one ingredient per bag. The only item I used multiple bags for was my lettuce.

Make your dressing: I do this right in the plastic containers. Combine 2 to 1 olive oil to balsamic vinegar. Add a spoon of dijon mustard. Shake before using.

Combine at work: my office has paper plates, so I combine together on a plate. BONUS: combine in a larger plastic bag (or tupperware if you are okay with washing one thing), shake, then eat off a plate!





Mealprep: Chorizo and Kale Frittatas

Pictures don’t do these frittatas justice. Baking them is not only super easy, it also makes the tops perfectly crispy. This recipe makes 4 (8oz) frittatas. I used these ramekins.


  • 9 eggs
  • 3 large stalks of kale, leaves removed and ribbed in small pieces
  • 1/3 white onion
  • 1/2 package Trader Joe’s Soy Chorizo (regular chorizo chopped is good too!)
  • 2 slices swiss cheese, ripped in 1/2 inch pieces


In a bowl, whisk your eggs until fully scrambled. Stir in your veggies and chorizo until fully combined. Divide mixture across 4 ramekins, top with cheese.

Bake at 350 degrees for 25 minutes or until eggs are fully cooked and cheese has caramelized. Let cool and remove from ramekins.

Pack for an amazing breakfast at work! I reheat mine for 1 minute in the microwave.

Mealprep: Masala Turkey Bowls

Often when I’m thinking about mealprep, I like to start with a really good sauce. So, when I noticed Trader Joes had a Masala Simmer Sauce and I knew I had frozen ground turkey at home, I decided to go from there. I got the rest of my ingredients wandering around Trader Joes imagining what would go good with it. This ended up being one of my all-time favorites mealpreps. Not only was I not over eating it by day 3 (the below makes 3 servings), but I wished I had more. The Masala Sauce is excellent, I used the other half on tofu. I used my leftover beets and feta on salad.

I also thought it would be nice to show how I packed this up to bring to work (scroll right above). It required a little assembly at the office, but I like my ingredients to not get soggy, so I think it was fully worth it. I also keep a bowl in my desk, because it’s nice to not eat out of tupperware.



Spray a pan with coconut oil spray and put on medium-high heat. Brown your ground turkey, stirring until mostly browned. Add Masala Simmer Sauce and turn to low, stirring until turkey is fully cooked, stir. Put in tupperware.

Rinse and re-pray your pan with coconut oil spray, put on medium heat. Add your broccoli and kale slaw until mostly cooked through (3-4 mins). Stir in dressing from the package until warmed. Put in tupperware. (NOTE: I did not use the cherries and sunflower seeds that come in the package. The combination didn’t sound good with what I was eating. I used them as snacks another day.)

Cook your quinoa to package instructions (I used a rice cooker), put in tupperware.

In a small tupperware, combine Miso Paste and water, stirring until dissolved. Stir in Garlic Chili Sauce. Pack these along with your packages of Feta and Baby Beets in baggies. I use a regular plastic grocery bag to carry them in my purse/avoid spillage.

When you’re ready to eat, combine 1/3 of each of the ground turkey, broccoli and kale slaw, and quinoa. Pour 1/3 of your dressing over all ingredients. Microwave for 1-2 minutes (or until warmed depending on your microwave).

Meanwhile, chop up 1/3 of your beets (you could also do this ahead but I was lazy and plastic knives at work did the job just fine).

When your warm ingredients are done, add chopped beets and a generous chunk of feta (I am a cheese freak, so I used quite a bit). Enjoy!!


Coconut Shrimp Curry

Mealprep: Coconut Shrimp with Veggies

I’m a huge bargain hunter, so when I saw that frozen uncooked shrimp was on sale at my local grocery store I knew I had to do some meal prep with it. Side note: do not buy frozen cooked shrimp, trust me it will be overcooked the second you heat it. I learned to make a coconut milk based curry when I was in India, so I used the basic technique from there to make this curry. It was delicious, the below made me 4 servings, which I packed for work.


  • 1 lb shrimp
  • 2 small/medium zucchini, cubed
  • 1/2 large white onion, cut in 1/2 inch strips
  • 1 cup coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon mustard seeds
  • 2 cups cooked quinoa
  • Salt & pepper, to taste
  • Coconut oil cooking spray (or use coconut oil and spread with spoon)
  • Hot Sauce (optional topping, I used Sriracha)


Turn your burner to medium high heat and spray a pan with with coconut oil. Add zucchini and cook about 6-8 minutes, until your zucchini is almost fully cooked and starts to have some browning. Add onion, mustard seeds, and shrimp & cook until the shrimp and onion are partially translucent, about 4 minutes. Add your coconut milk and curry powder, turn heat to low. Cook, stirring, for about 5 minutes. Add salt and pepper to taste.

You’ll want to test a piece of shrimp and zucchini to make sure both are cooked to your liking. I like both a little rare, but cooking longer won’t hurt the sauce! Just keep in mind if you will be microwaving this that the shrimp will cook slightly more then.

Cook quinoa according to your package instructions (I throw mine in a rice cooker!).

Separate quinoa across 4 tupperware, top with curry. Reheat about 2 minutes (depending on your microwave). If it’s not done in 2 minutes, add 30 seconds and retry. It will taste best if you do not overcook the shrimp!

Mealprep Monday: Baked Tilapia Salads

This recipe is one of my favorite easy meals. I usually keep tilapia in the freezer. It defrosts super quickly, so this is also great for a quick dinner. 



Preheat oven to 400 degrees.

Spray foil covered baking sheet with coconut oil. Place tilapia evenly across the sheet.

Layer tomato slices on top of tilapia pieces. Spread onions evenly across fish and foil.

Season to your taste, I like to make a thick coating of seasoning over all the layers. Place 1 lemon slice on each piece of fish.

Bake for 25 minutes or until tilapia is baked through and vegetables are slightly caramelized.


In tupperware: layer 1/2 brown rice, sprinkle on soy sauce.

Add 1.5 pieces of fish and vegetables to each tupperware.

Put a handful of lettuce into a sandwich baggie and place in your tupperware.

When ready to eat: remove lettuce and microwave rice and fish for 1.5 mins (or until warm). Add back lettuce. Add dressing. Cover and shake your tupperware. Eat!


Sandwich bags are my FAVORITE for meal prep. I don’t like my food to touch before I’m ready to eat it (I’m weird).  Plus, I really like to keep things from getting soggy and this makes it so you don’t have to use multiple tupperware if one item needs to be re-warmed. They are also super inexpensive. Get some!!

You can add all sorts of veggies to this when you bake it! In the past, I’ve also done bell peppers. I’ve also sautéed kale separately and eaten this as a dinner instead of having it over lettuce.