Super Green Meal Prep

Turns out, I eat a lot of green things! My meal prep for this week was full of green goodness and nutrient dense anti-inflammatory recipes. I wanted to share them all with you including TWO new great ones. My Spring greens soup and my Matcha Energy Balls. Plus other classics from my website I’ve linked bellow:

Chloe’s Daily Green juice

Super greens anti inflammatory pasta

Green goddess chicken salad

Matcha energy balls:

1 cup organic glyphosate residue free rolled oats

1 cup organic medjool dates

1/4 cup almond, cashew or walnut butter

1/3 cup organic shredded coconut

3 tbsp maple syrup

1 tbsp filtered water

1.5 tbsp organic matcha powder

1 scoop protein powder, I like @oraorganics

1 tbsp chia seeds

1 tbsp hemp seeds

In a food processor, blend together all the dried ingredients until fine crumbs. Then add in the wet ingredients and blend again until it forms in to a clump. If it’s slightly too dry, add in another tbsp of water.

Roll in to even balls with your hands and pop them in to your Tupperware and in to the fridge to set for at least 2 hours or overnight.

I love my @caraway_home Tupperware. Use this link for 10% off your order!

Now it’s time to share my Spring Greens Soup!

It’s fresh and bright from the lemon and dill combo. And I was super inspired to make it from all the gorgeous spring produce at the farmers market. It’s similar to my green goddess immune boosting soup in that I use lots of green veg and use miracle broth as the base for it for even more nutrients. It’s packed full of anti-inflammatory properties from the arugula, leeks and asparagus. And full of protein and fiber from the white beans and peas. It’s an all round delicious bright springy soup I can’t wait for you all to make and enjoy too!

1 shallot, finely diced

3 cloves garlic, crushed

Generous drizzle of olive oil

1 leek, washed thoroughly and sliced

Salt/pepper to taste

1.5 cups English green peas (fresh if possible)

1 can white beans, I like cannellini

1 bunch asparagus, diced

1 large handful of arugula

1/2 cup of fresh dill, plus more for sprinkling

30oz broth ( veggie or chicken bone broth), I used my miracle broth I prepared ahead and had frozen and defrosted

Juice of 1 lemon

In a large Dutch oven over a medium heat, sauté your shallots, crushed garlic and leeks in the pan until softened.

Add in your peas and asparagus and then sauté again for another few minutes.

Now it’s time to add in your broth and white beans.

Let it simmer for 8-10 minutes and then add in the large handful of arugula.

You don’t want to cook it for too long as you want to keep the soup a nice bright green color.

Let the soup cook for another 5 minutes and then take it off the heat, add in the juice of your lemon and fresh dill sprigs, roughly chopped.

Blend in a vitamix or with an immersion blender until smooth.

Serve hot with a big drizzle of olive oil and a little extra sprinkling of fresh dill.

It keeps perfectly in the fridge for 4-5 days in a glass container or in the freezer in a container for up to 6 months.

Enjoy this health clean green meal prep! 💚