(NAPSA)—With more than 3.9 1 tsp tamari Y% lime, squeezed million “mealprep” hashtags on 1 Tbsp honey 2-3 Tbsp hotfiltered water Instagram, many people have found success in living a healthier lifestyle through meal prepping. Not only doesit save you time during the busy workweek, it allows for a better variety of healthy, ready-to-eat foods at your disposal. Directions: Slice two mangocheeks into long, narrowstrips andset aside. Slice cabbage, onion, cucumber and red bell pepper into very thin 4-inch Of course, this doesn’t mean you should spend your entire day in the kitchen preppingeverylast detail ofyour pieces and set aside. Prepare rice paperas instructed on package. Once pliable, place a few of each ingredient (including cilantro and carrots) in the center of the paper, folding in the sides prepare several staple items to have on and paperis closed. To store, leave some Prepping 101 androlling until all veggies are inside meals for the week—simply cook up or hand for those quick and wholesome, no-brainer meals or snacks when you need them.Here are sometips on how to make the most of your preppingsessions: Chop,slice, dice, repeat. Start with something as simple as prepping fruits and veggies in advance to have ready in the fridge for meals or snacks; store them in glass containers for easy organization and motivation to stick to your meal plan. Double the batch. Along with prepared produce, cooklarge batches of staple ingredients such as quinoa, brown rice and proteins to make meal assembly quick andeasy. Add a dash ofthis, a dash of that. Use seasonings and sauces to mix up the flavorprofile of similar ingredients. One night, dinner could be an Asianstir-fry, while the next it could be a Mexicaninspired bowl. Try something new. Meal “preppers” may eventually becometired of throwing together the same old meals and find the food they prepare mundane. When fatigue hits, seek out a new recipe or work with a new ingredient. I like to incorporate tasty and brightly colored fruit such as mangoto refresh everyday meals and snacks. To save time, prep veggies and other ingredients in advance of making your meals. To make them more nutritious and fun, include mangos. Roll Up YourSleeves For a healthy, tasty and quick meal this week, try my MangoSpring Rolls. This recipe is a delicious step out of the ordinary andit’s chock-full of nutrients. One cup of mango provides 100 percent of your daily vitamin C, 35 percent of your daily vitamin A and 12 percent of yourdaily fiber. MangoSpring Rolls Servings: 5 springrolls Ingredients: % fresh mango % small head purple cabbage 5 green onion spears % medium cucumber medium redbell pepper 5 pieces rice paper Handfulcilantro 1 cup shreddedcarrot Almond Butter Dipping Sauce: 3 Tbsp creamy almondbutter space betweenrolls to preventrolls from sticking together. Dipping Sauce: Whisk or blend together all ingredients until consistency is creamy. Mango How-To If you're new to working with mangos, follow these quick tips for properprep. Selection. Don't judge a mangobyits color—red does not meanripe. A ripe mangowill be slightly soft like a peach or avocado. Storage. Keep unripe mangos at room temperature. Never refrigerate mangos before they’re ripe. Once ripe, mangos can be movedto the refrigerator to slow downripening for several days. Cutting. To cut a mango, simply slice offthe sides ofthe fruit, avoidingthe large seed in the center. Once you have these two sides (cheeks), you can get to the flesh andslice or dice as needed. Then, simply scoopthefruit out of the skin. Learn More Visit www.mango.org for additional information on mango varieties, availability and recipes.
