Healthy Meal Prep Idea: Condiment Kit
Six easy ways to elevate any meal
“To tackle any potential boredom for meal prep the condiment kit was imagined with oils, nuts, spices, and citrus to doctor meals last-minute for added flavor,” explains Katzie Guy-Hamilton, director of food and beverage at Equinox. “Other than the citrus wedges, which I keep in plastic bags in the fridge, everything else can be stored at your desk." Refill each of the below as necessary and use them in July’s meal prep recipes or incorporate them into your favorite dishes.
“Rosemary is fantastic for focus. The infused oil will not only liven up your quick lemon-and-olive oil desk salad dressing, but it will help you avoid the post-lunch slump,” says Guy-Hamilton.
Make it: In a squeeze bottle, combine 4 sprigs of rosemary with 1 cup extra virgin olive oil.
“Oregano and the infused oil helps combat inflammation,” says Guy-Hamilton.
Make it: In a squeeze bottle, combine 6 sprigs of oregano and 1 cup of extra virgin olive oil.
“Citrus will awaken a prepped dish, stand in for salad dressing in a pinch or switch up your water flavor,” says Guy-Hamilton.
Make it: Cut 1 lemon and 1 lime into wedges and store in plastic bags in the fridge.
“These nuts are pre-soaked, which makes them easier to digest,” says Guy-Hamilton.
Buy them at Whole Foods or your local specialty health store.
Toasted Pumpkin Seeds (Pepitas)
“I always keep these on hand since they’re the perfect addition to any meal for extra crunch,” says Guy-Hamilton. You can buy them at the grocery store or do it yourself.
Make it: Toss 1 cup pepitas with ½ teaspoon extra virgin olive oil. Roast at 350 degrees for 7 minutes. Toss with a pinch of salt and store in an airtight container at room temperature.
“Turmeric is a powerful anti-inflammatory spice that is further activated by black pepper and rounded out with Himalayan pink salt. It’s great on everything from chicken to eggs, salad, hummus, and popcorn,” says Guy-Hamilton.
Make it: In a shaker, combine 1 tablespoon of organic turmeric powder with 1½ teaspoons black pepper and 1 teaspoon Himalayan Pink Salt.