Healthy Meal Prep for Fit Bodies: Shredded Vegetables

Learn how to use a mandolin for simple nutritious lunches.

Athletes know that planning out meals in advance is one of the keys to success in achieving wellness goals. That’s why we created our healthy meal prep series. Previously we shared tricks to elevate overnight oats and master bento boxes. This week, how to easily shred veggies to achieve a crunchy, versatile texture for use in salads, soups, and more.

SUNDAY PREPARATIONS:

1.
Shop for the ingredients and allow two hours to cook. View the shopping list here.
2.
Make the chimichurri and the pesto.
3.

Prepare the shredded veggies.

spices

FIT CHEF HOW-TO: SHRED VEGGIES

Using a mandolin, shred Brussels sprouts, cabbage, and kale to use throughout the week. Not only do they keep well in the fridge when pre-cut, but they also are faster to sauté. For the Brussels sprouts, “the secret is to stick a fork into the root end and position against the mandolin, shredding all the way down to the root,” says Lynda Marren, chef and owner of Just Add Salt in San Francisco.

4.

Assemble all recipes. BACK TO MENU

Photography and styling by Julia Gartland