# Weekly Meal Prep — Glow Edition

The rotation I cook on Sundays so I'm not making decisions at 7pm on a Wednesday. Built for two: scale up or down by ratio.

## What gets cooked Sunday

### 1. Sheet-pan chicken & roots (45 min)

- 2 lb chicken thighs, bone-in
- 1 lb sweet potato, cubed
- 1 lb brussels sprouts, halved
- Olive oil, salt, smoked paprika, garlic, rosemary

Roast at 425°F for 35–40 minutes. Carve the thighs off the bone after they cool.

### 2. Grain base — 6 cups cooked

Pick one and rotate weekly:
- Farro
- Brown rice
- Quinoa
- Pearl barley

Cook with broth instead of water. Toss with olive oil + lemon zest while warm.

### 3. Big greens prep

- Wash + spin a head of kale, remove stems, massage with olive oil and salt. Stays good 5 days.
- Slice a red cabbage thin, dress with rice vinegar, leave in a jar.

### 4. Sauce of the week — Sunday afternoon

Always make one big batch. Pick one:
- **Tahini-lemon** — 1/2 cup tahini, juice of 2 lemons, 1 garlic clove, salt, water to thin
- **Green herb** — 1 cup parsley + 1/2 cup mint + 1/4 cup yogurt + lemon, blend
- **Almond miso** — 1/4 cup almond butter + 1 tbsp white miso + rice vinegar + chili crisp

## Daily assembly (5 minutes)

Bowl: grain → greens → protein → veg → sauce → pickled cabbage on top. Done.

## Things I keep on hand

- Two cans of chickpeas (drained, oiled, salted, baked at 400°F for 25 min — best snack)
- Eggs (always eggs)
- Frozen wild blueberries
- Feta
- Lemons

## Notes

- Cook the chicken slightly under — it warms back up and you don't want it dry by Wednesday.
- Save the chicken bones in a freezer bag. End of the month → make stock.
- Actually drink water. Two liters minimum. Set a timer if you have to.

— Luna