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1∕2 medium bunch kale,
stems removed
1/4 cup fresh basil
1 large clove garlic
1/4 cup roasted unsalted
sunflower seeds
2 tablespoons Parmesan cheese
Zest and juice of 1∕2 lemon
1/4 cup olive oil, plus
more as needed
Salt, to taste
Ground black pepper, to taste
1
Bring 4 quarts salted water to a boil. Blanch kale leaves for 30 seconds
and upon removal, immediately plunge into ice water. Squeeze kale
leaves dry.
2
Add kale, basil, garlic, sunflower seeds, Parmesan cheese, lemon juice
and zest, olive oil, and a pinch of salt and pepper to the 40-ounce
Master Prep Bowl.
3
PULSE until desired pesto consistency is achieved. Add more oil
if needed.
DO NOT BLEND HOT INGREDIENTS.
Kale & Sunflower Seed Pesto
PREP TIME:
25 minutes
COOK TIME:
30 minutes
MAKES:
2 cups
CONTAINER:
40-ounce Master Prep® Bowl
Directions
Ingredients
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Peanut Sauce
3∕4 cup coconut milk
1 tablespoon soy sauce
1∕2 teaspoon fish sauce
1∕2 teaspoon red pepper flakes
1 tablespoon peanut butter
1∕2 tablespoon lime juice
1 tablespoon light brown sugar
Mix-Ins
1∕2 small onion, peeled, cut in 1-inch chunks
3∕4 cup broccoli florets, cut in 1-inch pieces
1∕2 cup carrots, peeled, cut in 1-inch pieces
1∕2 pound uncooked chicken breast, cut in 1-inch pieces
1∕2 cup sliced shiitake mushrooms
Brown rice, cooked, for serving
Fresh basil, chopped, for garnish
1
Place all ingredients for peanut sauce into the
40-ounce Master Prep Bowl.
2
Blend for 5 seconds.
3
Leave sauce in bowl. Add onion, broccoli, carrots,
and chicken breast to the bowl.
4
PULSE 7 times.
5
Transfer mixture to a skillet and sauté over medium
heat until chicken is cooked through and vegetables
are tender, about 5 minutes.
6
Add mushrooms to skillet and cook until tender,
about 2 minutes.
7
Serve over brown rice and top with fresh basil.
Thai Chicken Stir-Fry
PREP TIME:
10 minutes
COOK TIME:
7 minutes
MAKES:
2 servings
CONTAINER:
40-ounce Master Prep® Bowl
Directions
Ingredients