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3 Meal Prep Ideas for Hotties with Stomach Issues

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    These are the 3 meal prep ideas I’ve been making a lot recently for their hydrating properties and high fiber content, inspired by the Japanese appetizers I’d have a ton of during my recent trip to Tokyo and Kyoto. They also are uniquely formulated for moisturizing the gut, using Chinese medicinal cooking practices.

    So without further ado, here are the 3 dishes and how to make them!

    Dish 1: Stir Fried Lotus Root

    Ingredients:

    • 1 lotus root

    • 1 tbsp soy sauce

    • 1 tbsp mirin

    • 1 tbsp sake

    • 1 tsp sugar

    • 1 tsp black sesame seeds

    Instructions:

    • Slice up the lotus root into thin pieces cross wise, so you they look like little disks

    • In a pan, add 1 tbsp of oil and toss in the root pieces, frying them until they’re getting lightly golden brown

    • Combine the sauces and sugar and mix until the sugar has dissolved, then add to the pan with the lotus root

    • Cook until the sauce has reduced and the roots are golden brown

    • Top with black sesame seeds

    Dish 2: Smashed Cucumber Salad

    Ingredients:

    • 2 cucumbers — ideally Chinese cucumber

    • 1 tbsp soy sauce

    • 1 .5 tbsp sushi vinegar

    • 1 tsp sugar

    • 1 tsp salt

    • 2 cloves of garlic, grated

    • Handful of chopped cilantro

    • Sesame oil for garnish

    Instructions:

    • Crush the cucumber with the side of your knife, then slice into triangular pieces

    • In a separate bowl, combine the vinegar, soy sauce, sugar, salt, and garlic until sugar has dissolved

    • Add in the cucumber and cilantro, give it a good toss, and serve with a drizzle of sesame oil

    Dish 3: Green Bean Shiraae

    Ingredients:

    • 1/2 block medium firm tofu

    • 1 large handful of green beans

    • 3 tbsp tahini or 4 tbsp toasted sesame seeds

    • 1 tsp soy sauce

    • 1 tsp white miso paste

    • Pinch of salt

    Instructions:

    • Drain the tofu well and place a pot with salted water on the stove to bring to a boil

    • Once the water is boiling, add in the green beans for 2 mins or until they get bright green, then remove and place in cold water

    • Cut the beans in half, then add the soy sauce and give them a toss to get them well coated

    • If you are using sesame seeds, add them into a grinder and pulse until they’re sandy but not like paste

    • Add in the sugar and miso paste and combine

    • In a bowl, combine the crushed sesame seeds mixture or tahini and crumble in the tofu

    • Mix until the tofu and seeds have created a thick sauce

    • Remove the beans from the soy sauce, making sure to not bring in extra moisture

    • Toss them in the tofu sauce and enjoy!