prep guide: sesame ginger pork bowls

make ahead or in the moment! plus a protein-packed snack recipe

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If you love a good bowl situation (who doesn’t?), you’re going to love today’s bonus recipe and prep guide for Sesame Ginger Pork Bowls—a flavorful, satisfying combo that’s perfect for meal prep or a quick, modifiable weeknight dinner. Some main ingredients you’ll see across all three components are lime, ginger, and sesame oil. Ginger brings a warm, sweet heat that pairs perfectly with the brightness of lime, and toasted sesame oil brings that rich, nutty flavor (and incredible smell!) that ties it all together, it’s one of my forever favorite pantry staples. I can’t wait for you to try it out!

Today’s newsletter will walk you through how to shop for and prepare the three simple components for your homemade bowls. We’re keeping things efficient:

🍖 Sesame Ginger Pork — the savory star of the show (swaps included!)
🍚 Ginger Lime Bone Broth Rice — protein-packed base with major flavor
🥒 Cucumber Salad — crisp, refreshing, the perfect contrast to the other components

You can approach this however works best for you: use the guide as an ingredient prep, knock it all out at once and portion it for easy lunches, or make it fresh for dinner (just as good as leftovers too). Up to you how you want to approach it! The step-by-step guide below has you covered no matter what path you choose.

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Before we get into the prep guide, let’s talk snacks!! A top request I’ve been getting recently has been more snack recipes. I love a good snack, and love to sneak in extra nutrients during those in-between meal times. Below I’m sharing a new protein ball recipe I have been obsessed with that you can prep ahead and store in the refrigerator for a week!! With 8 grams of protein per serving (2 protein balls) these are the ideal between-meals treat. Bright and zesty for springtime! 🍋

Lemon Poppyseed Protein Balls

GF, DF, V | makes 18 protein balls | prep time: 15 min | chill time: 30+ min

INGREDIENTS

• 1 1/2 cups blanched almond flour

• 1/2 cup vanilla protein powder (I used vanilla whey protein, if using unflavored protein, supplement with 2 additional tablespoons maple syrup)

• 2 tablespoons poppy seeds

• 1/2 teaspoon kosher salt

• 1/4 cup cashew, almond, or sunflower butter

• 3 tablespoons maple syrup

• 2 tablespoons unflavored milk of choice (I used unsweetened almond milk)

• 4 teaspoons lemon zest (zest of about 2 small lemons)

• 1 tablespoon lemon juice

• 2 teaspoons vanilla extract

• 3/4 teaspoon almond extract

INSTRUCTIONS

1. Add the almond flour, protein powder, poppy seeds, and salt to a large mixing bowl. Whisk to evenly combine.

2. Add the cashew butter, maple syrup, milk, lemon zest, lemon juice, vanilla extract, and almond extract to the mixing bowl.

3. Mix to incorporate into the dry ingredients until there are no dry pieces left (this will take some effort since it’s a thick mixture). The mix should be very thick like cookie dough—depending on what kind of protein powder you use, you may need to adjust with either more almond flour or more milk to get the right consistency. Don’t be afraid to make those adjustments! It’s very forgiving. Transfer to the refrigerator to chill for 30 minutes.

4. Using clean hands, roll the chilled batter into about 18 evenly sized balls (I like to use a 2 tablespoon cookie scoop to easily measure them out, highly recommend!). Immediately place in a container with a sheet of parchment in between each layer and refrigerate for up to 7 days.

Keep scrolling for today’s recipe, prep guide, swaps & subs, and a grocery list to make it easy!