My 3-Day Meal Prep | No Sugar/ Gluten/ Dairy/ Meat | rice & beans bowls anti-inflammatory smoothie

Prepare the beans by cooking or using canned beans, then rinse and drain them.

Chop the onion and carrot, and add them to the beans along with paprika, cumin, oregano, crushed red pepper, tomato paste, and water. Cook until heated through and flavors meld.

Prepare the cabbage salad by chopping or shredding the cabbage and lettuce, grating the carrot, and mixing with lemon juice, oil, and salt to taste.

Make the cashew dressing by blending soaked cashews, garlic, dill, salt, pepper, lemon juice, and water until smooth. Store in the fridge.

Prepare the rice separately from the beans and keep them stored for meal prep.

For the anti-inflammatory smoothie, blend together cabbage, kale, frozen berries, water, lemon juice, and ginger until smooth.

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