I’m doing my meal prep a day early since it’s Mother’s Day tomorrow and I’m spending the day with Ty. I decided on salad-in-a jar and filled it with roasted beets, roasted peppers, garbanzo beans and brown rice with kale. I marinated the kale in a lemon-based vinaigrette for 30 minutes before mixing it with the cooked rice. The salad should last for the next four to five days… it’s going to be a healthy week. 😊😊😊What’s in your fridge next week?