Diet Poke Meal Prep

Wash a bag of green leaf lettuce, remove moisture, line an airtight container with paper towels, and pack it in layers.

Wash the cucumbers, remove moisture, and cut into appropriate sizes.

Remove moisture from the bell peppers, cut off the top and bottom, remove the seeds, and cut into appropriate sizes.

Shred the washed red cabbage.

For the crab sticks, remove seeds if using for meal prep, or remove seeds and cut.

Prepare various vegetables and ingredients such as cream cheese, carrot lape, and corn.

Make your preferred sauces such as perilla oil sauce, lemon sesame sauce, or spicy ssamjang sauce by mixing ingredients.

Microwave the chicken breast for 1 minute.

Place green leaf lettuce, cucumber, bell pepper, red cabbage, crab sticks, corn, onion chips, carrot lape, and chicken breast into a poke bowl.

Mix the thawed shrimp with olive oil, black pepper, and crushed red pepper, then fry in a pan.

Stir-fry the eggplant and mini pine mushrooms in a pan with olive oil, salt, and pepper.

Drain the oil from the tuna, then mix with low-sugar ssamjang, mayonnaise, and minced garlic to prepare the tuna poke topping.

Place the thawed shrimp poke, chicken breast poke, eggplant-mushroom poke, and tuna poke into separate airtight containers and store in the refrigerator.