Week of Healthy Meal Prep: August 6-10

This heaped platter wouldn’t be out of place at a picnic on a hot day, but it's totally fine for dinner at home, too. The shrimp picks up plenty of acid and heat with a gentle pickle of citrus, crushed red pepper, and garlic. The warm potatoes, crunchy fennel, and celery slices make it a meal. If you don’t have 1-quart containers, you can pickle the mixture in a covered bowl or two large ziplock bags, turning occasionally.

This veggie-heavy bowl is loaded with crunch and color, thanks to crispy carrots and chickpeas, fresh kale, and a vibrant avocado dressing. It also delivers more than 50% of your daily dose of fiber, key for weight loss, energy, and healthy digestion. Bulgur, also called cracked wheat, is a quick cooking whole grain. These bowls would also be excellent make-ahead lunches. Pack the avocado mixture separately, adding a little water to thin it as needed.

Eggplant is the real star here, with its meaty texture and savory notes that match those of the tuna. Soy sauce and sesame oil deepen the effect, and edamame offers delightful chew.

This soup just screams "summer" with its bright, refreshing flavor and cool temperature. You can make the soup a day ahead and keep it chilled; just give it a good whisk or another turn in the blender before serving. 

Inspired by the Thai dish Massaman chicken, this recipe has half the sat fat of typical restaurant renditions. We traded the heavy cream sauce for a velvety avocado salad; serve with a side of brown rice for a fiber boost.

Flaxseed meal adds to the nuttiness of the walnuts and almonds in these delicious chocolate bar cookies.