Winter is the time my clients want to lean up and refocus on balanced, nourishing meals. I love incorporating herbs from my winter garden along with proteins, vegetables, and carbohydrates that fuel the body. Clients often tell me that my meal prep program not only helps them feel better but also supports weight loss and boosts their energy.
Meal prep is truly a labor of love. For the last 15 years, I have created customized meal plans tailored to my clients’ goals and busy schedules. Every person has unique needs, and I pour hours into planning seasonal menus, shopping locally, tending my garden, and developing fresh, interesting dishes.
As part of that thoughtful process, I also consider how each ingredient can support overall wellness. During flu season, for example, I incorporate ingredients like green and pickled onions to support immunity and garlic to strengthen gut health and prevent illness. Every item I use is chosen with one question in mind: How will this elevate my client’s well-being—from vitality to the vibrancy of the ingredients?
For me, winter is a time to lean into our health, reassess our goals, and center our energy through balanced eating. My goal is to teach people how to eat intentionally while enjoying flavorful combinations they may never have tried before—always sourcing high-quality ingredients.
Cook with love and eat with joy!
MarissaFiskCatering.com | @modernmomchef
Thai Steak Mango Bowl
Let’s kick off this new year with a beautiful Thai steak mango bowl, perfect for prepping ahead and enjoying as a delicious lunch or dinner throughout your winter reset. This recipe makes four individual prepped servings.
Ingredients:
Homemade Citrus Dressing:
- 1 cup olive oil
- 2 limes, juiced
- 1 orange, juiced
- ¼ cup white balsamic vinegar
- 1½ tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1½ tablespoons chopped fresh mint
- Sea salt and pepper to taste
Bowls:
- 3 pounds grass-fed tri-tip
- 2 mangoes, sliced
- 4 cups of fresh herbs (garden green onion, Thai basil, winter arugula)
- 4 teaspoons organic sesame seeds
- 4 tablespoons Marissa Fisk Catering pickled red onions
- 4 tablespoons garlic sauerkraut
- 4 cups cooked organic ramen noodles
- 4 limes, juiced
Directions
Prepare Dressing:
- In a small bowl, whisk together all ingredients
- Chill for at least 30 minutes to let the flavors meld, or prepare up to a day ahead
- Divide the dressing into four small containers for easy meal prep
Cook the Tri-Tip:
- Preheat oven to 400 degrees
- Season meat with garlic powder, sea salt, cracked pepper, and garlic salt
- Heat a cast-iron pan over medium-high heat; sear the tri-tip for about three minutes per side until nicely browned
- Transfer the skillet to the oven and cook for about 20 minutes
- Let the meat rest for several minutes, then slice thinly at a slight angle
Assemble Individual Bowls:
- In each meal prep container, layer 1 cup of cooked noodles, four to five slices of meat, 1 cup of herbs (green onion, Thai basil, arugula), lime juice, pickled onions, sauerkraut, sliced mangoes, and sesame seeds
- Place individual servings of dressing on the side
- Refrigerate and enjoy within three to four days
Serve:
- Reheat noodles and meat if needed
- Drizzle the citrus dressing over your bowl and give everything a quick toss
- Eat. Enjoy. Repeat.