I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Garden Grain Bowl

Garden Grain Bowl


This vegetarian lunch features quinoa's cousin, freekeh.



July 21st, 2017

"The secret to this easy meal prep lunch recipe is that it's flavored with za'atar, a Lebanese spice consisting of thyme, sumac, and sesame," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. "The blend offers a multitude of health benefits; thyme has been shown to help fight acne-causing bacteria, while sumac is high in gallic acid (which has anti-viral and anti-inflammatory properties), and sesame seeds contain vitamin C."

This recipe is part of our meal prep series. Click here for all the details.


  • 1 teaspoon extra virgin olive oil

  • 6 asparagus spears, trimmed and cut into thirds

  • ½ teaspoon za'atar

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 2 Persian cucumbers

  • 6 cherries, halved and pitted

  • 5 cherry tomatoes

  • ½ cup arugula

  • ¼ avocado

  • 1 cup cooked freekeh

  • Lemon wedge

  • 1 teaspoon oregano oil

  • 1 ounce goat cheese, crumbled


  1. In a skillet, heat the olive oil over medium-high heat. Quickly sauté asparagus with the za'atar, salt, and pepper for two minutes.

  2. Place cucumbers (left whole) in a salad container then add the cherries and cherry tomatoes.

  3. Once asparagus is cooked and cooled, add it to the salad container alongside the tomatoes.

  4. Place a handful of arugula on top and store the container in the fridge.

  5. In a separate divided container place the avocado, 1 teaspoon za'atar, and crumbled goat cheese.

At Your Desk

  1. Warm freekeh in the microwave for 30 seconds.

  2. Chop up cucumbers into ½-inch pieces and dice the avocado.

  3. Place cucumbers, asparagus, cherries, tomatoes, avocado, and arugula on top of the freekeh.

  4. Garnish with a squeeze of lemon, oregano oil, za'atar, and crumbled goat cheese.

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