One the things I’ve missed posting about the most is meal prep! Not only because I love talking about food, but because it also keeps me accountable. Because believe it or not, even nutritionists struggle from time to time with eating well and doing it regularly. I have cruising by in holiday mode (even after the holidays were over!) but this week I really wanted to get my butt into gear and get some nice, healthy meals prepped so I had no excuses to not be eating well!
For our lunches, I decided to go with two different veggie dishes. I love incorporating plant-based meals into our weekly meals, it ensures we’re getting in our veggies, as well as beans and legumes we wouldn’t otherwise eat.
First up was some jazzed up beans! I rinsed and drained 1 tin each of chickpeas and cannellini beans and set them aside. Then I sautéed half an onion and 2 cloves of garlic in a little coconut oil until softened and fragrant, added the chickpeas and cannellini beans, and 1 tsp each of paprika, cumin and ground coriander, a small handful of fresh basil leaves and a small splash of tamari and then stirred until well combined! I plan to have mine with quinoa, and a big dollop each of yoghurt and tahini!
Next up was a red lentil curry. I sautéed one onion and 3 cloves of garlic in 2 tablespoons of coconut oil, then added 1 cup red lentils, 1 zucchini (halved and sliced), 1 bunch of Dutch carrots (sliced), 1 and half cups of homemade semi dried heirloom tomatoes, 2 cups veggie stock, 1 tin of organic coconut cream and 1 tablespoon each of paprika, cumin, ground coriander and turmeric and then some salt, pepper and a small pinch of chilli flakes. I let it simmer together for about 30mins and it was so lovely, rich and thick by the end! It also made our kitchen smell so heavenly, I absolutely love the smell of all of these spices together!
To with the beans and curry, we cooked up some quinoa instead of rice. We have brown all the time at home and I thought it would be nice to switch it up with some quinoa! It’s low carb, high protein, high in essential fatty acids and high in fibre. Plus I love the taste and texture too. It’s even nicer cooked in veggie stock, which is what I had intended to do with this batch but Jared forgot all about it when he went to put it on. (This is why I usually don’t get him to help me with meal prep!).
For snacks I packed us some jars of mixed nuts, pumpkin seeds and homemade apple chips, as well as some simple chocolate bliss balls.
These guys were made with 9 medjool dates (soaked for half an hour in hot water, pits removed) blitzed in a food processor into a paste, to which I added 1.5 cups LSA, 2 tablespoons coconut oil and 1 heaped tablespoon cacao powder. I pulsed the mixture until well combined and then rolled them into 10 balls. These keep best in a fridge or freezer and are such a delicious little treat to nibble on as a snack or after dinner as a “dessert!”
And that was it! I packed up 3 containers of quinoa, curry and beans for Jared to have for lunch – the other 2 days he will have leftovers. I always cook a little extra at dinner time so there’s leftovers for the next day. And for me, I’ve got two containers each of quinoa and beans and quinoa and curry – I keep my Friday free from meal prep because I like to take myself out for lunch as a little treat!
I hope you enjoyed this year’s first Meal Prep Monday post and I hope to see you all back for many more!
Before I head off, I have some questions for you that I’d love to hear your feedback for. The more I know about you, the more I can post about ways to help you!
- Do you meal prep?
- If you don’t, what are your main reasons why? Is it time? Are you not sure where to start? Do you prefer more spontaneity in your meals?
- Would you like to see more meal prep tips/advice?