Meal Prep Monday #3

It’s Meal Prep Monday! Where I share with you the food I’ve prepped for the week. If you’re new here, HI & WELCOME. Please feel free to check out my first Meal Prep Monday post to get the gist of how/why I prep my meals. Everyone else, let’s get into it!

If you tuned in this morning, you would have seen that a lot of my Sunday was spent studying and catching up on uni work. I was also pretty tired from my long run on Saturday morning and dancing for a few hours on Saturday night. I kept things simple and combined meal prep with dinner for last night too.

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The first thing I cooked was roasted veggies. I cut up some potatoes, sweet potato, broccoli and green garlic for which I tossed in some olive oil, Himalayan salt and pepper. I didn’t add any other seasonings because the green garlic was already packed with flavour. Have you tried it green garlic? We occassionally get it in our Ooooby box and I love it! It’s appearance and the way it can be prepared and cooked is similarly to that of leek, but it smells and tastes like garlic. It’s amazing!

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I popped it in the oven on 200 degrees celsius for 45 minutes, stirring it around at about the halfway mark. Most of this was eaten for dinner with some steak, but the rest was packed away to quickly grab to add to any meals we wanted throughout the week. Within 10 minutes of prep (washing, chopping, tossing and putting in the oven), I had sides for dinner yesterday and for a couple of lunches this week sorted!

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While those roasted away, I threw together a simple pasta sauce to also have for lunch. I had originally planned to make lasagna complete with homemade bechamel and all, but when I saw the ingredients yesterday I laughed at how ambitious I was. There was no way I could be bothered to cook lasagna at that point.

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So I simply took some of the ingredients and made a chunky beef and veggie bolognese instead. I sauteed garlic in some olive oil, added beef mince and browned that off, added zucchini, kale and mushrooms to the pan, sauteed it for a further 2-3 minutes before adding a jar of passata, a tin of organic diced tomatoes, a teaspoon of dried basil, a teaspoon of rapadura sugar and salt and pepper and let it simmer for 20 minutes. While that simmered, I also quickly cooked some buckwheat pasta and lunch was done before the roasted veggies were done.

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I also decided to boil some organic, free range eggs to keep on hand as a quick protein booster to our meals or as a great nutritionally dense snack on it’s own.

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And that was this week’s meal prep! I was lazy, I was tired, my brain was fried from uni all afternoon and I thought of about 20 excuses to not do it, but once I got myself into the kitchen and cooking, I instantly felt much better about it. I got in my zone and all was well again! And in an hour, I had made roasted veggies, loads of pasta and sauce and some boiled eggs. I have never regretted doing meal prep, but I always regret skipping out on it! And that’s what I remind myself every time I struggle to get motivated. 

Questions for you!

  • Do you do meal prep?
  • Do you struggle to get yourself motivated?
  • What are your favourite things to make ahead for the week?

Love,

Laura xx