Meal Prep Monday.. on a Tuesday! See guys, I’m getting better right? Maybe by next week, I’ll actually have it ready and posted on the right day? One can only hope!
Things seem much more settled this week. I’m getting used to working part time and having odd days off, and I don’t feel the slightest bit jet lagged anymore. My sleeping pattern has been pretty great for the past few days which has been really nice!
I had yesterday off, so I spent the day giving the apartment a deep clean (something I have been dying to do since I got back from my trip), then I spent the afternoon doing some meal prep for the week. I kept it nice and simple as always. I find it’s so much easier to commit to if I know it’s not going to take much effort. If I know it’s going to be long and complicated, I know I probably won’t do it. Anyone out there the same?
First up was roasted veggies. The first tray I did had one bunch each of asparagus, broccolini and carrots tossed in olive oil, chilli flakes, ground cumin and ground coriander. I roasted these for about 20minutes on 200 degrees celsius.
The next tray I did was white and sweet potatoes, tossed in olive oil, chilli flakes, Italian herb mix and Himalayan salt and I roasted those for 40mins, on 200 degrees celsius. As a nutritionist, I know that sweet potatoes are so much nutritionally beneficial for you than their white counterparts… but as a foodie, I simply just love the taste of white potatoes. Nothing compares in my eyes! So to get the best of both worlds, I like to mix them up. That’s my version of balance!
While those were cooking, I decided to make up some pesto. We got a beautiful bunch of basil in our produce box last week but I knew it wouldn’t be good for much longer. So I threw it in the food processor with about 1/2 cup of organic extra virgin olive oil, 1/3 cup almonds, 2 cloves of garlic, chilli flakes (I’m currently going through a chilli flakes “phase” so please don’t mind the fact that I’m adding it to everything), salt, pepper and a good squeeze of lemon juice.
I popped it all into an old honey jar and stored it in the fridge. We used a little for dinner last night, and I think we’ll probably use the rest of it stirred through some brown rice penne and topped with grilled chicken for dinner sometime this week! It’s easy to just buy a jar of pesto (I’m guilty of this too), but whenever I make it at home myself I am reminded of just how easy (and nutritious) it is to make it myself!
We finished off the prep with the usual boiled eggs and brown rice, and also some not-so-usual peanut butter banana bread bites. Yes, peanut butter and banana. Together. In bite sized banana bread tasting pieces!! They were a last minute creation because we were hungry and wanted something to snack on after meal prep. I’ll be sharing the recipe a bit later this week so make sure you look out for it!
Some of the roasted veggies actually got used last night with dinner with some grilled lamb (which you might have already seen on Instagram), and the rest were packed up with some rice for lunch (I added leftover grilled lamb for Jared, and eggs for me). The leftover banana bread bites will also make for really delicious and nourishing little snacks/desserts this week too.
I hope you enjoyed this week’s Meal Prep Monday (on a Tuesday), and have a great week lovelies!