Healthy meal prep ideas
Written recipe for the One Pan Baked Oats is in my recipe Ebook with many other yummy breakfast meal prep recipes, link in my profile
Meal prepping saves so much time and money! My boyfriend and I usually meal prep twice a week, so that we don’t need to eat the same meals every day of the week and that the food stays fresh. All of these meals last in the fridge for 3 – 4 days. You can also freeze the baked oats and the burrito bowl mixture
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Recipe for the Pasta Salad
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This recipe makes about 4 servings:
250g / 9 oz. uncooked chickpea pasta
400 g / 14 oz. grape tomatoes
2 bell peppers cut into pieces
1 cucumber cut into pieces
200g / 7 oz. feta, crumbled
70 g / 2.5 oz. kalamata olives, halved
70 g / 2.5 oz. arugula
pesto (to taste)
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1. Cook the pasta according to its package. Let it cool down
2. Mix all the ingredients together
3. Store in air-tight containers in the fridge
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Recipe for the Burrito Bowls
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This recipe makes about 8 servings:
3 bell peppers
1 big zucchini
2 cups uncooked rice
800 g /28 oz. chicken mince
salt & pepper to taste
1 tablespoon paprika spice
3 – 4 tablespoons dried or fresh chives (or if you don’t have IBS, add garlic/onion to your taste)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 can black beans
1 can corn
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For serving:
lettuce
low fat (lactose-free) sour cream
salsa (if you don’t have IBS)
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1. Cut the zucchini and bell peppers into pieces. Roast in the oven at 200 Celsius degrees (390 in Fahrenheit) for about 20-25 minutes
2. Cook the rice
3. Fry the chicken mince. Add the spices
4. Layer all the ingredients into a big container and stir
5. Store in the fridge
6. Re-heat before serving. Serve with fresh lettuce, low-fat sour cream and salsa or use as burrito filling
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source
from Healthy Eating – Techyrack Hub https://ift.tt/Mz7JQ0l
via IFTTT
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