Be Your Best Self With Meal Prepping

Be Your Best Self With Meal Prepping

Be Your Best Self With Meal Prepping

Have you been considering a cleaner and healthier eating lifestyle? But are you also lacking the time and energy to come home and cook fresh meals every day for yourself? Time to embark on this new journey that saves money overall, is very healthy, and extremely time-efficient. Leave take-out and packaged foods forever with meal-prepping. Meal-prepping is a great way for busy people to stay healthy because all you need is one day a week and you’ll have enough food to last you the whole week. Buy some glass containers and reusable cutlery, and have a read of the recipes we’ve included in this article. 

Chicken And Avocado Burritos

4 big sized tortillas (for a gluten-free option try corn tortillas)
450g of cooked and sliced chicken
1 diced large avocado
1 cup of shredded cheese (whichever you prefer, we recommend trying Monterey Jack)
¼ cup salsa verde
¼ cup sour cream or greek yogurt
2 tablespoons of chopped cilantro
Warm up the tortillas
Prep the ingredients
Place all the ingredients into the tortilla
Wrap and enjoy! 

Vegan Mexican Pasta Salad

280g of your favourite pasta
5 slices of vegan bacon
½ cup raw cashews, soaked overnight
½ cup salsa
½ unsweetened non-dairy milk
2 garlic cloves
¾ teaspoon cumin
½ teaspoon smoked paprika
Salt and pepper 
½ cup black beans drained and rinsed
½ cup corn
1 large diced capsicum 
Fresh cilantro to garnish
Cook and drain pasta
Fry the bacon and when cooled, chop
Add cashews, salsa, milk, garlic, chilli powder, cumin and paprika to the blender
Blend until smooth, season if needed
Place pasta, black beans, corn, capsicum and bacon pieces in a large bowl
Pour the cashew cream on top
Stir all ingredients until combined

Steak Salad Recipe

2 tablespoons unsalted butter
450g steak
2 tablespoons olive oil
Salt and pepper to taste
6 large eggs
6 cups of baby spinach
1 cup cherry tomatoes, halved
½ cup crumbled feta cheese
Melt butter over medium-high heat
Cook steak for 3-4 minutes on each side for medium-rare, let cool before dicing
Boil eggs in a separate saucepan
Assemble the salad and place eggs + steak on top
Finish with your favourite dressing

Chicken Burrito Bowl

450g of chicken
1 packet of taco seasoning
2 cups water
1 cup of rice
1 teaspoon vegetable oil
1 lime
2 tablespoons chopped cilantro
Salt for taste
Guacamole & Salsa
1 ripe avocado
2 tablespoons of cilantro chopped
½ small jalapeno, diced
⅛ cup onion, diced
1 small tomato, diced
Juice of 1 lime
2 capsicums
½ onion chopped
2 cups chopped romaine lettuce
½ cup light sour cream
½ cup black beans
Combine chicken and taco seasoning as well as one 1 tablespoon of oil. 
Marinate for 20 minutes in the fridge
Cook chicken until fully cooked, cool and then dice
Add capsicums and onions and saute for 3-4 minutes until tender
Place rice ingredients into the rice cooker and let cook, add in cilantro after it is finished
Guacamole; Mix avocado in a small bowl with 1T of cilantro, half the minced onion and half the juice of a lime
Salsa; In another bowl mix diced tomatoes, remaining cilantro, diced onion and half of the diced jalapeno
Place the ingredients into containers, and you’re done! 

Creamy Tomato Spinach Pasta

500g Penne pasta
1 onion
1 cloves garlic
1 tablespoon olive oil
1 can of diced tomatoes
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
2 tablespoon tomato paste
50g cream cheese
¼ cup of grated parmesan cheese
100g of fresh spinach
Boil and drain the pasta
Prep the creamy tomato sauce; dice the onion, mince the garlic and then add the onion, garlic and oil to a large pan, cook until soft and translucent
Add diced tomatoes, oregano, basil, salt and pepper to the pan
Stir to combine
Add tomato paste and ½ cup of water to the pan and stir
Turn heat to low, add cream cheese and whisk, lastly add the cheese
Add fresh spinach and gently stir for 2-3 minutes
Stir in the pasta and you’re done!