SUNDAY FOOD PREP AND A BOWL OF GOODNESS
- Sophie
- Feb 27, 2017
- 3 min read
I've been meaning to start meal-prepping for ages and honestly I don't know why I've not gotten around to it sooner (laziness) but today I was feeling super productive so got in the kitchen and prepped some lovely food for the week ahead. This is intended to be lunch stuff that can just be put together as a salad and that's full of hearty, healthy ingredients that taste amazing and will keep us full for ages. So I wanted to share what I've made for the week ahead, I will likely cook some more quinoa on Wednesday as this will probably only last 2-3 days with both of us eating it and also grate some more carrot and potentially cook some more roast veggies if we run out, but this is all really simple stuff that won't take long to do on an evening.
QUINOA - this is always a good base to have for a salad as it's filling, a good source of protein and helps make it feel a bit more substantial. I just cooked 200g in about 600ml of water for 15-20 minutes by which time all of the water had evaporated and the quinoa was cooked through.
ROAST VEGGIES - I chopped up two courgettes and halved about 10 Brussels Sprouts (I LOVE these, they're not just for Christmas ya know) then popped them on a baking tray with a drizzle of olive oil (about a tablespoon) some onion salt, garlic granules, chilli flakes and cayenne pepper (we both like a bit of heat) and then cooked them for about 25 minutes. Not gonna lie I am genuinely really excited to eat these and roast vegetables always seem to taste better the day after as well, don't they?
ROAST TOMATOES - the main reason I roasted these was because they were pretty pants cherry tomatoes, really pale and a bit tart so I wanted to roast them to bring out the sweetness and give them a bit more flavour. I halved about 9 cherry tomatoes then drizzled a little bit of olive oil, sprinkled some black pepper, onion salt and garlic granules as well as a few chilli flakes, and then cooked them for about 20 minutes. I tried one and to be honest they still taste a bit tart so I need to get better tomatoes next time! They definitely taste better though and mixed in with the quinoa and vegetables it'll all taste delish.
CARROT - simple, I just grated a whole carrot and popped it in the storage container so that it's quick and easy in the morning to pop into a lunch box for Nick or just grab out of the fridge at lunchtime for some added crunch and colour. It's just easier to have it pre-grated rather than grating it as you need, because then it's one less thing to think about and this way you're more likely to stick to eating healthier.
CHICKPEAS - I had a few of these for lunch today so I just popped the rest in a dish to keep in the fridge and add a handful to salads throughout the week. Again, it's all about convenience and actually having them already drained and available to pick at makes it seem less daunting when it comes to lunchtime.
I've also added some avocado and spinach leaves to the salad bowl above, as well as about a 1/3 of a pink lady apple left over from breakfast and some pine nuts. Also, a little pinch of salt and a grind of pepper are my absolute essentials - they make everything so much more flavoursome, obviously don't go overboard with the salt, just a pinch is enough to elevate these yummy vegetables. Finally, a little drizzle of balsamic vinegar and a drizzle of olive oil over the lot is amazing too.
The possibilities are pretty much endless when it comes to prepping for lunchtime meals and it's sometimes nice not to have to think about what to have, I have been stuck in a bit of a boiled egg rut recently so let's hope this meal-prepping sticks! As you can see, even Sponge wanted to get in on the bowl of goodness!
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