The easiest way to avoid overindulging, processed food AND save money is to meal-prep something nutritious and delicious.
We like to mix it up with jars, Tupperware and of course stickers! Yes the stickers are important, simply because they make us smile when we take them out of the fridge. Like a love note from Me, to Me.
We love these three recipes:
Breakfast in a jar
- 125g (1 1/3 cups) rolled oats
- 2 tbsp chia seeds
- 1 1/2 tbsp nut butter (such as almond)
- 1 tbsp pure maple syrup
- 500ml (2 cups) almond / coconut milk
- 130g (1/2 cup) natural yoghurt
- 120g fresh raspberries or frozen raspberries
1. Combine the oats, chia seeds, nut butter, maple syrup and almond milk in a large bowl.
2. Divide the oat mixture among 4 jars or bowls. Top each with one-quarter of the yoghurt and berries. Cover and store in the fridge overnight.
Egg and quinoa salad
- 1/2 cup (100g) quinoa cooked to packet instructions
- 2 tbs olive oil
- 3 tomatoes, seeds removed, chopped
- 1 cucumber, peeled, seeds removed, chopped
- 1 avocado, chopped
- 1 cup flat-leaf parsley leaves, chopped
- 1 tbs lemon juice
- 100g baby spinach, shredded
- 2 eggs, soft-boiled, peeled, halved
- 1/4 cup (60ml) olive oil
- 100ml orange juice
- 2 tsp Dijon mustard
1. For dressing, whisk ingredients together. Season and set aside. Combine the quinoa with oil, then season. In a second bowl, combine the tomato and cucumber, then in a third bowl, toss the avocado with the parsley and lemon juice, then season.
2. To serve, divide spinach among four 300ml jars. Top with a layer of quinoa, then tomato mixture and avocado mixture. Sprinkle with dressing, then top each jar with half an egg.
Kelp noodle jar
- 35 grams kelp noodles
- 1 pinch dried dulse (or other sea vegetable)
- 2 tablespoons grated ginger, squeezed to get 1 tablespoon ginger juice
- 1 tablespoon chopped cilantro
- 1 teaspoon coconut oil
- 1 tablespoon unpasteurized miso paste
- 1 handful assorted steamed veggies (such as green beans, broccoli, or cabbage)
- 1 handful assorted raw veggies (such as mushrooms, bok choy, or grated carrot)
- 1 lime wedge
1. Rinse and drain the kelp noodles.
2. Add everything to a heatproof jar and keep refrigerated until ready to eat.
3. When ready, boil a kettle and remove the lime wedge from the jar.
4. Let the boiled water sit for a minute or two before filling the jar (leave a half inch at the top so it doesn’t overflow).
5. Stir, cover with the lid, and let sit 5 minutes.
6. Squeeze in lime juice, stir again, and enjoy!