My Mix + Match Meal Prep for the week: vegan

One way to help me stay healthy and eat at home is to prep food. 

Couple years ago we used to meal prep every single meal for the week. Seriously. Every breakfast, lunch and some dinners. I also used to have a 9-5pm job, and found that meal prepping all my meals was helpful, but after a couple months, I got bored. And to be honest, after couple days of eating the same lunch, I couldn't make myself eat it again. So I would buy lunch out, and throw away the prepped meal. Horrible, right? 

After a couple years of trying to meal prep, fail, try again, fail again. I have found that the key to eat at home and not getting bored with our meals, is being prepared, variety and flexibility. 

Eating at home, or cooking your own food has tons of benefits, like saving money, staying in track with your health, knowing what is actually going on your meals, less waste, and to me, is something like a meditation, or therapy. 

It has been pretty amazing to see myself evolving in the kitchen, from not knowing how to cook rice, to making pretty yummy plant based food. 

You don't have to be a PRO in the kitchen, or prep complicated meals. I like to keep it simple, and sometimes add vegetables or dishes that I haven't cooked before. 

My mix and match meal prep method, helps me prep meals on the go under 10 mins, eat at home, and eat delicious. 

Here is what we prepped this week (pin for later!)

PINTEREST (1).png

WHAT WE PREPPED:

  • 1 diced and baked organic sweet potato with cinnamon
  • 1 baked organic squad
  • Mix of organic red quinoa and organic brown rice (1/2 cup of each)
  • Chopped a mix of kale and spring mix
  • Cooked 1 cup of organic chickpeas
  • Cooked 1 cup of organic pinto beans
  • Baked squad seeds (they are great for salads, or as snack)
  • 1 cup of steel cut oats
  • Chopped and froze 10 ripe bananas

TIPS: 

  • Move the greens around after you use them so they don't wilt, and cover them with a tea towel.
  • Legumes: I like to cook them from scratch to avoid fillers and sodium. I typically soak them for couple hours (sometimes overnight) before I cook them (it will make it easier to your your body to digest). 
IMG_9292.jpg

We always have vegetables and fruits handy to grab for snacks, and to chop when cooking dinner or prepping lunches. 

This week we have:

  • cherry tomatoes
  • red onions
  • zuchinnis
  • Jicama
  • Bananas
  • Russet potatoes
  • Carrots
  • Apples
  • Frozen mango chunks
  • Frozen blueberries
  • Frozen edamame 
  • Frozen pizza bases
  • Peanut butter
  • Tofu
  • Tempeh
  • Purple Cabbage
  • Portobello Mushrooms 
  • Celery
  • Brocoli 

During the week, I make bowls for lunch and dinner, and I will grab some legumes, some potatoes, greens, cook some tempeh, and add some other veggies to the mix. If you have done it this way, you know how many different alternatives you can have. I never have the same lunch twice, it makes it super fun! 

B33591AD-5F6E-4E4A-A580-8213504801B4.JPG

We make sure our fridge and pantry is full most of the time, and we have some frozen soups for emergency or lazy days. I love eating out, but I also love cooking. So during the week (and most days) I make sure I have a home made meal to give my body the right nutrients, and I try to snack on fruit (typically frozen fruit), with the occasional ice cream or chips. 

As you can see we love simple ingredients, that are easy to mix and match together. It doesn't have to be complicated or boring! I love adding spices to all my meals and make it colorful. 

I will be posting my creations over on Instagram, so you can see what I cook with what we got this week. 

Cya there!

Xx

Ana

Hello, World!