Saturday is probably one of my fav days but I mean they’re all pretty great, especially since it’s light out by 7am now. YAYAYAYA spring is in the air. Nevertheless, it was a busy morning! I was up at 6 to make lunches, make breakfast, to then head to the gym for 8. After the gym, I visited with a friend before heading to work for 11.
Days like today are the reason meal prep is so important. If you lack organization, the likelihood of you sticking to a diet, or in my case a lifestyle, is very slim. Planning may take time and effort but it’s ALWAYS worth it. Opening a delicious lunch is always fulfilling.
If you find this task overwhelming or just straight up annoying make it into a weekly ritual. Pick one day to discover new recipes, one day to grocery shop & one day to prep.
Meal prep varies depending on your nutritional needs. If you’re making a new meal everyday, meal prep may just consist of cutting up your fruits and vegetables so when you go to use them they’re all ready to go. I’m lucky enough to have the time to make a new meal everyday (as long as I’m not too busy) seeing I’m still recovering from treatment and enjoying the time I have to do stuff I love
Certain foods like rice and pasta can be cooked a couple days in advance but I would recommend holding off on cooking your vegetables, because they’re always better and crispier fresh. I would also suggest you hold off on washing your berries. When you wash berries they tend to go bad faster from the moisture.
Dry snacks can be packed numerous days in advanced that way, it’s one last task in the morning (especially if you’re on the go for lunch.)
It’s much easier to cook all at once- the kitchen is already a mess you might as well get everything done.
If you’re making chia seed pudding for breakfast make enough for the week. That way you aren’t making the same mess twice. The less stress a meal/snack caused the better it tastes- am I right??
I think I’m right haha
Vegan Lentil Loaf
(“Yummy Mummy Kitchen” blog altered a little)
Serves about 7
- 2 cups of cooked french lentils (I cooked my own. Just make sure they aren’t too wet or they will make your loaf soggy.)
- 1/2 yellow onion diced (I added a full onion- I love onion)
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup of diced red bell peppers
- 1 1/4 cup of mushrooms cut (once again I blended mine- seeing me & the bf aren’t a fan)
- 2 cloves of garlic, minced
- 2 tbsp of tomato paste
- 1 tbsp of BBQ sauce
- 2 tbsp of flax meal
- 1 tbsp of dried parsley (I added a little extra)
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 1/2 cup of oats
- 1/2 cup of breadcrumbs
- 1/3 cup of ketchup (I REALLY dislike ketchup so I bought the natural one with no sugar so it wasn’t quite as gross lol)
- pinch of brown sugar (to be more precise I added about 1 tsp)
- Preheat the oven at 350 degrees F. Line the baking sheet with parchment paper OR oil it a little if you know the pan doesn’t tend to stick.
- In a large pan over medium heat, sauté the onion , carrots, celery, pepper, and mushrooms with a pinch of salt and pepper. Once softened, add the garlic and cook for another minute or so.
- In a food processor or blender (I used my ninja blender) pulse together the lentils, cooked vegetables, tomato paste, bbq sauce, flax meal, parsley, salt, pepper, oats and breadcrumbs. DO NOT PUREE but blend into a chunky dough. This step is essential if you want the loaf to resemble one of a meat texture. If you puree it, there is little texture.
- Shape the dough into a ball and place in the baking sheet (I used a loaf pan to ensure the shape was ecstatically pleasing).
- Bake for 35 minutes. Remove from the oven, add the ketchup & sprinkle with sugar before returning it to the oven for 10 minutes. Let the loaf firm up once you remove it from the oven for 10 minutes.
*Be sure to read the outcome/review in Daily meals… this wasn’t amazing*
This morning was an early one like mentioned above. Early mornings call for pre made breakfasts! I made chia seed pudding last night and just topped it with some fresh strawberries and almond slices before devouring.
Chia seed pudding is probably my FAV breakfast & snack right now.
*Tomorrow my daily recipe will be my vegan chia seed pudding- stay tuned*
I had leftover chickpea pasta and immune boosting pasta sauce. You already know how I feel about this recipe (posted in yesterdays blog.) With a homemade chocolate chip cookie to finish off.
I love a little something sweet after lunch yum yummmm
Today I had some extra time so I threw together my fav bruschetta. I promise to feature that recipe in the upcoming days. It’s my moms recipe and honestly I’ve never had better. The balsamic reduction on top is SO delicious omg. I could eat just these for dinner!
I made the vegan loaf featured in my “Daily Recipes.” The odds of me making it again are slim but it was worth a shot. The flavours were great but the texture was too baby food like for me. I think pan frying each piece (in a little olive oil) individually would be more appealing to me. The outside would be a little crustier and less moist. The sauce wasn’t bad, I like a good classic tomato sauce with my loaf.
It was another busy day but I managed to feed the hunger a little more today.
I had fresh fruit throughout the day: strawberries, raspberries, blackberries & grapes. Along with half a Plant protein bar!
Started the day with a nice cup of coffee. I usually add agave and no milk but, today was Saturday so I treated myself: cream & agave.
Water, water, water & more water.
Ou also a cup of grapefruit perrier with dinner.
I just want to mention that my goal is to include more fresh raw veggies as snack options. My next grocery shop will feature new & exotic veggies.