Meal Prep: His & Hers

Meal Prep Sunday

It’s that time of the week again!  This week, I was asked by my boyfriend to make some extra meals for him.  That’s right, I’ve converted another one to the prep life.  I’m actually excited to also be prepping for him because as I am mostly plant-based, it gives me the opportunity to make some content involving meat for you guys 🙂

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Here’s the menu I set up for us!

Erica-

  • Chickpea salad wraps
  • Roasted veggie, quinoa and lentil bowl
  • Strawberry banana chia pudding

Cory-

  • Chicken salad wraps
  • Roasted veggie, quinoa and lentil bowl

 

Wraps

First Recipe on the list is something I started called the ChicBrocSlaw Wrap. I felt it was a fitting name because the “chic” part works when talking about chicken and chick peas! #sopunny  I do most of my food shopping at my local Aldi and my dad raves about the broccoli slaw they have.  I figured I should stop being a hater and try it!  But seriously, these are a creation I decided could be the perfect combination of protein, healthy fat and greens.

Recipe

Yields 3 Chickpea WrapsIMG_0711

  • 1 can chickpeas (smashed)
  • broccoli slaw
  • 1 avocado
  • 1/2 lemon
  • 6 TBS ranch hummus
  • Everything but the Bagel (Trader Joe’s seasoning)
  • romaine lettuce
  • multi grain wrap

OR 2 Chicken Wraps

  • 1 chicken breast (cooked to your liking)
  • broccoli slaw 
  • 1 avocado (chunked)
  • 1/2 lemon
  • 4 TBS ranch hummus
  • Everything but the Bagel (Trader Joe’s seasoning)
  • romaine lettuce
  • multi grain wrap
  • wax/parchment paper

Directions

  1. Mix all ingredients but the romaine lettuce and wrap in a bowl.  Squeeze the lemon for the juice, and season to taste.
  2. Take your wax paper and wrap portions for one wrap.
  3. Lay out your wrap. Break up/cut the romaine.
  4. Place some romaine and your wax wrapped salad in the wrap. Loosely fold the wrap over, and store in one of your containers.

Ta-da! It should look like this picture below!

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Buddha Jars

I took some ideas from buddha bowl templates and decided that they would look prettier (and keep better) in a mason jar.  I had a lot of fun with this recipe because I actually had my first experience using an air fryer.  It was A M A Z I N G!! The veggies cooked so fast!  I also love the idea of kale, but I’m not a fan of the bite out has.  I though maybe if I tried coconut oil instead of a regular oil it would counteract the bitterness, and I was sure pleased with the turnout!  Cory gave me the go-ahead to give him one meatless meal so I decided to make six of these.  Two for him, four for me.

Recipe

Roasted Veggie, Quinoa & Lentil Buddha bowls – 6 servingsIMG_0719

  • 2 cans lentils
  • 3 cups quinoa
  • 3 carrots
  • 6 servings frozen asparagus
  • 1 small package of baby bella mushrooms
  • 4 servings chopped kale
  • 6 servings chopped spinach
  • Coconut Oil
  • Adobo
  • Sazonodar Total

Directions

  1. Cook quinoa according to instructions on package.
  2. Drain and rinse lentils.
  3. Cut up carrots, mushrooms and asparagus.
  4. Season carrots with coconut oil and Sazonador Total.  In a separate bowl, season the mushrooms and asparagus the same way.
  5. Put in your air fryer on 400° and cook carrots for 5 minutes. Stir and mix in mushrooms and asparagus.  Cook 10 more minutes.
  6. Sautee spinach and kale in a pan with coconut oil. adobo, salt and pepper until soft.
  7. Once all is in place, ado containers (or in my case, jars).

Fin! This is what it looks like all layered…

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Strawberry Banana Chia Seed Pudding

Shocker. Another week, another chia pudding for Erica.  I can’t help it! I’m just so obsessed with the chia!  I was craving some strawberries and I figured that strawberry and banana is a classic, so why not test it!

RecipeIMG_0724

Yields 4 servings

  • 2 cups almond milk
  • 1/2 cup chia seeds
  • 2 cups frozen strawberries
  • 2 bananas
  • 1 TSP vanilla extract
  • dash cinnamon

Directions

  1. Puree frozen strawberries in a blender (add a little almond milk or lemon juice if they are too frozen).
  2. Combine all ingredients but the bananas in a bowl. Whisk.
  3. Peel bananas and mash in a bowl.  Distribute into the bottoms of 4 jars evenly.
  4. Pour pudding mixture on top of mashed bananas. See jars.

Wa-La! Look how pretty they are!

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There you have it! My menu for the week! of course I snack on some veggies and make other things in between (like oatmeal yesss), but having these ready really lightens the load for me and helps keep me on track!

Check out my Instagram @erica_hijinks weekly to see these recipes as I make them on Sunday! If you like these recipes and end up trying them, snap a picture and post it on your Instagram page!  If you use the hashtag #healthnhijinks I may just pop in your inbox with a surprise  😉

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