A meal prep that changes a little!
The goal is to save time in the kitchen when preparing meals. We don't get tired of it, every day is different! We keep the pleasure on the plate.
My hand blender / chopper:
https://amzn.to/4aLdZ61
Quantities to make:
4 portions of rice with sautéed vegetables
4 fresh wraps
2 portions of red bean salad
2 wraps filled with the rest of the red bean salad
4 portions of green vegetable velouté
1 quiche my way (diced ham instead of bacon)
RICE WITH SAUTÉED VEGETABLES
3 carrots chopped
1 large leek, chopped
1 red onion, chopped
1 clove of garlic chopped
2 eggs in an omelette
200 gr of plain tofu cut into cubes (or chicken breast or salmon or shrimp fillet) and marinated with 1 tablespoon of soy sauce (or spices of your choice + water), 1 tablespoon of agave syrup, 1 tablespoon of olive oil, 1 teaspoon of garlic powder)
200 gr of Thai rice (raw)
FRESH WRAPS
4 wheat wraps or totillas (prefer organic wholemeal)
2 grated carrots
1/2 bunch of celery, use only the branches and keep the leaves for a vegetable juice or fruit smoothie)
1/2 avocado (spread over 4 wraps by crushing it with a fork)
200 gr of plain tofu cut into cubes (or chicken breast or salmon or shrimp steak) and marinated with 1 tablespoon of soy sauce (or spices of your choice + water), 1 tablespoon of agave syrup, 1 tablespoon of olive oil, 1 teaspoon of garlic powder)
RED ONION PICKELS:
1 red onion cut into slices
Cover with the ingredients below brought to the boil:
60 ml of water
60 ml of cider vinegar
1 tablespoon of coconut sugar
1 teaspoon of herb salt, pepper and berries
PEANUT BUTTER SAUCE:
40 gr peanut butter
2 tablespoons soy sauce (or spices of your choice + water)
1 tablespoon agave syrup
1 teaspoon Harissa
Thin with hot water
RED BEAN SALAD
1 can red beans
2 grated carrots
1/2 bunch celery, use only the stalks and keep the leaves for a vegetable juice or fruit smoothie
1 handful dried bananas
1/2 avocado
Pickled red onion
2 tablespoons olive oil
Serve with GREEN VEGETABLE VELOUTÉ:
200 gr frozen spinach
200 gr peas
1 clove garlic
Salt
2 tablespoons homemade cashew cream (1 large handful cashews, about 80 g) gr, soaked in hot water for 30 minutes, drain, cover again with room temperature water, add a little salt and mix for 30 seconds)
Cubes of goat cheese at the last moment in the soup
Use the rest of the salad to garnish 2 to 4 wraps.
If you have carrots, celery, pickles, bananas left, make a salad and serve with a quiche made with cashew nut puree
Filling: 3 eggs, the rest of the cashew nut cream, 150 gr of diced ham, 1 tablespoon of dried shallots, parmesan on top
Pie base: 200 gr of spelt flour, 20 gr of olive oil, 90 gr of warm water, salt
COOKING 35 minutes at 200 degrees.
▶️Disclaimer:
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Enjoy your meal!
Ludylice ✨