New week and also the start of my internship so that means meal prep is key! Long work days – which i am used to from my workshifts during the weekends (and from summer). But it will also be a contrast to when i am just studying and at university because then i can sort of plan my own days. Of course some days are filled with lectures while others i have no lectures or just a 2 hour lecture/seminar.
But i am looking forward to my internship – and hoping for the best but not really knowing what to expect. It feels like it was yesterday that i was panicking over the fact that i didn’t have a place to do my internship… but things worked out and i am excited to be at the place i will be working.
I will be packing with me lunch/late lunch as well as snacks for work and i have Fridays off so i only really need to prep for meals & then some extra ingredients i can throw together for dinner.
I did film my meal prep as well, however because of time (i.e i have been working all weekend as well) i have’t had time to fully edit it… but hopefully it will be up tomorrow or Wednesday. It does take alot longer to both meal prep and film, but i will do it every now and then as i have requests to keep doing it 🙂
Recipe for the cookies at the bottom of the post!!
This weeks meal prep consisted of…. BBQ chickwheat shreds. I.e seitan. I have made this recipe a few times before but it is just soo good, so wanted to make it again. Also, as i filmed the recipe you will now see how i make it… incase you find the instructions/recipe hard to understand.
I also made quinoa-roast vegetable meal boxes… or as i call them quinoa nourishbowls/powerbowls…. because that is exactly what they are according to me!! Quinoa is also a great ingredient for meal prep because it neither turns dry or goes bad if you leave it in the fridge for a few days. It is also easy to make a big batch which will last several days. Also, quinoa is a great protein source which has all the essential amino acids so makes it filled with nutrients compared to maybe just using white rice (which there is nothing wrong with either – a variation of both is great!).
The recipe is really as simple as boil quinoa according to instructions (often heat up and then leave to cook on medium heat with the lid on for 15-20 minutes... also turning off the heat after around 10-12 minutes). And then roasting vegetables – i baked mine all at the same time at 220 degrees celsius for 30-40 minutes.
However, note if you use fresh broccoli or cauliflower or vegetables such as paprika or aubergine, then they won’t need to be in the oven as long as the carrots/potatoes/parsnip.
And then i just added some beans, salad, corn, avocado etc Also you can add some tofu or seitan or soymeat to the dish!
I have made a similar recipe/dish before, so you can look at that if you want: Quinoa powerbowls – recipe HERE
And lastly… i also need snacks! I have made some parfait and overnight oats which i have ready to eat – which either i can just throw into a jar/pot and bring with me. Or have ready for a snack when i come home!
But i made these delicious banana, oat and peanut butter cookies with chocolate chips! I am sure you can use another nut butter if you like and maybe use raisins or coconut or something else instead of chocolate chips.
RECIPE for the cookies:
225g rolled oats (around 5,5dl )
c.a 125g peanut butter
handful of chocolatechips
pinch of salt (unless your peanut butter is already salted!)
Also you can add in extras such as vanilla, coconut chips, cinnamon, syrup etc
Preheat the oven to 180 degrees celsius.
Weigh out the rolled oats in a baking bowl. Mash the bananas and add to the oats.
Add in the peanut butter along with ex cinnamon, vanilla and chocolate chips and mix together. (If it is far too dry you can add some more banana or even apple sauce.)
Form into small cookies – flatten slightly, and then bake for around 15 minutes!