Sunday and that means meal prep, clean my apartment, do the laundry and study!
Last week i didn’t meal prep as i made a big batch of pasta (recipe here) and then just threw together quick meals in the evening which lasted for lunch the following day.
Butnext week, with onl 10 days left until my bachelors thesis has to be submitted it will be LONG days in school and studying… and well, the last thing i want to do is think about having to cook food or prepare snacks.
Of course the meal prep i made for next week will last until around Wednesday or Thursday and then i will have to cook more. Also, if i crave something else for example dinner then i will cook it. But as i made two different dishes, which taste incredible i don’t think i will tire.
For my snacks next week i have yoghurt, oats, berries, some chickpea muffins and even mango ice cream. So no prepared snacks for the week, but if you need some meal prep snack ideas you can see some previous meal preps: HERE and some other snack ideas HERE
The recipe for the ice cream and chickpea muffins will be coming up on my blog soon 🙂
In total my meal prep took about 45-60 minutes… i didn’t really track the time. But it went relatively quickly. Of course, as i photograph my meal prep it takes longer for me than it might do for you 🙂
I was thinking mabe this summer i will make a meal prep ebook… would that be something you want/are intereested in purchasing? There would be recipes, tips, advice etc… Not fully sure i will make it, depends on how much time i have. But it might be a good help and well… i would say i am rather good at mealprepping by this point haha.
I buy my glass jars from Lagerhaus, and they can be both frozen and heated in the oven!
So what did i meal prep?
Pasta with a tahini sauce with tomatoes, red onion, vegan feta cheese, cucumber, olives
And roasted vegetables with pearl barley along with hummus and olives.
The ingredients are listed under the recipes!
Pasta of choice
Olives, tomato, cucumber, red onion, chickpeas, vegan greek cheese (feta)
Sauce: Tahini, around 80ml, some garlic powder, lemon juice & water around 50-80ml (Optional, add a little sweetness with either some sweet mustard or maple syrup!)
Making a hummus sauce will most likely work great as well
Boil the pasta according to instructions.
In the mean time begin to chop the tomatoes, onion, cucumber, olives and feta cheese.
Then mix together the sauce ingredients, or make hummus (recipe) and thin out with some extra water or aquafaba to use as a sauce.
Once the pasta is boiled, drain of water and add all the fillings and lastly the sauce. Mix until combined, eat and enjoy!
Roast vegetable & pearl barley mix
2 red onions
2 bell peppers
oil & sea salt
Pearl barley ( i used 500g dry weight – which will kake about 4 meals)
Optional: Tomato sauce to mix with the veggies
For the hummus: Chickpeas, tahini, aquafaba, oil, sea salt, lemon juice. (Recipe HERE)
Prepare the pearl barley according to instructions: (In a pot combine the barley and water & some salt. Bring to a boil, then lower the heat to a simmer cover with a lid and allow to simmer for around 20-25 minutes. Check on it and if there is still water, alow to cook for another 10-15 miuntes. If it is done, take away from the heat! *Note, if there is still a little water left after 20-25 minutes, you can just turn off the heat and allow the pott o sit there and the water will most likely absorb anyway!)
Preheat the oven to 200C.
Chop the vegetables into medium sized pieces. Place on a tray with parchment paper. Cover in a generous amount of oil and sea salt.
Mix. Bake in the oven around 40 minutes. Check after 30 minutes to make sure they aren’t burning!
Once done, mix together the barley and the roast vegetables along with some chickpeas and olives. Optional, mix together with tomato sauce!
If you like these meal prep posts let me know 🙂 Or if you get inspired and try the same dish… don’t forget to let me know or tag me on instagram!