Meal Prep

October 26, 2017

Lately I have been eating a lot of vegan and vegetarian meals. As I mentioned in a previous blog post (Vegan???), I enjoy weird foods and crave carbs over meat products, so I enjoy eating a near-vegetarian diet. However, I have not been strict with it. If I go out to eat or want to taste something non-vegetarian, I eat it. In my experience, I’ve noticed that too much restriction prompts food obsession and increases likeliness of disordered eating.

 

Though I don’t deprive myself when non-vegetarian options are available, I’ve been inclined to meal prep with primarily vegetarian foods, because I like them and it can save money! The following meal prep costs about $60 for a week’s worth at Wal Mart. However, several of the purchases will last more than a week.

 

WARNING…If following my meal preps, I am not a chef! My recipes may not be fancy, but they are simple and easy to adjust for those who have more sophisticated taste. Also, I have a sensitive stomach, so I am constantly switching my food staples, as sort of a trial and error, figuring out which foods make me feel best. For example, I have been using a lot of oatmeal in trying out more vegan options, which irritates me, so I am about to switch to more coconut flour. Coconut flour is easier to cook with eggs in most of my recipes, so I will be eating more ovo-vegetarian recipes and probably increasing protein and fat intake.

 

Breakfast:

Morning Drink Concoction:

  • 1 Tbsp Apple Cider Vinegar, with The Mother

  • 4 oz 100% Juice

  • Soda Water (zero sugar & zero salt)

Suped-Up Cereal

  • 1  ¼ cup Kashi Go Lean Original Cereal

  • ~2 oz Blueberries (I just microwave frozen fruit…it’s typically cheaper and frozen at its peak freshness)

  • Optional: Cinnamon, to taste

  • 1 cup Unsweetened Soy Milk

Coffee with Unsweetened Almond/Soy Milk

 

Snack 1

Protein Crumble (Mix the following then bake in cookie form):

  • 1 Tbsp Coconut Flour

  • 2 Tbsp Peanut Butter Powder (PB 2)

  • ½ Banana (mashed)

  • 1 Egg White

 

Lunch

  • 4 oz Cooked Sweet Potato

  • 7 oz Tofu, Extra Firm

  • 2-4 Tbsp Salsa

  • 1 cup Organic Spinach

 

Snack 2

Protein Crumble (Mix the following then bake in cookie form):

  • 1 Tbsp Coconut Flour

  • 2 Tbsp Peanut Butter Powder (PB 2)

  • ½ Banana (mashed)

  • 1 Egg White

 

Dinner

Much Healthier Pizza

 

Crust (Mix, spread onto baking sheet, then I Broil one side, flip, add toppings and Broil again) :

  • 6 Tbsp Coconut Flour

  • 3 Egg Whites

  • Optional for fluffiness: ½ tsp Active Dry Yeast and ½ tsp Baking Powder

Toppings:

  • ½ cup Pizza Sauce

  • ½ cup Daiya Vegan Mozzerella

  • Spinach (Kale, Jalapenos and Red Onion are good too)

1 cup Raw Spinach (I just eat a few handfuls while prepping the pizza to get in another cup of greens)

 

Totals

Calories: 1,771 - Carbs: 225 - Fat: 44g - Protein: 123g - Sugar: 64g - Fiber: 74g

 

Still hungry?

One of the following if still hungry:

  • Kashi Go Lean Original Cereal with Unsweetened Soymilk Milk

  • Halo Top Ice Cream

  • Arctic Zero Ice Cream

Dinner Option 2

Cook the following on the skillet:

  • Garlic clove

  • 1  cup of Kale

  • ½ cup cooked Quinoa

  • 1 serving Extra Firm Tofu OR 1-2 Eggs

  • 1 serving Low Sodium Taco Seasoning  Packet, mixed with water

After cooking, add:

  • 1 cup Organic Spinach

  • ½ cup Salsa

  • Optional: Tortilla Chips

 

 

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