CURRIED CHICKEN, ROAST VEG AND QUINOA MEAL PREP! 👊 When it comes to good meal prep, I love having foods that are simple to prepare but also SO tasty that it makes lunch or dinner time exciting! 🌟 I used chicken breast, some incredible roasted veggies and macro Organic Tri Colour Quinoa only available at Woolworths! Serves 3 Ingredients: 1 cup tri-coloured quinoa, uncooked 2 chicken breasts, sliced into strips 1 small sweet potato, sliced thinly 1 small zucchini, sliced into rounds100g Brussel sprouts, halved 200g broccoli, cut into florets 200g pumpkin, sliced thinly 1 tsp salt 1/2 tsp pepper 1/4 tsp chilli flakes 2 cloves garlic 1/2 tsp paprika 4 tbsp olive oil Chicken marinade: 1 teaspoon smoked paprika1/2 tsp curry powder½ tsp ground coriander1 tbsp tomato paste2 fresh garlic cloves, crushed 2 tbsp olive oil pinch of salt & pepper Directions: Pre-heat oven to 180 degrees celsius. Cook quinoa according to packet instructions. in a large mixing bowl, add everything under "chicken marinade" and mix well. Add chicken strips into the bowl and coat well. Leave to marinade for 1 hour (or overnight if you have time!). In another large mixing bowl, add sweet potato, zucchini, Brussel sprouts, broccoli, pumpkin and mix. Add salt, pepper, chilli, garlic, paprika and olive oil into the bowl and toss to mix well. Pour the veggies onto a lined baking tray and leave in the oven for 35 minutes or until cooked through. On a large non-stick pan, splash a small amount of olive oil and heat to a medium heat. Cook chicken until lightly browned and cooked through. Into three containers, evenly distribute the vegetables/chicken and the quinoa. EAT!
A lot of the store bought marinades have a crazy high sugar content, so we could all do a little DIY. This recipe is quick and super delicious! Serves 2-3Ingredients:450g beef strips, cut thinly 1/2 cup of soy sauce3 garlic cloves (crushed)2 tbsp sesame oil2 tbsp organic honey2 tbsp of mirin (sweet rice vinegar)2 tbsp. of ginger (grated)1 small red chilli, deseeded and finely sliced 1/2 cup basmati rice, uncooked & washed 1 & 1/4 cup of chicken stock1 small brown onion1 tbsp butter1 tsp. sesame seeds (optional) 1 tbsp fresh coriander (optional) Directions: Place ginger, soy sauce, chilli, garlic, sesame oil, honey and mirin into a large bowl and mix. Add the beef to the bowl of marinade and let it sit for 1-2 hours to marinate. In a small pot (with a lid) heat butter over a medium heat. Once melted, add the brown onion and cook for 2-3 minutes. Add washed rice to the pot and stir. Add chicken stock into the pot and stir around. place lid on top and bring to a boil. Once boiling, turn the heat down to low and put a 12 minute timer on. Leave to cook. In a small pan, heat a small amount of olive oil and add broccoli florets. Cook for 3-6 minutes or until cooked to your liking. Remove broccoli from the pan and begin to cook the beef in batches. Be careful not to overcrowd the pan as you can "stew" the meat and it will become tough. Smaller the batch, the better! Cook for 2-3 minutes on the pan or until cooked to your liking. Serve with rice, broccoli and a sprinkle of sesame seeds and fresh coriander!
I have always loved poke bowls, but there sometimes on the expensive side! but....never fear....the canned tuna has come to the rescue!Serves 2 Ingredients: 250g tuna in chilli oil, drained 2 tsp soy sauce 1 tsp sesame oil1 tsp ginger, grated1 tsp lime juiceSmall handful of cilantro, chopped1 spring onion, sliced 1/2 cup red quinoa, uncooked1 avocado, diced 1 large red tomato or 5-6 cherry tomatoes, diced 1 tablespoon sesame seeds1 carrot, peeled 4 red radishes, sliced thinly Directions: Place the soy sauce, sesame oil, ginger, lime juice, coriander and spring onion into a bowl and mix well. Cook quinoa according to packet instructions. Empty the drained tuna into a small bowl, removing most of the oil. Pour the soy dressing over top. Divide the quinoa between two bowls and top with the dressed tuna, avocado, tomatoes and sesame seeds.
I love this Mexican beef! This is super delicious, simple and packs a punch with flavour! This recipe was done by Chloe Harris as a part of my #communityrecipes! Thank you Chloe! @chloejayneharris :)Serves: 4-6Cook time: 30 minutes Prep time: 15 minutes Ingredients: 500g beef mince 1 400g canned tomatoes1 red capsicum, sliced thinly 2 carrots, sliced thinly 1 large potato, diced into chunks 1 cup of beef stock 1 large brown onion, diced 2 garlic cloves, crushed 1 tbsp. fresh parsley, chopped 2 tsp. dried oregano1 tsp Mexican chilli powder (or 1/2 tsp paprika + 1/2 tsp chilli flakes)1 tsp worchestire sauce 1/2 tsp salt 1/2 tsp pepper 1 tsp sweet chilli sauce 2 tbsp olive oil Directions: In a deep saucepan, heat olive oil over a high heat. Add mince to the saucepan, and begin to dice using your cooking utensil. Dice into small pieces for 5-6 minutes. Add onion and garlic into the pot and continue to cook for a further 3-4 minutes. Add carrots, potato and capsicums to the pot and stir for 1 minute. Add in stock & canned tomatoes. Stir. Add in the parsley, oregano, salt, pepper, worchestire sauce, chilli sauce and chilli powder to the pot and stir. Cover with a lid for 40 minutes on a low heat. Take lid off and leave to thicken for a further 10 minutes. Serve on a bed of basmati rice!
Everyone loves a meal prep, this is a take on chicken & rice made amazing!! I used Yopro yoghurt for a dressing because I wanted a healthier and lighter option, that doesn’t skip on flavour! Serves 2-3 Cook time: 25 minutes Prep time: 15 minutes Ingredients:450g chicken breast, sliced into strips 1 tbsp. onion powder2 tsp dried thyme1/2 tsp ground all spicepinch of cinnamon1 tsp sea salt flakes1/4 tsp cayenne pepper1 tbsp. sesame seeds 3 tbsp. olive oil2 tbsp. honey1tbsp. water1 cup basmati rice, cooked 1 broccoli head, cut into florets1 small tub of Yo-Pro lemon yoghurt ¼ tsp cumin 1 small hanful of rocket 1 tsp lemon juice 2 lemon wedges to serve Directions: Cook rice according to packet instructions. In a small mixing bowl, whisk together the onion powder, thyme, all spice, cinnamon, salt, cayenne pepper, honey, water and 2 tbsp. olive oil. Add chicken strips to the bowl and mix thoroughly. Leave to marinate for an hour or more. Prepare a grill pan with a 1 tbsp. of olive oil for medium-high heat. Cook chicken on the pan for 3 mins each side or until cooked through. Once cooked, Sprinkle sesame seeds and set aside to rest for 5 mins. In the same pan, add broccoli and season with salt and pepper. Cook to your liking. In a small mixing bowl, add yopro yoghurt with ¼ tsp cumin, lemon, salt and pepper (to taste). Divide rice among two microwave safe meal prep containers. Top with chicken, cooked broccoli and lemon slices. Keep dressing aside, and when warming, pour it all over!
These Vanilla Overnight Oats are super easy, delicious and a huge time saver in the morning. Just take them out of the fridge and they're read to eat that morning. Breakfast in two minutes, convenience that tastes good! Serves: 2 (makes two breakfasts)Ingredients:1 cup of rolled oats2 tsp of black chia seedsSprinkle of ground cinnamon 1 cup of almond milk4 tbsp yoghurt1/2 tsp of vanilla extract2 tsp desicated coconut1 cup of blueberries or strawberries Directions: Add oats, almond milk, chia seeds, cinnamon, yoghurt, vanilla extract and evenly throughout two containers and combine well. Top with fresh berries and desiccated coconut and then place in the fridge overnight. Enjoy for breakfast the next morning!
This is a perfect little meal prep recipe that I created for healthy, but also really satisfying snacks! How boring is snacking on a couple of almonds?! No thankkkk you!! This recipe is super delicious, but dont let the egg white scare you! It makes the nuts super crispy and delicious. Ingredients: 2 egg whites1/2 cup cashews1/2 cup peptia seeds 1/2 cup walnuts1/4 cup sunflower seeds 1/4 cup peanuts 1 cup almonds1 tsp curry poweder1/2 tsp paprika1/4 tsp salt 1/4 tsp cayenne pepper Directions: Preheat oven to 180 degrees celsius. In a large mixing bowl, use an electric mixer and beat egg whites until light and fluffy. Add all nuts into the egg whites. Sprinkle curry powder, paprika, salt, cayenne pepper and mix well. Add nut mixture onto a lined baking tray and spread out evenly. Place into the oven for 15 minutes or until lightly golden brown. Place into an airtight container. Keep for up to 4 weeks! Hope you absolutely love this! Its super easy and delicious - please please give it a go! You won't go back to eating boring almonds ever again!
YAY! Another meal prep recipe! This one is super easy and one of my favourites because you can double the recipe and FREEZE the meatballs, which means you can have a delicious, nutritious meal in no time! This recipe will make more meatballs then needed, but I think its great to freeze them - so make bulk! Typically, I put 5-6 meatballs, 1/2 cup of brown rice and 1 cup of broccoli florrets into one container, but this can be changed to suit you! Ingredients:500g Lean Beef Mince (uncooked)1/2 Zucchini, grated finely½ brown onion, grated finely2 tbsp parsley, finely chopped2 tbsp mint, finely chopped¼ cup carrot, finely grated (1 small carrot)1 tsp. salt1 tsp. pepper1/2 cup of breadcrumbs1 eggs1 tbsp. olive oil NAP SAUCE (either store bought or you can DIY!)2 400g can of crushed tomatoes1/2 cup of Pasaata sauce1/2 cup water 2 garlic cloves, crushed 1 brown onion, diced1/4 teaspoon of dried chilli flakes 3 Basil leaves, choppedSprinkle of salt and pepper Extras: 1.5 cups brown rice, cooked1 large broccoli head, cut into florets Directions: Add mince, zucchini, carrot, onion, garlic, mint, eggs, breadcrumbs, salt, pepper and parsley to a bowl and mix thoroughly. Once mixed thoroughly, place mix in the fridge for 30 minutes. Using roughly a tablespoon of mixture at a time, roll the mixture into small balls. Into a deep saucepan, heat olive oil over high heat. Add garlic, onion, chilli and leave to simmer until the onion is translucent. Place the crushed tomatoes and Passata sauce and mix through. Add salt, pepper and oregano to taste. Begin adding in the *raw meatballs and give them a good stir to heat through. Cover with a lid and simmer on a low heat for 20 minutes. Check every 5 or so minutes to give them another good stir. On a small frying pan, splash with olive oil and heat to a medium heat. Add broccoli florrets and cook to your liking. Divide the meatballs, brown rice and broccoli to three containers. Any left over meatballs can be frozen to make this meal again! (you're going to want too!!) If you LOVE this recipe, like I know you will...Please come share it with me! Share pictures with me, or even let me know what you'd like to see next! Love Leah x
These are AMAZING loaded sweet potatoes, topped with delicious chia seeds! This recipe is VEGAN, which is what everyones been asking for! I've teamed up with @thechiaco to bring you this delicious recipe, so you gotttaaa try it! It's super filling and so good for you!Serves 4 Ingredients: 2 Medium sweet potatoes 40g Black Chia seeds (10g per boat!)2 tbsp. chives finely chopped1/2 cup coriander leaves 1 small red onion, diced1 small tomato, diced1/2 avocado, diced 1 400g can chickpeas, rinsed1 lime, juiced salt and pepper to taste2 tbsp. Olive oil Directions: Preheat oven to 180 degrees celsius. Wash the sweet potato throughly. Using a fork, poke holes all over. Place sweet potato onto a lined baking tray and splash 2 tbsp of olive oil all over. Place into the oven for 1 hour, turning them over half way. In a small mixing bowl, add chia seeds, chives, coriander, red onion, tomato, avocado, chickpeas, chia seeds and mix. Season with lime, salt and pepper. Once the sweet potato is cooked through, slice in half. Serve one half per person. Divide the salsa mixture between the four sweet potatoes. Eat!
These are straight from yiayias! These are called something I cant pronounce, but just know they're authentic...she was watching me the entire time haha! Serves: 4-6 (makes around 30 fritters)Ingredients: 350g Of Raw Pumpkin3 Medium Zucchinis, grated 2 Brown Onions 1 Garlic Clove – Crushed 1 Small Carrot Handful Of Parsley 130g feta1 tsp salt 1 tsp. Pepper 5 Mint Leaves 3 Eggs2/3 Cup Breadcrumbs 2/3 Cup Of S/R FlourDirections: Transfer the grated zucchini to a cloth and squeeze out any excess water. Add pumpkin, onion, carrot, parsley and garlic into a food processor and blend until each ingredient are in small pieces (almost like the zucchini). Transfer into a large mixing bowl. Add feta, salt, pepper, mint, leaves, eggs, bread crumbs and SR flour. Mix throughly. Form mixture into small balls and then flatten into patties. This may be fiddly, but as soon as they're on the pan they will form. On a large non stick pan, Splash olive oil and heat over a medium to high heat. Add 5 or 6 fritters at the same time and using a fork, turn when they're lightly golden brown on each side. Leave to cool for 10 minutes before serving.
This meal prep is AMAZING and SOOO filling! It's the perfect meal to take to work because you can have it cold, or warm it up in the microwave. Ingredients 500g Lean Turkey Mince, raw 1 Sweet potato, Peeled and roughly chopped 2 Zucchini, one roughly chopped and one grated finely 2 Carrots, One chopped roughly and one grated finely1 Eggplant, roughly chopped 2 tbsp. Olive oil1 tbsp Dried OreganoPinch of Salt and Pepper 3 Spring onion stalks, sliced thinly2 garlic cloves, crushed1/2 long red chilli, finely sliced 1/4 tsp turmeric powder 1/2 cup quinoa (uncooked), cooked. 1/2 a lemon, juiced Directions: Preheat oven to 180 degrees celsius. Roughy chop 1 zucchini, 1 carrot, eggplant and sweet potato into large chunks. Place veggies onto a lined baking tray and coat with a pinch of salt and pepper, dried oregano and 1 tbsp of olive oil. Place into the oven for 30-40 minutes or until veggies are cooked through. In a mixing bowl, add turkey, 1 grated carrot, 1 grated zucchini, spring onion, garlic, chilli and turmeric powder. Mix together. On a non stick pan, splash a tbsp of olive oil over medium to high heat. Form the turkey mixture into small patties and cook for 3-4 minutes on each side. Once the veggies are done, place them into a large mixing bowl and add the cooked quinoa. Season with salt and pepper and a big squeeze of lemon. Divide the patties and the quinoa salad into three containers and store in the fridge for your meal prep!I used the Decor Match up Range because they have colour coordinated lids (thank god because i can NEVER FIND THE RIGHT LID HAHA!) and they're glass, which is perfect for me!
Need that meal prep for your morning breakfast? Try this! It's so delicious and a super easy way to save time in the morning.Ingredients: - 2 scoops of chocolate protein powder (60g)- 2 bananas- 3 cups almond milk- 1 1/2 cups of oats- 2 tbsp. desiccated coconut - Handful of berries (raspberries, blueberries or strawberries!) Directions: Add 1/2 cup of oats to 3 containers. Add banana, almond milk, protein powder to a blender and blend until mixture is smooth and runny. Divide mixture evenly throughout 3 containers (roughly 1 1/4 cups in each) Give it a good mix! Make sure the oats and the smoothie are mixed well Sprinkle coconut evenly over the containers. Place in the fridge overnight. Top with berries in the morning. Enjoy for breakfast!
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