What are some tips

How do you tackle meal prepping logically in your mind?

What is your routine with meal prepping?

How do you know what to freeze or not?

How many days do you meal prep for?

I don't make individual meals for my family of 4 but everything that can made made in batches gets portioned into 16oz deli containers for the freezers. A very manageable size for thawing! This batch has a lot of hidden veggies because my t two-year-old only wants to eat pasta lately.

Recipe in comment

Recipe in comments

We filled up 30 jars for one week. From left to right we have:

top shelf: Cashew mayo, falafel wraps, save your dollars soup

Middle shelf: Starting with the jars,

Fruit salad with lime, agave, cinnamon.

Overnight oats with chia seeds and fruit.

Chickpea tuna on a bed of greens with ginger dressing

White rice, tofu baked, steamed broccoli& carrots. Will add soy sauce

Cucumber salad with cauliflower added

Creamy potato salad

Tofu / couscous salad (the dressing is insane)

Then on top of the jars we have pickled red onion. Whipped cream & carrots (lol)

Bottom shelf: Chocolate bar. Yogurt, quinoa salad, garlic, and leftover quinoa

Sorry for including the random remnants of our fridge. My favorite recipes have got to be the potato salad & couscous salad

Each serving:

430 Calories 53g Carbs 14g Fat 29g Protein

1⅓ cups Dry Steel Cut Oats 3 cups Water 8 scoops of KOS Protein Powder 500g Fresh Strawberries 4 tbsp Chia Seeds

I cooked 1& ⅓ dry oats with 3 cups of water. I added 8 scoops of protein powder after the oats were cooked and mixed it together. I made a strawberry jam in a separate pot with fresh strawberries and chia seeds. I added the strawberry jam to the oats and mixed. I let it set and then put equal amount of oats into the mason jars. I eat this after my workout with a fresh banana in the mornings.

The banana adds another 100 calories and 27g of carbs.

I'll be making and posting more flavors in the future.

Every time I make kale chips they go soft when I put them in the fridge. What is the best way to store these chips?

Date paste;to sweeten any baking, applesauce, pickled cucumbers, pickled red cabbage, onions and chillies, chocolate mousse/fondue; to dip fruit, tahini & maple oat bites, lemon hummus, marmite almonds & cashews.

Just a few things this week as didn’t have as much time but will still be helpful throughout the week!

Hey all, I'm quitting my job this month and becoming a SAHP starting in October.

I'm looking for recommendations for freezer meals that my wife, baby and I could eat during the week?

We don't buy a lot of processed ingredients (food/meat substitutes) but otherwise eat and like pretty much everything.

no specific recipe! i just kinda threw this together, so no exact measurements. i’m trying to make my own quick and cheap recipes that take around 30 mins. this made x2 portions for me and my bf with leftovers

1/3 red onion sliced into half moons soften in pan with lid on low heat once softened and aromatic add 2/3 roughly cubed red pepper (large cubes to keep crunch) add a good glob of tomato purée lightly fry all together on med/low heat until coloured

add x3 minced garlic add x1 tin chopped tomatoes add 1/2 tin of lentils add a few chopped fresh tomatoes add a few spoons of pasta water to thicken

season to taste (i used salt, pepper, paprika, chili flakes, oregano, mixed herbs, ground cumin, cannye pepper, no measurements just tasted as i went along)

add penne and allow to cook all together until pasta fully coated and sauce thickened. top with fresh basil :-)

Houmous progress

I’ve been refining my Houmous skills for a couple of years - sharing my progress. Forget blenders, a pestle and mortar is the way forward! The way the elements combine is different (pesto tastes amazing too.. way more fresh and vivid - it’s the action of crushing and grinding open cells vs slicing them) and the consistency is superb. Neither slick and runny or chunky - you can achieve smooth with texture

No weights given as things like tahini and lemon concentration vary, taste as you go..! The best organic quality ingredients of course!!

Dry chick peas in an instant pot with a garlic clove cover with water.. high pressure 1hr quick release

Cooking the garlic this way gives a subtle infusion that melds into the whole vs sharp raw garlic

Set aside the liquid and cover the chick peas with cold water so they stop cooking.

Into the mortar - the deskinned garlic clove, a couple of cumin seeds, salt, lemon juice.. start working the ingredients together until broken down

Deskin the chick peas by rubbing them between your hands, the skins float, pour them off the top.. repeat until skinned and add to the mortar

Let the pestle do the work combining the ingredients, don’t grind or crush them.. a circular motion brings everything together

Add tahini and continue, at this point add some retained cooking liquid until you get the right consistency

Taste - add more tahini, salt, lemon as needed

A light drizzle of premium EVOO and pinch of paprika to finish

Indian meal prep: simple pulao, stir-fried ivy gourd, dal makhani, roasted cauliflower / broccoli

Hi, i have recently started to transition myself to a full on vegan diet. But im having some difuculties, since im new to vegan diet im stuggling to make a meal plan that will fulfill my dietary needs.

i have to eat 250g protein a day, and keep the groceries bill below 200 dollars a month.

The reason i want to be a vegan is because of the health benefits of cutting out meat, and ofcpurse stop the horrendus meat industry. ive tried usin chagpt, but the groceries bill just increase to 400 dollars a month. anyone whom could help me?

I do not Wish for health advise since i have a personal trainer with me. I am 115kg and 188cm. I train 3 times a day. The reason i Ask on this plattform is because both me and my trainer do not know enough about the vegan diet. Thank you

Chopped cabbage carrot salad, kimchi from the Korean Vegan, the bright orange bowl is Creamy Gochujang TVP/Soy granule pasta sauce inspired by Eat figs not pigs, a Korma made with the Green Beetz seitan chicken, some streamed cauliflower, rice. Depending on my mood what what I have snacked in a day, I will eat the gochujang sauce with red lentil pasta or konjac noodles. And some hemp protein.

I also eat other stuff that don’t need much prep.

Details in comment

Is there an app which can create tailored to me Vegan plan with various meals based on my location, region and goals. Any suggestions?

I am making rice almost every night at this point.
My general process is to rinse and soak the rice for 15-25 minutes (depending on the rice type/how quickly I get back to the soaking rice) before putting it into the rice cooker.

However, there are days when I get sidetracked or am just running late with everything, that extra soak time can make the difference between making a pot of rice or zapping a microwave rice pouch.

That said, I have been considering pre-soaking some rice to put aside for those nights (I would strain it before storing it, of course), but I need some educated feedback on:

• What is the best way to store it (container type? refrigerated/frozen?)
• Would adding some oil or salt extend the life or make it go bad faster?
• Does anyone know how to go about prepping the soaked (or even cooked) rice in such a way that it can be shelf stable (if even for a few days) like the store-bought microwave pouches?

I don’t like pre-prepped portions which are so insta friendly but gets boring for me. Instead I make my recipes and write the portion sizes on a bit of tape on the lid.

The portion sizes are derived from creating entries in My Fitness Pal.

That way I can combine things the way I want and keep items that need heating versus whatever doesn’t, separate.

Here I have my TVP Seitan balls in the round container, boiled Urad beans in the rectangular container, and a red lentil dip in the squarish container.

Because I am tracking my macros, this works really well for me.

Meal prep for 2

Red Lentil Veggie Soup, quinoa, falafel, roasted potatoes, roasted sweet potatoes. There is tofu marinading in the fridge along with cacao chia pudding and kale salad :)

Hi Happy Vegans!

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