In the Kitchen
Hey all! I know I normally share bakery recipes of things I’m baking. I also do a ton of meal prep as well. I fell off the wagon for a bit, but now I’m back at it. I honestly love to meal prep because I work 10 hour shifts for work, so being able to grab my breakfast and go to my desk is very nice. Also just throwing my lunch together gives me time to bake or crochet or do chores around the house to utilize my time better. I get off later in the evening so dinner just needing to be popped in the microwave is *chef’s kiss phenomenal. I know we are all lacking in time most days. If I could have an extra like 2 or 3 hours a day that would be great.
Anywhooo onto the recipes I meal prepped this week.
First up is baked pumpkin oatmeal bars. I don’t know about you, but I’m ready for fall. I live in Florida though, so the most we can hope for is that hurricane season is mild.
Also, it cools down a bit its like high 80s…eventually…instead of 98 or so with 90% humidity. Anyways, pumpkin oatmeal bars seemed like a great idea. They were really good and I actually paired them with greek yogurt for some extra protein in the mornings. I add some local honey and cinnamon to my greek yogurt. I also paired it with the chobani pumpkin yogurt as well, highly recommend. Just any way I can basically push pumpkin into my veins. You do have to keep them in the fridge by the way, do not leave them out. I also added a bit more oats to mine to give it less of a mushy consistency.
This is one of my FAVORITE recipes. Buffalo tofu wraps.
Firstly I have to explain what all is on my wrap. I use the carb balance wraps, because they have a ton more fiber in each one, and as a whole most people don’t get enough fiber. I’m always working on fiber and protein as my top categories. I use a triangle of whatever laughing cow cheese I’m feeling that week, then I put on some matchstick carrots. They add a bit of crunch to the wrap. Next comes romaine or butter lettuce again that extra wee bit of crunch. Then top it off with the prepped tofu and ranch, buffalo sauce annnnnnnnd chili crisps. They elevate this so much.
I always double prep these because I do 4 and a half tofu strips in each wrap so I get several days of this. Its tedious, not going to sugar coat that, it is, You cut up the tofu and cornstach and season each one. I also always have to use more than what is recommended. This time I used fairlife milk and 1 egg in step before coating and everything stuck so much better. If you want a vegan alternative however, follow the recipe to the T.
Lastly, we have some lentil soup. My husband is a big lentil fan, and we are both working on that gut healthiness and this seemed like such a good combo. Turns out it was. It was so good! Sometimes when I meal prep soups and such there’s one serving we don’t get to finish and sometimes we have to throw out (I KNOW I KNOW) We try not to, but things happen and not always can we finish it all before its hit a point of ummmmmmmm maybe not. This we finished a day earlier than I had expected. Its very good and the only tweak really that I made was more spices, because…everything can use tons of seasoning. I didn’t go overboard just a bit more. I also added an extra jalapeno. We like spicy food, so this was a good call as it was a good level of spice. I wish I had some cilantro on hand when making it as that would have been even more amazing. Honestly I had forgotten to get corn when I was at the store so mine did not have any. I would have probably added the can of southwest corn (its my favorite)
That was meal prep last week and it was delicious. I hope you enjoy and maybe it gives you some ideas as well for meal prep this upcoming week. Have a great weekend!
