I wanted a positive start to my first week of work as a professional. As daunting as it all s, the thought of being organised helps relieve my anxiety. I’ve never prepped my meals for the entire week like this before, but was inspired to after seeing multiple ‘fitspiration’ posts on Instagram.

I’m no stranger to prepping my snacks for the week. Snacks are fuss-free and don’t require dicing and grating and multiple cooking tools and condiments, like lunch or dinner prepping does.

If i’m honest, I’ve never been too keen on the idea of prepping meals a week in advance. We all know food is never as flavourful when it’s not fresh- BUT there’s always a first time for everything, right?

I actually prepped both my snacks and lunch for the week and will be sharing both with you in this post! Let’s start off with the snacks.

 


 S     N     A     C    K     S

No-bake Granola Energy bars

Very quick and simple to make. For these you will need the following-

  • 1 Cup of dates
  • 1 1/2 Cup rolled oats
  • 1/4 Cup of honey
  • 1/2 Cup of dried fruits and nuts (optional)
  • 1/2 Cup of mixed seeds (optional)
  • Pinch of salt
  • Cinnamon (optional)

Method:

  1. Toast your rolled oats with your mixed seeds in the oven at 180-200 degrees for 10 minutes (or until they smell toasted).
  2. Blend your dates in a food processor until it becomes a thick paste-like consistency. Put this on the stove and melt together with your 1/4 Cup of honey.
  3. To this, add in your oats, extra additions and pinch of salt. Mix together until everything is incorporated and press your mixture into a lined 7×7 or 8×8 inch pan.
  4. Leave to set in the fridge for 2-3 hours. After this, they are ready to cut into bars and eat or to store in an air-tight container.

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 Spiced Crunchy Chickpeas

You will need :

  • 800g of Chickpeas (2 tins)
  • 2 Tbsp Olive oil
  • 1 tsp of garlic powder
  • 1 tsp onion powder
  • 1/4 tsp salt
  • 2 tsp paprika powder
  • 1 tsp cumin powder
  • 1/4 tsp All spice powder
  • Sprinkling of pepper

Method:

  1. Rinse and drain your chickpeas
  2. In a bowl, toss your chickpeas together with your oil and spices and transfer this to the oven to bake at 180 degrees for 30 minutes. Make sure to check on your chickpeas halfway through; toss them to ensure they toast evenly.
  3. Remove from the oven and set aside to cool completely before storing in an air-tight container or bag.

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Vegetable Vermicelli Noodles 

I haven’t written measures for the vegetables because it honestly depends on your personal preference. Bear in mind, that the vegetables will shrink notably after being on the heat (if you cut them as finely as i did), so you can counter that by chopping your vegetables bigger or by taking them off the heat sooner.


Makes enough for 4 days worth of lunch

  • Brown rice vermicelli noodles (Half a packet-100g)
  • Greens
  • Mushrooms
  • Red bell pepper
  • Zucchini 
  • Carrots
  • Snap peas
  • 3-4 cloves of garlic
  • 1 Tbsp Chicken stock
  • 1-2 tsp Paprika powder
  • 1-2 tsp Onion powder 
  • 1/4 tsp All spice
  • Pepper

Method:

  1. Soak your noodles in boiling water for 5 minutes. Once your noodles are cooked, drain them and soak them in cold water to stop the cooking. Drain these again after 5 minutes and leave to dry.
  2. Slice your vegetables in strips or according to your personal preference. I used a spiral slicer for my zucchini and carrots (grates vegetables using a spiral motion, which results in spaghetti-shaped vegetables. Look at the image below for an example.)
  3. Oil a heated pan with olive oil and toss in your grated garlic. Saute your garlic for no longer than 1 minute.
  4. Transfer all your vegetables onto your pan and saute these on a medium heat. Add in your spices.
  5. Finally, take your vegetables off the heat once cooked and toss in and stir together with your noodles.

Optional:

  1. You can eat these noodles with or without meat. I simply sauteed 1lb of chopped boneless and skinless chicken on the stove with onion and garlic powder, chicken stock and paprika powder and added thinly sliced red cabbage (uncooked) as a side.

‘G  l  u  t  e  n         F  r  e  e         N  o  o  d  l  e  s’

According to the packet, these noodles are ‘gluten free’- but what puzzles me is that they’re made using brown rice? I’m guessing special techniques are used to strip the noodles of any gluten…i think? Either way, the nutritional info really stood out and i can see these becoming a staple addition to my diet in the future. I bought these at a local halal butchers. You could alternatively go to an Indian grocery store- i’m more than certain they’d stock these there.

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