Meal Prep | Week 1 | 19th September 2016
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Hello hello hello lovely peoples. Happy Monday! In the spirit of getting even more organised than I already am I've decided to make sure my posts go live each morning at 7am. It will just take away that element of thinking about what I need to write all day and feeling under pressure to do so.

spices

Every Sunday I prepare a few meals for the week, I'll make sure they're the type of healthy dishes that can be teamed with pretty much anything from roasted veggies to rice or pasta. Sticking to a plant based diet which includes all of the nutrients I need is very important to me, so this is something I rarely forgo on a Sunday. I thought I'd bring you along with me and show you what I'll be eating this week in a video. Below you can also find the three recipes included.

Veggie Bean Stew

Veggie Bean Stew

Makes 4 servings.

Ingredients:

  • 1 Onion
  • Coconut oil
  • 1 Large red pepper
  • 3 Carrots
  • 3 Sticks of Celery
  • 2 Large tomatoes
  • 100 ml tomato pasata
  • 1 Tin of white beans

Method:

Chop the ingredients. In a saucepan on medium heat cook the chopped onion, once cooked add the other ingredients and bring to the boil. Allow to simmer for around 30 minutes.

Butternut Squash and Lentil Curry

Butternut Squash & Lentil Curry

Makes 6 servings.

Ingredients.

  • 1 Large onion
  • Coconut oil
  • 1 Butternut squash
  • 3 Carrots
  • 100ml Tomato pasata
  • 1 Cup of water
  • 1 Pear
  • 1 Potato
  • 2 Handfuls of dried sultanas
  • 1 Tin of lentils
  • 1 Tbsp turmeric
  • 1 Tbsp cumin
  • 1 Tsp salt

Method.

In a large saucepan cook the chopped onion on medium heat in a drop of coconut oil until softly golden brown. Add the other ingredients all chopped up, be sure to rinse the lentils before adding them. Bring to the boil and leave to simmer for thirty minutes.

Sweet Potato & Chickpea Bake

Sweet Potato & Chickpea Bake

Makes 4 servings.

Ingredients.

  • 1 Sweet potato
  • 3 Carrots
  • 1 Tin of chickpeas
  • 3 Sticks of celery
  • 100ml of pasata
  • Olive oil
  • Rosemary
  • Garlic powder
  • Salt & Pepper to season

Method.

Pre-heat oven to 220'c. Add all of the ingredients chopped up, with the chickpeas rinsed into a large mixing bowl and thoroughly mix together. Pop in the oven and bake for one hour.