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Hey Besties, I hope you’re all having a wonderful week! As many of my vegetarian queens requested, here is a vegetarian meal prep that features 3 easy, delicious and high protein recipes that are sure to help you reach your health/fitness goals. I had so much fun challenging myself to eat a vegetarian diet this week, I’ll definitely do it more often to switch things up. Anyways, as always, enjoy xx
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Music Details
Music by Kibra – How You Know (feat. Zenesoul) – https://thmatc.co/?l=E68BCA1A
Music by Reggie San Miguel – Confection – https://thmatc.co/?l=36058CB8
Music by Gil Wanders – Palm Tree Grooves – https://thmatc.co/?l=37506DA3
Music by Reggie San Miguel – Cashmere – https://thmatc.co/?l=70118989
Music by VirgoZilla Beatz – Feelin’ Good – https://thmatc.co/?l=139C1EA5
– Featured Recipes –
Breakfast Bowl (makes 5 servings, 299 calories per serving)
– 622 grams of mushrooms
– 10 eggs
– 100 grams of arugula
– 1,100 grams of boomer gold potatoes (or any baby potatoes)
– Seasonings of choice (I used chili powder, garlic powder, onion powder, salt/pepper, and Ajika Georgian seasoning blend)
Directions:
1. Place 10 eggs in a pot of cold water. Leave the pot uncovered, turn the heat to high and bring to a rolling boil. Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly after sitting for 10-14 minutes. When the time is up, drain the hot water and let the eggs rest in cold water. Peel and set aside.
2. Clean mushrooms in cold water and dry completely. Slice mushrooms to your liking. Heat a sautee pan over medium heat, add mushrooms and spices; cook until the mushrooms are cooked all of the way through. Once cooked completely, turn the heat off and set aside.
3. Weigh out your baby potatoes, wash them in cold water and cut in half/or into quarters. Add potatoes into a bowl and season with seasonings of choice (I used garlic powder, onion powder, chili powder, Ajika Georgian seasoning blend, salt/pepper). Toss in some olive oil or oil spray (I was out of olive oil but the spray worked just fine). Mix until seasonings are well distributed and place into the air fryer (I cooked mine for 20 minutes at 400 degrees and they came out great!)
4. Assemble the bowl. Place 20 grams of arugula in the bottom of the bowl, top with 61 grams of mushrooms, 220 grams of potatoes, and 2 hard boiled eggs. I added a little bit of Everything But the Bagel Seasoning and sriracha to top it off. Enjoy
Pasta Salad (makes 6 servings, 457 calories per serving)
– 2 boxes of Banza Chickpea Pasta
– 1 large cucumber (371 grams)
– 2 heads of broccoli (591 grams)
– 2 bell peppers (334 grams)
– Salad dressing of choice (I used the Olive Garden’s Light Italian Salad Dressing)
– Seasonings of choice (I used salt/pepper, garlic and onion powder)
1. Boil pasta, follow the directions on the box. Drain well and set aside.
2. Clean and chop all veggies into bite sized pieces.
3. Assemble (you can add everything in a bowl, mix in salad dressing, and disperse among 6 containers but I weighed everything out separately to get the most accurate calorie/macro count)
– In your containers, add 189 grams of cooked pasta, 61.8 grams of broccoli, 55 grams of peppers, 99 grams of cucumbers, and 4 tbs of salad dressing. Season well, mix, and store in the fridge. Enjoy!
Beyond Meat Sausage and Peppers w/ Kale (makes 5 servings, 292 calories per serving)
– 2 packs of plant based sausages (I used the Field Roast brand in the Italian Garlic and Fennel flavor)
– 1 large bag of kale (I used Glory Greens)
– 1 large white onion (348 grams)
– 2 bell peppers (251 grams)
– Seasonings of choice (I used salt/pepper, chili powder, garlic and onion powders)
– 1 tbs minced garlic
– 1 lemon
Directions
1. Veggies. Clean and slice peppers and onions. In a sautee pan, add minced garlic , peppers and onions; cook veggies low and slow until the peppers/onions are soft and caramelized. Set aside.
2. Sausages. Remove sausages from packaging and sautee over medium high heat until the sausages have nice color and are warmed all the way through.
3. Kale. Heat a sautee pan on medium high heat. Add garlic and kale and quickly toss around until the kale starts to wilt. Add seasonings and finish with lemon juice.
4. Assemble. In your container, add 76 grams of kale, 1 sausage link, 50 grams of onions, and 42 grams of bell peppers. Store in the fridge and enjoy
*All recipes held very well in the fridge for the full 5 days!
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