A Month of Meal-Prepping

 

When it came to meal prepping for a full month, I really wasn't sure how this would turn out, if I would make the right quantities, or if we would still be wanting to each the same 5-7 meals by the end of the month, but you don't know until you try right? 

This season, I'm learning that it's best to ask for help when need be, or when things--although a priority for you--aren't always the most productive use of your time. For me, this comes in the form of meals and cooking. In the fall and winter, I loooove going so with preparing a meal, taking my time while enjoying a glass of wine; but, I've quickly noticed that this summer I'm already feeling swamped with managing working full time, being out of the house shooting in the evenings, travelling for weddings, AND making sure that I'm feeding my family healthy, vegan meals. 

Originally, I was going to reach out and see if someone could prepare a month's worth of meals for me altogether, but then decided that as long as I had some dedicated + uninterrupted time, that I would be able to do all the prep for meals myself. I did, however delegate the snack side of things out to Mia from The Wellth, who will be doing bi-monthly snack drop offs for our family all summer long. Honestly, anything that gives me more time with those two smiley faces down below during my little bit of free time in the summer is sooo worth it; I would choose sharing the responsibility of cooking, if it meant more time with Mark and Birdy, and less time in the kitchen. 

Okay, all this is to say that I've put together post for those who were asking about my meal prepping and recipes. 

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Mark and I sat down and figured out what some of our favourite meals were, and from there created a list in numerological order of those meals randomized for the next 30 days. The meals that we've chosen for June are:

  • Barbacoa Tacos
  • Lasagna
  • Fajita Bowls
  • Pizza
  • Bolognese
  • Buffalo Cauliflower Wraps
  • Extras: Hearts Choices frozen meals/foods and one night/month to eat out or order in/Fieldroast Burgers (the best!!)

Absolutely everything--except for the day-of fresh toppings for certain meals--was prepared on the same stay, portioned out, and frozen. If the meal isn't listed below, it's because it doesn't need anything added and is good to go right out of the freezer. Let me break it down for you.

Barbacoa Tacos - I froze the barbacoa, as well as corn tortillas. On the days that we have this meal, I will only have to pick up or make: cashew cream, radishes, purple cabbage.

Fajita Bowls - This recipe was made up by me. Nothing that I do is ever measured precisely, and is usually just to taste.
To make the bowl: 
Satay portobello mushrooms and bell pepper together with a little bit of coconut oil and tamari. Add in your cooked quinoa, tomatoes (or can of diced tomatoes), jar of salsa (I use mango), beans (optional), finely chopped kale or spinach, salt, pepper, onion powder, garlic powder, a little chilli, smoked paprika, and cumin. Lastly, add in finely chopped cilantro.

On the day you're eating your fajita bowl, top with chopped avocado and cashew cream. Serve with tortilla chips.

Pizza - Pretty straightforward. Just have all of your ingredients already prepped/frozen/on hand, and put together the day of. Alternatively you could make, cook, cool, and freeze the pizzas ahead of time as well. 

Bolognese - Another one that I just whip together.
I start with satay-ing onions and garlic in coconut oil with salt and pepper. From there I'll add in yves veggie ground, nutritional yeast, a can of diced tomatoes, PC's vegetarian bolognese, and more seasoning (onion powder, more nutritional yeast, oregano, basil, s&p, garlic powder, smoked paprika). I'll then stir in a huge serving of cashew cream (cashews, soy milk, salt, apple cider vinegar), and then finish off with some finely chopped kale before letting it simmer for a while. As a personal preference, I pulse my sauce a few times in the vitamix before storing and freezing; you don't want to make it smooth, just make it a little less chunky. To serve, I just cook up some gluten free noodles on the day of and top with the warmed sauce. 

Buffalo Cauliflower Wraps - Just use the same basic process of Hot for Food's buffalo cauliflower sandwiches, but cut the cauliflower into "strips" instead. To serve, I wrap them up in a spinach tortilla with homemade ranch, cheese, lettuce, and avocado.

That pretty much sums up our meals for the month of June! I'm eager to see how it goes and how we're feeling at the end of the month. Honestly though, this food is just all so flavourful, I don't think we'd ever get sick of it ;)

Leave your questions for me down below, I'll try and help out with whatever I can! 

 
Kaihla LafondComment