Meatless Meal Prep

It’s been an extremely busy fall thus far! Mike and I purchased our first flip property under our new business (Happy Homes Ltd), I spent a girls weekend with my family in Estes Park for my mom’s birthday, we’ve gone to the wedding of my lovely cousin in Portland, Maine, and work has been insane for both me and Mike.

Sunset in Portland, Maine
Sunset in Portland, Maine

So who the hell has time to eat healthy, whole, clean!?

Fortunately, eating nutritionally dense, whole food meals that are both tasty and filling are a priority for me. Having the energy to do all of the things we want means fueling your body properly. That does take time though – just as anything worthwhile does.

Meal prep tastes delicious!
Meal prep tastes delicious!

I wanted to put together a few tips I incorporate into my daily meal-prep routine to make meals easier, but still pack a healthy punch. And with feeding a 6’4 man, who doe physical labor all day, you need to have meals that are ready pretty quickly…..he comes at me like a spider monkey!

Homemade Hummus 

Awesome for a pre-dinner snack, I like to have hummus around. I’ve even used it on my morning toast or topped on a salad for some extra plant protein.

Ingredients 

1 can of chick peas, drained

1 1/2 tablespoons of tahini paste

1/3 cup of warm water

Squeeze of lemon juice (fresh)

3 gloves of garlic

Salt to taste

Directions

Blend all in a food processor. Scrape the sides and store in the fridge.

Veggie Soup
Veggie Soup

Crockpot Veggie Soup 

This was an incredibly simple dish that tasted awesome, was so much healthier than store bought soups (cheaper too!) and took little effort. I work from home, and often Mike is home for lunch, so it’s nice to pull a mason jar full of soup out for a simple, delicious and nutrient dense lunch. I paired mine with a kale & daiya cheese quesadilla one meal and a grilled cheese & tomato sammy for another.

Ingredients

4 big carrots cut into dimes

1/2 big white onion

1 medium sized sweet potato cubed

3 garlic cloves

Salt, Pepper, Onion Powder (to taste- about 1/2 tablespoon each)

1 package of frozen vegetables

32 oz of veggie broth

3 cups of water

3 tablespoons fresh parsley

1 tablespoon of olive oil

Directions

Throw your onion, sweet potato, carrots, garlic, olive oil, salt, pepper, onion powder into a crock pot, mixing together. Cook on high for about 30 minutes. Stir in the veggie broth, water, and frozen veggies and cook for another hour. Throw in the parsley and more spices if you want. Cook for another hour or two, until the sweet potatoes are nice and tender. Put into mason jars (or old glass peanut butter jars) and store in the fridge.

Breakfast Potatoes 

These are great for Mike’s breakfasts, lunches (as a side) or in a burrito. This batch lasted about 4 meals and keeps beautifully in the fridge. I microwaved when needed. It’s a treat to have them on the weekend too!

Ingredients 

4-6 small red bliss potatoes 1 medium sweet potato

1/2 white onion minced

1 jalepeno minced

2-3 cloves garlic, minced

3-4 tablespoons olive oil

Salet & pepper

Directions

Cube all your potatoes and toss with the onion, garlic, pepper, olive oil, salt & pepper. Put in a baking dish that’s either lined with parchment paper or sprayed with olive oil. Bake at 375 for 20-30 minutes, stirring halfway through.

Roasted Eggplant & Butternut Squash
Roasted Eggplant & Butternut Squash

Butternut Squash 

It’s fall and the taste of butter nut squash is so seasonally delightful! I love to add butternut squash to sandwiches or quesadillas or just eat as a side dish.

Directions

Split your butternut squash lengthwise and scoop out the seeds. Rub1/2 coconut oil and some cinnamon onto each side. Roast at 375 for 20-30 minutes.

Eggplant

Roasted eggplant is amazing – savory, hearty, and so versatile! You can top it on rice, add to curries, put on pizza, add to salads.

Ingredients

1 medium eggplant

2 tablespoons of olive oil

1 tablespoon of salt

1 tablespoon of cumin

2 cloves of garlic

Directions

Cut off the top of your eggplant. Cube the whole thing, leaving the skin on. Put in a bowl with a dash of salt and let sit for about 10 minutes. Add olive oil, cumin, garlic and mix. Roast at 375 for 20-30 minutes. Stir half-way through.

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It all began 20+ years ago, in high school, when a boy met a girl and fell in love. Big parties, summer vacations, a big red jeep. Happiness came easy and was plentiful. Ah, but youth is wasted on the young and so the boy and girl went their separate ways.... Fast forward through college, first & second apartments, trips around the world, motorcycle accidents, moves to different cities, jobs and more jobs, starting a company, falling for two horribly wrong people which led to two broken engagements, then reuniting with each other, moving to Colorado, starting another business together. Yup, that about sums it up. That leaves us, Catie & Mike, 20+ years later. We saw the world apart & now are venturing through, exploring happiness together. From creating new tastes in the kitchen, to venturing to new countries, hiking, biking or skiing, touring craft brews, entertaining friends and family, to upgrading the house, or flipping and gutting an investment property, it's us, enjoying the ride. We're not making up for lost time, we're just not losing any more of it. And so our happy adventures begin...Follow us at happyandweknowit.com

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