Happy #mealprepsunday! I thought I’d give a bit of insight into what I usually m…

Happy #mealprepsunday! ✨I thought I’d give a bit of insight into what I usually meal prep on Sundays to make meals throughout the week come together more easily 🙌🏼 I’m not usually one to meal prep an entire meal on Sundays because I like to decide what to eat each day based on what I feel like, but these staples make most of my favourite meals so much easier to throw together quickly 🌿.
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Meal prepped 👇🏼:
– Sundried tomato hummus: Recipe found a few posts back! Perfect for snacking or in sandwiches throughout the week 🥙

INGREDIENTS

  • ¼ cup tahini
  • 3 tablespoons fresh squeezed lemon juicefrom approximately 1 large lemon
  • 1 (15-ounce) can chickpeasdrained and rinsed
  • ½ cup sundried tomatoes soaked in olive oilreserve 4 tablespoons oil from the jar
  • 2-3 garlic clovesdepending on their size
  • salt to taste

INSTRUCTIONS

  • In the bowl of a food processor, combine the tahini and lemon juice. Process until a smooth, whipped texture forms.
  • To the bowl, add the chickpeas, sundried tomatoes and garlic. Allow the food processor to blend for 3-5 minutes, stopping to scrape the sides every minute or so. While it’s running, add 3-4 tablespoons of water to help thin the texture. If you want to add more water just keeping in mind you may have to add more salt to compensate for flavor. Taste test to see if you prefer salt to taste and add accordingly.
  • Serve drizzled with oil and a sprinkle of dried basil or oregano, and enjoy!

– Crispy chickpeas: I throw these in pretty much anything; salads, Buddha bowls, on top of soup or just as a snack on their own. Get ample crispiness by baking them at 450 degrees Celsius for 25 minutes with a tiny bit of oil 🙌🏼

  1. Preheat the oven to 425° and drain and rinse your chickpeas.
  2. Spread the chickpeas on a kitchen towel and gently pat them dry. It’s essential to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven. Discard any loose skins from the outside of the chickpeas.
  3. Transfer the chickpeas to a parchment-lined baking sheet and toss them with a drizzle of olive oil and generous pinches of sea salt. Spread evenly on the baking sheet.
  4. Transfer the baking sheet to your preheated oven and roast until crispy. I start checking at 20 minutes, but it can take up t0 30 minutes for them to become really crisp.
  5. Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices.

So simple! Your roasted chickpeas are ready to eat.

– Energy bites: these are so perfect for between meal snacks or right before a morning workout 🏃🏽‍♀️
– Brown rice: perfect for Buddha bowls, stir fries or adding into soup 💫
– Roasted sweet potato: I add this to Buddha bowls or salads throughout the week! I roast at 450 degrees Celsius for 25 minutes along with the chickpeas! 🍠.
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What’re your favourite staples to meal prep?! ❤️

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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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