Veggie Meal Prep
I love meal prepping!!!! *Pumps fists in air* I like that feeling of accomplishment, however small it may seem. And it makes it extremely easy to just grab food and go during the hectic work week. I don't place whole meals in containers and instead prefer to make several different things so I can mix and match my meals. I do this because I get tired of the same meal every day for lunch or breakfast. If I can have veggie curry and rice, rice and and steamed veggies, or salad on different days I can get through food faster without getting tired of it!
This week I made veggies mostly because they are just so fresh and available in California. Also. I LOVE MY VEGGIES!!! For the week, I made overnight oats, veggie curry, kale salad, FRIES, and rice. I only really measure when I am baking so add amounts based your taste preference. I was able to easily mix and match these and make different food combos. The best thing – no food waste and lots of healthy goodness!
The BEST Baked Fries
Clean organic russet potatoes under water.
Slice into strips.
Season with pink salt, garlic powder, paprika, and whatever flavors you like.
Spray with a bti of avocado oil if you want.
Toss until all seasonings are combied.
Bake at 425 for 30-35 minutes.
1 cup rolled oats
1.5 cups almond milk
½ tsp chia seeds
Handful of blueberries
¼ tsp turmeric
¼ tsp cinnamon
1 tsp maple syrup
+ all the fixins you want!
Store in mason jars and let sit overnight.
Grab and go in the morning!
Curry sauce (I used Trader Joe’s Yellow Thai Curry Sauce)
1 can Full fat coconut milk
Curry powder Cumin powder
Pink sea salt
+ any other seasonings you want!
Sautee onions, garlic, carrots, celery, and potatoes until they start getting soft and translucent.
Add rest of veggies mix of your choice and sautee.
Throw in spices, cashews, curry sauce, and coconut milk and simmer together until veggies are cooked.
Flavor to your preference. Serve hot over rice!!