Meal Prep Sunday – Week of July 31

DINING IN TOKYO

I didn’t do a proper meal prep this week because I’m travelling and knew I was going to be having meals with other people, so this will be more like a recap of what I ate.

Project Meal Prep | Vegan red velvet cake

I mentioned last week that there were some birthdays and I ordered a vegan red velvet cake. I think everyone liked it, despite knowing it was vegan (I wasn’t able to keep it a secret!)

Project Meal Prep | Penne Arrabbiata

We also went out for dinner to an Italian place for my boyfriend’s birthday. I ordered penne arrabiata, which is penne in a spicy tomato sauce with olives and red chili peppers, cooked in olive oil. It was so good, especially because I love pasta and rarely have it. I ate half of the serving (which was plenty), a trick I learned from The Skinny Confidential.

Project Meal Prep | Pumpkin overnight oats

For breakfast throughout the week, I made overnight oats mixed with canned pumpkin, cinnamon, and walnuts.

Project Meal Prep | Brussels with beefless tips

When I went grocery shopping, I bought a lot of broccoli, brussels sprouts, avocados, Gardein Beefless Tips, and a box of meatless Vegetarian Breaded Chicken strips that I ate throughout the week.

This plate has half a bag of the Beefless Tips, half a small avocado, and brussels sprouts. I pan fried the brussels in olive oil, sprinkled them with garlic salt & chili flakes, and squeezed lemon on them.

Brussels sprouts seem so boring, but the lemon + garlic salt + chili flakes combo makes it so good.

Project Meal Prep | Fruit party tray

I also found a party tray of cut fruit at the store that was 50% off (so $5 CAD) and snacked on that.

Project Meal Prep | Grilled veggiesProject Meal Prep | Grilled veggies

One night, I had dinner at my sister’s place and she grilled a crap load of vegetables: zucchini, eggplant, sweet potatoes, and portobello mushrooms. I brought some marinated tofu as well.

Project Meal Prep | Vegetable stir fry mix

On Friday night, we took a trip a few hours outside of Toronto to visit some relatives. I didn’t have time to cook, and I didn’t wanna be all up in their kitchen cooking, so this is what I made…

Project Meal Prep | Veggies & tofu

… I bought a container of cut up veggies meant for stir frying, but I just ate them raw. I also got a package of Soyganic Smoked Tofu, which I simply microwaved. It’s already so flavorful that you can eat it just like that! I threw some guac & pesto on the side, and it made for a really, really, REALLY fast and convenient meal that only requires a microwave.

Meal Prep Sunday: Week of June 19

MEAL PREP SUNDAY

This week was kind of crazy. I had stuff to do after work every single day of the week, plus I got sick in the middle of the week. Also, I ran out of dinner food on Tuesday night!

When I made this quiche, I used a store-bought vegan crust, which turned out to be sweet. I ate around it because it tasted so weird with the filling. The filling, btw, was soft tofu with spinach, basil, and some vegan cheese sprinkled throughout. It was so good!

Overnight oats with blueberries

For breakfast, I had really basic overnight oats.

Vegan chicken salad open faced sandwich

For lunch I made “chicken” salad sandwiches, made with Beyond Meat strips, grapes, and celery.

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When I ran out of dinner food, I bought a bunch of zucchinis and spiralized them to make zoodles with avocado cream sauce (avocado, lemon, garlic, water, salt, chili flakes). It was so fast and easy to make!

What did you all make this week?