This week I have changed things up a bit (for the better). Some feedback I received was that it would be great to have everything for the meal prep guide all in one document so they can print it out and get cooking. I thought that was a brilliant idea so from this week onwards, in every meal prep session email, there will be a downloadable pdf for you that has the ingredients you will need for each recipe, items to prep at the beginning, the prep it guide and storage summary. I hope you find this helpful, let me know what you think in the comments below.
Here’s the rundown of how much protein there is per serve for breakfast, lunch and snacks:
Breakfast Burrito Bowls - 23 grams per serve
Chicken Chickpea Salad - 45 grams per serve
Pistachio Protein Balls - 8 grams per serve
Butternut squash fritters - 2 grams per serve (serve with boiled eggs for extra protein)
Let’s get cooking!
Before you get started:
I recommend doing a fridge clean-out the day before your groceries arrive, ready for the new weeks groceries and food prep. Doing this weekly is a good way of keeping on top of food waste as you can easily see what fruit and veg needs using up.
If there is something going into the oven or something to go onto the stovetop, I usually like to start with that first so while it cooks I can prep something else. I’ve provided a step-by-step guide for the most logical order to prep these recipes below.
Have the dishwasher emptied and the sink clear so you can easily clean as you go - no one needs to deal with a big mess at the end of a big food prep session.
This meal prep guide is part of this weeks 5-day meal plan, which you can find here.
Let’s get cooking!
Our Nourishing Week is here to reduce your mental load when it comes to figuring out what to cook and when, one delicious mouthful at a time. If you’re not already a paid subscriber and would love to receive the weekly 5-day meal plans and the prep-it guides, then I hope you will consider becoming a paid subscriber and joining the fun!
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