Hello, I'm doing some meal prep, some cooking
today and I thought I'll film it and show you guys what I'm making it's all gonna be super yummy
super easy and you should be able to put them together without much fuss. I'll talk through the
recipes as we make them together but I'll also put some links in the description box if you would
prefer to refer back to a written-out version. Okay, let's jump straight into the first one
this peach crumble pudding is actually a little one from my new PCOS kitchen ebook. This one is
great for a grab and go breakfast a quick snack or an after-dinner treat and it will keep in
the fridge for a few days but if you're going to keep it in the fridge for longer than two days
I would recommend separating out the bran cereal. I'm making two servings here but if you
want to make one you'll need half a cup of tinned peaches which you can mash with
the back of a fork then to the peaches we're going to be adding in a quarter cup of plain
greek yogurt two tablespoons of chia seeds and some vanilla extract and stirring it well.
I've had this one for breakfast for the last couple of days and I've been really
enjoying it so I made a couple more. Now I'm going to pour half the mixture
into the bowls and then I'm going to top with some bran cereal you can just use
something like Kellogg's All-Bran then I'm gonna finish topping it off with the extra
chia seed mixture and I'm gonna place some more peach slices and some fresh mint on top. If
it's warm where you are right now this is gonna be such a good go-to breakfast
as well. Easy, sweet and refreshing. I'm just doing a little meal prep today
because we're still in lockdown so i'm just putting together four things. The next one
I'm putting together is a roast vegetable tray. I feel like you can never have enough of
these all-purpose side dishes so these caramelized veggies hold up really really well for
reheating which is perfect for today's meal prep and you can match them with heaps of
different things just depending on what you feel like.
The vegetables that
I'm using today is one medium zucchini, five of these spud light baby potatoes, one red
capsicum or bell pepper, one yellow capsicum, half a red onion and I'm just gonna chop them up
into pieces and loosely throw them onto a tray. I'm using two trays and I'm gonna be baking
it at 180 degrees celsius which is around 350 Fahrenheit. I'm topping it off with
a drizzle of extra virgin olive oil some salt and some Italian herb seasoning.
Make sure you leave the space in between.
Now I've just pulled them back out after 20
minutes and what I'm gonna do is put in some cherry tomatoes. I'm using a whole punnet for
both trays and you can either use fresh garlic if you like but I had some garlic paste left in the
fridge so I'm just gonna put some garlic paste on stir it around and put it back in the oven for
another 20 minutes at the same temperature. I'm not a huge huge fan of raw tomato but baked cherry tomatoes like this I absolutely
love and I feel like this dish would go so well if you paired it with a protein and like
some feta or something on the side, delicious.
All week I have been so excited about sharing this
recipe with you it's my protein macadamia slice it's like a dessert level snack. I'm actually
making it because we got a zoom birthday party to attend and I wanted to have something
sweet. It tastes like skillet roasted, warm cozy nut butter and it's drizzled with smooth
dark chocolate so what I'm going to do first is take half a cup of old-fashioned rolled oats
and blend them up then in a pan I'm going to cook my macadamia butter and some honey but you could
also use a sugar-free maple syrup if you prefer. I'll leave all the exact quantities linked
in the blog post if you want to get it gram for gram. I'm mixing my blended oats with some
quick oats and some low sugar rice crisp cereal and I want to say thank you to ATP science for
sponsoring this segment of the video. I've been loving putting together some new recipes with
their no way collagen protein and because it's a collagen protein it actually makes it very highly
biologically available which means the proteins already been broken down into an absorbable
form.
Better absorption is always a good thing from your protein powder and now this is a no-bake
recipe but the best form of protein to cook with is actually collagen protein because it gels when
it's mixed with a liquid so this makes the protein an ideal healthy thickener that can be used in
tons of recipes also means that the protein won't denature when you heat it up. I've tried the
vanilla and the chocolate so far and they've worked great. I do have a link for you that you
can use if you'd like to try it out and I'll leave it in the description box. I'm mixing the protein
powder with the rolled oats, the rice crisp cereal and the cooked nut butter and honey mixture and
I'm just going to make sure that it mixes really well.
If you're having a hard time getting it
to come together put in a few drops of water or if you want to you can put in a little bit of
extra sugar-free syrup or some honey and then I'm melting one tablespoon of dark chocolate chips
and I'm using a fork to drizzle that over the top Definitely keep them in the fridge. Can't
wait until I can hang out with my friends again in person and bring a big old tray
of these I know they're going to love them. Now I'm prepping sesame chicken I'm just gonna
be prepping the protein portion of this dish so I can mix and match it with different things
later. It's so easy the delicious sauce only takes a few ingredients all of which you can
keep on hand and you can even make the sauce and just keep it in the freezer if you want it
quick and easy to grab later. So I'm cutting up 600 grams of chicken breast and with that, I'm
combining some chicken stock about half a cup, a third of a cup of coconut aminos, two
tablespoons of sesame oil, a teaspoon of arrowroot or you could also use tapioca flour to thicken it
and now you can put this mixture with the chicken in the fridge to marinate for a little bit or you
can just cook it within the next five minutes.
As I'm cooking it I'm also going to add in
some red pepper flakes but you can season away to your heart's desire. Then when I prep
it out I'm just putting two with some fresh veg that works well reheated like cabbage,
carrot and a mixture of things like that and then the rest I'm putting in a bigger meal
prep container. So I'm serving it up with some brown rice and those veg which reheat really well
and you can also top it with some sesame seeds.
Okay, everything is linked in the description
box for you. I can't wait for you to try them. Let me know if there's one which you're
planning on making I'd love to hear which one you go for because that helps me choose
what kind of recipes to make more of and I hope you're well, I hope you're looking
after yourself and I'll see you next time..
