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    Sometimes you want to cut corners to save time…but you don’t want to miss something! It’s great to save time and energy with a meal, but are we still get the same nutritional value out of it?

    This week I show you how I cut corners with my meal prepping, while still enjoying a well-balanced meal! Check out todays video to see the recipes being made in action!

    Hummus & Avocado Toast

    • Servings: 1
    • Difficulty: easy
    • Rating: ★★★★★
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    Ingredients

    • 1/2 avocado
    • 2 tbsp hummus
    • 1 slice of rye bread
    • 2 tbsp hemp seeds
    • 1 tsp paprika

    Directions


    1. On the slice of the toast, spread the hummus. Top with the sliced avocado, hemp seeds and paprika. Enjoy!

    Stuffed Red Peppers

    • Servings: 4
    • Difficulty: Easy
    • Print

    Ingredients

    • 4 red peppers
    • 4 cup 5 Grain Mix

    Directions

    1. Preheat the oven to 425 °F.
    2. Cut off the tops of the bell peppers (“lids”) and set aside. Scoop out the inside and discard the seeds. Wash the peppers carefully and set aside.
    3. Divide the 5 Grain mixture between the peppers and place the “lids” on top.
    4. Place the stuffed peppers in a greased baking tray. Bake for 20-25 minutes, until slightly brown on the edges.

    Greek Pasta Salad

    • Servings: 4
    • Difficulty: Easy
    • Print

    Ingredients

    • Greek pasta salad mix
    • 2 cups edamame, thawed
    • 1 cucumber, sliced
    • 2 cups grape tomatoes, sliced

    Directions

    1. Mix together all of the ingredients. Enjoy!

    One Pan Tofu and Veggies

    • Servings: 4
    • Difficulty: Easy
    • Print

    Ingredients

    • 2 lbs tofu
    • 2 tbsp tamari
    • 2 tbsp avocado oil
    • 2 tbsp maple syrup
    • 2 tbsp cornstarch
    • 1/2 cup garlic hummus
    • 2 cups broccoli
    • 1 head cauliflower chopped
    • 2 tbsp avocado oil

    Directions

    1. Preheat the oven to 400ºF (204ºC). Slice the tofu into cubes and pat dry with a paper towel, pressing gently to remove excess liquid. Place in a shallow baking dish and add the tamari, avocado oil, maple syrup, and corn starch. Let it sit for 10 minutes to marinate, ensuring all of the tofu is covered.
    2. In a separate bowl, add hummus to broccoli and cauliflower. Mix until veggies are evenly coated.
    3. Line a baking sheet with parchment paper. Add the “hummused” broccoli and cauliflower to the pan. Drizzle with avocado oil. Add the marinated tofu to the baking sheet. Bake for 30 minutes, flipping the tofu halfway through.

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