This week, if I am being really honest, I didn’t want to meal prep.
But when you become accustomed to how much more smoothly the week runs when you have meals in the fridge…
Well, you just persevere and do the meal prep!
Here’s what’s on the menu this week:
Breakfast
- Potato-vegetable hash
- Overnight steel cut oats
- Leftover pancakes
Lunch
- Vegan reubens
- Chickpea and cauliflower tikka masala
Dinner
- Peanut noodles
- Tofu veggie bowls with gochujang sauce
Although they take some time, the vegan reubens (made with homemade seitan) were absolutely amazing. We layer the thinly sliced seitan (a product made with vital wheat gluten) with vegan cheese, thousand island dressing and sauerkraut on rye bread.
A. had the idea to make a double batch of the seitan so we could freeze portions of it for later weeks – genius!
I’ll make the steel cut oats later in the week when I run out of the potato hash, and I’ll still need to work on some bulk dinners for the whole family.
But the two hours I spent today will make our workdays run more smoothly.
Even if you’re feeling unmotivated, remember how much future you will appreciate the effort!