Who the heck has time to make lunch fresh everyday? If you’re one of those types of people, I’d love to know your secret. Personally, no matter the time of year, I find that making lunch for the day of is just impossible. I’m a school teacher, but even on my summers off, I find that I’m constantly doing things and on the go, but eating lunch out everyday just isn’t logical. During the school year? I barely have enough time to take a deep inhale let alone cook lunch everyday. Because I’m picky as all can be and I like to be out of the house most days, MEAL PREP is my saving grace. Why all caps? Because it’s just that important to me. I cannot function properly during the week without it. This blog post isn’t intended to be a full meal prep guide (which is actually coming out soon!) but I hope this can give you just a little insight on how and why I do it. Some weeks it’s definitely harder to find a time to create a full meal prep, but I try to carve out a couple of hours to really dedicate to it because it’s beneficial in the long run. I typically love to dedicate my Sundays to meal preps because it’s right before the week starts and I find that thats when I have a little extra time. I wake up early and go to the grocery store with my mom (I live at home lol) and I try to think of creative ways to make meals that will last me for the whole week that I won’t get sick of by Tuesday. With grocery shopping and meal prepping I find that I spend about a total of four hours doing it all. I love to start with a good protein, add some cooked veggies, and sometimes a grain if I’m craving it. I like to find fresh vegetables and raw fruits that I can keep on hand at all times for a great snack. I bring all my food to school with me and I keep them in Tupperware boxes so I am ready at a moments notice to have a full three course meal.
This week I came up with a new meal prep recipe that is beyond easy and is guaranteed to last you the whole week especially if you make an extra large batch like I did. It is a chicken and veggie stirfry with a lemon-tahini sauce. The sauce is totally optional so you can add your own sauce and get creative or just use mine, but either way, you can never go wrong with a veggie and chicken stirfry. If you’re extra hungry you can add in a little grain like brown rice or pasta! So you can really get super creative with this recipe! I hope it makes sense, but let me know if you have any questions. Happy prepping.
For the Stir-fry:
- Sweet potato (chunks or noodles from Trader Joes)
- Brussel sprouts (about 20 small ones)
- 1 can chickpeas (rinsed and peeled)
- Chicken breasts (up to you how much! I did about 5 medium sized ones so I can have it for five lunches)
- Zucchini noodles (Trader Joes)
- Carrot noodles (Trader Joes)
- 1/2 cup tahini
- 2 lemons
- Little water
- Red chili pepper flakes
- Garlic powder
- Turn the oven to 350 and bake the sweet potato noodles/chunks and the brussel sprouts first so they can get nice and toasty. I found that these take longer to cook in a pan, so it just saves time this way. For the brussel sprouts, I cut them in half and drizzled a little avocado oil.
- While those are baking, rinse and peel the chickpeas. Peeling them is optional, but I have found that this helps them get crispy while they cook.
- Cut up the chicken into small chunks and start to cook them in a large pan/pot with your oil of choice. I typically forego the oil and cook with a little water which helps the chicken stay moist.
- After the chicken is almost cooked fully, add the chickpeas and let them crisp up with the chicken.
- Add the different noodles and mix well. Let everything cook together until the veggies are soft and ready.
- Add in the sweet potato noodles and the brussel sprouts and mix well. Let everything simmer. Taste test to ensure all the veggies are ready (soft on the inside with crispy edges!)
- Let cool before adding the sauce: Mix the tahini, the juice of two large lemons, and a little water to create the sauce. The tahini can get a little thick, so just add enough water so that the sauce is more liquidy than solid.
- Mix the sauce well and add the seasonings. I don’t measure those, so just add to your liking. I love spicy food so I always add way too much paprika. Just listen to your body and give it what it needs for the week. Enjoy! Keep in a container in the fridge and enjoy throughout the week 🙂