Meal Prep with me !

Meal prep makes the week so much easier—and tastier! In this post, I’m sharing everything I prepped this weekClassic & Easy Hummus Recipe

Ingredients:

1 jar (15 oz) of organic chickpeas (drained and rinsed)

2-3 tablespoons tahini (sesame paste)

1-2 tablespoons lemon juice (freshly squeezed)

1-2 cloves garlic (minced)

2 tablespoons extra vergine olive oil (plus more for drizzling, paprika powder for serving)

1/2 teaspoon ground cumin (optional)

Salt to taste

Water (if needed, to adjust consistency!)

Instructions:

1.Blend the Ingredients: In a food processor, combine chickpeas, tahini, lemon juice, garlic (can bee cooked with chickpeas if not tolerated raw!), EV olive oil, cumin (if using), and a pinch of salt. (handheld blender works too!)

2. Process: Blend everything together until smooth. If the hummus is too thick, you can add a little water, one tablespoon at a time, until you reach your desired consistency.

3.Taste & Adjust: Taste the hummus and adjust the seasoning, adding more salt, lemon juice, or garlic if needed.

4. Serve: Transfer to a bowl, drizzle with a little olive oil, and sprinkle with some paprika or fresh parsley (optional) for garnish.

Mason Jar Salad (Single Serving)

Ingredients:

• 3 tbsp olive oil

• 1 tbsp lemon juice

• ½ tsp mustard (optional)

• Salt & pepper to taste

Salad layers (add in order):

• Chickpeas or millet/quinoa (½ cup – protein/grain layer) - I made it seperate today

• Chopped cucumbers, thinly sliced red cabbage, fennel

• Cherry tomatoes, halved (optional)

• Chopped carrots or bell peppers

• Chopped greens (spinach, romaine, arugula, etc.)

Instructions:

• In a mason jar, whisk or shake together olive oil, lemon juice, mustard (if using), salt, and pepper.

• Layer salad ingredients in the order above (heaviest and non-absorbent on bottom, greens last).

• Seal the jar and refrigerate.

• Shake before eating or pour into a bowl to mix.

• Top with roasted seeds and nuts, micro greens optional

I also roasted some nuts and seeds as topping. Store in airtight container!

Immune booster shots

What you'll need:

• Juicer (I use a Breville Juicer and love it!)

• Apple (Granny Smith + Fuji)

• Fresh Ginger

• Cucumber

• Celery

• Turmeric

Mini Muffins (plain, chocolate chips, fun fettiiii)

Non Toxic Mini Muffin Pan

200 g softened butter

80 g maple sugar

a little bit of vanilla extract (1/2 tsp)

1 pinch of salt

3 eggs

2 tsp baking powder

3 tblsp apple sauce unsweetened and organic

200 g organic gluten-free flour (I used my own blend, type in flour in the search bar of the blog)

dairy free chocolate chips or funfetti optional

mix sugar, salt and butter on high speed in a stand mixer, add one egg after another, add all other ingredients and fill in mini cupcake liners, bake 10 mins on 160C or 320F, or until toothpic comes out clean

Cucumber Salad

3 organic Cucumbers

Sliced with super cute pink Mandoline Slicer

fresh dill

apple cider vinegar

1 tspn maple syrup

generous pinch of salt

5 tbsp water

Mix in a bowl and let sit for at least 3 hours in the fridge

Millet: just cook 1 cup of organic millet according to instrucions on the package :-) let cool and transfer to airtight glas container. Use for Salads, bowls, soups or even a egg/veggie frittata with herbs.

Happy Prepping.

Would you like to learn the basics of meal prep and spend less time cooking during the week and more time with your family?

Grab your copy here! Pssst, special launch discount for my fellow Mamas..

xx Mandy