Let the meal prep commence!
For as long as I can remember, I have always prepped my meals for the week in advance. Not only because I don’t have time during the week, but it also (tries) to make sure that I don’t go spending money on lunches everyday. Meal prep has made me start to enjoy food shopping. I find it therapeutic trawling through the internet, looking for recipes, to then write a list of what I need from the shops and then whizz round to start concocting the foods that have set off my saliva glands. Everyone is different and it depends on how bored you get of your meals, but I tend to have the same breakfast and lunch everyday for the week, and then alternate between two types of dinners.
So all on Sunday, I prepped 3 types of meals. Almond butter marinated tofu, homemade pesto and beetroot burgers. The easiest of the three was the pesto (which I am going to describe below). But what I did realise by the end of the ordeal, is that to make vegan food tasty you a) need a lot of ingredients (flavoursome ones such as tahini and tamari which can be a bit pricey) and b) there are a lot of steps in making vegan food. None the less though, the pesto was super simple and great to whack on courgetti, boodles or just the normal pasta! So give the recipe below a go!
Homemade Avocado Pesto
- 1 ripe avocado
- Handful basil leaves
- 3 garlic gloves
- 1 tablespoon of olive or coconut oil
- Juice of 1 lemon
- 2 tablespoons of pine nuts
- Simple place all the ingredients in a blender (I used my nutribullet)
- Blend and serve!