I like to meal prep, but I usually do it without a plan. I know that sounds like the opposite of what most people tell you to do. But when you learn this method, it takes the stress of planning out of the equation. I cook based on what I have and what looks good at the store. So I never shop based on pre-planned recipes. Instead I buy what looks good that week and along with my pantry of staples, I’m always prepared to make delicious, healthy food. This week was a perfect example.
I had a few things leftover in my fridge that needed to be used up including half a bag of pre-shredded carrots and a few scallions. At the grocery store I found some pre-sliced mushrooms on sale, a gorgeous bag of brussels sprouts, and some lovely bell peppers. I paired these with various items from my freezer and pantry for balanced vegan meals.
The Method In Action
I quartered and roasted the brussels sprouts with a glaze of about a tablespoon of grainy mustard, a teaspoon or two of balsamic vinegar, a teaspoon of date syrup, a teaspoon of Bragg liquid aminos, and a little bit of garlic powder, onion powder, and dried tarragon.
Can we just take a moment to appreciate how beautiful these brussels sprouts are?
I spread them on a parchment lined pan, and seriously you guys, I can’t get over how pretty they look.
And then I baked them at 400 degrees Fahrenheit for about 20 to 30 minutes, stirring halfway through.
Not pictured, at the same time I roasted the bell peppers with a few of the sliced mushrooms, and cooked up some lentils. Later in the week, I used these ingredients along with my leftover scallions for a pizza and taco bowls. Making multiple items at the same time really helps conserve time with your meal prepping.
Meanwhile, I also water-sautéed the rest of the sliced mushrooms with a chopped onion and the leftover carrots. I flavored this with about 2 tablespoons of tomato paste, a splash of Bragg liquid aminos, a teaspoon each of garlic and onion powder, and about a half teaspoon each of cumin, turmeric, coriander, dried parsley, chives, and a little bit of black pepper.
I always try to include whole grains, legumes, and veggies in my meals, so this one needed a legume. From the pantry, I blended a can of great northern beans in the food processor with 2 teaspoons of apple cider vinegar, a teaspoon of Dijon mustard, a half teaspoon of maple syrup, a heaping teaspoon of a Za’atar spice blend, and a couple splashes of water to get to the consistency I wanted.
The Meal Ideas
To put this all together, I made an open faced sandwich to go with the brussels sprouts. I topped a couple pieces of Ezekiel sprouted whole grain bread with the mushroom and carrot mixture.
And then topped it with the bean dip. Yeah, I know it’s not the prettiest. It would have been better if I put the bean dip on first. But I am not known for my wonderful plating skills, and who cares anyway. It’s all going to the same place and it’s delicious no matter how you eat it.
The thing I like about prepping like this is you can eat it slightly differently for different meals so it’s not totally boring. I was able to get three different meals out of this. The second time, I mixed the bean dip in with one of my favorite grain blends of rice and sorghum, and topped it with the mushroom mixture.
I forgot to take a picture, but I ate this with the brussels sprouts mixed with an apple and a steamed beet thinly sliced. Added a little more balsamic vinegar and mustard with some pumpkin seeds on top. It was a sweet and delicious salad!
For round three, I toasted a pita pocket and added the rest of the bean dip. Then I chopped up the remaining brussels sprouts and mixed them with the mushroom carrot mixture. Heated that up and added it to the pita.
This random mishmash of items turned out to be pretty tasty, so I had to share! The point is, you don’t really need a detailed plan. No need to stress out about having all the right ingredients. As long as you know some flavors that you like, you can turn whatever you have into a tasty meal.
