LATEST YOGA

Eating out less and meal prepping more was one of my New Year’s resolutions. I know it’s only February, but I’d say I’m doing pretty great with it! So, naturally, I want to share a bit of what I’ve come up with with all of you.

My main motivator for eating in and meal prepping more is simple: save mo’ money. With the specific meal prep in this article, you’ll walk away with six meals at about $5-7 each, depending on what you already have in your kitchen.
 

Your Grocery List

In addition to groceries you will need five large storage containers, five small storage containers, and five condiment storage containers. (These stainless steel lunch tins work perfectly, or use whatever tupperware you have.)

• 1 Jalapeño
• 1 Habanero
• Garlic
• Large White Onion
• 1 Package Salad Mix (Your Choice!)
• 1 Green Bell Pepper
• 1 Bunch Cilantro
• 1 Lime
• 1 cup Rice
• 1 Package Corn Chips
• 1 29oz can Tomato Puree
• 1 29 oz can Diced Tomatoes
• 2 15oz cans Pinto Beans
• 1 15oz can Great Northern Beans
• 1 15oz can Dark Red Kidney Beans
• 1 Jar Salsa
• Dried Chipotle Peppers
• Cumin
• Adobo Seasoning
• Paprika
• Salt and Pepper 

 
Optional, for toppings:

• 1 cup Cashews
• Apple Cider Vinegar (You’ll need about a teaspoon)
• Unsweetened Original Almond Milk
   

The Main Meal: Dinner

For our main meal, we’ll make a huge batch of chili. It’s a great set-it-and-forget-it meal that you can come home to after a day at work.
 

Chili Ingredients

• 1 29oz can Tomato Puree
• 1 29 oz can Diced Tomatoes
• 2 15oz cans Pinto Beans
• 1 15oz can Great Northern Beans
• 1 15oz can Dark Red Kidney Beans
• 1 Jalapeño, diced
• 1 dried Chipotle pepper
• 1 Habanero, diced
• 3 Cloves Garlic, diced
• ½ Large White Onion, diced
• 1 Tbsp Cumin
• 1 Tbsp Adobo Seasoning
• 1 tsp Paprika
• Salt, to taste
   

Toppings Ingredients

• 1 Lime
• 1 Bunch of Cilantro 

 
For Cashew Cream

• 1 cup Cashews, soaked
• 1 tsp Apple Cider Vinegar
• 1 Clove Garlic
• Salt and pepper, to taste
• Splash Unsweetened Original Almond Milk
   

Preparation

Place all ingredients in a crockpot or slow-cooker and give them a good stir. Cook on high for about 4 hours or on low for up to 8 hours. When ready to serve, taste to make sure the seasoning is to your liking and adjust if needed.
 
Add your one cup of rice and two cups of water in a rice cooker. If you prefer stovetop, that same 1:2 ratio can go in a medium pot. Bring the water to a boil, then cover the pot and bring the burner down to medium-low heat for about 20 minutes. Check on your rice and stir when needed.
 
Serve warm topped with cilantro, a wedge of lime, and/or cashew cream.
 
To prepare the cashew cream, soak cashews overnight or boil for 10-15 minutes. Place soaked cashews, ACV, garlic, salt, and pepper in a small food processor and blend until smooth. Add almond milk as needed until you reach a consistency you like. Cashew cream can be stored in the fridge.
 

 

Meal Prep Lunches for the Week

Set out your five large, small, and condiment containers.
 

 

Meal 1: Southwest Salad

 

 
Fill your large container with your salad mix, with the option to top with crushed corn chips and cilantro. Put a generous scoop of chili in your small container. Fill your condiment container with salsa. When you’re ready to eat, heat up your chili and top your salad with chili and salsa.
 
 

Meal 2: Nachos

 

 
Fill your large container with corn chips and your condiment container with cashew cream. Put a generous scoop of chili in your small container. When you’re ready to eat, heat up your chili and create your cashew cream-topped nachos.
 
 

Meal 3: Rice Bowl

 

 
Fill your large container with prepared rice. Remember that green pepper and the leftover onion? Cut half of the green pepper and half of the remaining onion into fajita-like slices. In a skillet on medium-high heat, add green pepper and onion with a touch of oil. Sautée until the onions are slightly caramelized.
 
Top the rice with fajita veggies and chili, and fill your condiment container with cashew cream. When you’re ready to eat, heat everything up, top with cashew cream, and enjoy!
 
 

Meal 4: Straight Leftovers

 

 
Fill your large container with chili and your small container with cilantro and a wedge of lime. Fill your condiment container with cashew cream. Or – add everything to the same container as the chili to save dishes! When you’re ready to eat, heat your chili and then top it up.
 
 

Meal 5: Your Choice!

Prep a second, copycat container with the meal of your choice, whether it’s a salad, nachos, a rice bowl, or straight leftovers.
 

Have a Great, Meal Prepped Week!

I find that taking the time to meal prep my lunches on a Sunday night really takes some of the stress out of each day. And, as a bonus, I’m not rushing out to get lunch or worried about eating out too much for the week, because my lunch is right there in the fridge!
 
I hope you enjoy these meals, let us know what you think in the comments below.
 

The post Week: Planned! Meal Prep 5 Diverse Lunches From One Bombass Dinner Recipe appeared first on YogiApproved™.

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