If you need something that’s healthy and tastes really good as well, I got you covered. As you can see, I’ve got lots of color today. So we’re gonna jump straight into the meal prep and onto the recipes. But before I start, a quick shout out to Lifesum, who’s sponsoring today’s article.
I’ve mentioned before that the recipe section is my favorite part of the app and I’m so happy that was able to get them to include most of these recipes in the app. Just search up Chloe Ting in the recipe section and there you have it. Super easy~ But it’s not just my recipes you can find in there, you can also find new plans made by Lifesum, like the Paleo and one week sugar detox plan. So, check out the link down in the description box. So, Lifesum is a completely free app, but if you’re looking for the premium version, which is the version I’m using, you can use my link down in the description box to get 30% off. And yeah, let’s get on to the meal prepping, finally.
Today, I’m gonna be making my favorite new breakfast recipes which are overnight oats, sweet potato egg muffins, snacks like protein jellies, and seven main meals. We’ve got curries, vegan meals, and other yummy dishes. All right, let’s start off with preheating the oven to 200 degrees Celsius, that is 400 degrees Fahrenheit. Then we’re going to chop up some firm tofu into little cubes and marinate it with some sweet soy sauce. To make the sweet soy sauce, you’ll need some ginger powder, soy sauce, some sweetener of your choice, and cooking sake, which is totally optional.
I just eyeball the measurements because it doesn’t really matter to be honest. Have a little taste of the sauce, adjust it to your liking and marinate the tofu with it for about 30 minutes to an hour, then we’ll pop it into the oven later. Now, let’s prep the ingredients that are gonna take some time to cook. We’re gonna have some spaghetti squash today, but if you don’t have them you can use zucchini spirals. Scoop out the seeds, season the squash with some salt and oil, then bake it in the oven at about 200 degrees Celsius, 400 degrees Fahrenheit for 40 minutes depending on how large your squash is. Now, you can also prep any of your other favorite vegetables while waiting for your squash to cook.
Add some pumpkins and bell peppers here. Once your squash is done, pop the vegetables and tofu in an oven for about 15 to 20 minutes. And now, let’s cook some rice. I love black rice it has plenty of fiber and it’s low in glycemic index if you’re looking for some slower releasing carbs. You can also go for brown rice, which is really nice. It takes about 30 minutes to cook, so while you are waiting for the rice to cook, let’s prep the ingredients for the curry base, which we are going to use for a couple of dishes today. You can use this curry base for chicken, or vegan chickpea jackfruit curry, fish curry, or pumpkin curry. It is a very flexible recipe. We’re going to need some carrots, potatoes, and I’m also gonna use a daikon today. Feel free to use other vegetables like onions and garlic,
I just can’t have them so I’ve excluded them here. Chop up the vegetables into little cubes and I’m going to make double the portions that I have on Lifesum, today. We’re also going to need some canned tomatoes, jackfruit, and also chickpeas. So let’s start with putting all the vegetables in a pot. I have four cans of tomatoes here. Then, I’m adding about 6 tablespoons of curry powder, 2 tablespoons of garam masala, half a teaspoon of cumin and salt. Cook it over the stove for about 10 minutes then add 2 cans of full cream coconut milk. Now, let it simmer on a stove for about 30 minutes. You can also add some sweetener, if you don’t use onions because it is not as tasty without the onions. Now, let’s prep the other ingredients. Take the cooked spaghetti squash and add a little bit of oil, and salt, and spinach, and stir-fry it for a couple of minutes. Make sure to take out the vegetables and tofus from the oven as well, I don’t want you to burn them all. Now, once the vegetables in the curry sauce have softened up a little, fry up some chicken thighs with some coconut oil until they turn white or brown, then add the curry base and let simmer for about 30 minutes. Do the same for chickpeas and jackfruit for the vegan version. You can also do the same for the fish, or prawns, or pumpkin versions, anything you like.
I always like to have some dark greens as well. My favourites are Swiss chard and kale. Now, you can also prep other proteins like shrimps or fish. I just fried my shrimps for about four minutes with some salt and pepper, super easy – and ginger. Now, time to prep some breakfast meals. Slice up some sweet potatoes like so and season it with salt and olive oil and bake it in the oven for about 15 minutes. You can bake it on a tray too before you assemble it on the muffin tray. Then take those sweet potatoes out of the oven and assemble it all together. Add some cheese. I’m using vegan cheese here, which is really nice and love it. Add some cooked spinach, which is optional. Then add an egg on top.
If you are vegan, you can add some vegan cheese and also add some of the chickpeas jackfruit curry instead of eggs as a source of protein. Bake it in oven until egg is cooked to your liking and it’s done. So for this dish, I definitely recommend to only make a few servings and heat it up before you want to eat it because it goes down pretty quickly. Now, the next two recipes are my favorite snacks and breakfast ideas. For the overnight oats, it is just a basic recipe with superfoods. Add one serving of oats, which is about half a cup, a tablespoon of chia seeds, 2/3 of a cup of your choice of non-dairy milk, vanilla extract, superfood powder, I have Spirulina and dragon fruit here today, and your favorite sweetener. Definitely recommend you guys to mix all the ingredients in the measuring cup before pouring it into a jar.
It’s just a lot easier to not make a mess. You can also add cinnamon powder if you want to. And here’s my second try using a measuring jar. So much less cleaning up to do. Anyway, mix well and let it set in the fridge for a couple of hours. Now, my favorite protein jelly. I loved it so much. Heat up some almond milk and boil some water, add about 12 grams of gelatin powder, You can add a bit more or less depending on how you like it to set. We’ll add 200 ml of hot water, 200 ml of warm almond milk, your favorite sweetener, and then your superfood powder. Mix well and pour it into jars and let it set in the fridge. Serve it with fresh fruits and honestly, this is one of the best snacks ever. You can also make some quick snacks using celery, cucumbers, and carrots to eat with hummus. I have beetroot hummus here today.
You can make them fresh, but I like to store-bought ones, too, because sometimes I’m just too busy to make them. Now, put everything into individual containers and you’re ready for the week. Make sure you freeze some of the foods if you’re not consuming them within three days. I personally have them for about two days, because I just like them fresh and the rest are in my freezer. So, just prep whatever you want to eat for the next three days or so. And you can mix and match your ingredients so you don’t have to eat the same thing every day. Making a balanced meal is really easy, just make sure you have plenty of vegetables, some sort of carbs, proteins and some fat or oils. So, that’s it guys! You got all my meals here and also the my free workout programs. So, you got everything you need, so my job here is done. And also guys, I just created a twitch account which I’m gonna be live streaming on.
I’m not really sure what I’m gonna do yet. I think I’m gonna be doing some light workouts, some- maybe cooking articles, some Q&A and all of that, so I’m gonna leave my link down in the description box. And also, don’t forget to check out Lifesum in the description box as well. Hope you guys enjoyed today’s article and I’ll see you in the next article. Bye!