The salad preps and stores well, and if you like, you can cook the falafels and pita chips fresh each time because they don’t take long at all! If you’re planning on using this as meal prep store the falafel and chips separately from the salad so that you can reheat them without heating up the salad.
Turkey and cranberry is a pretty well-known flavour combo! And I wanted to put it together into a wrap for a fast dinner or lunch option.
A delicious dinner that’s easy to prep for multiple people (or to leave some leftover salad for yourself the next day).
Dinner doesn’t have to take forever! Whip up this filling low carb beef noodle bowl in under 30 minutes! This dish is a great way to get some extra veg into your day without it being too much fuss.
Makes 2 servings
(per serve) Carbs 6g / Fat 42g / Protein 25g / Calories 494
- 2 salmon fillets (skin on)
- 12 spears of asparagus
- 2 tbsp olive oil
- 4 cloves of garlic
- Salt + pepper
- 2 tbsp ghee (or butter)
- Place a saucepan on low heat on your stove with ghee, minced garlic, salt, and pepper and allow to simmer, stirring occasionally
- As soon as your butter sauce is on heat a large skillet and place in 2tbsp of olive oil
- Cook the salmon and asparagus in the olive oil
- When the salmon and asparagus are done turn the butter sauce off
- Serve the salmon and asparagus together and pour the butter sauce over both
Makes 2 servings
(per 1) Carbs 102g / Fat 22.9g /Protein 24.8g / Calories 250 (per serve)
- 350g prawns
- 6 cloves of garlic (can be crushed or minced if you prefer)
- 1 tbsp olive oil
- 10 spears of asparagus
- 3 zucchini
- 1-2 pinches of smoked salt flakes (this can be omitted)
- Place a plan on the stovetop on a medium heat with the olive oil and garlic, cook these for 2-3 mins
- While the garlic is cooking set out a large bowl, and boil a kettle (to make the zucchini noodles)
- Using a mandolin slicer or vegetable spiraliser turn the zucchini into long, thin noodles and place them in a large bowl.
- After the kettle has boiled pour the hot water over the zucchini and allow it to cool for around 10 mins.
- Back to the pan on the stovetop, add in your prawns and allow them to cool fully on one side.
- After they have been sitting on one side for a few minutes flip them over
- Wash and slice up asparagus and add to the pan, along with smoked salt flakes
- Allow the asparagus and prawns to cook for a further 5 minutes
- Once your zucchini noodles are finished drain the water from the bowl and pat them down with paper towel a little so that they aren't soaking.
- Remove your asparagus and prawns from the pan and serve all together.
Makes 2 servings
(per 1) Carbs 75.7g / Fat 39.5g /Protein 69.9g / Calories 927
- 3 zucchinis
- 10-12 grass fed beef meatballs (or use mince to make your own)
- 6 cloves of garlic
- 6 medium size cup mushrooms
- 1tbsp avocado oil
Ingredients (Pasta Sauce, if making it yourself)
- 2tsp olive oil
- Salt & pepper
- 2 tins of tomato puree
- 2 brown onions, chopped
Method (Pasta Sauce)
- Place a saucepan over high heat
- Add the olive oil, garlic and onion and cook until fragrant (~3 mins)
- Add the tomato puree, parsley and salt and pepper and simmer for 10-15 mins
Method (Everything else)
- Place a skillet over medium heat and add garlic, avocado oil and meatballs, cook for around 5 mins
- Boil a kettle
- Take your zucchinis and cut off both ends, then using a vegetable spiraliser or a mandolin slicer, slice it up (longways) to create 'spaghetti'
- Place the zucchini spaghetti into a large bowl and pour boiling water over the top, let these sit for 10-15 mins, strain, and then pat them off slightly with a paper towel (so they aren't soggy)
- While the zucchini is sitting in the boiling water head back over to your skillet and add in the mushrooms, rosemary (tear off just the individual leaves) and pasta sauce
- Place a lid over your skillet and turn it down to a lower heat
- After you have plated up your zucchini spaghetti remove the lid on your skillet, mix it around a little and serve
Due to the christmas period, our pays being stuffed up, moving house (bond money, yuck!) and a bunch of big bills coming at once Beau and I are on a very strict budget. We don't touch our business money just so you know! The portion of the detox book proceeds goes to charity and we only spend business money on business expenses like advertising etc, we do not pay ourselves a wage. So needless to say lately we have been having to choose what we spend our money on very carefully. Meal prepping is very good at helping us out in this situation. One of my new go-to meals is this Easy Green Curry.
The base ingredients are in the photograph below, you could eat this on it's own, or if you feel, add extra ingredients. I added a few little extras as you will see in the recipe below. If you eat just what's shown in the photograph it will make you 4-5 meals and the ingredients only cost $13.68 all up (the extras we added are stock-standard things that live in our pantry). With the few extras in we managed to make 6 meals, so that works out to just $2.28 per meal - YES PLEASE.
Thai green curry paste = $2.50
1kg Frozen stir fry vegies = $5.50
Coconut cream = 85c each
Enoki mushrooms = $3.98
Makes 6 servings
(per 1) Carbs 30.2g / Fat 35.5g / Protein 9.3g / Calories 479.1
- 1 kg frozen stir fry vegetables
- 1 jar of green curry paste (you will use half of this)
- 2 cans coconut cream
- Large handful of enoki mushrooms
- 60g cashews
- 1 tsp (heaped) cayenne pepper
- 1 tsp (heaped) turmeric
- 1 clove of garlic
- 3/4 cup quinoa (rinsed under cool water)
- Add quinoa and 1.5 cups of water to a saucepan and allow it to boil
- As the quinoa is cooking you will start cooking the curry in a separate large pot. In this pot place all other ingredients on a medium heat, stir these regularly at first and then allow it to simmer
- After the quinoa has boiled turn the water down to a low heat so they can simmer until they are cooked (they should look squishy and more clear than before - if you've never seen cooked quinoa, it usually only takes about 15-20 minutes)
- By the time the quinoa is finished your curry should also be nearly done, by this point the coconut cream should have thickened a little and it should all be a yellow-ish colour from the turmeric.
- Remove them both from the heat and serve.