Hello beautiful, sexy ass human beans! Today I’m sharing with you what I’ve been meal prepping for quite a while now! All 3 of the recipes are healthy, quick, easy, deliciousssssss. I hope you enjoy the video and have a lovely day!
TOFU SCRAMBLE RECIPE
INGREDIENTS:
-2 tbsp coconut oil (Or oil of choice)
-1/2 yellow onion, medium diced
-1 8oz package crimini mushrooms, quartered
-1 (14oz) bag frozen japanese blend vegetables, thawed
-1/2 of a 15oz bag frozen cut leaf spinach
-1 14oz package organic extra firm tofu (I used the brand Nasoya)
-1 tbsp lemon juice
-1/4 c nutritional yeast
-2 tsp kosher salt
-1/2 tsp black pepper
-1 tbsp garlic powder
-1 tbsp onion powder
-1 tbsp smoked paprika
-2 tsp black salt (AKA Kala Namak)
DIRECTIONS:
-In a large, deep saute pan, over medium-high heat, melt 1 tbsp of the coconut oil.
-Add the diced yellow onion and saute for 2 minutes, just until it starts to soften and turn translucent.
-Add the mushrooms and cook for another 2 minutes, just until slightly softened.
-Add the other 1 tbsp of coconut oil, stir, and then add all of the Japanese blend veggies and spinach. Stir and cook for 4 minutes, until all of the veggies are hot and partially cooked.
-Largely crumble the tofu and add it to the pan. Stir well to combine.
-Mix all of the spices together in a bowl, and then pour it over the tofu scramble. Stir very well to evenly distribute all of the seasonings.
-Cook for 5 minutes to cook off some of the liquid.
-Allow to cool down and then store in an air tight container!
*I eat my tofu scramble over a bed of raw greens, with cherry tomatoes and avocado!
BLT WRAPS:
ROASTED BUTTERNUT SQUASH AND SWEET POTATO RECIPE INGREDIENTS:
-8 c butternut squash wedges (About 1 large squash)
-8 c sweet potato wedges (About 2 large sweet potatoes)
-2 tbsp coconut oil
-3 tbsp McCormick Grill Mates “Smoky Montreal Steak” seasoning
DIRECTIONS:
-Preheat the oven to 425 degrees fahrenheit.
-Peel the butternut squash, cut it in half the long way, and remove the seeds.
-Cut the squash again in half, the long way, so you have 4 logs.
-Now cut the squash through the short way, into 1/4th inch wedges.
-Peel the sweet potatoes and then cut them in half the long way.
-Now cut the sweet potatoes through the short way to create similar wedge shapes to the squash.
-Add all of the squash and potato wedges to a large bowl and rub the coconut oil over them evenly.
-Now pour the seasoning over them and mix well to evenly season.
-On several parchment lined sheet pans, lay down the squash and potato wedges. Do NOT over lap or over crowd.
-Bake for 30 minutes, just until fork tender.
ROASTED GARLIC AIOLI RECIPE
INGREDIENTS:
-1 c cashews (Soaked in water for 24 hours, drain, and then rinse)
-1/2 c water
-3 tbsp lemon juice
-1 tbsp raw apple cider vinegar
-1 tsp dijon mustard
-3-4 tbsp roasted garlic puree (More or less depending on how roasted/strong your garlic puree is)
-1/2 tsp kosher salt
-1/2 tsp black pepper
DIRECTIONS:
-Add all of the ingredient to a blender and blend until super smooth!
HOW TO ASSEMBLE THE BLT WRAPS:
-Cook vegan bacon of choice and cut into bite sized pieces, cut cherry tomatoes in half, and mash some avocado with a little salt and pepper.
-Spread some mashed avocado inside romaine lettuce boats.
-Place as many of the squash and potato wedges on top, along with the torn bacon, halved cherry tomatoes, and then drizzle on top the garlic aioli!
SPICED FALL NUTS RECIPE (Yields enough for 2 weeks for me)
INGREDIENTS:
-5 c plain, raw nuts of choice
-2 1/2 tsp pumpkin spice
-2 1/2 tsp ground cinnamon
-2 1/2 tsp smoked paprika
-1 1/4 tsp chili powder
-1/4 tsp cayenne pepper
-2 tsp kosher salt
-1/4 tsp black pepper
-5 tbsp stevia
-Zest of 1 orange
-1/4 c + 2 tbsp orange juice
-5 tbsp coconut oil, melted
DIRECTIONS:
-Preheat the oven to 350 degrees fahrenheit.
-Place the nuts on a large parchment lined baking sheet and roast for 10 minutes. Allow to cool.
-Mix all of the other the other ingredients together in a bowl.
-Add the nuts to that bowl and toss well to evenly coat them all in the spice blend.
-Place back on the parchment lined baking tray and roast for 20 minutes, stirring half way through.
-Allow to cool completely before storing in a container.
Music provided by:
Lightness by Nomyn https://soundcloud.com/nomyn
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Somewhere In Nature by Simon More https://soundcloud.com/user-73416670
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