Protein Packed Meal Prep

bosh.tv

Michelle Marcinko

subheading: For the roast vegetables:

1 small butternut squash (cut into 1 inch pieces)

2 red red onion (cut into 1 inch pieces)

2 medium courgettes (cut into 1 inch pieces)

4 small carrots (cut into ½ inch pieces)

½ tbsp garlic powder

½ tbsp dried parsley

1 tbsp salt

2 tbsp olive oil

12 sun dried tomatoes

subheading: For the white bean, spelt & pea salad:

1 can cannellini beans (drained)

1 can butter beans (drained)

200g garden peas (cooked)

400g spelt (cooked)

2 tbsp sunflower seeds

2 tsp nigella seeds

4 tbsp parsley (finely chopped)

1 tbsp olive oil

1 tbsp lemon juice

½ tsp salt

subheading: For the salad dressing & marinade:

4 tbsp sundried tomato paste

8 cherry tomatoes

2 lemon (juice)

8 tsp olive oil

10 tsp balsamic vinegar

200 ml water

2 tsp salt

1.5 tsp oregano

2 large garlic clove

1 tsp cayenne pepper

subheading: For the tofu steak:

1 block firm tofu (pressed and drained)

½ salad dressing and marinade

subheading: For the hummus:

1 can chickpeas (drained)

1 small garlic clove

2 tbsp tahini

4 tbsp water

2 tbsp olive oil

2 tbsp lemon juice

½ tsp salt

subheading: For the fresh salad:

200g spinach

12 cherry tomatoes (cut into halves)

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