Weekly Meal PrepMason Jar Overnight Oats (5-Pack)
Prep: 10 mins · Serves: 5
Prep 5 breakfasts in 10 minutes. Wake up to a ready-to-eat healthy meal every morning.
Ingredients
- 2.5 cups rolled oats
- 2.5 cups oat milk
- 5 tbsp chia seeds
- 5 tbsp maple syrup
- Mixed berries
- Nut butter
Steps
- Divide oats into 5 jars.
- Add milk, chia and maple to each.
- Stir well, seal jars.
- Refrigerate up to 5 days. Top with fruit before eating.
Weekly Meal PrepBig Batch Lentil Soup
Prep: 35 mins · Serves: 6
Make once, eat all week. This warming lentil soup gets better every day.
Ingredients
- 2 cups red lentils
- 2 cans tomatoes
- 1 large onion
- 4 garlic cloves
- Carrots
- Celery
- Cumin
- Paprika
- Vegetable stock
Steps
- Sauté onion, garlic, carrots and celery.
- Add lentils, tomatoes, stock and spices.
- Simmer 25 mins.
- Store in fridge up to 6 days or freeze.
Weekly Meal PrepRoasted Vegetable Tray
Prep: 40 mins · Serves: 4
One tray of roasted vegetables covers lunches and dinners for 4 days.
Ingredients
- Sweet potato
- Zucchini
- Bell peppers
- Red onion
- Chickpeas
- Olive oil
- Garlic powder
- Paprika
- Italian herbs
- Salt
Steps
- Chop all veg into similar sizes.
- Toss with oil and spices.
- Roast at 200°C for 35 mins.
- Cool and store in containers up to 4 days.
Weekly Meal PrepFreezer Burrito Batch
Prep: 45 mins · Serves: 8
Wrap once, eat all month — hearty burritos that microwave straight from frozen.
Ingredients
- 8 large tortillas
- 2 cups cooked brown rice
- 2 cans black beans
- 1 cup salsa
- 2 cups roasted sweet potato
- 1 cup corn
- 1 tsp cumin
- 1 tsp smoked paprika
Steps
- Mix beans with cumin, paprika and salsa.
- Layer rice, beans, sweet potato and corn on each tortilla.
- Roll tightly and wrap in foil.
- Freeze up to 1 month; reheat 3 mins in microwave.
Weekly Meal PrepCurried Chickpea Salad Jars
Prep: 15 mins · Serves: 4
Grab-and-go lunch jars with fragrant curried chickpeas that stay crisp for days.
Ingredients
- 2 cans chickpeas
- 3 tbsp vegan mayo
- 1 tbsp curry powder
- 1 tbsp mango chutney
- 1/2 cup raisins
- 1/2 cup toasted almonds
- Baby spinach
- 4 mason jars
Steps
- Mix chickpeas with mayo, curry powder and chutney.
- Layer jars: chickpea mix, raisins, almonds, spinach on top.
- Seal and refrigerate up to 4 days.
- Shake into a bowl at lunchtime.
Weekly Meal PrepBulk Pesto Pasta Salad
Prep: 20 mins · Serves: 6
A herby pesto pasta salad that stays vibrant and flavorful all week in the fridge.
Ingredients
- 500g fusilli pasta
- 2 cups fresh basil
- 1/2 cup pine nuts
- 1/2 cup olive oil
- 2 garlic cloves
- 3 tbsp nutritional yeast
- Cherry tomatoes
- Sun-dried tomatoes
- Lemon juice
Steps
- Cook pasta al dente, rinse cool.
- Blend basil, pine nuts, oil, garlic, yeast and lemon into pesto.
- Toss pasta with pesto and tomatoes.
- Store in fridge up to 5 days.