Meal prep

Fajita wrap/rice

• 1 Onion, 3 cloves of Garlic, Tomato puree

• 3 Bell peppers

• 2 cartons of Pasatta

• 2 tins of beans (harico or black ideally)

• Fajita spice mix, cornflour

  • Cumin, coriander, smoked paprika, cayenne

• Tofu (pressed)

• Toss tofu with cornflour, water, and spices. Fry or bake until crispy

• Fry onion and garlic with puree, then add all of the vegetables and fry till they get to correct texture

• Add the pasatta, rest of the spices, and (drained) beans to the vegetables

• Either combine all with rice, or top wraps with mixture & tofu

Store tofu separately

pasta

• 300g cooked pasta
• 3 red peppers, chopped & brushed with oil then roasted. Toss in a pan with tomato puree & water, cook down to a sauce, then add pesto.
• 1 tin chickpeas, 1 tin haricot beans, rinsed
• 225g chicken breast

lentils

• 2 cups brown lentils, washed several times & cooked in 6 cups stock
• 1 cup white rice, cooked as above
• onion & garlic, chopped & sweated, then stir-fried broccoli & sugar-snap peas
• season with paprika, cumin, onion powder, garlic powder