Because buying your lunch every day just isn’t friendly on the wallet. And because having a plan for your mid-day meal is just a good idea.
For many years working in gyms and from home, I had no problem fixing almost all of my mid-day meals in the comfort of my own kitchen — I didn’t really have to plan ahead all that much, and that was fine. But I don’t have that luxury anymore, nor do a lot of people out there. Sometimes you leave your house in the morning and won’t return until dinner. That means you need some food on hand, unless you want to end up at the vending machine or drive-through. No thanks.
I’ve come up with a strong line-up for my Sunday meal prep, and because it’s so easy, I wanted to share it with all of you. It’s simple, and it’s meatless. This will yield five filling and nutritious lunches. If you are especially particular about your food being extra fresh, then you could definitely split this up into two parts (cooking once on Sunday and once on Wednesday). I’ve done it both ways and have no problem with the food tasting great even on the last day of the week. To each his own.
- 2 bags of organic Brussels sprouts
- 4-5 organic sweet potatoes or yams
- 1-dozen brown eggs
- 3-4 large organic avocados
- Coconut oil
- Salt and pepper
- Aluminum foil
The cooking process
- Preheat the oven to 450 degrees.
- Wash the Brussels sprouts. Cut them in half if you prefer, or you can cook them whole to cut down the prep time. Coat them with coconut oil and salt and pepper. (Or you can add your favorite spices, sometimes I use Lawry’s salt for a little kick.)
- Roast the Brussels sprouts for 18-22 minutes.
- Put 10 eggs in a sauce pan with one inch of water. Bring the pot to a boil. Cover. Remove from heat, and let sit for 10 minutes.
- Run cold water over the eggs, then put them in the fridge to cool. After about 30 minutes, peel them.
- Let the oven cool down to 375 degrees.
- Wash the sweet potatoes, poke a few holes in them. Cover them in aluminum foil.
- Bake the sweet potatoes for 60-70 minutes, depending on the size of the potatoes.
This whole process will take a little over an hour, and much of that time is just for the cooking — which means you can actually be scrolling Instagram or taking your puppy for a walk. Your choice.
Then, once all the cooking is done and cooled, you can split it all up and package in some nice reusable containers. Each lunch will consist of …
- 3-4 round slices of sweet potato
- 1 big handful of Brussels sprouts
- 2 hard-boiled eggs
- half of an avocado (You should wait to cut open and slice up the avocados until the night before you take each in your lunch.)
In the end, you’ll have five delicious lunches, featuring greens, carbs, protein and healthy fat. You can’t go wrong! The best part about this meal? You can definitely eat it cold. However, I tend to heat it up for about 90 seconds before eating. I just remove the eggs and avocado from the container during the heating process and then throw them back in. Eat up!An easy and cost-effective meatless meal prep plan for 5 delicious lunches ... #food Click To Tweet
Questions of the day
Do you do meal prepping each week?
What’s your go-to lunch?