Office Meal Prep
This meal prep is perfect for making ahead of the work week, with freezer friendly wraps, antioxidant rich fruit salad and my delicious chocolate nut bars from my brand new book, The Fibre Formula.
PREP TIME 1 HOUR
DIFFICULTY MEDIUM
PLANT POINTS 15
Ingredients
Choc Nut Bars
• 100 g / 1 cup peanuts
• 30 g / 1⁄4 cup pumpkin seeds
• 65 g / 1⁄2 cup sunflower seeds
• 28 g / 1⁄4 cup flax seeds
• 1⁄4 tsp salt
• 1⁄2 tsp cinnamon (optional)
• 1 tsp vanilla essence
• 75 ml / 1⁄4 cup + 1 tbsp honey
• 85 g / 3 oz dark chocolate, melted
Tex Mex Wraps
2 eggs
1 chopped tomato
1 large flour tortilla
1 can of black beans
1/2 onion chopped
2 tsp smoked paprika
1 tbsp of soy sauce
Olive oil
Salt and pepper
1/2 avocado
Fruit Salad
Kiwi
Mango
Blueberry
Pomegranate
Apple
Method
BARS
1.
Preheat the oven to 160° C.
2.
Place all the dry ingredients (up until vanilla essence) in a large mixing bowl. Mix vanilla essence and honey in.
4.
Spread the mixture in the paper lined baking tin. Press the mixture down really well so that there are no gaps
5.
Bake for about 40 minutes.Take out of the oven and compress the mixture.
6.
Allow it to cool down completely before cutting or applying melted chocolate.
7.
Pop the tin into the freezer for 15 minutes for the chocolate to set.Cut into equal size pieces with a sharp knife. Store the bars in an airtight container.
WRAPS
1.
Fry the onion until soft, add smoked paprika and your full can of beans (don’t drain). Get it to boil and reduce until thickens, add seasoning if needed and add in the optional chipotle paste if you want that extra heat.
2.
Beat your eggs and cook as scrambled eggs.
3.
Layer over the tortilla: scrambled eggs, smoky beans, tomato, avocado slices.
4.
Fold in the top and bottom to the centre and then roll from one of the sides.
5.
Place your burrito into a frying pan and heat up until golden on both sides.
6.
Cut in half and enjoy!
FRUIT
1.
Chop all fruit and add to container
2.
Squeeze some lemon to preserve freshness
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