Food Prep Recipes
I hope you all had a great and relaxing holiday. Now when the holiday’s are soon over, it’s time to start food prepping again and here are the recipes from my last food prep. We also have a new youtube video showing me food prepping for this so check that out here:
I’m a big fan of food prepping and making snacks to go in a mason jars. We’re an active family so having snack to grab and go and have food prepped in the fridge just makes life a little less stressful and easy.
Chia pudding snack jars
mash 1 cup raspberries with 12 tbsp chia seeds and 1 tbsp maple syrup until completely mixed. To make chia snack jars, spoon about 1/2 cup of less of chia pudding into mason jars with lids and top with some chia jam. Screw lids on an keep in fridge.
Hummus -I make hummus every week because it’s a great as a snack and can be made in advanced in a mason jar with veggie sticks or just on a piece of toast.
Energy balls-These are my kids favorite snacks that I send in their school lunch and I love them because they are chocolate and sweet and with tons of healthy protein, fiber and fats.
1 1/2 cups raw walnuts
7 pitted fresh medjool dates
1 tbsp mesquite powder
1 tbsp chia seeds
2 tbsp raw cocoa power
mix nuts until they are corse meal, add remaining ingredients and mix until you have a dough ball. If it seems to dry, add a little water at the time until it forms a ball you can easily shape into smaller balls. Roll dough into desired sized balls and roll them in little cocoa power. Keep in a container with a lid in fridge.
super toasted seeds-we love having these salty and crunchy seeds on salads, on pasta our soup.
1/2 cup sesame seeds
1 cup of raw pumpkin seeds
1 cup sunflower seeds
2 tbsp bragg’s liquid aminos or other light soy sauce.
Toast seeds in a dry frying pan on medium heat until they turn slightly brown and you hear a few popping sounds. Make sure to stir them or shake pan often so the don’t burn. Add soy sauce and stir so all seeds gets coated. Turn off burner and let seeds get completely dry and cool before putting them in jars.
1 cup diced carrots
1 yellow diced onion onions
3 garlic cloves, minced
I 26 oz of strained tomatoes
1/2 cup of water
2 tbs tomato puree
salt to taste
pepper to taste
pinch of sugar
2 tsp Mixed dried herbs
Fresh herbs like parsley, basil and chives (optional)
Sauté onions, garlic and carrots in little oil until onions are translucent. Add tomatoes, water, puree, salt, pepper and pinch of sugar and bring to a boil. Reduce to a simmer for 20 minutes. Add herbs if using and keep simmer for another 10 minutes. You can puree sauce to make it completely smooth which is how my kids like of keep it chunky.
My family works hard on eating as climate smart as possible on a budget so we feed a family of five on a budget and you can read more about that here.
Do you food prep or eat on a budget? What are your best tips?