Meal Prep #23

Another week, another meal prep

Feb 02, 2025

Happy Sunday!

We’re back with another meal prep, and this week’s themes were matcha and banana for breakfast, and some not-so-traditional Chinese-inspired dishes for lunch. The breakfast meal prep this week might just be one of my favorites lately. So let’s get into it.

Also, a little newsletter update. I hit 2,000 subscribers this week! I cannot believe I have been posting on Substack for only about 5 months now, and I already have 2,000 subscribers. I’m so thankful for each and every one of you, and I simply can’t believe this newsletter reaches even 5 people, let alone 2,000. It means the world to me that you all subscribe and thank you all so so much for reading my posts.

For breakfast this week, I stocked up on bananas to go all-in on a matcha and banana theme. First up is a miso matcha banana bread. While scrolling through Reddit, I saw people adding miso to banana bread, claiming it adds a bit of umami and saltiness. At the same time, I’d been wanting to try a matcha banana bread after seeing it on Instagram. I thought, “Why not combine both?” I made a simple miso butter by creaming the butter and sugar while incorporating the miso. The result was a matcha banana bread with a subtle savory depth. If you're into matcha and umami flavors, I highly recommend giving this one a try.

For my second breakfast, I made matcha banana chia pudding. Lately, I’ve been seeing matcha banana pudding lattes pop up at cafes, so I figured I’d turn that idea into a chia pudding. I mixed in collagen and almond milk with vanilla pudding to make it a bit more nutrient-packed, and I’m really happy with how it turned out.

Moving on to lunch, I went for some not-so-traditional Chinese-inspired meals: char siu chicken and mapo tofu. These are my takes on the classics, and while both turned out great, the mapo tofu was my personal favorite. I used ground beef instead of pork, which gave it a slightly different flavor but still kept that signature spicy, numbing kick. The char siu chicken, though, was a close second—savory, slightly sweet, and packed with flavor. I paired these lunches with two vegetable stir fry dishes. One of them is a green bean stir fry mixed with onions and green bell peppers in a sweet stir-fry sauce. The other one is a cabbage stir-fry mixed with pork belly.

So, with that said, let’s take a look at the menu!