Happy Sunday!
This week’s meal prep was scrumptious in my humble opinion. The lunches were definitely the highlight. Some took a bit more effort, but it was evened out by the easy peasy breakfast.
Anyway, here’s what I made this week:
Breakfast #1: Passionfruit Chia Pudding
Find the recipe here.
Passionfruit is really hot right now, probably because it’s in season. I made some passionfruit jelly using plain jello I found at Whole Foods and flavored it myself. For the chia pudding base, I kept it plain vanilla bean flavor so that the flavor would come mostly from the jelly. I really liked this combo because it’s simple and the jelly adds a nice brightness and texture.
Breakfast #2: Croissant Pigs in a Blanket
Find the recipe here.
This wasn’t part of the original plan. I meant to make gochujang breakfast rolls, but I got tired and grabbed some ready-to-go croissant dough instead. These were super easy—just five minutes to prep and about twenty to bake. A buttery, flaky version of pigs in a blanket. Nothing fancy, just satisfying.
Lunch #1: Pad Thai Meal Prep
Find the recipe here.
This is my not-so-traditional, weeknight-friendly pad thai. I throw this together when I’m craving pad Thai but don’t feel like paying for takeout. It leans a little more American-style, but it still hits the spot. I use rice noodles, scrambled egg, and whatever protein I have on hand, this time it was baked tofu.
The sauce is a simple mix of tamarind, fish sauce, soy sauce, and a little sugar. Nothing too complicated. I top it with crushed peanuts, green onions, and a lime wedge for some freshness. If I have bean sprouts, I’ll throw those in too for crunch.
It reheats surprisingly well for a noodle dish and really satisfies a craving for something flavorful and filling in the middle of the day.
Lunch #2: Steak Don Meal Prep
Find the recipe here.
This was one of my favorite lunches this week. I cooked the ribeye steak my go-to way. I really like cooking it this way because it always turns out to be a perfect medium-rare. I then thinly sliced the steak and lay it over rice. It is topped with some green onion soy dressing for extra flavor. I paired the steak with an asparagus tempura because it adds a nice balance of flavor. This was my mom’s favorite this week.
That is everything I made for meal prep this week! I hope you guys get a chance to try one of these. See you all next week!
