High protein vegan meal prep! Super healthy&easy скачать в хорошем качестве

High protein vegan meal prep! Super healthy&easy

It is not easy to eat regular, healthy meals in our hectic everyday lives. If you couldn’t agree more, this video is just for you. Today we will show you a vegan meal plan that is great for your health and also for cutting back on food costs. So, here we present protein meal prep recipes, beloved as a diet lunchbox plan for office workers as well. “Meal prep” is a combination of the words "meal" and "preparation". It means preparing meals for days ahead and taking out a portion for each meal. So, let me show how to eat well and stay healthy with this meal prep plan for 4 days of breakfast, lunch, and dinner. For the detailed recipe and items used in the video, please visit the W Table app! 🌿 Overnight Oats (per serving) Ingredients: 5 tbsp of oatmeal, soya milk 100ml, 1 tsp of cinnamon powder, a desirable amount of almonds, 2 tbsp of chia seeds, 1 tbsp of honey, fruits like blueberries or mountain strawberries on your liking 1. Pour 5 tablespoons of pressed oats and 100ml of soya milk into a glass jar, and put it in the fridge. 2. Add some nuts and fruits to your liking, like almonds, blueberries, or mountain strawberries, to your oats before you eat. 3. Add 1 tablespoon of hemp seeds, 1 teaspoon of cinnamon powder, and 1 tablespoon of agave syrup to it, and it is ready. 🌿 Roasted Tempeh & Quinoa salad (4 servings) ngredients: 2 packs of tempeh (400g), 3 tbsp of soy sauce, 2 tbsp of vinegar, 4 tbsp of maple syrup, 2 tbsp of olive oil, 1 tbsp of paprika powder, salt to taste, pepper to taste 1. Cut the tempeh into pieces of desirable size and steam for 7 minutes in a steamer pot. (tip. Steaming tempeh before roasting removes its bitter flavor and makes it easier to be marinated.) 2. Mix all the tempeh seasoning ingredients in a bowl. 3. Combine the cooked tempeh out of the steamer pot with the seasoning, and let it rest for 30 minutes. 4. Spread the tempeh pieces on one of the pans, and coat them with the rest of the sauce. 5. Roast them in the oven, preheated at 190°C, for another 25 minutes. (tip. As each oven has different power, check in the meantime.) 6. Place the quinoa, rinsed in water, into the pot. Add 2 cups of water to it, and boil for 15 minutes over medium heat. (tip. If you want to adjust the amount of quinoa, use double the amount of water when boiling.) 7. Stir intermittently. Once the quinoa absorbs all the liquid, remove the heat and cover. Let it rest for 10 minutes. 8. Cut each cherry tomato into halves, and chop the coriander. 9. Wash the arugula in running water. 10. Mix all the dressing ingredients in a bowl. 11. Place the quinoa, cooked chickpeas, and coriander in a large bowl. Add the dressing and toss to coat. (tip. You can use canned chickpeas or cooked chickpeas, soaked for six hours and boiled for 15 minutes.) 12. Adjust the amount of the dressing to your taste. 13. Place the quinoa salad into the container, and top with cherry tomato, arugula, and tempeh. 14. Store your salad in the fridge. (tip. The salad must be stored in the fridge. Consume within 4 days.) Style a Dish. [ W TABLE ] APP : https://wcuisine.app.link/cvAAhDkwvX FACEBOOK : facebook.com/wtableofficial INSTAGRAM : @wtable_official @wtable_store EMAIL : [email protected] - Downloading and secondary editing of this video is prohibited. © 2021 by W TABLE. All rights are reserved.