THIS POST CONTAINS AFFILIATE LINKS AND IS SPONSORED BY NOOM Two different healthy meal prep recipes that yield 8 meal prep bowls. Make them in about 1 hour to cover lunch and dinner during the week. Or share with a loved one for more variety.
How to be consistent
The easiest way to be consistent when it comes to eating a healthy diet is with meal prep and track your health goals with an app like Noom! You can test the app for 14 days and I promise you will fall in love with the easy meal logging. The best part: you have a personal goals specialist to chat with. How amazing is that?!
Willpower alone can be… risky. I for one really struggle to consistently eat healthily when it’s late, I’m super hungry, I don’t even remember what I ate hours ago and there’s nothing prepped in the fridge waiting for me.
Consistency is key though when you want to achieve any goal in life. Whether it’s changing your eating habits, exercise habits, or anything else related to health. And learning how to prepare meals is one of the best tools for consistency.
Meal preparation to prepare
Prepare yourself for breakfast, lunch and dinner and don’t fall into the traps of lazy and hungry mind.
Here I have two super delicious healthy meal prep recipes for you that make lunch and/or dinner easy take-out situations. You can have all 8 meal prep bowls ready in about an hour, or 4 in about 30 minutes.
Ready meals give you much more control over your eating habits and help you stay on track with your health goals.
You have two options with these 8 meals. You can have one for lunch and the other for dinner 4 days in a row OR you can share it with a loved one so you can switch days.
I promise you these healthy bowls for meal prep are so delicious that you won’t mind eating the same bowls several days in a row.
8 bowls for preparing healthy meals
- 1.5 Tablespoon olive oil
- 2 Tablespoon Dijon mustard
- 0.5 Tablespoon Maple syrup
- 1 cup sliced onion
- 1.5 lb sweet potato
- 1.5 lb Brussels sprouts
- 18 ounce chicken breast
- 1 Tablespoon seasoning for poultry
- 8 Pecans
- 2 Tablespoon dried cranberries
- 2 cups cooked chickpeas
- 0.5 Tablespoon avocado oil
- 2 teaspoon Ras el Hanout (Moroccan spice blend) – or 1/4 ginger, cardamom, cinnamon, spices, turmeric, nutmeg, black pepper, cayenne pepper, and 1/2 teaspoon sea salt
- 4 egg
- 1 head of romaine lettuce
- 2 carrots
- 4 Celery stalks
- 2 Tablespoon lemon juice
- 1 Tablespoon Orange juice
- 2 Tablespoon olive oil
- 1 garlic clove, crushed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon Honey
- 4 mint leaves
- 1 bunch of coriander
- 8 Tablespoon crumbled feta cheese
Preheat the oven to 400F.
Add 1.5 tablespoons olive oil, 2 tablespoons Dijon mustard, and 0.5 tablespoons maple syrup to a large bowl and whisk until well blended.
Peel and slice the onion, peel and dice the sweet potatoes, wash and halve the Brussels sprouts, and add all three to the large bowl with the Mustard Oil Maple Sauce. Use your hands to mix everything together and make sure all the veg pieces are well coated in the sauce.
Add the vegetables to a large roasting pan and spread them out into one layer. (If you don’t have a pan big enough, use two pans, it’s important to spread out a lot otherwise the vegetables will steam instead of roast). Place in the oven for 25 minutes or until roasted to your liking.
Add two large chicken breasts to a separate roasting pan and drizzle with poultry seasoning on both sides. Then add to the vegetables in the oven for 20 minutes or until they reach an internal temperature of 165F. (if you are making both meal prep recipes, now is a good time to start with Moroccan Meal Prep Salads)
When finished, remove the vegetables and chicken breasts and leave to cool for about 10 minutes. Then add pecans and cranberries to the vegetables and stir to combine. Cut the chicken breasts into slices or cubes and divide the vegetables and chicken into 4 containers for meal prep.
For Moroccan Meal Prep Salads:
Preheat the oven to 400F.
Add 2 cups of the cooked, rinsed and drained chickpeas to a clean dish towel and tap and scrub until very dry. Remove any peels that have peeled off and add to a large roasting pan.
Add 0.5 tablespoon avocado oil to the chickpeas and mix with your hands to make sure they are all well coated in the oil. Then add the Ras el Hanout spice mix and mix again with your hands. Bake for 25 minutes or until golden and crispy.
Meanwhile, boil 4 eggs. Bring to the boil, bringing enough water to cover the eggs in a small saucepan, and once boiling, add the refrigerator-chilled eggs to the water for 8 minutes. After 8 minutes of cooking, remove the eggs from the water and leave to cool on the kitchen counter. No ice bath required.
Cut the romaine lettuce into 2.5cm strips, then wash and dry. The drier the leaves, the longer they will stay crisp and fresh.
Peel and julienne (or grate) the carrots and wash and slice the celery. Wash and centrifuge the coriander.
Prepare the dressing by adding lemon juice, orange juice, olive oil, crushed garlic, cinnamon, paprika, cumin and honey into a sealable container and shake.
Now it’s time to prepare the salad jars for meal prep. Add in this order: 1 1/2 tablespoons of seasoning to the bottom of the jar, then 1 hard-boiled egg cut into quarters, then 1/4 of the carrots cut into julienne strips, 1/4 of the sliced celery, 1/4 of the crunchy chickpeas, 2 tablespoons crumbled feta cheese, 1/4 of a bunch of cilantro and 1/4 of romaine lettuce.
Both meal prep recipes will last in the refrigerator for up to 4 days.
Calories: 485kcal | Carbs: 62g | Protein: 37g | Fat: 12g | Saturated fat: 2g | Cholesterol: 82mg | Sodium: 372mg | Potassium: 1787 mg | Fiber: 13g | Sugar: 19g | Vitamin A: 25479IU | Vitamin C: 153mg | Calcium: 155mg | Iron: 5 mg