Meal prep – It’s worth it (Part II)

Hello, I am back again this week with meal prep – part II.

If you haven’t read my meal prep – Part I yet which includes the basics of meal prep and quick recipes inspiration, then please visit this link –

Part II is like an advanced version of meal prep to me. All the meal prep ideas described in this blog are so much suitable and convenient for people always on the go. These are all my favourite recipes.

So without talking much about it, let’s just get started πŸ™‚

Scrambled Tofu

You will love this recipe if you are a fan of scrambled eggs and If you are vegan, you will love this one without any sort of doubt. You can eat this as your main stuffing for sandwich and tortilla. Best recipe ever when you are super busy and still want to eat healthy yet fancy. I top it up on almost all my food, it’s just so much yummy and a great source of plant based protein.


All you have to do is prepare your tofu by squeezing most part of the water out of it (please refer meal prep – part I blog to know the whole process). Once your tofu breaks are ready, start scrambling with your hands. I find it is more effective way to scramble tofu. Heat up 1 tbsp of olive oil in a pan followed by cumin seeds and turmeric. You can also add 1 chopped red onion and 2 cloves of garlic. I just like to miss onions as it suits my taste preference. Add veggies of your choice and let them cook for 10 minutes at least so that they are nice and tender. Finally add scrambled tofu with curry masala and salt as per your taste. I also like to add red chilli powder (optional) and lemon. Mix everything well, cook for 5 minutes and then switch off the flame. Store in an air tight container for you to enjoy rest of the week.

Scrambled tofu

Almond Spread

I love almond butter. Not just it tastes super yummy but it is also a versatile spread. You can enjoy it with any fruit, on a toast or even or plain tortilla with pumpkin seeds on it. Such a good way to eat protein and healthy fat.


Before you start on preparing anything for this recipe, you need to prepare yourself with a good amount of patience πŸ™‚ Yes, this recipe needs only 2 ingredients – Almonds and your patience LOL but it is true. Let’s start roasting almonds first. This step is optional but roasted almonds make creamy spread quickly. Roast your almonds at 180 degree for 10 minutes in the oven. Let it cool down and transfer to food processor or blender. Switch on your blender/processor on and wait until almonds turn into a powder, lump and finally into a spread. The whole process should take between 35 to 45 minutes but it is worth at the end. You won’t regret I promise πŸ™‚ Golden tip – add 1 full tbsp of maple syrup in the spread and it is absolutely divine ❀

Please ensure to store in a refrigerator to make it last for a month.

Almond Spread Stages – Start to End product


You can never go wrong with this one. Who else would agree? You can use this spread with any savoury recipe or I would put this way – it can make any savoury recipe more tasty. Another delicious way of having a vegan/vegetarian protein.

Take 1 bowl of chickpeas and soak them overnight. Next morning start boiling in water (Chickpeas to water ratio 1:2). You can also use a pressure cooker and hear 3-4 whistles. Alternatively use washed tin chickpeas.


Add 1 cup of boiled/tin chickpeas, 2 full tbsp of tahini, 2 cloves of garlic, 1 lemon juice, salt and pepper to food processor. Keep grinding till you see creamy consistency. Use spatula to mix ingredient stuck on the wall of food processor whenever needed. Bingo ! your hummus is ready. Sprinkle some chilli powder or any other spice of your choice on top. Store in the refrigerator for 1 week.

Creamy Hummus

Whole Wheat Pasta

Does pasta make your mouth water? ,Then we are in the same tribe πŸ™‚ I am a pasta person for life. Whole wheat pasta has more nutrients than normal pasta. It is full of complex carbs and protein. When your pasta is ready in the fridge, who wants to rely on take-away food?


Cook pasta as per instruction on the packaging. I would say cook a little less than al dente so that when you reheat your pasta during the week, they won’t get soggy. I like to massage my cooked pasta with some olive oil and lemon before storing them in a glass container. Enjoy with Neapolitan sauce, veggies and Parmesan cheese during any time of the week πŸ™‚ Tip – You can also add pasta to your quinoa or chickpea salad.

Whole wheat pasta & Quinoa salad

Neapolitan Sauce

This tomato based tangy sauce is so good to have with pasta, noodles and soba noodles. I don’t mind enjoying this delicacy food with even rice or as a dressing on my tortilla/sandwich stuffing. This meal prep recipe won’t let you give any excuse for not eating healthy and tasty at the same time.


Start chopping 4-5 tomatoes in small pieces. At the other hand, pour 1 tbsp of olive oil in a heated pan followed by pinch of turmeric (optional). Add 1 big chopped red onion and 3 cloves of grated garlic. Saute everything until onion turns little brown. Add chopped tomatoes and cook for 10 minutes. Add vegetable broth. You can use warm water if vegetable broth is not available. Add oregano – this is the real game changer. Oregano is so important to add Italian flavor to your sauce. Keep stirring and you will see your sauce has started thickening. Now it’s time to add salt and pepper. I sprinkle salt at the end because by that time tomatoes are fully cooked and you know how much salt is needed in that tangy flavoured sauce. Add cilantro or coriander and switch off the flame. This whole process should take 25-30 minutes. Store in the fridge for 4 days and enjoy with pasta/noodles and veggies.

Penne with Neapolitan Sauce

Hope you enjoyed reading this blog. Meal prep is an art. Try recipes and stick to what works best for you. Be creative yet patient at the same time.

Some Recipe Inspirations from above meal prep

If you are trying any of these recipes, feel free to leave your feedback and comments. I would also love to answer any of your questions.

Till then like a lime πŸ™‚


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