Weekly Food Prep
We have been bringing our lunch to work/school since we were little zygotes: it is just part of the routine. Lately we've been off our game. If you follow our Instagram you know that we usually have salads for lunch. Earlier this summer we started a few rounds of juicing and our salad habit was forgotten. When we stopped juicing we just never went back to salads. We've been looking for a new lunch routine ever since.
When we were developing our lunch plan we had three objectives:
- Make it quick: We had to be able to prepare lunch for the entire week in about an hour.
- Make it nutritionally balanced: Healthy insides make healthy outsides. Our lunch had to consist of fresh greens and a lean protein
- Make it hot: With winter coming (thanks Ned Stark) we wanted to have a hot lunch.
Without further preamble here is our lunch:
Yield: 5 servings
1/4 cup filtered water
1 tbsp garlic powder (or 2 cloves of chopped garlic)
1 tbsp onion powder
1 tbsp soy sauce
10 oz (one package) prewashed baby spinach
Lightly spray a medium sauce pan with cooking oil. Add 1/4 cup of filtered water and bring to a simmer. Throw in the spinach, spices and soy sauce. Cook until the spinach is wilted (about 4-5 minutes). Allow to cool.
Simple Tofu Scramble
Yield: 5 servings
1 tbsp garlic powder
2 tsp onion powder
1 tbsp light soy sauce
2 tsp paprika
1 tbsp ground tumeric
2 14 oz packages of firm tofu
Lightly spray a large frying pan with cooking spray. Crumble the tofu by hand and add to the pan. Add spices and soy sauce. Cook until tofu is lightly browned (about 7-10 minutes). Cool completely
Separate the spinach and tofu into reusable containers. If they will be used within the week store in the fridge. Otherwise freeze the extras for later use.
We simply throw the prepared container and a serving of almonds into our lunch bag and we are set for the day! Feel free to add a cup of sweet potato, quinoa or another complex carbohydrate for more bulk if needed. Enjoy!