Thanks for joining me for another meal prep video! This week I made banana chocolate chip protein muffins, tofu nuggets, lentil chili and prepped some produce for salads!
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vanilla bean powder-
protein powder-
(it looks like they are sold out of the vanilla)
organic whole wheat flour-
chickpea flour-
southwest chipotle mrs dash-
pea protein crumbles-
Spike seasoning-
banana protein muffins-
3 bananas mashed
1 1/4 cup soy milk mixed with 1 tbsp apple cider vinegar
1 tsp vanilla
1/4 cup sweetener of choice
1/2 cup protein powder
1/2 cup almond flour
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
walnuts + chocolate chips (optional)
bake @ 350 for 24 minutes
tofu nuggets
firm but not extra firm tofu ( I used 3 packages)
garlic powder
onion powder
adobo seasoning
black pepper
chickpea flour
shake all ingredients up together in a large container or gallon size ziplock bag. Roll each tofu piece in extra chickpea flour if you want it to be extra breaded. Bake at 400 degrees for 20 to 25 minutes til golden brown. Shut off the oven but let the tofu rest in the oven for an additional 15- 20 minutes and they will get extra crisp on the outside as they sit.
lentil chili-
1 onion diced
1 bell pepper diced
8 oz mushrooms diced
splash of veggie broth for sauteing
1 lb dry brown lentils rinsed & sorted
1 can black beans drained and rinsed
1 28 oz can crushed tomatoes
1 15 oz can tomato sauce or diced tomatoes
2 tbsp southwest chipotle mrs dash seasoning
1 to 2 tbsp braggs liquid aminos
1 1/2 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
6 cups water or broth
pressure cook for 15 minutes, natural release
2 tbsp date paste or other sweetener
when the timer goes off set it back to saute and add in some kale and frozen corn