top of page
BeWellAdmin
Mar 10, 20232 min read

October Meal Prepping

Have you wished that you had something quick, easy and ready to go while at class, at work or even while studying at home?


Well, meal and snack prepping is a great way to help to save money and eat healthy while on the go. We have come up with 2 recipe options for a meal and snack prep that includes seasonal veggies and fun ingredients that will make you actually WANT to meal prep.


SNACK PREP RECIPE: CHICKPEA COOKIE DOUGH DIP!

Recipe adapted from Chocolate Covered Katie


Ingredients:

  • 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)

  • 1/4 tsp salt

  • just over 1/8 tsp baking soda

  • 2 tsp pure vanilla extract

  • 1/4 cup nut butter of choice, or allergy friendly sub

  • up to 1/4 cup milk of choice, only if needed

  • 3 TBSP of sweetener of choice: maple syrup, honey, white sugar, brown sugar etc.

  • 1/3 cup chocolate chips or sugar free chocolate chips

  • 2-3 TBSP oats, flaxmeal, or almond flour as needed to thicken

  • 1-2 sliced apples


Directions:

Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips with a spoon. If made correctly and blended long enough, this should have the exact texture of real cookie dough!






meal PREP RECIPE: rainbow pinwheels


Ingredients: (To make 1 meal, multiple by number of meals you want to make)

  • 1 tortilla per meal

  • 1/3 cup whipped cream cheese (can use light)

  • 1/3 tablespoon dry ranch powder (you can also use store bought)

  • 1/4 cup thinly sliced red & yellow bell pepper strips

  • 1/4 cup thinly sliced carrot strips

  • 1/4 cup baby spinach leaves

Optional Seasonal additions:

  • cooked cubed sweet potato

  • cooked cubed sqaush

  • 1/4 cup shredded cabbage

  • Other seasonal veggies of choice.


Directions:

  1. Mix together the cream cheese and ranch powder until thoroughly combined.

  2. Spread the cream cheese mixture evenly over the tortilla(s)

  3. Leaving a 1 inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortilla(s)

  4. Roll up each tortilla tightly; if the ends don’t stay shut you can add a bit more cream cheese to seal. Cut crosswise into pinwheels and serve.



Comments

bottom of page