Discover delicious plant-based meal prep recipes with the Use it up Challenge! Gluten free, oil free, and perfect for weight loss goals.
Delicious and Nutritious Meal Prep for a Healthier You
Today’s plant-based meal prep video focuses on using pantry staples for a simple and delicious start to your week. The creator emphasizes the Use it Up Challenge, providing tips and tricks for planning, shopping, and cooking without using oil but still packing in tons of flavor. The video includes a variety of recommended books for further reading on plant-based living and weight loss.
The meal prep includes recipes for items like cheese sauce, cold brew iced coffee, and a variety of pantry essentials like soy curls, TVP, and nutritional yeast. The creator also shares recommendations for essential kitchen appliances and supplements to support a plant-based lifestyle. Whether you’re new to plant-based eating or looking to revamp your meal prep routine, this video offers plenty of inspiration and guidance.
Easy Eco-Friendly Meal Prep Challenge: Conquer Gluten-Free, Oil-Free and Weight Loss Goals!
Hi friends welcome back my name is Vicky Lynn so glad to have you if you are new here welcome welcome welcome please don’t forget to hit that little subscribe button and scooch on over and hit that Bell icon and if you are one of my loyal subscribers I am so appreciative that you guys are back again to watch me with another meal prep.
We are going to start this meal prep as we always do with getting what we need going the soonest and that would be I’m doing some rusted potato in the instant pot surprise surprise I’m thinking I’m going to do like a 50/50 plate challenge this week just to try to keep things super simple and easy for me so going to get.
The potatoes going again I’m doing mine in the instant pot I like having them pre-cooked that way I can fry them up in the air fryer again I cook with no oil if you’re new here um and I follow a plant-based diet and I’m vegan so sometimes I do have treats here and there that aren’t considered plant-based or maybe have a little bit of oil here.
And there but I’m just keeping it realistic and keeping it real for you so not going to hide behind anything I don’t label myself I’m just trying to eat healthy lose some weight lower my cholesterol and move my body every day so stick with me and come on this journey with me if you’re struggling to lose weight Also let’s do this together.
I have a free ebook that’s available on mybite website I’ll leave the link down below just request it it’s absolutely free and you’ll get how to shop how to plan your meals and some of my favorite oilfree meals on the starch solution so we’re going to start our potatoes and I’m just going to cook them for about 12 minutes.
That should be more than enough time so we’re going to let that go we’re all set to go I have my new handy dandy salad spinner that I just bought there we go and I absolutely love this and I will actually link that down below I am an Amazon affiliate I think everybody probably is anyway if you struggle with if you need a new salad.
Spinner um this is this is the one to get it comes with a lid um you can make your salad right in there it’s it wonderful and I don’t think I have to worry about this one breaking the last one had a pull string and yep pulled it and and away it went so first thing I’m going to do is the next thing I’m going to do is wash my lettuce I like to use.
Two different types of lettuce for my large salad so I just want to get that soaking now I would like to know what kind of because I think I know I’m getting into a little bit of a rut of just making the same salad over and over again um just because it seems to be easier to keep in the fridge and whatever so leave me some comments down.
Below and let me know what your favorite salad is what maybe lasts long quite a while in the fridge something that’s going to change I know I haven’t had kale in a long time I think I just felt like I had kale so often in my videos that I just again if you’ve been watching and I do have a ton of playlist guys for meal preps Etc um if you’ve.
Been watching you know I’m very much a creature of habit so when I kind of find something that’s easy and to do and I like it then I kind of just stick to it and um that’s why I do this chall CH that’s why I do this channel because I want to get myself out of that and come up with new and more exciting videos for everybody and new.
Meals the first part of this meal prep is going to be my basic on what I do the next thing I’m going to do is get a pot and a couple of potatoes and a carrot and I’m going to make my cheese sauce super simple super easy so again for my cheese sauce you’re just going to need one carrot these are actually organic so I’m just going to take the top and the.
Bottom off and put that in my soup stock in the freezer and then I’m just going to cut up the carrot just into chunks because we’re just going to cook it the carrot you could use carrot you could use some sweet potato you could use some butternut squash um kind of anything that’s orange and a little bit sweet I.
Guess and this is going to give part of the color to our vegan cheese sauce or plant-based cheese sauce now there’s two ways to make this sauce I believe my original recipe which is over two years ago um I add cashews to it and you could add cashews don’t add cashews totally up to you whatever your preference is it it doesn’t matter the cashews give it a.
Just a little bit of a more richer deep flavor to it and you know what I have a ton of cashews maybe I will just add about a quarter of a cup of cashews to this cuz I haven’t done the cashew one in a long time but you can mix up this recipe um I also sometimes add lactic acid to mine now um mustard is another one that you can add a little mustard to.
This it’ll give you a great little Flavor Boost to it give it that little Tangy flavor like cheese um I also like to add miso paste but I know I’m out of it right now you could add bell peppers to it make it more like a queso there’s so many different ways of morphing this recipe and this is just the basic recipe that I think every.
Vegan starts with um so I’m just going to cut up my potatoes that way they’ll just cook a little bit faster we’re just going to add water to this bring it to a boil let it let it cook until everything is fork tender and then we’re just going to blend it all up with our spices in the um vitam mix next I have our bunch.
Of radishes I am just going to tip the tops and the bottoms and wash them up and again if your radish tops are good and healthy you can use them um I don’t particularly like them but I know you can use them you could cook them if you really didn’t want to waste any of it so again just going to take off the tops and the.
Bottoms and give these a wash up so we’re going to continue with our salad using my Nifty Dy new salad spinner again I really like this actually the lid Clips on you have the kids do it for you because it’s just a twirly motion you don’t have to worry about strings breaking and it really gets a lot.
Out and now you could do your salad in that bowl drain it put your salad again you know I make a big one so I’m just going to use this long flat one that way all the ingredients that are in it are evenly dispersed I know I know I’m interesting I know I want it all perfect but all right so we’re we’re going to use some of our mix greens and I like.
Just to toss it into this before I start layering all the things on it now the one thing I did forget to buy was some more beets I have one beet left which I’ll cook in my instant pot once I take the potatoes out my potatoes have cooked I’ve turned them off and fun fact don’t forget to put put the water in your instant pot now you know I say that.
In almost every video today I didn’t say it and I forgot to put the water in so I had to open it up and put the water in anyway that’s what happens things like that happen we’re all good to go so I’m just going to top this with a few different things I have our radishes all clean so I’m definitely going to put radishes on.
Top and move that out of the way and again I’m just going to cut up a few vegetables and while we are talking I’m actually making my cold brew coffee I’m just draining it so I have add that video up there for you if you ever want to learn how to make your own cold brute coffee super easy very inexpensive and you really don’t need a.
Lot of any special equipment or anything so what are some of the basic toppings that you like in your salad we always seem to have cucumbers Tomatoes um a coniferous of some sort whether it be broccoli cauliflower I’m going to use the red cabbage again because I love the crunch I love the way it looks because it just.
Adds so much I do try to have something with each color of the rainbow or at Le give or take so for red we’re going to do our radishes I’m also going to do some of the peppers I sometimes like to add fruit and I do like to add nuts but I do that.
Once I serve it whether I chop up some apple or segmented oranges something like that and I do like to mix it up with different nuts and seeds do like my pumpkin seeds if you’ve been here you know I put them almost every morning on my oatmeal okay and I have a couple of the button mushrooms left over that I’m.
Going to um wash up and slice those for the salad you can keep your stems and put those in your soup stock that’s in the freezer that always I’m still trying to think of what meals I want to make so I’m not sure if I’m just going to do components this week I do have a lot of frozen vegetables so again for my 50/50.
Plates that does make it super simple and you know your meal pups do not have to be complicated or um time consuming even if you do a little bit here and there that all adds up and I just like to have components and stuff that are ready to go if I’m hungry I can have something to eat and then if I want to make a meal um and take you know 20.
Minutes or a half hour then I have time to do that also so how do you like to meal prep there’s a great question because I am going to do other meal preps um do you like having all your meals set out so breakfast lunch and dinner and this is exactly what you’re having and you’re putting them in the certain containers or do you like having.
Dishes done and then just scooping them from whichever pot or container or do you like to have just components done so you can mix and match um and I think that goes a lot with personalities too so let me know what your favorite is I’d love to hear hit me up down below and now I’m just going to add in some of this red cabbage.
I always call it purple cabbage because to me it looks purple always call it purple cabbage and then we’re just going to shave this and so with your coronifer vegetables you want to make them more bite-sized more chewable cuz these will be chewier so you have to chew them.
Longer to mate them in your mouth and stuff and help the diges process okay and I think for now I’m going to I’m probably going to do some peppers who am I kidding let’s just do the peppers while in here what do I need I need yellow I have a little bit of red I have purple I’m going to just do the.
Yellow one all right some yellow peppers haven’t had that on our salad for a while so that’s a good change I think we’re good I am going to cut the rest of this up just so I have it for um snacking on so here’s part of our meal prep we have our potatoes prepped and cooked we have our big salad.
We’ve cleaned up our radishes so far I’ve done some carrots and celery for snacking and then we have our delicious cheesee sauce
