Asian Peanut Sauce Tofu Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Crispy sesame tofu with zucchini noodles is the perfect healthy, vegetarian meal prep that is low carb, vegan and gluten free too. These meal prep lunches are served with crispy sesame tofu on a bed of zucchini noodles and a delicious peanut sauce to go with!

SESAME PEANUT SAUCE

• 1/2 cup peanut butter

• 2 tablespoons Sesame Oil

• 1/4 cup light low sodium Soy Sauce

• 1/4 cup Rice Vinegar

• 1 teaspoon Chilli Flakes

• 2 tablespoons Maple Syrup (or Honey)

• 2–3 Garlic Cloves, roughly chopped

• 1 knob of fresh Ginger, peeled and roughly chopped

OTHER INGREDIENTS

• 1 tablespoon Oil

• 12 oz/350 gms firm Tofu, cut into small pieces

• Pasta noodles of your choice

• Sesame Seeds and Green Onions for topping

Make the Sauce: 

In a blender or food processor, add all the ingredients for the sauce along with a splash of water and blend till smooth. Set aside 1/4 cup sauce and divide the rest in the mini sauce containers. You might be left with a little extra sauce which you can reserve for later – it works really well as a salad dressing!

Cook the crispy tofu: 

Heat oil in a pan and add the tofu. As soon as the tofu is a very light brown, add 1/4 cup sauce to the pan and toss the tofu in it. Cook everything on low heat. In some time, the sauce will start to evaporate and slowly it will start turning into golden brown and sticking to the pan and tofu. Things will become crispy and you finally you’ll be left with crispy browned bits of tofu in the pan.

Keep for up to 5 days!

Mexican Stuffed Peppers

Prep Time 12 minutes

Cook Time 35 minutes

Total Time 47 minutes

Servings 6 Stuffed Peppers

Calories 213 kcal

Ingredients

• 6 Bell Peppers

• 2 tbsp Olive Oil

• ½ Medium Sweet Onion chopped

• 2 tbsp. Minced Garlic

• ½ cup Corn

• 4 oz. Canned Green Chillies

• 2 tbsp. Taco Seasoning

• ½ tsp. Adobo

• 1/2 cup Salsa a saucy one works best

• 1 cup Cooked Rice 15 oz. can Black Beans rinsed and drained

• 1 cup Shredded Mexican cheese, divided use ½ cup for filling, 1/2 cup for topping

• Salt and Pepper to taste

Instruction

1. Remove tops from peppers and core.

2. Heat olive oil over medium high heat. Add onions and saute for about 5 minutes, until translucent. Add garlic, corn, green chillies, saute for an additional two minutes.

3. In a separate bowl, mix taco seasoning, adobo and salsa, stir to combine. Add rice, black beans, ½ cup cheese and salsa mixture and salt and pepper to pan. Mix well. Remove from heat.

4. Fill peppers with rice mixture. Top with remaining cheese.

5. Bake for 35 to 45 minutes, at 350F.

Banana Oatmeal Muffins

Prep Time: 10 min

Cook Time: 30 min

Servings: 12 muffins (24 mini muffins)

Ingredients

• 3 cups rolled oats or old fashioned oats

• 2 tbsp light brown sugar

• 1/2 tsp cinnamon

• 1/4 tsp salt

• 1 tsp baking soda

• 2 large eggs

• 1/4 cup honey

• 1 cup bananas mashed

• 2 tsp vanilla extract

• 1 cup almond milk

• 1/4 cup coconut oil

Instructions

1. Preheat oven to 350 degrees. Grease muffin pan with non stick cooking spray.

2. In a large bowl combine the oats, sugar, cinnamon, salt and baking soda

3. In a medium bowl combine eggs, honey, mashed banana, vanilla, milk and coconut oil

4. Add the wet ingredients into the dry ingredients. Stir until combined, don't over mix!

5. Scoop batter evenly into prepared muffin tins.

6. Bake for 30 minutes or until the tops of the muffins are golden brown.

7. Allow the muffins to cool in the pan for 10 minutes then remove to coll completely.

These muffins make the perfect quick on-the-go breakfast or a simple snack!! Store them in a cool dry environment! Keeps for up to a week!