MEAL PREP & CHILL – MEXICAN EDITION

Meal prep is probably one of the most effective and easiest ways of eating clean and eating smart – because remember, 80% of the hard work into fitness is dependant on what you eat.

Yes, it is a bit of work, and it does take a bit of planning, but the result of convenience, cheaper costs and feeling great far outweighs the work you put into it.

And besides, who said you can’t make this process fun?

Try new recipes every week; and if you made too much one week, freeze the leftovers for the following week so you have a change of meal (y’know to mix it up, so you don’t get bored).

And drag your partner/friend/housemate in this process. You’re cooking bulk so the help will not only make the process faster, but it’s also great to have a second pair of tastebuds.

OPEN BURRITO BOWL

INGREDIENTS:

2-3 cups Brown Rice
1kg Chicken Breast (cut into cubs)
1 tsp Olive Oil
1 bunch Coriander (roughly chopped)
200g Cherry Tomato (diced)
400g Canned Sweet Corn
1 Large Avocado
1 Lime
1 Red Onion (diced)

TO TASTE:

Sriracha (optional but highly recommended)
Mexican Taco/Burrito Seasoning
Sour Cream/Cottage Cheese
Salt & Black Pepper

1. Cook the brown rice as per instructions.

2. Cube the chicken breast and let marinade with the Mexican seasoning with a dash of olive oil. Set a side for 30 minutes to 1 hour.

3. While waiting for the chicken, prep the salsa. Mix the diced cherry tomato, coriander and sweet corn and red onion into a bowl. Add salt, pepper and a squeeze of lime to taste.

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4. For the guacamole, smash the avocados and simply mix in salt, pepper, red onion lime juice and a dash of sriracha for that spice kick.

5. Pan fry or grill the chicken until golden brown and thoroughly cooked.

6. Put it together! Brown rice, chicken, salsa and guacamole topped with sour cream and there you have it. A healthy, and fulfilling meal.

CHILLI CON CARNE

INGREDIENTS:

1 cup Brown Rice/1 packet Whole Grain Tortilla
3-4 Garlic (crushed)
1 kg Lean Minced Meat
300g Canned Kidney Beans
3 Capsicum (diced)
1 Brown Onion (diced)
2 tbsp Tomato Paste
400g Canned Diced Tomatoes
1tsp Olive Oil

TO TASTE:

Cayenne Pepper
Chilli Flakes (optional)
Ground Coriander Powder
Ground Cumin
Sour Cream/Cottage Cheese
Jalapeno (drained & diced)
Salt & Ground Pepper

1. Cook garlic and diced onions until fragrant or until onions soften, then add ground cumin, and coriander and cayenne pepper to taste.

2. Add in the mince and break it apart until no lumps form and it turns a nice brown. To that you add the diced tomato, tomato paste, capsicum, jalapenos and kidney bean, salt and pepper. Let it simmer until it thickens. During this process, taste the chilli, and add in more ground cumin, and cayenne pepper if it’s not spicy enough.

3. To serve, simply pour it over brown rice or have oven baked tortillas on the side. Top it with sour cream and you’re good to go!

STUFFED CAPSICUM

INGREDIENTS:

500g Chicken Mince/Lean Meat Mince
4 tbsp Tomato Paste
400g Canned Sweet Corn
1 Small Red Onion
1-2 Garlic (minced)
1 Small Lime
2 tbsp Fresh Coriander
6 Capsicums (top cut off and insides removed)
1 Cup Quinoa/Brown Rice

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TO TASTE:

Ground Cumin Powder
Chilli Powder/Chilli flakes/Ground Cayenne Powder
Sea Salt
Olive Oil
Grated Cheese

1. Layer a pan with baking paper and spread a bit of olive oil on it Preheat your oven to 190ºC.

2. In a pan, cook your mince until fully cooked, and add tomato paste, cumin, chilli powder, sea salt, maple syrup, sweet corn, red onion, garlic, coriander, and lime juice. Cook until onion becomes translucent.

3. Taking it off the heat, mix in the quinoa (or brown rice). Rub the capsicum with olive oil and a touch of salt, then stuff it with the mince & quinoa mixture.

4. Bake the capsicum for about 20 minutes, add cheese, and cook for another 5-10 minutes or until cheese melts.