“Being a dancer who only gets a 30 minute lunch break, makes finding a lunch that is filling but not heavy, nutritious but not bland, tricky but not impossible! For many people the thought of meal prep is scary. But what if I told you it’s actually not that bad. The thing that makes it feel overwhelming is probably just the fact that you’re not sure where to start. I mean the whole point of meal prep is to save time, save money and to eat more healthily. Those are big boxes to check! But as a meal prep lover, my goal is to help you make your lunches stress free and fully satisfying.” – Abigail Mattox ballerina with the Estonian National Ballet
Ingredients: -1 medium-large sweet potato -1 large carrot -1 large zucchini -1 1/2 tablespoons olive oil -2 teaspoons cumin -1 teaspoon paprika -1/2 teaspoon turmeric -1/4 teaspoon salt -Salad -Medium cucumber -100g tomato of choice -4 eggs -1 can chickpeas -1 packet falafel -Tahini or hummus
1. Peel potato and carrot
2. Chop potato, carrots, zucchini
3. Put in a large bowl.
4. Add 1 1/2 tablespoons olive oil.
5. Then add 2 teaspoons cumin, 1 teaspoons paprika, 1/2 teaspoon turmeric, 1/4 teaspoon salt.
6. Mix it all together. (Put a plate on top of the bowl then shake.)
7. Spread it out on a baking sheet. And bake for 20-30 minutes (or until sweet potato can be easily pierced with a fork).
8. Put some water on to boil.
9. Add your greens to a bowl with chopped cucumber and tomato.
10. Add eggs to boiling water and boil eggs for 8 minutes or small and medium for 7 minutes.
11. To assemble add salad to 1/3 of the bowl. Then add 1/4tg of the roasted veggies. (Before assembling let your roasted veggies cool for a bit.)
12. Slice your eggs and add those. Then finish off with some hummus or tahini.
13. Vegan option: Add salad and roasted veggies like before, but then add 1/3 can of chickpeas (rinsed).
14.Top off with a few falafel and drizzled tahini (or hummus).