Daily meal prep review (need more ideas)
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Currently as I work 4-5 days a week I have to meal prep lunches. Aside from financially helping me, this also lets me avoid the soyslop that is served in the majority of restaurants and cafes near me.
My current regime is grassfed lean beef mince (combined with onions sautéed in butter), sweet potato and a carrot salad (w coconut oil, apple cider vinegar n salt).
Thoughts? Room for improvement or change?
This has been my go to for the past couple months and I think I am slowly starting to get sick of it so would love alternative peaty meals that are easily batchable.
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normal potato is superior
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@enjoyeroflife Just throwing some ideas out there...They're not all going to be Orthodox Peaty but may provide inspiration.
- Hand fruit. Apples, tangerines, clementines, pears. Dates.
- Charcuterie. The above with slices of cheese, jam, marmalade.
- Shepherd's Pie.
- Potato dauphinoise or potato au gratin.
- Skyr with fruit or honey.
- Gummies. Gelatin.
- Egg salad. Potato and egg salad.
- Tomato soup
- Frittata
- Soups and broths of all kinds.
- Canned oysters (you will be very popular at the office for this one)
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@brad These are good. Sliced fruit in a tupperware is also good. My go-to is melon and goat cheese. I love well-boiled white zucchinis, with eggs or whatever you wanna add too.
If you make a big batch of my Master Broth (patent pending) you can use it as a base for a lot of dishes. It's a huge amount of protein, and the added benefit is if you let it cool it will be safe to transport because anything you make with it will harden.
For example, i added the clearest (less beefy) parts of it (about a handful) to this delicious pineapple shrimp dish and it worked perfectly. This might be a good one to make in large batches for times you want to avoid starch:
Just let canned pineapple caramelize in its own juice (i also used my own ginger syrup), add some ginger and salt, then when it's caramelizing add the shrimp, creamed coconut, and in this case leftover boiled zucchinis. It looked more appetizing when heated up, and it's one of the best dishes I've made IMO. Important is the quality of the shrimp:
If you're a starchist you can make various dishes using Korean Sweet potato vermicelli. I have these nooles with ramen-like soups with the Master Broth as the base, or with creamy feta scrambled eggs and coco-fried chorizo. Or with mushrooms in tamarind paste.
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@brad Mmmm thankyou for the recs. It’s currently summer in Australia but come winter shepherds pie and soups/broths will be my go to.
As for charcuterie - love it, but am currently opting for lower fat options as I’m trying to lose weight. Thanks!
