Welcome to week four
of our Weekly Meal Prep series.
I am so excited that you guys have been enjoying
this series so much.
You've been amazing liking, commenting,
and sharing the videos.
So keep it up, I really appreciate all the support.
This week I am super excited to share our menu with you
because it is protein packed,
it is nutrient dense,
and, of course, it is super delicious,
which is really what's most important.
This week we're getting started
by heading to the stove top and boiling some eggs.
In my house, six eggs is plenty,
but you can boil, of course, as many as you like.
We're going to rinse our boiled eggs in cold water
and then peel them.
So you just find this little air pocket at the bottom
and get under that membrane.
These eggs can be stored in your refrigerator
for up to five days.
Next, we are going to get our quinoa started.
So in a small sauce pan,
we are going to combine
one part quinoa to two parts vegetable stock,
and you can also add a little bit
of minced garlic if you want.
It just gives the quinoa even more delicious flavor.
We're gonna bring this to a boil
and as soon as it's come to a boil,
we're gonna turn the heat down to low,
put the lid on,
and let it simmer for 15 to 20 minutes.
Once that time is up,
we're gonna turn the heat off,
and let it sit another five minutes.
What could be easier than this?
Your quinoa is done.
Next up, we are going to mix up
some super simple tuna salad.
Now, we are getting started with two cans of drained tuna.
Now, it's really important to use
sustainably sourced tuna because obviously
the health of our oceans is critical for the planet,
so be sure you're buying the sustainable kind.
It's a little more expensive, but I promise you,
it is well worth the investment.
So to our tuna, instead of adding a whole lot of mayo,
we are gonna add just a drizzle of olive oil,
some lemon juice,
some salt and pepper,
and some beautiful fresh dill.
All you need to do is give it a good mix with your fork
and it can be stored in your fridge for three or four days.
You can eat it over toast or over pasta,
over quinoa, or over this delicious salad
I'm about to show you.
Now for this salad, we are going to be
steaming some veggies.
We'll steam our potatoes first,
and then our green beans.
You can use the same pot,
but just make sure you have plenty of water.
Once your veggies are steamed,
you're gonna want to let your ingredients cool completely,
and then you can put together your salad.
Basically, in a large bowl,
all we're gonna do is combine our potatoes
with our green beans,
some cherry tomatoes,
and some chopped kalamata olives
for a nice salty bite.
For the dressing, it couldn't be simpler.
We're combining some olive oil with some white wine vinegar,
a little bit of garlic and some dijon mustard.
That helps bring it all together.
I'm gonna whisk this together really, really well
and dress my salad with it.
Yum!
This salad can be stored in your refrigerator
for up to five days,
and it is absolutely perfect for lunch.
Next up, we are talking snacks,
and this week, it is all about my homemade hummus.
I love making hummus myself
because the food processor really does all of the work.
We're going to start with some canned chickpeas
that I've just drained and rinsed.
To that, we are adding a whole lot of garlicky goodness.
I'm talking three or four cloves in my hummus.
You could totally dial that back
if you're not that big a fan of garlic.
Then, we are going to juice one lemon
into our food processor.
We're gonna top this with a little bit of salt
and a few scoops of tahini.
If you're not familiar with tahini,
it's basically a paste made of sesame seeds.
You can absolutely leave it out,
but it's what gives hummus
its signature nutty flavor.
I'm gonna put the lid on my food processor
and let it start to blend.
As the mixture is blending,
you are going to start slowing
drizzling in your olive oil.
You also do not want to add your olive oil
before you start blending
because what we're looking for
is a beautiful emulsion,
and that happens only if you add your olive oil slowly.
When you're done, you have this gorgeous,
velvety homemade hummus
that is absolutely delicious
when served with basically anything,
but in my case it's going to be served
with some peppers and zucchini sticks.
We're gonna finish off this week's meal prep
with some berry goodness.
All I'm doing is combining some blackberries,
some blueberries and some raspberries,
and I'm gonna put the in individual containers
so they're easy to grab on the go
when you're feeling packaged.
I really hope you enjoyed this week's menu
and that you will give it a try,
and, of course, if you do,
be sure to tweet or Instagram me a photo
because you know I love seeing what you're coming up with
in your very own kitchens.
And speaking of Instagram,
if you haven't already,
be sure to follow me there
@thedomesticgeek1
because every day through January
I am sharing brand new smoothie recipes,
and I have to tell you,
they are awesome,
if I do say so myself,
and if you haven't already,
be sure to subscribe to The Domestic Geek
because there's lots more weekly meal prep
where this came from.