Now, more than ever, I’ve been racking up the frequent flyer miles, working with brands and other influencers on various food projects. While I’m grateful for the opportunities, I cannot deny that a part of me misses my weekly routine of gym, meal prep and laundry. There’s nothing quite like working out in your home gym and whipping up a meal in your kitchen.
It’s not always possible, but whenever I can, I like to prep a meal or two to take with me – I’ll either enjoy it on the plane, or when I arrive at my final destination. Makes me “feel” like I’m in control (especially when there are so many other variables out of my control when traveling – flight delays, access to “healthy” food, customer service, etc).
Here’s a quick meal prep that I made that came out to under $4 per meal for 5 meals/servings. It’s based off common items in the fridge and pantry so it shouldn’t cause you to break the bank (of course depending on where you are in the world).
Freezable Lunch Bag mentioned in the video:
Packit Social Lunch Bag from Kohl’s – http://bit.ly/2or0Rii
PEANUT CHICKEN PASTA RECIPE
Ingredients for 5 servings:
- 1 3/4 lb raw chicken breasts, cut into chunks
- spray olive oil
- 32 oz Shirataki tofu noodles
- 1 medium raw purple cabbage, shredded
- 1 red bell pepper, chopped
- 3 celery stalk, chopped
- 1/2 cup natural peanut butter (chunky or smooth)
- 1/3 cup warm water (or more if you desire a thinner sauce)
- 1 1/2 tablespoon olive oil (or peanut oil)
- 3 tablespoons low sodium soy sauce
- 1 tablespoon garlic (minced or paste)
- 2 tablespoons apple cider vinegar or rice vinegar (or your choice of vinegar)
- Sriracha to taste (spice level)
- chopped green onions
- chopped peanuts
- cracked pepper (if desired)
- Chop chicken breasts into small pieces. About the size of your thumb.
- Set a nonstick skillet on medium heat and spray it with olive oil. Toss in the chicken and cook for about 8 to 10 minutes, or until the chicken is no longer pink on the inside or outside. The outside of the chicken should be lightly seared/brown. Set the chicken aside (or place it in the fridge to chill).
- Prep the veggies by chopping the red bell pepper and celery, then shredding the cabbage using a sharp knife or mandolin.
- Drain or strain the Shirataki noodles and place them in a microwave-safe glass or ceramic bowl. Cook in the microwave for 2 to 3 minutes in order to remove the odor. After that, place it in the fridge to chill.
- In a bowl, mix together the ingredients for the sauce. Place in the fridge to chill for at least 15 minutes.
- In a larger bowl, add the noodles, chicken, bell pepper, celery and the sauce. Fold everything together so that it is well mixed.
- Add about a cup of shredded cabbage to each meal container, then evenly divide the peanut pasta among the containers.
- Garnish, chill and enjoy!
Note: (**) – Remember to always adjust recipes to fit your diet and wellness needs.*
Approximate macros for 1 of 5 servings:
430 calories, 19g carbohydrates, 20g fat, 47g protein, 8g fiber, 5g sugar