GUYS. Look at what 5 min prep, and 30 minutes in the oven, unsupervised did for my weekly lunch prep. 1) Made it delicious 2) Made it full of fibre 3) Saved me sanity because meals were already waiting for me every day 4) These 4 ingredients were re-purposed into DIFFERENT dishes! I didn't eat the exact same thing every day.
Do you struggle with meal prep, planning, getting in your veg, and cooking ahead? Well maybe it's time you see a dietitian. I LOVE working with people to get them in the kitchen, cooking simple, delicious food a few times a week, and the rest of the time - it's all yours to netflix away! (cause I know and you know that's why meal preppin' ain't happening😉) So you want to make this, do ya?
1 can chickpeas, rinsed, drained, tossed in EVOO and a bit of salt.
2 zucchinis chopped
4 peppers, quartered and de-seeded
1 butter nut squash, halved.
On one cookie sheet wrapped in tin foil (no one likes dishes) - put your chickpeas. On the other, your veg - tossed with EVOO. Roast at 425 for 30 min ish.
Pull out of the oven, eat as a side, eat in a corn tortilla topped with cheese (my favourite combination), eat on top of some rice or quinoa, or put on top of a bed of greens. 1 dish, 4 ways.
For all you #fodmappers out there - to keep this #fodmapfriendly swap butter nut for spaghetti squash, and keep chickpea portions in one sitting to 1/4 cup! #easypeasy
#healthyeatingdoesnthavetobehard #eatbetternotless #mealprep #cookahead #mealprepsunday #dietitianapproved #yycdietitian