Meal Prep | Week 1 | 19th September 2016

Meal Prep | Week 1 | 19th September 2016

Hello hello hello lovely peoples.

Happy Monday! In the spirit of getting even more organised than I already am I’ve decided to make sure my posts go live each morning at 7am. It will just take away that element of thinking about what I need to write all day and feeling under pressure to do so.


Every Sunday I prepare a few meals for the week, I’ll make sure they’re the type of healthy dishes that can be teamed with pretty much anything from roasted veggies to rice or pasta. Sticking to a plant based diet which includes all of the nutrients I need is very important to me, so this is something I rarely forgo on a Sunday. I thought I’d bring you along with me and show you what I’ll be eating this week in a video. Below you can also find the three recipes included.

Veggie Bean Stew

Veggie Bean Stew

Makes 4 servings.


  • 1 Onion
  • Coconut oil
  • 1 Large red pepper
  • 3 Carrots
  • 3 Sticks of Celery
  • 2 Large tomatoes
  • 100 ml tomato pasata
  • 1 Tin of white beans


Chop the ingredients. In a saucepan on medium heat cook the chopped onion, once cooked add the other ingredients and bring to the boil. Allow to simmer for around 30 minutes.

Butternut Squash and Lentil Curry

Butternut Squash & Lentil Curry

Makes 6 servings.


  • 1 Large onion
  • Coconut oil
  • 1 Butternut squash
  • 3 Carrots
  • 100ml Tomato pasata
  • 1 Cup of water
  • 1 Pear
  • 1 Potato
  • 2 Handfuls of dried sultanas
  • 1 Tin of lentils
  • 1 Tbsp turmeric
  • 1 Tbsp cumin
  • 1 Tsp salt


In a large saucepan cook the chopped onion on medium heat in a drop of coconut oil until softly golden brown. Add the other ingredients all chopped up, be sure to rinse the lentils before adding them. Bring to the boil and leave to simmer for thirty minutes.

Sweet Potato & Chickpea Bake

Sweet Potato & Chickpea Bake

Makes 4 servings.


  • 1 Sweet potato
  • 3 Carrots
  • 1 Tin of chickpeas
  • 3 Sticks of celery
  • 100ml of pasata
  • Olive oil
  • Rosemary
  • Garlic powder
  • Salt & Pepper to season


Pre-heat oven to 220’c. Add all of the ingredients chopped up, with the chickpeas rinsed into a large mixing bowl and thoroughly mix together. Pop in the oven and bake for one hour.



  1. Sandra
    September 20, 2016 / 1:30 am

    Your food looks amazing!! I love doing meal preps. I don’t like cooking all the time, so taking a day out of my week to prepare my meals really helps. I can just chill the rest of the week and not worry about what to make for dinner x

    • 24hoursintoday
      September 20, 2016 / 5:21 am

      Thanks for your comment Sandra! It’s a great way of making sure you eat healthy meals every day isn’t it 🙂 xx

  2. September 20, 2016 / 8:46 am

    I’ve been really interested in plant based diet recently and these meal prep ideas are amazing! Plus, as a college student, meal prepping has become my duty on the weekend, so definitely gonna try some of your ideas! Thanks xx

    KayleeㅣJK’s Dawn

    • 24hoursintoday
      September 20, 2016 / 11:43 am

      Aww I’m really glad it’s helped! I’m no expert, but if you do have any questions about a plant based diet please feel free to ask 🙂 I’ll try and answer the best I can xx

  3. September 21, 2016 / 1:27 pm

    Just discovered your blog and loving it! I’m not vegan either but eat like this for most of the time-I just love pulses and vegetables so it makes sense! Thanks for the meal prep ideas-that bean stew looks super easy and tasty! H

    • 24hoursintoday
      September 21, 2016 / 7:40 pm

      Awww thank you Helen! 🙂 I had the bean stew for dinner this evening, the perfect Autumn dish when you get in from a long day at work! I hope you’ve had a lovely day xx

  4. September 27, 2016 / 10:21 am

    All three of those meals look delicious!

    • 24hoursintoday
      September 27, 2016 / 12:35 pm

      Thanks Kerri! My favourite was the curry by far! I actually had it for breakfast a few times. xx

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