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‘Jackfruit’ Instead of ‘Crab’: 5 High Protein Plant-Based Meal Prep Ideas

sliced yellow fruit near a person cleaning the knife

Introduction: If you’re looking for a plant-based alternative to crab that’s not only delicious but also packed with protein, jackfruit is an excellent choice. With its meaty texture and ability to absorb flavors, jackfruit can be transformed into a delectable substitute for crab in a variety of dishes. In this post, we’ll explore five high-protein plant-based meal prep ideas featuring jackfruit. Get ready to indulge in a culinary adventure and discover the incredible versatility of jackfruit!

  1. Jackfruit “Crab” Cakes: Ingredients:
  • Canned jackfruit (in brine or water)
  • Panko breadcrumbs
  • Red bell pepper, finely chopped
  • Red onion, finely chopped
  • Fresh parsley, chopped
  • Old Bay seasoning (or a blend of spices like paprika, garlic powder, onion powder, and dried herbs)
  • Vegan mayonnaise
  • Dijon mustard
  • Lemon juice
  • Salt and pepper
  • Olive oil (for frying)

Instructions:

  • Drain and rinse the jackfruit, then pat it dry and shred it using a fork.
  • In a bowl, combine the shredded jackfruit, panko breadcrumbs, red bell pepper, red onion, fresh parsley, Old Bay seasoning, vegan mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well.
  • Shape the mixture into crab cake patties.
  • Heat olive oil in a skillet over medium heat and fry the crab cakes until golden brown on both sides.
  • Serve the jackfruit “crab” cakes as a flavorful and protein-rich appetizer or main course.
  1. Jackfruit “Crab” Salad: Ingredients:
  • Canned jackfruit (in brine or water)
  • Celery, finely chopped
  • Red onion, finely chopped
  • Fresh dill, chopped
  • Vegan mayonnaise
  • Dijon mustard
  • Lemon juice
  • Salt and pepper
  • Lettuce or bread (for serving)

Instructions:

  • Drain and rinse the jackfruit, then pat it dry and shred it using a fork.
  • In a bowl, combine the shredded jackfruit, chopped celery, chopped red onion, fresh dill, vegan mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well.
  • Adjust the seasoning to taste.
  • Serve the jackfruit “crab” salad on a bed of lettuce or as a sandwich filling.
  1. Jackfruit “Crab” Stuffed Bell Peppers: Ingredients:
  • Bell peppers
  • Canned jackfruit (in brine or water)
  • Onion, finely chopped
  • Garlic, minced
  • Tomato sauce
  • Vegetable broth
  • Old Bay seasoning (or a blend of spices like paprika, garlic powder, onion powder, and dried herbs)
  • Cooked rice (optional)
  • Vegan cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes.
  • In a skillet, sauté the chopped onion and minced garlic until softened.
  • Drain and rinse the jackfruit, then pat it dry and shred it using a fork.
  • Add the shredded jackfruit to the skillet and cook for a few minutes.
  • Stir in the tomato sauce, vegetable broth, and Old Bay seasoning. Simmer for about 10 minutes to allow the flavors to meld.
  • If desired, mix in cooked rice for added texture and substance.
  • Spoon the jackfruit “crab” mixture into the hollowed-out bell peppers.
  • Place the stuffed bell peppers in a baking dish and cover with foil.
  • Bake for about 30-35 minutes or until the bell peppers are tender.
  • If desired, sprinkle vegan cheese on top and bake for an additional few minutes until melted and bubbly.
  • Garnish with fresh parsley and serve the jackfruit “crab” stuffed bell peppers as a wholesome and protein-packed meal.
  1. Jackfruit “Crab” Sushi Rolls: Ingredients:
  • Nori sheets
  • Sushi rice
  • Canned jackfruit (in brine or water)
  • Avocado
  • Cucumber
  • Soy sauce
  • Wasabi (optional)
  • Pickled ginger (optional)

Instructions:

  • Drain and rinse the jackfruit, then pat it dry and shred it using a fork.
  • Prepare sushi rice according to package instructions.
  • Lay a sheet of nori on a bamboo sushi mat and spread a thin layer of sushi rice on top.
  • Add strips of jackfruit, avocado, and cucumber as your fillings.
  • Roll the sushi tightly using the bamboo mat, applying gentle pressure.
  • Slice the sushi roll into bite-sized pieces and serve with soy sauce, wasabi, and pickled ginger for a delightful jackfruit “crab” sushi experience.
  1. Jackfruit “Crab” Bisque: Ingredients:
  • Canned jackfruit (in brine or water)
  • Onion, chopped
  • Garlic, minced
  • Vegetable broth
  • Coconut milk
  • Old Bay seasoning (or a blend of spices like paprika, garlic powder, onion powder, and dried herbs)
  • Cornstarch (optional, for thickening)
  • Fresh parsley or chives, chopped (for garnish)

Instructions:

  • Drain and rinse the jackfruit, then pat it dry and shred it using a fork.
  • In a pot, sauté the chopped onion and minced garlic until softened.
  • Add the shredded jackfruit to the pot and cook for a few minutes.
  • Stir in the vegetable broth, coconut milk, and Old Bay seasoning.
  • Simmer the mixture for about 20-30 minutes, allowing the flavors to meld together.
  • If desired, mix a small amount of cornstarch with water to create a slurry and stir it into the bisque to thicken the consistency.
  • Adjust the seasoning to taste.
  • Serve the jackfruit “crab” bisque hot, garnished with fresh parsley or chives.

Conclusion: With these five high-protein plant-based meal prep ideas featuring jackfruit as a substitute for crab, you can enjoy a range of flavorful and protein-rich dishes that are both satisfying and cruelty-free. Jackfruit’s unique texture and ability to absorb flavors make it an excellent choice for creating plant-based alternatives to seafood-based meals. Incorporate these recipes into your meal prep rotation and savor the deliciousness of jackfruit while nourishing your body with plant-based protein. Stay tuned for more exciting and nutritious plant-based meal prep ideas in our upcoming posts!

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‘Seitan’ Instead of ‘Tuna’: 5 High Protein Plant-Based Meal Prep Ideas

white and black wooden blocks

Introduction: If you’re searching for a plant-based alternative to tuna that’s high in protein and versatile in its applications, look no further than seitan. Seitan, also known as wheat meat or wheat gluten, offers a chewy texture and a neutral taste that can mimic the texture and flavor of tuna in various dishes. In this post, we’ll explore five delectable and protein-packed meal prep ideas featuring seitan instead of tuna. Get ready to elevate your plant-based cooking game with these tantalizing recipes!

  1. Seitan Salad: Ingredients:
  • Seitan
  • Mixed greens (spinach, lettuce, arugula)
  • Cucumber
  • Cherry tomatoes
  • Red onion
  • Olives
  • Lemon juice
  • Olive oil
  • Dried oregano
  • Salt and pepper

Instructions:

  • Cut the seitan into bite-sized pieces.
  • In a bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and olives.
  • Add the seitan to the salad and toss gently to combine.
  • Drizzle the salad with fresh lemon juice and olive oil.
  • Season with dried oregano, salt, and pepper to taste.
  • Enjoy a refreshing and protein-rich seitan salad as a light and satisfying meal.
  1. Seitan “Tuna” Sandwich: Ingredients:
  • Seitan
  • Bread or sandwich rolls
  • Vegan mayonnaise
  • Dijon mustard
  • Celery, finely chopped
  • Red onion, finely chopped
  • Dill pickle relish
  • Fresh dill (optional)
  • Lettuce, tomato, and any other desired sandwich toppings

Instructions:

  • Slice the seitan into thin strips or shred it to mimic the texture of tuna.
  • In a bowl, mix vegan mayonnaise, Dijon mustard, celery, red onion, and dill pickle relish to create the tuna-like filling.
  • Add the seitan to the bowl and mix everything together until well combined.
  • Spread the seitan “tuna” mixture onto bread or sandwich rolls.
  • Top with lettuce, tomato, fresh dill (if desired), and any other preferred sandwich toppings.
  • Serve the seitan “tuna” sandwich as a hearty and protein-packed lunch option.
  1. Seitan Niçoise Salad: Ingredients:
  • Seitan
  • Potatoes, boiled and quartered
  • Green beans, blanched
  • Cherry tomatoes, halved
  • Kalamata olives
  • Red onion, thinly sliced
  • Fresh parsley, chopped
  • Lemon juice
  • Olive oil
  • Dijon mustard
  • Salt and pepper

Instructions:

  • Slice the seitan into thin strips or cubes.
  • In a large salad bowl, combine the boiled potatoes, blanched green beans, cherry tomatoes, kalamata olives, thinly sliced red onion, and fresh parsley.
  • In a separate small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to create the dressing.
  • Drizzle the dressing over the salad ingredients and toss gently to coat.
  • Add the seitan to the salad and mix everything together.
  • Serve the seitan Niçoise salad as a protein-rich and vibrant meal.
  1. Seitan Sushi Rolls: Ingredients:
  • Seitan
  • Nori sheets
  • Sushi rice
  • Avocado
  • Cucumber
  • Carrot
  • Soy sauce
  • Wasabi (optional)
  • Pickled ginger (optional)

Instructions:

  • Slice the seitan into thin strips or cubes.
  • Prepare sushi rice according to package instructions.
  • Lay a sheet of nori on a bamboo sushi mat and spread a thin layer of sushi rice on top.
  • Add strips of seitan, avocado, cucumber, and carrot as your fillings.
  • Roll the sushi tightly using the bamboo mat, applying gentle pressure.
  • Slice the sushi roll into bite-sized pieces and serve with soy sauce, wasabi, and pickled ginger for a delightful seitan sushi experience.
  1. Seitan Pasta Puttanesca: Ingredients:
  • Seitan
  • Pasta of your choice
  • Olive oil
  • Garlic
  • Red chili flakes
  • Canned diced tomatoes
  • Kalamata olives, pitted and chopped
  • Capers
  • Fresh basil, chopped
  • Salt and pepper

Instructions:

  • Cook the pasta according to the package instructions until al dente. Drain and set aside.
  • Slice the seitan into thin strips or cubes.
  • In a large skillet, heat olive oil and sauté minced garlic and red chili flakes until fragrant.
  • Add the seitan to the skillet and cook until lightly browned.
  • Stir in canned diced tomatoes, kalamata olives, capers, and fresh basil.
  • Simmer the sauce for a few minutes to allow the flavors to meld together.
  • Season with salt and pepper to taste.
  • Toss the cooked pasta in the seitan puttanesca sauce until well coated.
  • Serve the seitan pasta puttanesca as a savory and protein-packed meal.

Conclusion: With these five high-protein plant-based meal prep ideas featuring seitan as a substitute for tuna, you can enjoy a wide array of flavorful and protein-rich dishes. Seitan’s versatility allows it to be used in salads, sandwiches, sushi rolls, pasta, and more, providing a satisfying plant-based alternative to traditional tuna-based meals. Incorporate these recipes into your meal prep routine and savor the goodness of seitan while nourishing your body with plant-based protein. Stay tuned for more exciting and nutritious plant-based meal prep ideas in our upcoming posts!

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‘Tempeh’ Instead of ‘Shrimp’: 5 High Protein Plant-Based Meal Prep Ideas

tempeh on a plate

Introduction: If you’re looking to add a protein-packed and flavorful twist to your meal prep routine, tempeh is an excellent plant-based substitute for shrimp. Tempeh, made from fermented soybeans, offers a hearty texture and a rich nutty flavor that can elevate any dish. In this post, we’ll explore five high-protein plant-based meal prep ideas featuring tempeh that are sure to satisfy your taste buds. Get ready to discover delicious and sustainable alternatives to shrimp with these tantalizing recipes!

  1. Tempeh Stir-Fry with Mixed Vegetables: Ingredients:
  • Tempeh
  • Assorted vegetables (broccoli, bell peppers, carrots, snap peas)
  • Soy sauce
  • Sesame oil
  • Garlic
  • Ginger
  • Red chili flakes (optional)
  • Brown rice or quinoa

Instructions:

  • Slice the tempeh into thin strips or cubes.
  • In a hot skillet or wok, heat some sesame oil and stir-fry the tempeh until it becomes golden brown and slightly crispy.
  • Remove the tempeh from the pan and set it aside.
  • In the same pan, add the chopped garlic, ginger, and vegetables, and stir-fry until they are tender-crisp.
  • Return the tempeh to the pan, add soy sauce and red chili flakes (if desired), and toss everything together.
  • Serve the stir-fry over a bed of cooked brown rice or quinoa for a satisfying and protein-packed meal.
  1. Tempeh “Shrimp” Tacos: Ingredients:
  • Tempeh
  • Taco shells or tortillas
  • Avocado
  • Cabbage slaw (shredded cabbage, carrots, lime juice, and cilantro)
  • Lime wedges
  • Hot sauce (optional)

Instructions:

  • Cut the tempeh into small rectangular pieces, resembling the size of shrimp.
  • In a skillet, heat some oil and cook the tempeh until it turns golden brown and crispy.
  • Warm up the taco shells or tortillas in the oven or on a stovetop.
  • Assemble the tacos by adding the crispy tempeh, sliced avocado, and cabbage slaw.
  • Squeeze some lime juice over the tacos and add hot sauce for an extra kick of flavor if desired.
  • Enjoy these tempeh “shrimp” tacos as a protein-packed and satisfying meal option.
  1. Grilled Tempeh Skewers with Peanut Sauce: Ingredients:
  • Tempeh
  • Assorted vegetables (onions, bell peppers, zucchini)
  • Peanut butter
  • Soy sauce
  • Lime juice
  • Garlic
  • Maple syrup or agave nectar
  • Sriracha sauce (optional)
  • Wooden skewers, soaked in water

Instructions:

  • Cut the tempeh and vegetables into bite-sized pieces.
  • Thread the tempeh and vegetables onto the soaked wooden skewers, alternating between them.
  • In a bowl, whisk together peanut butter, soy sauce, lime juice, minced garlic, maple syrup or agave nectar, and sriracha sauce (if desired) to create the peanut sauce.
  • Preheat a grill or grill pan over medium heat and lightly grease it.
  • Grill the skewers for a few minutes on each side until the tempeh and vegetables are nicely charred and cooked through.
  • Serve the grilled tempeh skewers with peanut sauce as a flavorful and protein-packed meal.
  1. Tempeh and Vegetable Curry: Ingredients:
  • Tempeh
  • Assorted vegetables (cauliflower, potatoes, peas, carrots)
  • Coconut milk
  • Curry paste or powder
  • Onion
  • Garlic
  • Ginger
  • Cilantro (for garnish)
  • Basmati rice or naan bread

Instructions:

  • Cut the tempeh into small cubes and chop the vegetables into bite-sized pieces.
  • In a large pot or pan, sauté chopped onion, minced garlic, and grated ginger until fragrant.
  • Add the tempeh and vegetables to the pot and cook for a few minutes until they start to soften.
  • Stir in the curry paste or powder, coating the tempeh and vegetables evenly.
  • Pour in the coconut milk and simmer for about 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
  • Serve the tempeh and vegetable curry over basmati rice or with warm naan bread, garnished with fresh cilantro.
  1. Tempeh “Shrimp” Pasta: Ingredients:
  • Tempeh
  • Pasta of your choice
  • Olive oil
  • Garlic
  • Lemon juice
  • Dried Italian herbs (oregano, basil, thyme)
  • Spinach or kale
  • Cherry tomatoes
  • Salt and pepper
  • Vegan Parmesan cheese (optional)

Instructions:

  • Cook the pasta according to the package instructions until al dente. Drain and set aside.
  • In a pan, heat olive oil and sauté minced garlic until fragrant.
  • Crumble the tempeh and add it to the pan, cooking until it starts to brown.
  • Add lemon juice, dried Italian herbs, salt, and pepper to the pan and stir to combine.
  • Toss in spinach or kale and halved cherry tomatoes, cooking until the greens wilt and the tomatoes soften.
  • Add the cooked pasta to the pan, stirring to coat it with the tempeh mixture.
  • Serve the tempeh “shrimp” pasta with a sprinkle of vegan Parmesan cheese, if desired, for a comforting and protein-rich meal.

Conclusion: With these five high-protein plant-based meal prep ideas featuring tempeh as a substitute for shrimp, you can enjoy flavorful and satisfying dishes while reducing your environmental impact. Tempeh’s unique texture and nutty flavor make it a versatile ingredient that can transform any recipe into a delicious and protein-packed plant-based option. Try out these recipes and let your taste buds rejoice in the vibrant flavors of tempeh. Stay tuned for more mouthwatering and sustainable meal prep ideas in our upcoming posts!

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‘Tofu’ Instead of ‘Salmon’: 5 High Protein Plant-Based Meal Prep Ideas

photo of tofu on white ceramic plate

Introduction: If you’re looking for a delicious and nutritious alternative to seafood, tofu is an excellent plant-based option that can provide you with the protein you need. Packed with essential amino acids and versatile in its preparation, tofu can easily replace salmon in your meal prep routine. In this post, we’ll explore five high-protein plant-based meal prep ideas featuring tofu that are not only healthy but also incredibly tasty. Get ready to elevate your plant-based cooking game with these delectable recipes!

  1. Crispy Tofu Stir-Fry: Ingredients:
  • Firm tofu
  • Assorted vegetables (bell peppers, broccoli, carrots, snap peas)
  • Soy sauce
  • Sesame oil
  • Garlic
  • Ginger
  • Red chili flakes (optional)
  • Brown rice

Instructions:

  • Start by pressing the tofu to remove excess moisture, then cut it into cubes.
  • In a hot skillet or wok, add some sesame oil and stir-fry the tofu until it turns golden brown and crispy.
  • Remove the tofu from the pan and set it aside.
  • In the same pan, add the chopped garlic, ginger, and vegetables, and stir-fry until they are tender-crisp.
  • Return the tofu to the pan, add soy sauce and red chili flakes (if desired), and toss everything together.
  • Serve the stir-fry over a bed of cooked brown rice for a satisfying and protein-packed meal.
  1. Tofu “Salmon” Sushi Rolls: Ingredients:
  • Nori sheets
  • Sushi rice
  • Firm tofu
  • Avocado
  • Cucumber
  • Carrot
  • Soy sauce
  • Wasabi (optional)
  • Pickled ginger (optional)

Instructions:

  • Press the tofu to remove excess moisture, then slice it into thin strips.
  • Prepare sushi rice according to package instructions.
  • Lay a sheet of nori on a bamboo sushi mat and spread a thin layer of sushi rice on top.
  • Add strips of tofu, avocado, cucumber, and carrot as your fillings.
  • Roll the sushi tightly using the bamboo mat, applying gentle pressure.
  • Slice the sushi roll into bite-sized pieces and serve with soy sauce, wasabi, and pickled ginger for a traditional sushi experience with a plant-based twist.
  1. Tofu and Vegetable Skewers: Ingredients:
  • Firm tofu
  • Assorted vegetables (bell peppers, zucchini, cherry tomatoes, mushrooms)
  • Olive oil
  • Lemon juice
  • Garlic powder
  • Paprika
  • Salt and pepper

Instructions:

  • Cut the tofu into cubes and prepare the vegetables by chopping them into bite-sized pieces.
  • Thread the tofu and vegetables onto skewers, alternating between them.
  • In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, salt, and pepper to create a marinade.
  • Brush the marinade onto the tofu and vegetables skewers.
  • Grill the skewers on medium heat until the tofu is lightly browned and the vegetables are tender.
  • Serve the skewers as a protein-rich main course or as a flavorful addition to a salad or grain bowl.
  1. Tofu and Spinach Stuffed Shells: Ingredients:
  • Jumbo pasta shells
  • Firm tofu
  • Spinach (fresh or frozen)
  • Onion
  • Garlic
  • Marinara sauce
  • Nutritional yeast
  • Dried basil
  • Salt and pepper

Instructions:

  • Cook the jumbo pasta shells according to package instructions, then set them aside.
  • In a pan, sauté chopped onion and garlic until fragrant and translucent.
  • Crumble the tofu and add it to the pan along with spinach. Cook until the spinach is wilted and the tofu is heated through.
  • Stir in nutritional yeast, dried basil, salt, and pepper for added flavor.
  • Preheat your oven to 375°F (190°C).
  • Stuff the cooked pasta shells with the tofu and spinach mixture and arrange them in a baking dish.
  • Pour marinara sauce over the shells, cover with foil, and bake for 20-25 minutes, or until the sauce is bubbly.
  • Serve the stuffed shells as a comforting and protein-packed meal that will satisfy even the most discerning palates.
  1. Tofu Caesar Salad: Ingredients:
  • Romaine lettuce
  • Firm tofu
  • Croutons (store-bought or homemade)
  • Vegan Caesar dressing
  • Lemon juice
  • Garlic powder
  • Nutritional yeast
  • Salt and pepper

Instructions:

  • Slice the tofu into thin strips and press to remove excess moisture.
  • In a bowl, mix together lemon juice, garlic powder, nutritional yeast, salt, and pepper to create a marinade.
  • Place the tofu strips in the marinade and let them soak for 15-20 minutes.
  • Heat a non-stick skillet over medium heat and cook the tofu until it turns golden brown and crispy.
  • Assemble a bed of fresh romaine lettuce, top it with the crispy tofu, croutons, and drizzle with vegan Caesar dressing.
  • Enjoy a delicious and protein-rich Caesar salad with a tofu twist that will leave you feeling satisfied and nourished.

Conclusion: With these five high-protein plant-based meal prep ideas, you can easily replace seafood with tofu and enjoy nutritious, delicious, and cruelty-free alternatives. Tofu offers a versatile canvas for your culinary creations, allowing you to explore a wide range of flavors and textures. Give these recipes a try, and discover the incredible potential of tofu in your plant-based cooking adventures. Stay tuned for more creative and protein-packed meal prep ideas in our next posts!

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The Power of Chia Seeds: 5 Plant-Based High-Protein Meal Prep Ideas

fish food inside jar

In the vast world of superfoods, chia seeds are quite the standout. Despite their tiny size, these seeds are packed with essential nutrients, boasting high amounts of protein, fiber, omega-3 fatty acids, and various micronutrients. They have a mild, nutty flavor, making them an easy addition to a variety of dishes, from smoothies to salads to baked goods. Let’s explore how these powerful seeds can replace the typically used pork as the protein source in 5 delectable meal prep ideas.

1. Chia Pudding with Fresh Berries

A simple and nutritious way to kickstart your day.

  • Serving Size: 200g
  • Estimated Macros: 220 calories, 10g protein, 25g carbs, 10g fat
  • Preparation time: 10 minutes (plus soaking time)
  • Cooking instructions: Combine chia seeds with your choice of plant-based milk, a touch of vanilla extract, and a sweetener like maple syrup or honey. Let the mixture sit in the fridge overnight. The next morning, top your pudding with a variety of fresh berries, and enjoy.
  • Best time to eat: Breakfast
  • Storage instructions: Store in an airtight container in the fridge for up to 3 days.

2. Chia Seed Smoothie

A perfect post-workout refreshment.

  • Serving Size: 250g
  • Estimated Macros: 280 calories, 15g protein, 30g carbs, 10g fat
  • Preparation time: 5 minutes
  • Cooking instructions: Blend together a ripe banana, a handful of spinach, a spoonful of peanut butter, plant-based milk, and a tablespoon of chia seeds until smooth. Pour into a glass, and enjoy this nutrient-dense, protein-packed smoothie post-workout.
  • Best time to eat: Post-workout
  • Storage instructions: Best enjoyed immediately after preparation.

3. Chia-Crusted Tofu Stir-Fry

A flavorful main dish that’s high in protein.

  • Serving Size: 300g
  • Estimated Macros: 400 calories, 25g protein, 35g carbs, 15g fat
  • Preparation time: 30 minutes
  • Cooking instructions: Press and slice tofu into cubes. Dip the cubes in a mixture of soy sauce and sesame oil, then coat in chia seeds. Pan-fry the tofu cubes until they’re crispy, and serve with a colorful stir-fry of bell peppers, broccoli, and carrots.
  • Best time to eat: Lunch or dinner
  • Storage instructions: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove before serving.

4. Chia Seed Pancakes

A delicious, protein-packed twist on classic pancakes.

  • Serving Size: 2 pancakes
  • Estimated Macros: 320 calories, 12g protein, 40g carbs, 12g fat
  • Preparation time: 20 minutes
  • Cooking instructions: In a bowl, mix together whole wheat flour, chia seeds, baking powder, and a pinch of salt. In another bowl, whisk together a flax egg, plant-based milk, and a touch of maple syrup. Combine the wet and dry ingredients to form a batter. Cook the pancakes on a hot griddle until golden brown on both sides. Enjoy with a drizzle of maple syrup and a sprinkle of extra chia seeds.
  • Best time to eat: Breakfast
  • Storage instructions: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove before serving.

5. Chia Seed Granola

A versatile topping or snack, packed with protein and fiber.

  • Serving Size: 50g
  • Estimated Macros: 230 calories, 8g protein, 25g carbs, 12g fat
  • Preparation time: 10 minutes (plus baking time)
  • Cooking instructions: In a bowl, mix together oats, chia seeds, chopped nuts, cinnamon, and a pinch of salt. Stir in maple syrup and a touch of coconut oil until everything is well-coated. Spread the mixture on a baking sheet and bake at 325°F until golden and crispy. Allow the granola to cool, then break into clusters. This granola is perfect for topping yogurt, smoothie bowls, or simply for snacking.
  • Best time to eat: Snack or as a topping
  • Storage instructions: Store in an airtight container at room temperature for up to 2 weeks.

I hope these meal prep ideas inspire you to explore the versatile world of chia seeds. Don’t forget to share your own creations in the comments below. Let’s spread the chia love!