Vegetarian Meal Prep with Marek Fitness no. 6

True Protein Blogger by Marek | @marekfitness 17 January 2018

Marek Fitness brings you another vibrant vegetarian meal prep plan!

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Vegetarian Meal Prep with Marek Fitness no. 6

Background

I am a 35 year old male, vegetarian, working out 5 days a week and playing volleyball twice a week for 2 hours on average. I weigh around 93kg and with this meal prep I maintain roughly a 10 to 12% body fat level. I also allow myself to eat whatever meal I feel like twice a week, especially around leg day and back day.

Supplements

True Protein WPI90

Glutamine

Pre-workout

meal prep

_x000c_Food Diary Breakdown

Breakfast

Crepe with almond butter and jam
Spinach omelet waffle
Blood orange

Lunch #1

Veggie Chili

Lunch #2

Red lentil linguini with shelled soybeans and basil pesto

Workout Snacks

Apple
Banana
True Protein WPI90

Dinner #1

Veggie couscous-otto

Dinner #2

Spinach
Baby capsicums
Guacamole
Lettuce
Mango
Pumpkin seeds
Walnuts
Chickpeas
Cherry tomatoes
Cucumbers
Raspberries for Salads

Recipes _x000c_

Crepes

crepe recipe

Protein Blend Couscous-otto (4 servings)

Ingredients

2 servings of Birds Eye Steamfresh Protein Blends Southwest Style

2 cups of cooked couscous

1 cup of cooked lentils

1 tsp smoked paprika

Pinch of salt and black pepper

1 tbsp avocado oil

Directions

1. Cook protein blend, couscous and lentils per directions.

2. Mix protein blend, lentils, couscous, spices and oil together and split into 4 servings.

_x000c_

Spinach Waffle Omelets (to make 1 large)

Ingredients

1 whole eggs

2 egg whites

½ cup baby spinach

Pinch of salt, pepper and paprika

Directions

1. Turn on waffle iron.

2. Mix eggs and egg whites with spices.

3. Spray waffle with olive oil.

4. Pour egg mixture onto iron and hold the iron down until waffle is made.

Veggie Chili

Ingredients

1 diced onion

1 tbsp olive oil

3 cans of beans (drained and rinsed)

2 cans of fire roasted tomatoes

3 diced carrots

2 diced capsicums

1 low sodium chili seasoning packet

2 cups of water or vegetable stock

Directions

Mix all and cook on high for about 3 hours in a crock-pot.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.