What I’m Cooking This Week #8


Photo from plantbasedrdblog

The lunches and mains I'm meal prepping this week...

Hello! This week I'm aiming for higher protein, so I'll be cooking a lot of fish, tofu and prawns with chickpeas on the side. I'll try and keep it as simple as possible, too.

Anyway, backstory to these posts:
 Following on from my story question on Instagram, I'm going to start documenting what I'm cooking or meal prepping every week as you all said you wanted to see it! I do typically share my meals on stories, but I thought this might be a nice way to share a meal plan of sorts if any of you wanted to follow along or just wanted some inspiration for your own meal planning.

Worth noting -

I mostly eat pescatarian and vegetarian/vegan with a very limited amount of dairy (my skin hates it) and more of an emphasis on quality protein. I love variety and nutritious food, but still enjoy baking and have something sweet every day (and not just a square of dark chocolate because that's boring). I am cooking for myself and my partner only and tend to do 1 shop per week, typically meal planning on a Sunday and getting a delivery on a Monday, so I'm going to try and post this on a Sunday if I can.

Anything under 30 minutes I class as quick. Anything 30-40mins is reasonable!


As usual - 6 days worth and 3 recipes to try. I'm taking 1 recipe from the previous week, as I had some leftover sweet potato and chickpeas. I'm also repeating the previous weeks wraps, as they were just so good!

Chilli Lime Chickpea and Cauliflower Wrap - oven - 2 days (quick)

So delicious so I had to make it again! It was also great in a sandwich. Don't skip the quick pickled onions, they're worth the extra few minutes of effort.

Roasted Sweet Potato and Chickpea Bowls - oven - 2 days (quick-reasonable)

This is my 'leftover' dish, so I'll be eating this first as I already have the sweet potato and chickpeas roasted.

Miso Cup Soup - pan, but mostly no cook - 2 days (quick)

I really like the idea of this. Just shove some miso in a jar, top with rice, tofu and veggies and pour hot water or stock over when you're ready to eat it - easy!

Main Meal

I'm repeating 1 from last week and 2 meals I've shared before! I've also got a noodle sauce to share with you, as it's my all time favourite and I make it all of the time.

Garlic Pepper Tofu Stir Fry - pan - 1 day (quick)

A quick and easy no-brainer.

Salmon with Lemon Herb Orzo and Broccoli - pan and oven - 1 day (quick)

This seems simple enough and I do love lots of lemon on pretty much anything.

Shredded Brussels Sprouts Salad - oven - 2 days (quick)

An easy recipe to pair with different proteins. I'll make enough for 2 days and I can add brown rice or quinoa to it, then pair it with fish or tofu.

Chilli Tofu - pan - 1 day (quick)

I've made this dozens of times, but it's so good and never fails.

Chilli Crisp Salmon Bowl - oven - 1 day (quick)

I've missed this one, so we're bringin' it back, baby.

Chilli Garlic Peanut Noodles - 1 day - pan (quick)


1tbsp sesame seeds
1tbsp chilli flakes (or less, if you like)
3-4 cloves garlic, chopped
2tbsp oil (like vegetable, canola etc. Not olive)

1.5tbsp peanut butter
4tbsp light soy
1.5tbsp rice vinegar
1.5tbsp brown sugar
Tiny bit of hot water.


  1. In a small bowl, place the sesame seeds, garlic and chilli flakes.
  2. Head the oil in a pan until very hot, then pour over the garlic etc. It should sizzle.
  3. To this, add the peanut butter, light soy, rice vinegar and brown sugar. You can add a little hot water to mix.
  4. Chuck it over your noodles, rice, stir fry - whatever you like. I tend to use it as a last step over noodles and tofu/veggies.

Enjoy! If you cooked any of these meals, please tag me on Instagram!