Healthy Meal Prep | Week 2 | The Domestic Geek

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This week I'm sharing another brand new Meal Prep Menu that can be prepped on Sunday night!
Recipes for this week listed below!

Meal Prep Week 1: http://bit.ly/1tKw79f
3 Quinoa Recipes: http://bit.ly/1rfpkMs
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WEEK 2 MENU
Falafel
Quinoa
Roasted vegetables
Broccoli, cauliflower and snap peas
Strawberries and kiwi
Cranberry pecan overnight oatmeal

WEEK 2 SHOPPING LIST

PRODUCE
- red onion x3
- garlic
- fresh parsley
- fresh cilantro
- tomato x2
- cucumber
- lemon
- snap peas
- broccoli
- cauliflower
- red bell pepper
- yellow bell pepper
- zucchini
- kiwi
- strawberries

GROCERY
- 19oz can chickpeas
- olive oil
- quinoa
- vegetable broth
- rolled oats
- chia seeds
- dried cranberries
- pecans
- brown sugar
- ground cumin
- ground coriander
- cinnamon
- almond milk

WEEK 2 RECIPES

Falafel
1 can chickpeas, rinsed and drained
1 small red onion, minced
3 cloves garlic, minced
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
1 tsp cumin
½ tsp coriander
½ tsp salt
3 tbsp olive oil

Preheat oven to 400°F.
In a food processor, combine chickpeas, red onion, garlic, parsley, cilantro, cumin, coriander, salt and 2 tbsp olive oil.
Pulse until mixture resembles fine crumbs.
Roll mixture into 12-15 balls and place on a parchment lined baking sheet.
Brush each ball with olive oil.
Bake for 40 minutes, turning once half way through cooking.
Serve immediately with tahini or garlic sauce.
Refrigerate for 4-5 days or freeze for up to six months.
Enjoy!

Tomato Cucumber Salad
2 tomatoes, diced
1 cup cucumber, diced
½ red onion, minced
¼ cup fresh parsley, finely chopped
½ lemon, juiced
1 tbsp olive oil
salt and pepper

In a large mixing bowl, combine all of the ingredients.
Stir to coat.
Store in the refrigerator for up to 5 days.
Enjoy!

Roasted Vegetables
1 red bell pepper, chopped
1 yellow peppers, chopped
1 small zucchini, chopped
1 red onion, roughly chopped
1-2 tbsp olive oil
salt and pepper

Preheat oven to 400°F.
In a large mixing bowl, combine all of the ingredients.
Toss to coat.
Pour onto a baking sheet.
Bake for 20-25 minutes or until vegetables are tender.
Eat immediately or store in the refrigerator for 4-5 days.
Enjoy!

Cranberry Pecan Overnight Oatmeal
2½ cups rolled oats
5 tbsp chia seeds
½ cup dried cranberries
½ cup pecans (optional)
5 tsp brown sugar
1 tsp cinnamon
4 cups almond milk

Divide ingredients evenly into five mason jars or containers.
Each night before bed, add ¾ cup almond milk to one jar.
Shake thoroughly until well combined and refrigerate overnight.
Enjoy cold or heated in the microwave.

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