30 Meals for $40 in 90 Minutes || Plant-Based Vegan Meal Prep

30 Meals for $40 in 90 Minutes || Plant-Based Vegan Meal Prep

This is a video to show you how to lose weight on a budget! Meal prepping is essential to stick to eating healthy throughout your week. Making simple switches from unhealthy food to eating healthy options during your week will help you reach your health and fitness goals AND save money! Not to mention the amount of time you’ll save during the week from only cooking once! This is 30 meals for $40. Enjoy!

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Grab the e-book here for written directions:

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Buy reusable meal prep containers here:

Buy the Chef’s Knife we use:

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Order our new book “PLANT-BASED MEAL PREP” here!

You can easily make your favorite comfort foods plant based or vegan! You don’t have to be vegan to enjoy this book. EVERYONE needs to eat more plants! 🙂

Our book features:
-Over 60 plant-based and gluten free recipes for breakfasts, mains, snacks, and desserts
-meal plans
-shopping lists
-macros
-Get-started guide walks you through the basics of plant-based eating and meal prep
-Soy-free, grain-free, and nut-free tags make it easy to find recipes that fit your diet!

Buy our first cookbook HEALTHY MEAL PREP here!
It has 12 weeks of meal plans of recipes for carnivore diets!

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Recent Plant Based Recipes:

Cold Sesame Peanut Noodles:

Mediterranean Curry Meal Prep:

Eggplant Rollatini:

Loaded Baked Potatoes:

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and Facebook!

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INGREDIENTS:

PB Chocolate Oats:
4 cups water
2 cups oat
1/4 cup peanut butter
6 bananas, 1 per container
6 tbsp cacao nibs (or cacao powder), 1 tbsp per container
(To eat, add a little bit of nut milk to make it creamy, and a sweetener like maple syrup, if desired)

Rice:
4 cups water
2 cups rice
(if you want to use rice for ALL meals of the black bean soup and curry, make 4 cups rice, 8 cups water)

Roasted Veggies:
2 sweet potatoes
4 russet potatoes
1 lb brussels sprouts
1 yellow onion
1 can chickpeas
fresh or dried herbs your choice
salt n peppa
4 tbsp olive oil

Black Bean Soup:
4 cans of black beans
6 cups water
1 yellow onion
5 garlic cloves
1 red bell pepper
1 cup salsa
2 tsp salt
2 tsp cumin
optional chili powder
(if you want to have the soup with NO rice, you can make 5 or 6 portions instead of 10.)
2-4 avocados
cilantro, optional
chips, optional

Steph’s Curry:
2 carrots
4 cloves garlic
2 tbsp olive oil
2 bell peppers
1 lb green beans
1 can artichokes
1 can chickpeas
1 can coconut milk
salt n peppa
1 tsp cumin
1 tsp turmeric
1 tsp curry powder
(you don’t need all these spices, I only had cumin and it was delish)

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STORAGE AND REHEATING:

-All recipes can be stored in the fridge and eaten within 5 days.
-They can be frozen, and thawed in the fridge the night before.
-They can be eaten cold or you can toss in a frying pan for a few seconds with some water.
-OR, you can use a Hot Logic Mini to reheat at your desk at work or in the car if you’re on the go! It’s a personal portable mini oven. You can get 20% off using our code FITCOUPLECOOKS. Just go to

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