'rin
Member
I meal-prep my lunches for the week, every week. I'm going to start posting my "recipies" (I don't really measure anything) on the off chance others might do the same and want new ideas.
I am an omnivore, but I often include vegetarian protein sources, and sometimes use meat as a "condiment" father than a main ingredient.
This week - vaguely Asian rice bowls:
Cooked rice in my instapot with soy sauce, ginger, and beef bullion.
Roasted butternut squash (pre-cut) tossed with ginger, olive oil, soy sauce, fish sauce, and a tiny bit of maple syrup.
Added green beans and some sesame oil for last 5-7 mins of roasting. Squash got nicely caramelized. Beans got barely cooked, just warmed up and flavored.
Cooked some ground pork w a TON of ginger, soy sauce, fish sauce, and sesame oil.
Packed things up with rice in bottom and veggies + meat oh top.
I am an omnivore, but I often include vegetarian protein sources, and sometimes use meat as a "condiment" father than a main ingredient.
This week - vaguely Asian rice bowls:
Cooked rice in my instapot with soy sauce, ginger, and beef bullion.
Roasted butternut squash (pre-cut) tossed with ginger, olive oil, soy sauce, fish sauce, and a tiny bit of maple syrup.
Added green beans and some sesame oil for last 5-7 mins of roasting. Squash got nicely caramelized. Beans got barely cooked, just warmed up and flavored.
Cooked some ground pork w a TON of ginger, soy sauce, fish sauce, and sesame oil.
Packed things up with rice in bottom and veggies + meat oh top.