Today’s video is all about meal prep on a BUDGET! A lot of us are busy and don’t have the time to cook meals when we need them most. I show you three incredible recipes for breakfast, lunch and dinner that are healthy, high in protein and most importantly, budget friendly!

Recipes Included:
1.) Quinoa Breakfast Muffins
2.) One Pot Root Vegetable Turkey Stew
3.) Mexican Lasagna

Along with the cooking I show you my go-to quick 30 minute full body workout that I do if I don’t have access to the gym. It’s a no equipment, minimal space workout. Make sure to give it a shot and let me know what you think!

RECIPES:

1.) QUINOA BREAKFAST MUFFINS
– 1 Cup Uncooked Quinoa
– 2 Cups Water or Stock
– 2 Eggs
– 30g Cheese of Choice
– Half an Onion
– 300g spinach (Fresh or Frozen)
– Garlic powder
– Dried Oregano
– Salt & Pepper to taste
* Feel free to use any vegetable and any cheese of choice.

* Cook 1 cup quinoa in 2 cups water or stock.
* Sautee your spinach and onions (or any vegetables) until soft
* In a large mixing bowl combine cooked quinoa, 2 eggs, cheese, vegetables, garlic powder, salt and pepper.
* Evenly form 10-12 mini quinoa muffins and bake @350 for 20-25 minutes.

2.) ONE POT ROOT VEGETABLE TURKEY STEW
– 450g Butternut Squash
– 450g Turnip
– 450g Rutabaga
– 250g Zucchini
– 1lbs Ground Meat of Choice
– 1/2 Cup Parsley
– Cumin
– Garlic Powder
– Salt & Pepper to taste

* Cut root vegetables and zucchini into thin strips and place in a large pot.
* Once vegetables are cut add your cumin, garlic powder, salt and pepper and mix.
* Add 4-5 cups of water or stock then place on stove and let water get to a boil
* Once it has hit a boil, put a lid on the pot and wait for the vegetables to really break down.
* Throw in your ground meat towards the end of the cooking process and let cook through.
* Once everything is completely cooked, remove from heat and toss in your parsley.

Tahini Dressing (Additional)
– 2TBS Tahini
– 2TBS Water
– 3/4TSP lemon juice
– 1/8TSP Cumin
– 1/8TSP Chilli Powder
– Salt & Pepper to taste

* Combine all together in a bowl and pour over top of veggies.

3.) MEXICAN LASAGNA
– 2lbs Ground Meat of Choice
– 8 8″ tortillas
– 2.5 Cups of Shredded Cheese
– 14oz Canned Stewed Tomatoes
– 1 Cup Frozen Corn
– Half an Onion (Red or White)
– 1 Can Strained Black Beans (Drained)
– 2-3 Stocks of Green Onion
– 2TSP Cumin
– 2TBS Chilli Powder
– 1TSP Garlic Powder
– Salt & Pepper to taste

* In a large frying pan add your onion and ground meat and cook until meat is brown.
* Once meat is cooked through, add in your stewed tomatoes, corn, black beans, cumin, chilli powder, garlic powder, salt and pepper. Combine well and let simmer for 5 minutes.
* Cut your tortillas into half OR Quarters. Whichever you prefer.
* In a large casserole pan begin to layer your lasagna. Meat mixture followed by a little bit of cheese and then tortilla strips. Repeat that process until pan is full.
* Bake @425 for 15 minutes until cheese is melted and golden brown.
* Top the lasagna off with your diced green onion and ready to serve.
(Tip- Add greek yogurt on top for more protein!)

Hop you all enjoy the video!

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