In this week’s video I share some of my meal prep recipe favourites! These are gluten free, budget friendly and very easy to mix up with common household ingredients.
My tuna salad mix recipe:
(4 serves) Ingredients:
- 425 g can of tuna (you can also substitute for a can of chickpeas for vegetarian option)
- 3-4 tbsp of greek yoghurt
- 1 tsp dijon mustard
- drizzle of lemon juice
- salt and pepper
Instructions: Drain tuna and mix into a bowl with other ingredients and add to any salad of your choice. Keeps well in an airtight container in the fridge for 2-3 days.
My potato salad recipe:
(4-5 serves) Ingredients
- 6-8 potatoes (boiled)
- 2 hardboiled eggs (I normally bring water to boil and then add eggs – boil for 8 mins)
- 2 tsp dijon mustard
- 3-5 tbsp greek yogurt
- 1/4 onion (red or brown)
- Pickles (I normally use 6-8 small slices of sandwich pickles)
- Salt, pepper, dill
Instructions: Brush/wash potatoes (peel if you prefer, but I normally don’t). Cut potatoes into smaller cubes and boil with a little bit of salt in the water. Stick a fork in to make sure the potato pieces are cooked through but avoid them getting crumbly/mushy. Let potatoes fully cool.
Add potatoes to a bowl. Cut eggs, pickle and onion to preferred size and add to same bowl. Add dijon mustard, greek yoghurt and seasonings of your choice to same bowl and gently stir. The potato salad keeps well in an airtight container in the fridge for 2-3 days.