Thanks for joining me for another meal prep video! This week I'm using up everything I had on hand in my fridge/ pantry for this meal prep! I only spent $28 at the farmers market and just used up staple items/ leftover veggies I had! Recipes are written out down below!

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Recipes from today's video:

Chili tofu recipe:
2 packages of firm tofu pat dry & cubed
4 cloves minced garlicc
about 2 tsp salt free table blend
2 tsp salt free southwest seasoning
liquid aminos (or salt) to taste
4 tbsp almond flour
cayenne pepper
shake all the seasonings & tofu together in a large mixing bowl
bake for 25 mins at 375

Veggie soup:
1 onion diced
4 carrots diced
1 package mushrooms sliced
1 can diced tomatoes no salt added
1 can kidney beans + the liquid
1 can black beans drained and rinsed
4 cups veggie broth low sodium
2 sticks celery diced
1 red bell pepper diced
1/4 of a head of cabbage chopped
1 tsp herbs de Provence seasoning
1 tsp no salt garlic and herb seasoning
1 tbsp liquid aminos
Mushroom seasoning

Pressure cook for 6 minutes
Stir in chopped kale and frozen corn at the end

Hummus:
2 cans chickpeas drained not rinsed I use low sodium ones
1/2 cup tahini
2 cloves garlic
1/2 tsp cumin
1 1/2 lemons juiced
lemon zest/ peel
2 tsp liquid aminos
(or salt to taste)

Pesto:
1 cup basil
1/4 cup raw cashews
1/4 cup sunflower seeds
2 tbsp hemp seeds
(Comes out best if you soak then drain the nuts/seeds)
1 clove garlic
1 lemon juiced
lemon peel/ zest about 1 tbsp
2 tbsp nutritional yeast
pinch of salt to taste
pinch of black pepper
About 2 tbsp water
blend all ingredients together
if you want a chunky pesto, blend the nuts/ seeds first then add the basil at the end and pulse a few times to mince it up



Music is from Epidemic Sound