As you may have seen in my latest post, I’ve slowly but surely become a big fan of so called ‘ingredient prep’ as opposed to meal prep; the difference between the two, as the name suggests, is preparing ingredients as opposed to preparing full meals to have on hand throughout a busy week.

Here’s my blog post on the topic: Meal Prep like a Pro

Here’s meal one: Lentil Bolognese – ingredient prep uses; MEAL ONE

I prepared some zucchini noodles over the weekend while doing my weekly ingredient prep. The spiralizer is bulky and annoying to clean so I so batches of zucchini ribbons and thicker sweet potato spirals to bake into ‘curly fries’ – YUM (more on those in another post.

TIP: If you do try this method of preparing zoodles and other veg in bulk, I find that storing zoodles in the fridge in a re-sealable container lined with a couple of paper towels really helps keep them from going soft and stay fresh.

All I did for this one is take some prawns out of the freezer, quickly cook, and add in zoodles and avocado pesto sauce – Recipe for that one here: Avocado Pesto Sauce

Recipe below 🙂

Prep work: none if you spiralize zucchini beforehand.

Cooking time: 8-10 mins

Serves: 2 (with a bit extra)

Ingredients:

Zoodles – 3 small zucchini’s worth

olive oil

2 cloves garlic

Chili flakes

300g prawns

Method:

This was so easy and so yummy!

I cooked the prawns in olive oil, garlic, chili flakes and salt for two mins and added avocado pesto sauce. I took pan off heat immediately after and stirred well. Then added zucchini noodles and returned to heat and cooked for 5 mins. That is literally it. 10 mins tops and you have a really yummy home cooked meal full of flavor and goodness.

Hope you try this one out – It’s really easy. If you don’t feel like making the avocado pesto sauce, plain pesto works nicely here too. If you do try it, let me know if you like it 🙂