I’m 27M, ~71kg, lifting regularly, and trying to consistently hit 130–150g protein/day without spending too much time cooking.

Currently getting ~60g from plant protein powder. I usually make tofu/chickpea pasta and eggs, but I’d love to build a simple, repeatable weekly meal prep routine.

Ideally 2 cooking sessions/week, with tasty meals that reheat well for office lunches. Open to any cuisine, especially rice bowls, curries, pasta, etc. No meat or fish, but eggs and dairy are fine (not a fan of yogurt).

For anyone doing something similar, what does your actual weekly meal prep and daily eating schedule look like? Bonus if you can share portions, protein per meal, and recipes you’ve stuck with.

Hey there folks! Just as the title says. I want to bulk up big and fat, while also eating the most delicous salads possible.

I like spices, sauces, all kinds of stuff. Just throw your recipes and ideas at me! Bonus points for anythinf you can make in under 10 minutes that's cheap

I enjoyed making this and eating it so much that I decided to do my first cross post ever. I hope this is OK.

After continuing to hear about the US trying to import tainted meat that is fraudulently mislabeled and does not pass inspection, as well as numerous outbreaks of food borne illnesses, I'm strongly considering going vegetarian. As a small woman who loves her fruit and veggies, I think it would be easy for me to do. However I'm married to a large meat loving man and also have a large adult son still living at home. My boys are open to trying it, but I'm worried that a vegetarian diet won't provide all the necessary nutrients to fuel them. Any tips on how to get large men to successfully transition to this new lifestyle without compromising their health?

Made this firecracker sauce from Fake Meat by Isa Chandra Moskowitz for the first time tonight & had to share because it’s so addictive! I made it with local honey subbed for the agave as my partner bought a huge jar of the stuff in the spring & we’re trying to use more of it. Perfect sauce I will definitely prep again just to have a jar of the stuff in the fridge at all times.

To make the sauce: whisk cornstarch & vegetable broth in a saucepan until dissolved. Add all other ingredients (you can use butter for coconut oil) & simmer for 10 minutes until thickened & glossy.

Got a pouch of taco shmeat filling by earth born at ALDI on sale yesterday, had an overabundance of farm fresh eggs from my boss and a bunch of leftover tortillas I wasn't sure what to do with (underestimated how fast I go through hummus). Still got zukes coming up in the garden, fritters are my favorite.

I didn't pack them up into pretty servings this time, but I made for the week:

- buffalo tofu (slices and cubes)

- a cashew ranch dressing that I basically improvised as I've made it many times before (it's like...1/3 cup soaked cashews then lemon, dill, garlic and onion powders, salt and pepper, water until it's the right consistency)

- a kind of veggie stew of mushrooms, tomatoes, and collard greens, then I added half a jar of marinara that needed to be used up. It's got garlic and various spices in it as well. We'll have part of this for dinner tonight with pasta then there will be some left for whatever

- steamed a couple lbs of yellow potatoes

- actually busted out the juicer, which I don't do often, and made a batch of carrot-apple-golden beet with ginger and lemon because store had a really good deal on apples

- cookies adapted from Conscious Kitchen 3-Ingredient Oatmeal cookies - I added like 5 more ingredients lol (tahini in place of half the pb, vanilla, cinnamon, mini choc chips, raisins, sesame seeds on top)

Tomorrow morning I'll make a batch of oat & buckwheat groats in IP for breakfast for the week, or I'll just assemble some overnight oats tonight and decide what to do tomorrow.

Not pictured:

- I will be deploying my husband to shred and chop up some green cabbage, carrots, red bell peppers, and cucumbers for the "refrigerator salad bar."

- lots of canned beans in pantry to go with potatoes, salads, or have with rice to be cooked later, or be tacos in corn tortillas that I also have on hand

- freezer has veggie burgers, ezek bread, frozen fruit for smoothies and oatmeal, some frozen broccoli, some Trader Joe's vegan bulgogi - easy meal is that + frozen broccoli in air fryer with rice and will be doing that at some point this week for dinner. I also have 2 ninja creamis in freezer ready to CREAMIFY - canned fruit cocktail plus some oatmilk creamer

Grocery store bill was about $55 - the produce plus 2 kombuchas, a box of sour candy, one block of firm tofu and one block of super firm as backup tofu (the tofu pictured was on hand), and I think that was it.

I have one lunch date this week that will be out, and I may do grocery store salad bar one day then take some combo of all of the above the other days. I also have a serving of 2 of leftovers from last week in freezer.

I was very pleased yesterday when the fridge was essentially empty of everything I prepped last Sunday. As it should be! Nothing was hanging around or going bad.