The 14-Day Lunch System That Never Gets Boring, by LifebyMikeG on YouTube. 18 min 39 s.
- Video length
- 18 min 39 s
- Time to do it
- 3 hours
- Difficulty
- Medium
- Steps
- 10
What you need
Steps
Set up your workspace. Clear the counter, preheat the oven to 425 F, and line two sheet pans with parchment. Chop cauliflower into small florets and drain and dry the chickpeas.
Toss the chickpeas and cauliflower with oil, salt and spices. Spread them on one pan in a single layer and roast for 25 to 30 minutes, shaking the pan halfway, until crisp.
Make the hummus in a food processor. Blend chickpeas, tahini, lemon juice, garlic and a splash of cold water until smooth, then season with salt. Store in a jar in the fridge.
Mix ground turkey with pesto and salt, then shape into patties. Cook them in a skillet over medium heat for about 4 minutes per side. Cool and refrigerate.
Roll ground beef with crumbled feta and herbs into small meatballs. Bake or pan sear until cooked through, about 12 to 15 minutes at 400 F. Cool before storing.
Cube sweet potatoes, toss with oil and harissa, and roast at 425 F for 25 to 30 minutes until tender and browned at the edges.
Mash black eyed peas with corn, herbs and a little flour, then pan fry spoonfuls in oil for 3 to 4 minutes per side until golden. Drain on paper towels.
Cook saffron rice and mushroom farro in separate pots according to package directions. Cool both fully, then store in containers in the fridge.
Whisk a tahini yogurt herb sauce and a balsamic caper vinaigrette. Keep each in a small jar so you can dress salads at lunchtime instead of soggy in advance.
Build week one lunches from the salad base, chickpeas, cauliflower, meatballs, fritters and tahini sauce. Build week two from the farro, mushrooms, burgers, sweet potatoes and vinaigrette. Freeze extra portions in 1 or 2 cup molds.
Tips and common mistakes
Cool cooked food completely before lidding containers so condensation does not make everything soggy.
Keep dressings and sauces in separate small jars and add them just before eating.
Label containers with the date and use fridge items within 4 days, or freeze them for later weeks.
Wash hands and boards after handling raw turkey and beef, and cook both to safe internal temperatures.
Questions
How long will these prepped lunches keep?
Most cooked components keep 3 to 4 days in the fridge. Freeze extra portions in 1 or 2 cup molds and thaw overnight in the fridge.
Can I swap the proteins?
Yes. The system works with any cooked protein you like, such as chicken, tofu or fish, as long as you cool and store it the same way.
Do I have to make everything at once?
No. Split the cooking over two sessions, one for week one and one for week two, to keep the prep time shorter.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
