Meal Prep: Peanut Butter Protein Yogurt and Tofu Spring Rolls
I absolutely loved this meal prep! I was both full and felt great because of all of the veggies and peanut butter is my favorite!
For this week’s breakfast we have a peanut butter protein yogurt with berries, and for lunch we have tofu spring rolls with veggies on the side. Hope you love it as much as I did!
Peanut Butter Protein Yogurt
Ingredients
2 ½ cups of plain Greek yogurt
½ cup of sugar free maple syrup (it tastes the same)
1-2 teaspoons of cinnamon (I have no idea how much I used.)
4 tablespoons of collagen powder (vanilla flavor)
4 tablespoons of protein powder (I used pea protein)
1 cup of creamy peanut butter
Preferred toppings like fruit and nuts
Directions
1. Mix all of the ingredients in a bowl and divide into four equal portions.
2. Top with preferred fruit and toppings (I used strawberries, blueberries, and walnuts.)
3. Refrigerate until eaten. Easy!
The wrappers I used.
Tofu Spring Rolls
Ingredients
Block of Extra Firm Tofu (You’ll likely have extra)
1 cucumber
1 carrot
1 bunch of cilantro
1 cup of chopped cabbage
1 cup of cooked rice noodles
Peanut sauce for dipping
Directions
1. Cook rice noodles according to package instructions. Make sure they’re cooled before rolling them into rice paper.
2. Chop and slice all your veggies.
3. For the rice paper wrappers: you’ll need a large bowl of water to soak the wrappers in. Use a wooden board as your workspace and keep it sufficiently wet when handling the wrappers.
4. Soak a wrapper, lay it on your worksurface and place ingredients in the center.
5. Fold in the sides first, then scrunch the toppings with one side before rolling it all up like a burrito.
6. I wrapped mine in individual pieces of parchment paper to keep then from sticking to each other.
7. Serve with peanut sauce (found in Asian foods at the grocery store.)
8. I also paired this with chopped carrots and jicama.
