Strawberry Banana Loaf (Paleo, Gluten Free, Nut Free) + Meal Prep

IMG_2493 (640x427)Yes, more strawberries. I told you I cannot have enough of this fruit. It was so much fun having a fruit to experiment in the kitchen. This summer will be interesting with a possible abundance of fruits that could appear in our garden. As I type, I can see flowers in our mandarin tree, lemon tree and peach (!?). Hubby has done well. We are thinking of planting strawberries and passionfruit too. I’m only good at using the produce though and all credit goes to hub. Strawberry Banana Loaf

I have been wanting to write about how I do my meal prep for some time. I have learned that spending 1-2 hours of cutting vegetables and marinating meat over the weekend saves me heaps of time through the week. I would even squeeze in another 1 hour or two to bake or do a massive batch cook. It feels so good when a week day appears, and we just need to whip something out of the freezer of fridge and have dinner in front of us within 10 minutes. IMG_2491 (427x640)

We like to have vegetables cooked most nights fresh or have a salads. If it is not  a stir fry, it would be roasting. That means ALOT of prep work for veggies. 

To start of:

Meal plan. I start my meal plan early. Usually by Wednesday, I would have an idea of what to cook for the next week. I would check catalogues for specials, or reply on farmers’ report to tell me what is in season. We usually do a shop on Friday or Saturday. 

Saturday afternoon:

When Asher is asleep, hubby and I would put music on and meal prep. I like a mix current pop and r&b music. Maybe even 90s. Anything that has a beat to it. IMG_7595

In that photo I think I chopped

  • 250 grams grams brussel sprouts 
  • few beetroot
  • 250 grams beans
  • 2x broccoli 
  • 1/2 a cabbage 
  • a few carrots and maybe a bunch of baby carrots washed
  • 250 grams of mushrooms 
  • couple of zucchini (for more recent bakes or salads)
  • 1 Leek
  • silver beet for the tart (I made that tart that day)
  • maybe 1-2 onions 

I have a system in place so do not mess with it. I usually chop what I am going that night first. Then moving on to harder vegetables that require soaking and draining. I like chopping broccoli and beetroot last. Then I put them in boxes, bowls and even oven trays for roasting. Everything is separated out for ease for removal for that day’s meal. 

I probably wouldn’t chop tomatoes in advance or anything that is too soft. Unless I’m making a zucchini salad, I find that they don’t last as long. For chinese cabbage, I like to do it the night before OR i schedule cooking it on a Sunday night. 

With that done, I’m usually relaxed. I like doing it on a Saturday so that Sunday afternoon is spent at parks or playgrounds. Here you go. That is what my fridge looks like after a Saturday of chopping (and I have big fridge!) IMG_8444

As for baking, I like to whip out quick items. This strawberry banana loaf is done in a food processor. Quick and easy. IMG_2487 (640x427)

Strawberry Banana Loaf (Paleo, gluten free, nut free)
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. 4 bananas
  2. 1/2 cup coconut flour
  3. 1 cup rough chopped strawberries washed and soaked
  4. 1/2 cup coconut milk
  5. 4 eggs
  6. 3/4 cup bicarb soda
  7. 1 tsp baking powder
  8. 1 tsp ginger
  9. 1 tbsp cinnamon
  10. 1 tsp vanilla
  11. Optional-pecans 1/4 cup
Instructions
  1. Preheat Oven to 180C. Line loaf pan with baking paper.
  2. Everything in the food processor., Give it a good whiz. Spoon mixture into loaf pan and bake for 40-45 minutes
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