High Protein Meal Prep You'll Actually WANT To Eat

To make the marinade, add black peppercorns and pimento (allspice) to a blender or food processor.

Remove the stalks from the habanero chilis and add them to the blender.

Dice the brown onion and add it to the blender along with the garlic cloves and peeled, chopped ginger.

Add lime juice, fresh thyme leaves, and the white parts of the spring onions to the blender.

Add soy sauce, honey, and salt to the blender, then blend until a smooth paste is formed.

Pour the marinade over the chicken thighs in a large bowl and mix thoroughly to coat.

Marinate the chicken in the fridge for at least a few hours, or up to 72 hours for best flavor.

To make the rice and beans, add rinsed rice to a pot or rice cooker. Add water to cover one knuckle deep.

Add aromatics to the rice: spring onion whites, half a habanero chili, crushed garlic, thyme sprigs, sliced ginger, pimento (allspice), and salt. Cook the rice.

For the greens, sauté diced onion and garlic in a large pot with oil until softened.

Add diced bell pepper, diced tomatoes, and finely diced kale stems. Cook for 5-6 minutes.

Add the sliced kale leaves, stir to combine, and cook until wilted.

Once the rice is cooked, remove the large aromatics. Add drained kidney beans and sliced spring onion greens, and fluff with a fork.

Grill the marinated chicken thighs over charcoal or on a grill pan for 4-5 minutes per side until cooked through and nicely charred.

Assemble the meal prep containers by portioning out the rice and beans, cooked greens, and grilled chicken.

To make the pork meatball marinade, add garlic, shallot, and finely diced lemongrass to a blender.

Add fish sauce, oyster sauce, and brown sugar to the blender, then blend into a paste.

In a bowl, combine the lean pork mince with the blended marinade and mix well.

Form the mixture into small, golf ball-sized patties. Chill them in the fridge for at least 2 hours to firm up.

For the pickles, prepare a pickling liquid by bringing water, rice wine vinegar, salt, and caster sugar to a simmer in a saucepan.

Peel and julienne carrot and daikon radish. Pour the hot pickling liquid over them and let them cool completely.

To make the dipping sauce (Nuoc Cham), combine fish sauce, garlic, bird's eye chilis, spring onion whites, and lime juice in a bowl. Stir until the sugar dissolves.

Cook the vermicelli noodles according to package instructions, then drain and rinse under cold water.

Grill the pork patties over charcoal or on a grill pan until cooked through and charred.

Assemble your Bun Cha meal prep bowls with cooked noodles, pickled vegetables, fresh herbs, the Nuoc Cham dipping sauce, and grilled pork meatballs.

First, make the potato salad. Boil baby potatoes in salted water until tender, then drain and let them cool.

Prepare the vegetables for the fish parcel. Thinly slice zucchini on a mandoline.

Thinly slice a fennel bulb and shallots. Halve the cherry tomatoes.

Lay out a piece of baking paper. Create a bed of sliced zucchini and fennel.

Place a white fish fillet on top of the vegetables. Add cherry tomatoes, black olives, sliced shallots, and fresh dill. Squeeze lemon juice over everything.

Fold the baking paper over the fish and crimp the edges to create a sealed parcel.

For the potato salad dressing, combine baby capers, chopped parsley, chopped mint, sliced spring onions, olive oil, and sherry vinegar. Season with salt and pepper.

Toss the cooled, boiled potatoes in the dressing.

Bake the fish parcel in a preheated oven at 185°C (365°F) for 12-15 minutes.

Serve the baked fish directly from the paper parcel alongside the potato salad.

In a pan, combine whole garlic cloves and roughly chopped red peppers.

Add apple cider vinegar, black peppercorns, and salt to the pan.

Bring the mixture to a simmer over medium heat and cook for 35-40 minutes, until the chilis are very soft. Add a little water if the liquid evaporates too quickly.

Transfer the cooked mixture to a blender and blend until completely smooth.

Taste the hot sauce and adjust the salt if necessary. Pour the finished sauce into a sterilized bottle for storage.