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Our favourite meal prep recipes

Here at Igluu we are passionate about great food and the perfect storage for your meal prep.

Variety is the spice of life, which is why we're always on the look out for the tastiest, freshest recipes that we can try, taste and share. So here are our current favourite recipes for breakfast, lunch and dinner, along with some ideas for snacks throughout your day too.

Egg muffins - a cracking good breakfast

These muffins are low carb and high protein, as well as being freezable - perfect for a grab and go breakfast. Prep time - 5 minutes Cook time- 20 minutes Makes 6

Ingredients

  • 1 pepper
  • 3 spring onions
  • 4 cherry tomatoes
  • 6 eggs
  • Handful spinach
  • 50g cheddar (if liked)
  • 1 tsp salt
  • 1 tbsp hot sauce/curry powder (if liked)

Instructions

  1. Preheat the oven to 200°C/ 390°F
  2.  Wash and dice the pepper, onions and tomatoes and put them in a large mixing bowl
  3.  Wash the spinach, lightly chop it and add it to the bowl
  4.  Add the eggs and salt. Mix well. (Crack the eggs separately before adding, that way if you get a dodgy one it won't ruin the whole recipe)
  5. Add some hot sauce/curry powder if you like. Hot sauce works great!
  6. Grease a 6 slot muffin tin with oil and kitchen roll. Pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cases or cut out some baking paper to use as cases)
  7. Add cheese if liked over the top of each muffin before they go in the oven. You could also mix the cheese into the batter
  8. Bake for 15-18 mins or until the tops are firm to the touch
  9. Enjoy!
These muffins are freezable - take them out of the freezer the night before and let them thaw in the fridge. Microwave for 1/2 minutes and pop them into your  Igluu meal prep container along with some fresh fruit for the perfect breakfast on the go! Recipe and photo credit https://hurrythefoodup.com/low-carb-egg-breakfast-muffins/

Chicken avocado club salad - ideal for lunch

Filling and packed full of protein, this chicken and avocado salad is all the best parts of a club sandwich without the added carbs. Ideal for lunches on the go! This recipe isn't freezable but you can meal prep more than one salad by doubling, tripling or quadrupling all the ingredients. Prep time - 10 minutes Cook time - 12 minutes Serves 1 (but can easily be doubles for meal prep)

Ingredients

Seared chicken -
  • 1 boneless skinless chicken breast
  • 1/2 tsp olive oil
  • Garlic powder, sea salt and pepper
Salad -
  • 70g chopped romaine lettuce
  • 25g cherry tomatoes, halved
  • 25g cucumber, sliced
  • 20g red onion, chopped
  • 1 rasher cooked bacon, chopped
  • 2 tbsp blue cheese, crumbled
  • 1/4 avocado, sliced
Red wine vinaigrette - makes 180ml
  • 80ml red wine vinegar
  • 1 tbsp Dijon mustard
  • 1-2 cloves garlic, minced
  • 1 tsp honey or maple syrup
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper
  • 120ml extra virgin olive oil

Instructions

  1. Season both sides of the chicken breast with garlic powder, salt and pepper
  2. To cook the chicken, add 1-2 tsp olive oil to a large frying pan over a medium heat. Place chicken breast in hot oil. Cook chicken about 6/7 minutes on each side or until juices run clear. Remove from pan and let sit for 5 minutes to cool before slicing for the salad. You can do this in advance, and you can cook multiple chicken breasts together if you're meal prepping
  3. While the chicken cooks, make the dressing by whisking together all the ingredients in a small bowl
  4. Line one section of container with romaine and layer all ingredients in sections on top. A good tip is to put bacon and avocado in separate sections of your Igluu meal prep container to keep the bacon crisp and prevent the avocado from going brown. Also store dressing separately
Recipe and photo credit  https://home/storm/sites/igluumealprep-com/public.eatingbirdfood.com/chicken-avocado-club-salad/

Double bean and roasted pepper chilli - a dinner winner

Not only is this a warming meal for any evening, if you double up your ingredients and freeze, you'll have plenty for tomorrow's lunch - we suggest using our two compartment containers so you can fill up on rice too. Prep - 30 minutes Cook - 1 hr 15 minutes Serves 8

Ingredients

  • 2 onions, chopped
  • 2 celery sticks, finely chopped
  • 2 yellow/orange peppers, finely chopped
  • 2 tsbp sunflower/rapeseed oil
  • 2 x 460g roasted red peppers
  • 2 tsp chipotle paste
  • 2 tbsp red wine vinegar
  • 1 tbsp cocoa powder
  • 1 tbsp dried oregano
  • 1 tbsp sweet smoked paprika
  • 2 tbsp ground cumin
  • 1 tsp cinnamon
  • 2 x 400g cans chopped tomatoes
  • 1 x 400g can refried beans
  • 3 x 400g cans kidney beans, drained and rinsed
  • 2 x 400g cans black beans, drained and rinsed

Instructions

  1. Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured
  2. Drain both jars of peppers over a bowl to catch the juices. Put 1/4 of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée then stir into the softened veg and cook for a few minutes
  3. Add the tomatoes and re-fried beans with 1 can water and the reserved pepper juice. Simmer for 1 hour until thickened, smoky and the tomato chunks have broken down to a smoother sauce
  4. Add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces. Once bubbling and the beans are hot, season to taste and serve
Recipe and photo credit https://home/storm/sites/igluumealprep-com/public.bbcgoodfood.com/recipes/double-bean-roasted-pepper-chilli

Health-conscious

Apple and peanut butter Nuts and seeds trail mix Hummus and veg Greek yoghurt and fruit Popcorn Kale crisps Our Igluu meal prep containers can be purchased on Amazon here or on our website here.
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