My 2 Repeat Meal-Prep Recipes
Egg-Centric;)
Ok, you guys, this is my 12th post since I started Substack this summer. I’m still figuring out this platform, and I know my content has been a bit all over the place. But I have to say, I love sharing my recipes with you all! I used to share a lot of my cooking on Instagram, but the problem with that is I usually post in my stories. After 24 hours, the story disappears, and I end up getting tons of DMs asking for the recipe. Believe it or not, it’s a full-time job keeping up with those responses! As much as I love engaging with everyone, I have so many other hats to wear in my business. So, sharing a recipe here is perfect because it stays up, and you can come back anytime to find it. It’ll always be here for you!
On a side note, I’m starting to really enjoy setting some time aside to sit down and write. I have a confession: writing has always been my biggest insecurity. As you know, English is my second language, and I’ve always struggled with spelling and writing. But this process is really helping me improve my writing skills.
Ok, back to my recipe this week! I’m going to share my breakfast Lavash sandwich with you. I saw someone make this on Instagram—wish I still had her handle so I could tag her! I made it immediately when she posted it, and what I love about this recipe is that you can make it on Sunday, warm it up during the week, and it’s like a homemade version of the Starbucks feta wraps, but with fresh, wholesome ingredients.
I’m also going to share my egg salad recipe with you! I’ve gotten so many DMs about it. I’ve been making it for the past few weeks, and it’s perfect for meal-prepping—it stays great in the fridge for a few days. I love having it for lunch, either in a lettuce wrap or on toasted sourdough.
My first recipe that I am going to share with you is my Lavash breakfast sandwiches. These have definitely been on repeat at my house. You can make them on Sunday, and reheat during the week for breakfast, super easy and so delish!
Lavash Breakfast Sandwich:
10 organic eggs
milk or cream / a splash
feta cheese / as much as you prefer
Sun-dried tomatoes / I do about 1/4 cup, I also get mine at trader joes, it’s the one in the oil jar, but I rinse it under water
salt and pepper
chopped spinach / I do about 2 cups
If I have some fresh herbs on hand, I add some parsley and some basil
4 lavash bread, I get mine at Trader Joes
cream cheese
Instructions:
Preaheat oven at 350
Egg mixture: Add the 10 eggs into a mixing cup, add salt, pepper and a splash of cream or milk to make the eggs creamy, mix well and pour into a 9x13 baking dish. Top with spinach and sun-dried tomatoes.
Bake for 30 minutes, and then let it cool of before you start to assemble the sandwiches
Spread some cream cheese ( around is your choice ) on the lavash bread, then add some of the egg mixture on top, and fold. Cut each lavash in half to make 8 sandwiches.
Store in the fridge, I like to reheat my sandwich in a frying pan! ENJOY!!!!!!!
My second recipe that I am going to share is my go to egg salad, I am obsessed with this recipe, you can substitute the vegan mayo with cottage cheese, for an extra boost of protein, and it is so filling and satisfying to eat, I love it on bread, crackers or salad wrap!
Here is a link on how to make the perfect hard boiled eggs for you!
Ok that’s it for this week, I hope you have a chance to make these 2 recipes, and if you do, please dm me, or leave me a message, and let me know what you think! I love hearing from all of you, sending you so much love xoxo Monika