I feel like I should add a TW for my fellow children of immigrants for this one 🥴

🥣 Overnight Oats:
– 3 cups rolled old-fashioned oats
– 2 tbsp chia seeds
– 2 tbsp hemp seeds
– 3 tbsp greek yogurt (optional but makes it really creamy!!)
– 3 tbsp almond butter
– 1/4 tsp cardamom (you can use a bit more if using store-bought)
– 2 tbsp maple syrup (+/- for sweetness)
– 3 cups oat milk (+/- for desired consistency)
– 2 cups cut berries (fresh or frozen)

Instructions: Mix everything together, store it up to a week.

🍿Tajin Makhane:
– 1/2 bag (100g) of makhane (also called popped lotus seeds or popped water lily seeds)
– 2 tbsp ghee or avocado oil
– Few tbsp of tajin to taste

Instructions: Add ghee to a wok or pan, add makhane, roast by continuously stirring for 10-15 min on medium heat. Bite into one to test – it should be completely crunchy. Remove off heat, let it cool down for 2 minutes. Sprinkle a bit of oil, add tajin, and mix well to coat.

🧀 Paneer Bhurji:
– 14oz of paneer, grated
– 1 small red onion finely diced
– 2 small tomatoes finely diced
– 4 Thai/Indian green chilies, finely chopped (+/- based on your heat preference)
– 1/2lb of fresh baby spinach, roughly chopped (can also use frozen pre-chopped in a lesser quantity)
– 1/2 tsp cumin seeds
– 1/2 tsp turmeric
– 1/2 tsp red chili powder (+/-)
– Salt to taste
– 1/4 cup water

1️⃣ Heat up oil, add cumin seeds, wait for them to start “dancing”
2️⃣ Then add onions & green chilies. Once onions are a bit translucent, add tomatoes & rest of your spices and salt.
3️⃣ Sauté for a couple min until that raw smell of the turmeric goes away
4️⃣ Add your water, spinach, and cover on simmer until the spinach has wilted, then uncover, mix, and let just a bit of that water evaporate
5️⃣ Add paneer, mix well for no more than a couple minutes or else the paneer will dry out. Taste and adjust salt if needed once mixed.

#shorts #lunchbox #mealprep

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