Womens Fitness
Vegan Asian Meal Prep to Lose Weight (Calories Included) | Joanna Soh
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No idea how or where to start? Watch this –
Beginner’s Guide to Meal Prepping (5 Easy Steps):
What I Eat in a Day (Meal Prep):
10 Best Plants to Replace Meat:
Are You Eating Correctly to Lose Weight?
What’s in my Kitchen Pantry (15 Must-Haves):
I’m Asian, I love my ricccceeeeee!! Hence, when it comes to my meal prep, of course, I’m going to add some Asian flavours to it! Here are some of my favourite and easy recipes. This is for 3 days!
p/s of course, I don’t eat like this every single day depending on my schedule and if I do travel. But as much as I can, I love to cook for myself because that means I’m in control of what I eat and that’s the easiest way to stay healthy and fit.
Do share your meal prep pictures with me, tag me @JoannaSohOfficial #JSohRecipes
READ below for the recipes, steps and calories.
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Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach, with over 8 years of experience.
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BARLEY, CARROT & SWEET CORN SOUP (serves 3)
– ½ cup Pearl Barley – 350Cals
– 6 cups Vegetable Stock – 90Cals
– 2 Tomatoes, quartered – 44Cals
– 2 large onions, quartered – 120Cals
– 2 Potatoes, cut into thick chunks – 326Cals
– 2 Carrots, cut into thick chunks -50Cals
– 1 Sweet Corn, cut into 4 – 62Cals
– Salt and pepper to taste
Per Serving – 347Cals
Steps:
1) Chopped all the vegetables – tomatoes, onions, carrots, potatoes and sweet corn.
2) Fill up a pot with vegetable stock and add in all your ingredients. Season with a little bit salt and pepper.
3) Allow all the ingredients to cook under medium heat for 30 minutes or until vegetables are tender. Don’t forget to stir occasionally.
4) Set it aside to cool down.
TEMPEH FRIED RICE (serves 3)
– 3 cups Cooked Brown Rice – 744Cals
– 1 cup Tempeh, cubed – 318Cals
– ½ Broccoli, cut into florets – 49Cals
– ½ Red Bell Pepper – 18Cals
– 1 Carrot – 25Cals
– 3 stalks Scallions, sliced – 10Cals
– 2 tbsps. Olive Oil – 138Cals
– 2 tbsps. Soy Sauce – 19Cals
– 1 tsp. Sesame Oil – 40Cals
– Salt and pepper to taste
Per serving – 487Cals
Steps:
1) Heat a large pan with 1 tbsp. olive oil over medium-high heat. Stir in the tempeh and sauté until slightly brown. Set aside.
2_ Drizzle the remaining 1 tbsp. of oil over medium-high heat. Add your vegetables – broccoli, bell pepper, and carrot and cook until slightly tender but still crunchy, just for 4 – 5 minutes.
3) Then stir in the rice and tempeh and continue to cook for a few more minutes, until the rice is heated through.
4) Season with some soy sauce, sesame oil and salt & pepper.
5) Add in some scallions and continue to stir until all the ingredients are well combined.
6) Remove from pan and set aside to cool down.
TOFU & VEGETABLE RICE ROLLS (12 Rolls)
– 400g Firm Tofu– 80Cals
– 1 Red Bell Pepper, thinly sliced – 37Cals
– 1 Yellow Bell Pepper, thinly sliced – 37Cals
– 1 Carrot, thinly sliced – 25Cals
– 1 large bunch Mint Leaves – 16Cals
– 1.5 cups Cabbage, thinly sliced – 26Cals
– 2 tbsps. Olive Oil – 138Cals
– 12 Rice Paper Rolls – 306Cals
Garlic-Soy Dipping Sauce (serves 12)
– 4 tbsps. Soy Sauce – 37Cals
– ½ tbsp. Rice Vinegar – 1Cals
– 2 tsp. Sesame oil – 80Cals
– 1 tsp. Minced Garlic – 4Cals 2 cloves
4 rolls per serving.- 296Cals
Steps:
1) Slice the tofu into long strips.
2) Over medium-high heat, cook the sliced tofu on each side for 3-5 minutes or until golden brown. Set aside.
3) Next, we want to prepare the dipping sauce. In a small bowl, combine all ingredients together and mix well. Set aside.
4) Then, chop up all the vegetables – bell peppers, carrot and cabbage.
5) Now let’s assemble the rice rolls! To soften the rice paper wraps, in a large plate, add in warm water and dip the rice paper wrap in the water for 10-15 sec and then spread it carefully on a slightly wet cloth.
6) Arrange all your colourful vegetables and tofu. Gently fold the rice paper wrap and done!
SNACK – Red Dates Stuffed with Walnuts.
36Cals per serving. Consume 3-4 servings as your snack!
Steps:
Simply slice the red date to create a small pocket , remove the seeds. Then insert half a walnut into the red date.
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The total calories for all the meals are just above 1200cals. This does not include a pre or post workout snack. So I’d give myself another 300 – 400 calorie allowance. And I may even add another meal on my workout days.
This is just a guideline. Your calorie intake will be differ based on your body composition & fitness goal. Increase the portion accordingly.
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SUBSCRIBE for new weekly videos: https://www.youtube.com/user/joannasohofficial RICE is easy to cook, it’s versatile and it can be very healthy. Here are 3 really simple rice recipes, which can be made ahead and to help you stay FIT.
Make them, snap pictures and tag me @JoannaSohOfficial #JSohRecipes
Joanna Soh is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN), with over 8 years of experience.
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WILD RICE & BEAN SALAD (serves 2)
Ingredients:
1. 1 cup Cooked and Chilled Wild Rice – 216Cals
*You can use another other rice of your choice
2. ½ Red Bell Pepper, diced – 19Cals
3. ½ cup Cherry Tomatoes, halved – 14Cals
4. 1 Small Onion, diced – 28Cals
5. ¼ cup Corn – 33Cals
6. ¼ cup Cucumber, diced – 4Cals
7. ¼ cup Olives, halved – 40Cals
8. ½ can Beans, rinsed and drained – 108Cals
Dressing:
1. 3 tbsps. Lemon Juice – 9Cals
2. 1 tbsp. Olive Oil – 119Cals
3. ½ tsp. Maple Syrup – 10Cals
4. ½ tsp. Smoked Paprika – 4Cals
5. ¼ tsp. Cumin Powder – 4Cals
6. ¼ tsp. Garlic Powder – 2Cals
7. Salt and Black Pepper to taste
Total Calories: 610Cals / 2 = 305Cals
305Cals per serving
ONE POT FISH & RICE SOUP (serves 3)
Ingredients:
1. 4 cups Chicken / Fish / Vegetable Broth – 48Cals
2. 400g Dory Fish Fillet – 410Cals
*or any other fish of your choice
3. ½ cup Uncooked Rice, rinsed – 286Cals
4. ½ can Beans, rinsed and drained – 189Cals
5. ½ can Diced Tomatoes – 53Cals
6. ½ cup Corn – 66Cals
7. 1 tsp. Cumin Powder – 8Cals
8. 1 tsp. Garlic Powder – 10Cals
9. 1 tsp. Cayenne Powder– 6Cals
10. 1 tsp. Mixed Herbs – 6cals
11. 1 tsp. Salt
361Cals, 28g protein per serving
STUFFED BELL PEPPER RICE (serves 3)
Ingredients:
1. 3 Large Bell Peppers -111Cals
2. 1 Potato – 163Cals
3. 2 Carrots -50Cals
4. Fish and Rice Soup from the previous recipe
288Cals per serving
TRY THE RECIPES & LET ME KNOW WHICH IS YOUR FAVOURITE!
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MORE HEALTHY RECIPES HERE:
Healthy Indian Meal Plan
3-Ingredient Homemade Jams
3 Healthy & Easy Poke Bowls
5-Minute Meals in a Mug
10 Healthy Desk Snacks for School or Work
4 No-Cook Chilled Soups
What I Eat in a Day to Stay Lean
3 Skinny Breakfast Muffins
Breakfast in a Jar Chia Pudding
3 Vegan Slimming Soups
4 High Fibre Oatmeal Breakfast
Veggie Soba Noodles with Peanut Sauce
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SUBSCRIBE for new videos every week: https://www.youtube.com/user/joannasohofficial Move those hips! This workout will give you leaner and toner Inner & Outer Thighs. It combines both strength and cardio-based exercises for best results! No equipment needed!
SHARE your fitness pictures, tag me @JoannaSohOfficial #JSohActive
Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach, with over 8 years of experience.
Filmed at Be Urban Wellness: http://beurbanwellness.com
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Stay connected and follow me:
Joanna Soh:
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(Subscribe to my website for printable workouts & recipes)
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Exercises
1) Curtsy Lunge
2) Side Kicks
3) In-Out Wide Squat Twist
4) Knee Strikes
5) Side Plank Crunch
6) Inner Thigh Lift
7) Wide Scissors
8) Kneel to Squat
Interval: 30secs workout with 15 secs rest – 8 Intervals – 2 Rounds
Goal: Beginners x2 rounds Intermediate x4 rounds
To progress:
– Choose the advance option.
– Increase the workout time to 45 secs
– Do more sets.
– Hold a pair of light weighted dumbbells
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MORE WORKOUT VIDEOS TO GUIDE YOU THROUGH YOUR JOURNEY
–
10,000 Squat Challenge in 30 Days
–
1,000 Cardio & Core Burn Challenge
–
4-Week Burn Belly Fat Challenge
–
Total Body Strength Training Without Weights
–
Beginner Fat Burning Morning Workout
–
8-Minute Workout for Teens
–
How to Lift Dumbbells to Lose Weight (Gym Training)
–
Burn Back Fat & Bra Bulge (4 Exercises)
–
Kickboxing to Lose Flabby Arms / Bingo Wings (No Equipment)
–
4-Week Toning Butt & Abs Challenge
–
Gentle Morning Yoga Stretches to Feel Energized
–
30-Minute HIIT Yoga for Slimmer Legs
–
30-Minute Beginner HIIT Yoga for Stronger Core
–
Here’s the complete playlist to more than 50 videos:
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SUBSCRIBE for new videos every week: https://www.youtube.com/user/joannasohofficial Why I prefer fermented vegetables over raw. Watch this video through to learn the benefits and recipes. What’s your favourite fermented food? Let me know in the comments below. =)
Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach.
________________
Stay connected and follow me:
Joanna Soh:
http://joannasoh.com/
https://www.instagram.com/joannasohofficial/
https://www.facebook.com/joannasohofficial/
https://www.youtube.com/user/joannasohofficial
Tweets by Joanna_Soh
(Subscribe to my website for printable workouts & recipes)
https://www.instagram.com/hernetwork.tv/ https://www.facebook.com/hernetwork.tv/
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SAUERKRAUT
1) 3lbs / 2kg of Green Cabbage, shredded
2) 1.5 tbsps. Salt
Steps:
1) Simple combine the cabbage and salt. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands until the cabbage is watery and limp. This will take about 5 to 10 minutes. Be patient!
2) Grab handfuls of the cabbage and pack them into your jars. Pour any liquid released by the cabbage into the jar.
3) Then place one of the larger outer leaves of the cabbage over the surface to cover the cabbage.
4) To weigh the cabbage down, slip a smaller jar into the mouth of the jar. I’ve added stones into the small jar to add weight.
5) You want to make sure that the cabbage is fully submerged beneath its liquid. Cover the mouth of the jar with a cloth to make sure it’s airtight.
6) Allow the cabbage to ferment for 3 to 10 days, keeping the sauerkraut away from direct sunlight and at a cool room temperature
This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated.
JAPANESE PICKLED CUCUMBER
1) 3 Japanese cucumbers, thinly sliced
2) 2 tsps. Salt
3) ¼ cup Rice Vinegar
4) 2 tbsps. Brown Sugar
6) 2 tbsps. Sesame Seeds
Steps
1) In a bowl, add the cucumber and sprinkle it with the salt. Set aside for five minutes.
2) Rinse off the salt and drain the cucumbers.
3) Combine all ingredients in a bowl: rice vinegar, brown sugar, sesame seeds. Mix well.
4) Transfer into a jar and let it sit in the fridge for at least 24 hours. And this is really to be eaten. This goes perfectly with rice!
PICKLED CABBAGE & CARROT
1) 3 cups Red Cabbage, shredded
2) 1 cup Carrot, thinly sliced
3) 2 tsps. Salt
4) 1 cup Rice Vinegar
5) 3/4 cup Brown Sugar
6) ½ tsp. Sesame Oil
7) Pinch of hot chili flakes
Steps
1) In a large bowl, toss the cabbage together with the carrots. Set aside.
2) In saucepan over medium heat, stir together the vinegar, sugar, sesame oil chili flakes and salt. Mix until sugar has dissolved for about 3 minutes. Allow the sauce mixture to cool down.
3) Then pour it over the cabbage and carrot mixture and toss well. Cover and chill in the fridge for at least 8 hours or overnight. The next day, transfer the cabbage mixture into airtight jar.
All the recipes will store for a long time in the fridge, So you can make a huge batch and consume 1 – 2 servings daily.
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