Week 2 Recipes

Week 2 Recipes

Here are all the recipes I used for my second week of meal prep, with exact measurements and protein content. After learning from Week 1, I focused on creating more variety while maintaining my protein goal of about 90-100g per day and staying within my daily calorie target of about 1400-1500 calories.

My daily breakdown goal was:
– Breakfast: 300-350 calories, 15-20g protein
– Lunch: 400-450 calories, 25-30g protein
– Dinner: 350-400 calories, 20-25g protein
– Snacks: 300-350 calories, 20-25g protein

Week 2 introduced more Indian flavors and plant-based proteins, giving me the comfort foods I was craving while still hitting all my nutritional targets.


Breakfast Recipes

Morning Coffee Base (1 serving)

The perfect way to start every morning – simple and energizing.

Ingredients

  • 1 cup (240ml) unsweetened original almond milk
  • Hot coffee as desired

Instructions

  1. Heat almond milk gently (don’t boil)
  2. Pour into your coffee
  3. Enjoy while planning your successful day ahead!
Storage: Keep almond milk refrigerated, use within 7-10 days of opening

Protein per serving: 1 gram

Simple Boiled Eggs with Steamed Vegetables (1 serving)

My go-to protein-packed breakfast that keeps me satisfied for hours.

Ingredients

  • 2 large eggs, hard-boiled
  • 125g mixed steamed vegetables (broccoli, carrots, green beans)
  • Pinch of salt, pepper, lemon juice

Instructions

  1. Boil eggs for 8-10 minutes, cool and peel
  2. Steam vegetables until tender-crisp (4-5 minutes)
  3. Season vegetables with salt, pepper, lemon juice
  4. Serve eggs whole or sliced with vegetables
Meal prep tip: Boil a dozen eggs on Sunday for the week

Protein per serving: 13.5 grams

Hot Oatmeal with Flax and Berries (1 serving)

Creamy, satisfying, and packed with fiber and omega-3s. This became my weekend comfort breakfast.

Ingredients

  • 40g rolled oats (dry weight)
  • 200ml unsweetened almond milk
  • 10g ground flaxseed (1 tablespoon)
  • 60g mixed berries
  • 2g cinnamon (1/2 teaspoon)

Instructions

  1. Bring almond milk to gentle boil in small pot
  2. Add oats, stir well, cook 3-4 minutes on medium heat
  3. Stir in flaxseed and cinnamon during last minute
  4. Remove from heat, let sit 1 minute to thicken
  5. Top with berries
Pro tip: Add berries at the end to keep them from getting mushy

Protein per serving: 8.5 grams


Lunch Recipes

Zucchini Moong Dal (4 servings)

This became my absolute favorite! The zucchini adds such a nice texture and the moong dal is incredibly satisfying.

Ingredients

  • 200g yellow moong dal, soaked overnight
  • 300g zucchini, diced into 1/2-inch cubes
  • 100g onion, chopped
  • 100g tomatoes, chopped
  • 600ml water
  • 15ml oil
  • 5g cumin seeds, 2g turmeric, 2g asafoetida, salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Cook soaked dal with water and turmeric until soft (15-20 minutes)
  2. Heat oil, add cumin seeds, let splutter
  3. Add onions, cook until translucent
  4. Add tomatoes and spices, cook until soft
  5. Add diced zucchini, cook 5 minutes
  6. Mix with cooked dal, simmer 5 minutes
  7. Garnish with cilantro
Storage: Gets even better the next day! Freezes beautifully

Protein per serving (250ml): 12 grams

Paneer Bhurji (using Extra-Firm Tofu) (4 servings)

I was skeptical about using tofu instead of paneer, but this was surprisingly delicious! The key is getting the spices just right.

Ingredients

  • 300g extra-firm tofu, crumbled
  • 150g bell peppers, diced
  • 100g onions, diced
  • 80g tomatoes, diced
  • 2-3 green chilies, minced
  • 15ml oil
  • Spices: 2g garam masala, 2g turmeric, 2g cumin, 1g coriander powder
  • Fresh cilantro

Instructions

  1. Heat oil, add cumin seeds
  2. Sauté onions until golden
  3. Add bell peppers and green chilies, cook 3-4 minutes
  4. Add tomatoes and spices, cook until soft
  5. Add crumbled tofu, cook 5-7 minutes
  6. Garnish with cilantro
Tofu tip: Press tofu well before crumbling for better texture

Protein per serving (150g): 12 grams


Dinner Recipes

Spinach & Chickpea Soup (4 servings)

Light but satisfying, this soup became my go-to dinner when I wanted something comforting but not heavy.

Ingredients

  • 240g fresh spinach, chopped
  • 200g cooked chickpeas
  • 100g onion, chopped
  • 10g garlic, minced
  • 720ml water
  • 15ml olive oil
  • Spices: 2g cumin, 1g turmeric, salt, pepper to taste
  • 15ml lemon juice

Instructions

  1. Heat oil, sauté onions and garlic until soft
  2. Add water, cumin, turmeric, bring to boil
  3. Add spinach and chickpeas
  4. Simmer 15 minutes
  5. Add lemon juice and season
Storage: Perfect for batch cooking, keeps well for 4-5 days

Protein per serving (250ml): 8 grams

Sweet Potato & Kala Channa Salad (3 servings)

This cold salad was perfect for busy evenings! Sweet, savory, and incredibly filling.

Ingredients

  • 300g sweet potato, cubed and roasted
  • 150g cooked kala channa (black chickpeas)
  • 50g red onion, diced
  • 30g fresh cilantro, chopped
  • 15ml lime juice
  • 10ml olive oil
  • Spices: 2g cumin, 1g chili powder, salt to taste

Instructions

  1. Roast sweet potato cubes at 400°F for 25 minutes
  2. Cool completely
  3. Mix with cooked kala channa and vegetables
  4. Whisk lime juice, oil, and spices for dressing
  5. Toss with dressing, let sit 15 minutes
Make ahead tip: Tastes even better after marinating overnight

Protein per serving (200g): 8 grams


Side Dishes & Components

Steamed Vegetables Mix (4 servings)

Simple but essential – these added color and nutrients to every meal.

Ingredients

  • 300g broccoli florets
  • 150g carrots, sliced
  • 2g salt, 1g black pepper, 5ml lemon juice

Instructions

  1. Steam vegetables 4-5 minutes until tender-crisp
  2. Season while hot
Storage: Best eaten within 3-4 days for optimal texture

Protein per serving (125g): 1.5 grams

Rainbow Capsicum Salad (1 serving)

So pretty and crunchy! This added the perfect fresh element to heavier dishes.

Ingredients

  • 30g red bell pepper, diced
  • 30g yellow bell pepper, diced
  • 30g green bell pepper, diced
  • 60g cucumber, diced
  • 30g carrot, julienned
  • 30g pomegranate arils
  • 5ml olive oil, 5ml lemon juice, pinch salt

Instructions

  1. Dice all vegetables uniformly
  2. Mix dressing ingredients
  3. Toss just before eating
Fresh tip: Prep vegetables separately, assemble just before eating

Protein per serving: 2 grams

Quinoa Base (4 servings)

My protein-rich grain base that paired perfectly with everything.

Ingredients

  • 150g dry quinoa
  • 360ml water
  • Pinch of salt

Instructions

  1. Rinse quinoa until water runs clear
  2. Bring water to boil, add quinoa and salt
  3. Reduce heat, simmer covered 15 minutes
  4. Let stand 5 minutes, fluff with fork
Storage: Keeps well for a week, great for meal prep

Protein per serving (85g): 3 grams


Snack Recipes
Personal Note: Week 2 taught me that having protein-rich snacks ready was crucial for avoiding those afternoon energy crashes.

Seasoned Tofu Cubes (3 servings)

I actually started craving these! Perfect little protein bites that satisfied my savory cravings.

I personally prefer raw tofy.

Ingredients

  • 270g super-firm tofu, cubed

Instructions

  1. Cut tofu into 1-inch cubes
  2. Mix your favorite seasonings, toss with tofu (optional)
  3. Let marinate 10 minutes, if you added seasonings.
Storage: Best eaten fresh, but keeps 2-3 days refrigerated

Protein per serving (90g): 9 grams

Greek Yogurt with Flax and Berries (1 serving)

My reliable protein powerhouse that never got boring thanks to different berry combinations.

Ingredients

  • 150g plain Greek yogurt (0% fat)
  • 10g ground flaxseed
  • 60g mixed berries
  • 1g cinnamon

Instructions

  1. Mix yogurt with flaxseed and cinnamon
  2. Top with berries
Variety tip: Try different frozen berry combinations for variety

Protein per serving: 16 grams

Recipe Notes & Week 2 Learnings

Meal Prep Success: The 4-hour Sunday prep made weekdays completely stress-free!
Protein Strategy: Combining plant proteins (dal + quinoa) gave me complete amino acid profiles.
Flavor Discovery: Indian spices transformed simple ingredients into exciting meals.
Energy Levels: The combination of complex carbs and plant proteins kept me satisfied for hours.
Flexibility Win: Having components prepared separately meant I could mix and match based on cravings.

Week 2 was a game-changer! I discovered that plant-based proteins could be just as satisfying as animal proteins, and the Indian flavors made everything feel like comfort food rather than “diet food.”

The zucchini moong dal became my absolute favorite – which recipe are you most excited to try? Let me know how your Week 2 adventures go!

Week 2 Reflections: The Real Talk About Diet Setbacks

I know it’s been weeks since my last update, and I’ve been putting off writing this reflection. Honestly? I wasn’t in the right frame of mind to share this story. I needed time to process what happened and gain some perspective before I could write about it authentically.

I needed the space between my experience and the sharing.

It’s Friday, 5:30 PM, and I’m staring at my meal prep containers that have been sitting untouched for two days. The week that started with such good intentions has completely derailed. Sound familiar?

I had it all planned out. Seven days of perfectly portioned meals, every calorie counted, every gram of protein calculated. But then life happened. Family commitments, unexpected plans and suddenly my beautiful meal prep felt more like a burden than a blessing.

For two whole days, I didn’t touch my planned meals. I told myself it was fine – I’d just eat within my calorie goals and focus on protein. How hard could it be?

Day one went okay. I managed to stay somewhat on track, making decent choices even without my prep.

But day two? That’s when things got interesting. I spent time with family, and we went out for a nice meal. I ate what I wanted and finished with a nice ice-cream. It felt good in the moment – freeing, even.

By day three, the scale delivered its verdict: up 3 pounds. Three. Entire. Pounds.

All that progress from the previous weeks? Gone. Just like that.

I won’t lie – I was furious. Frustrated doesn’t even begin to cover it. There was this overwhelming sense of failure, like I had let myself down in the worst possible way.

And then came the most dangerous feeling of all: rebellion. I felt angry at my diet plan. Like it was the enemy. Part of me wanted to challenge it by eating even more, just to prove some ridiculous point. Thankfully, I didn’t act on that impulse, but the feeling was real and intense.

It was during a conversation with my coach that everything clicked into place. I was ready to give up, convinced I was a failure at this whole thing.

But my coach helped me see the bigger picture. He reminded me that this journey – especially the calorie deficit phase – requires commitment and discipline. Not perfection, but consistency.

“Think of it this way,” he said. “Right now, you’re changing your body composition through exercise and nutrition. This phase requires focus because you’re literally rewiring your habits and changing your metabolism. Once you reach your goal and these habits become second nature, you’ll have the freedom to be more flexible.”

This setback taught me something valuable: the goal isn’t to never have off days. The goal is to not let off days become off weeks or off months.

Those 3 pounds? Mostly water weight from restaurant food and higher sodium. Not the end of the world.

The anger and frustration? Normal responses to feeling like I’d lost control.

The desire to rebel against my own goals? A sign that maybe I needed to build in more flexibility from the start.

I’m choosing to see this as a learning experience, not a failure. Here’s what I’m taking away:

What I learned:
– Meal prep is helpful, but I need backup plans for busy weeks
– Family time and food enjoyment matter too – I need to plan for them
– My emotions around food are still something I’m working on
– Small setbacks don’t erase previous progress

What I’m changing:
– Building in one flexible meal per week
– Having simple backup options for crazy days
– Focusing on getting back on track quickly rather than being perfect
– Remembering that this is a journey, not a sprint

Even though I’ve gotten back on track these past few days, I’ll be honest – the weight is coming off more slowly than I’d like. Maybe it’s my age, maybe it’s how my body responds, maybe it’s a hundred other factors I can’t control.

But here’s what I’ve decided: I’m going to focus on what I can control. How I fuel my body. How my body feels. Staying consistent with my exercise, whatever I can manage that day.

The scale will do what it does. My job is to show up consistently for myself, trust the process, and celebrate the wins that aren’t measured in pounds – like having more energy, sleeping better, and feeling stronger.