Tomato and bocconcini salad Pizza muffins Strawberry protein smoothie Surprising snack Adventurer's Blend Fruit and vegetable compote

Batch cooking On the road to vacation

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Fruit and vegetable section

  • 6 cups (1500 ml) cut fruit (use ugly or frozen fruit: apples, mangoes, berries, etc.)
  • 2 cups (500 ml) cherry tomatoes
  • 2 celery stalks
  • ¼ cup (60 ml) green or red pepper
  • 2 tbsp (30 ml) fresh basil
  • 1½ cups (375 ml) strawberries
  • 1 medium sized banana
  • 2 large carrots
  • 2 green zucchinis
  • 6 coffee mushrooms
  • 1½ cups (375 ml) silken tofu

Dry products section

  • 1½ cups (375 ml) pasta
  • ½ cup (125 ml) olive oil
  • 3 tbsp (45 ml) balsamic vinegar
  • ½ cup (125 ml) walnuts (adventurous version of tomato and bocconcini salad)
  • 1 tbsp (15 ml) dried Italian herbs (adventurer version of pizza muffin recipe)
  • 3 cups (750 ml) all-purpose flour
  • 1 ½ cups (375 ml) rolled oats
  • 2 tbsp (30 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • ½ cup (125 ml) PVT (adventurer version of the strawberry protein smoothie recipe)
  • 1 cup (250 ml) unsweetened oat milk
  • 1¼ tsp (6 ml) vanilla extract
  • Maple syrup to taste
  • 2 tbsp (30 ml) chia seeds (adventurer version of the surprising snack)
  • ¾ cup (175 ml) brown sugar
  • ¼ cup (60 ml) canola oil
  • ½ cup (125 ml) chocolate chips
  • ½ cup (125 ml) almond powder (adventurer version of fruit and vegetable compote)
  • ½ tsp (3 ml) nutmeg
  • ½ cup (125 ml) mini pretzels (adventurer's version of adventurer's mix)
  • 1 cup (250 ml) cereal of your choice
  • ½ cup (125 ml) whole almonds
  • ½ cup (125 ml) golden raisins
  • ½ cup (125 ml) dark chocolate chunks
  • ¼ cup (60 ml) pumpkin seeds
  • ¼ cup (60 ml) raw sunflower seeds, hulled

Cheese section

  • 1 cup (250 ml) bocconcini pearls

Delicatessen section

  • ¼ cup (60 ml) pepperoni

Dairy products section

  • 5 eggs
  • 2 tbsp (30 ml) milk (or more to adjust texture)
  • ½ cup (125 ml) shredded mozzarella cheese
  • 1 cup (250 ml) strawberry Greek yogurt

3h

1h30

4 portions

Se congèle

  1. Preheat oven to 375°F.
  2. Dice 6 cups (1500 ml) of thawed or frozen fruit. Place in a large saucepan.
  3. Grate 1 large carrot and 1 large zucchini and add them to the fruit.
  4. Add 2 tbsp (30 mL) maple syrup and ½ tsp (3 mL) nutmeg and simmer over medium-low heat, uncovered, until fruits and vegetables are cooked through and liquid becomes syrupy. Stir regularly.
  5. Finely chop ¼ cup (60 ml) red or green bell pepper and ¼ cup (60 ml) pepperoni. Set aside.
  6. In a bowl, mix together 1 cup (250 ml) flour, 1 tbsp (15 ml) baking powder and 1 tsp (5 ml) baking soda. At this stage, the adventurous can add 1 tbsp (15 ml) dried Italian herbs.
  7. In another bowl, mix 3 eggs, ¼ cup (60 ml) olive oil and 2 tbsp (30 ml) milk.
  8. Add the dry mixture to the wet mixture.
  9. Add ½ cup (125 ml) shredded mozzarella cheese, ¼ cup (60 ml) chopped pepperoni and ¼ cup (60 ml) chopped red or green bell pepper. Mix well and place this mixture in oiled muffin tins and bake for 25 minutes.
  10. In a large pot, bring water to a boil and cook 1½ cups (375 mL) pasta according to manufacturer's directions. Drain well.
  11. Cut 1 large carrot and 1 large zucchini into large pieces and place in the food processor. Add 6 mushrooms and chop very finely.
  12. Add 2 eggs, ¾ cup (175 mL) brown sugar, ¼ cup (60 mL) canola oil, ½ cup (125 mL) silken tofu and 2 tsp (10 mL) vanilla extract. Mix until smooth.
  13. In a large bowl, combine 2 cups (500 mL) flour, 1 1⁄2 cups (375 mL) rolled oats, 1 tbsp (15 mL) baking powder and ½ cup (125 mL) chocolate chips. At this point, the adventurous can add 2 tbsp (30 mL) chia seeds.
  14. Add the wet mixture to the dry ingredients. Mix well.
  15. Form 20 to 24 balls of dough and place them on nonstick or parchment-lined baking sheets.
  16. Flatten each ball slightly with a fork.
  17. Bake for 20 to 25 minutes or until cookies are golden brown.
  18. Drain the bocconcini pearls and set aside.
  19. Cut 2 cups (500 ml) cherry tomatoes in half and place in a large bowl.
  20. Chop 2 stalks of celery and 2 tbsp (30 ml) of fresh basil and add to the bowl with the tomatoes.
  21. Stir in cooked pasta, 1 cup (250 mL) bocconcini pearls, ¼ cup (60 mL) olive oil, 3 tbsp (45 mL) balsamic vinegar, and salt and pepper to taste. Mix well and place in individual airtight containers. This is where the adventurous can add ½ cup (125 mL) chopped walnuts.
  22. In a blender or food processor, combine 1½ cups (375 mL) strawberries, 1 medium banana, 1 cup (250 mL) strawberry Greek yogurt, 1 cup (250 mL) unsweetened oat milk, 1 cup (250 mL) silken tofu, ¼ tsp (1 mL) vanilla extract, and maple syrup to taste. This is where the adventurous can substitute ½ cup (125 mL) TVP for the tofu.
  23. Blend until smooth. Adjust texture as needed. Pour into water bottles with spill-proof spouts.
  24. Add the cooked fruits and vegetables from the compote to the food processor and blend until smooth. This is where the adventurous can add ½ cup (125 ml) of almond powder.
  25. Let cool completely and place in reusable no-mess bags.
  26. In a large bowl, combine 1 cup (250 mL) cereal of your choice, ½ cup (125 mL) whole almonds, ½ cup (125 mL) golden raisins, ½ cup (125 mL) dark chocolate chunks, ¼ cup (60 mL) pumpkin seeds and ¼ cup (60 mL) raw, hulled sunflower seeds.
  27. Divide the adventurer's mix into individual reusable bags. This is where adventurers can add ½ cup (125 ml) of mini pretzels
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • Measuring spoons
  • Measuring cups
  • 1 grater
  • Mixing bowls
  • 1 food processor
  • 1 wooden spoon
  • 2 large cauldrons
  • 2 large baking sheets
  • 1 muffin pan (12)
  • Empty containers (storage or freezing)
  • Reusable No Mess Pouches
  • Spill-proof bottles

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