WHAT I’M EATING THIS WEEK- 5 SPICE PHO

I have been really into spending the last day of my weekend focusing on planning the week ahead. Usually I spend this at home. The kitchen is always a place that calls me- for duty or for fun. I enjoy prepping my weekly meals most of the time and I am so happy about this 5 spice pho!

I had been searching for the perfect recipe that is scrummy, clean and easily digestible. It turns out that I combined a few recipes and came out with one of my own. I didn’t want to venture out and get ingredients specially for meal prep. I wanted to use what I had at home and this is what I came up with. Enjoy!

5 SPICE PHO

serves 5, for weekly meal prep

 

  • 1 TBSP coconut oil
  • 2TBSP grated ginger
  • 4 garlic cloves, crushed
  • 2 cinnamon sticks
  • 2tbsp Chinese 5 Spice
  • 1 TBSP turmeric
  • 1L chicken or vegetables stock
  • 1 large Bok Choi, chopped
  • 4 Small Carrots, julienned
  • 8 eggs
  • chilli flakes, coriander and cumin seeds for garnish

(Feel free to add other vegetables you have on hand, such as mushrooms, chills and spring onion, even shredded chicken)

Add coconut oil, ginger and garlic to the pan and stir until fragrant. Add cinnamon sticks, turmeric, Chinese 5 spice and stock and simmer for 10mins. While this is simmering bring a bit pot of water to boil.

Add vegetables and simmer for another 10 minutes. Once water is boiling slowly lower your eggs and boil until yolk is desired consistency (I do mine for around 7-9 minutes).

Once eggs have boiled turn all elements off and add Pho broth to bowl or meal preps. I wait until I am about to eat before I cut my egg in half and add this. Garnish with chilli flakes, fresh coriander and cumin seeds.

Like I said this was super effective in using up vegetables, and is much more interesting than my standard salad or stir fry.

Tell me what you like to do with your vegetables?

 

 

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