on sundays, we MEAL PREP
Meal preppin' is EVERYWHERE! I mean according to the internet its the only damn way to realistically eat real foods all day. I don't necessarily disagree with that, but for me it just seemed soo daunting. I am new to this meal prep thing tooo, so here is my meal prep guide, that I wish I had round 1 of trying this whole thang out. This guide is designed for a family of 4 to have real food on hand for quick and healthy breakfast, lunch and snacks for the week.
4 Giant Sweet Potatoes
1 lb carrots - I used large rainbow carrots
2 lbs chicken breasts
1 lb broccoli
1/2 cup honey
1/4 cup sriracha
avocado or coconut oil
salt + pepper
1 dozen eggs
pesto and/or dairy free cream cheese
corn or grainfree tortillas
bananas and your favorite berries or fruits
just a tip...or two
here are a few tips I have learned from the 3 times I meal prepped, so not quite pro tips but I think they are still valuable.
- you are going to need some food storage. this photo is cute but you will need containers to put the prepped goods in.
- if cooking ain't your thang but you are giving this a go anyway, remember fresh veggies that are already chopped are available. I tried to keep most of the veggies whole for minimal chopping as well.
- we going to keep it simple.
all da prep
so after going to grocery store, it is time to get werkin' in the kitchen.
Start by gathering:
pot to boil
skillet (preferably cast iron, but not required)
Preheat Oven to 425
1. Roasted Carrots - rub down carrots with oil, salt, pepper, garlic powder, and smoked paprika. Roast for 40 min, flip half way through.
2. Steam Broccoli - add broccoli to steam pot for 10-15 minutes
3. Chicken Strips - cut chicken breasts into strips and add to skillet with oil, on medium heat. Season with salt, pepper, garlic powder, smoked paprika. Cook for 10 min on each side, until browned and then add to the oven for 20-30 minutes.
4. Roasted Sweets - skin and shop 2 of the sweet potatoes. Rub down with oil, salt, pepper, garlic powder, and smoked paprika and roast for 40 min, flipping half way through.
5. Steamed Sweets - skin and cut remaining 2 sweet potatoes in half, steam for 30-40 min or until soft.
6. Honey Sriracha - mix honey, a little pepper and Sriracha sauce and store in fridge.
Wait for each item to cool to room temperature and then add to food storage containers and put in the fridge.
Now you have a fridge full of goods and tons of combos you can throw together for quick eating. These combinations can be used for both savory and sweet dishes for really any meal. I still make dinner myself, and we use these babes for breakfast lunch and snacks but feel free to eat them anytime you want! Below are some recipes I made using the goods from this meal prep!
breakfast: steamed sweet potato yogurt bowl
1/2 steamed sweet potato
1 cup your fav yogurt
1/2 a banana (sliced)
any other berries or figs (as pictured)
drizzled peanut butter