MEAL PREP 08.26.18

Another Sunday, another meal prep. Aren’t Sunday’s the best? Being a morning person like I am, I did what I do every Sunday and woke up early, grabbed a coffee and got to the grocery store  just as it opened. Then it was time for getting busy in the kitchen, and Taylor Swift circa 2010 on Spotify. I’m pretty sure it’s impossible to be in anything but a great mood when that is playing. Same goes for any 90’s boy band.

I kept today’s prep pretty small as we have my favourite African Peanut Stew in the freezer for one meal, and a couple others don’t require much prep. This weeks dinners will be made up of quite a bit of leftovers as well.

Today’s prep list included:

Kale Salad – This recipe is so simple, perfect for lunches, and Talin is obsessed with it. We omit the parmesan and bread crumbs, so essentially it is just kale with a lemon garlic chili dressing.

Carrot & Sweet Potato Soup – I am aware it is still August, but we have had so much smoke from the fires covering BC, and today we finally got some rain. The combination has it feeling a bit like fall, so that meant SOUP time. All of my favourite soups pretty much follow the same technique. Roast a bunch of veggies that sound good, add to the blendtec with broth.

Egg & Chorizo Frittata – Usually I make egg cups for the week with a bunch of veggies, but we were out of muffin liners and there is nothing quite as cruel as washing eggs out of a muffin tin, so I went with a frittata instead. So simple with eggs, green pepper, chorizo. Bake at 375 for ~ 25 min.

Chicken – I always like to have a couple chicken breasts cooked. It is an easy protein source to add to salads, or to add on top of the soup I made this week.

Chorizo – I cooked up enough chorizo for the frittata and then also to use for taco bowls we will eat one night for dinner. Takes out a step the night of.

Chopped Carrots – I always chop carrots for snacks throughout the week. Pictured is about half of what I prepped. Store in a jar with a little filtered water to keep them fresh.

Chopped Kale – While prepping the kale salad I washed and chopped an extra head of kale to use for salads, smoothies, or sautéed as a side with dinner. Having it prepped like this makes me so much more likely to actually use it.

Our meals for the week look as follows:

Breakfasts:
We have a ridiculous amount of zucchini between what was gifted to us by family and what I just keep stocked in our fridge. I plan to make zucchini bread oats, and also freeze a bunch for breakfast smoothies. Other days I will stick to my trusty bulletproof.

Lunch:

The soup I prepped topped with either chicken or hemp seeds for me. For him, kale salad with chicken, chopped carrots and cucumber, egg frittata.

Dinner:

Chorizo Burrito Bowls with greens, peppers, onion, salsa.

Red curry with chickpeas, greens, zucchini, red pepper.

Leftover African Peanut Stew

Thai Buddha Bowls with brown rice, chickpea, carrot, peppers, green onion, and spicy peanut sauce.

Leftovers!

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