Every Sunday I meal prep my ass off. If and when I don’t do this – we ended up eating out about 17 times. I love to have food already made in my fridge. It’s so convenient. It makes my life SO much easier. If there’s one piece of advice I can give anyone trying to eat healthier (aside from eating good, whole, real, organic food), it’s that you should be meal prepping every Sunday. And if you need ideas, just come here and check out my Meal Prep Monday posts.
We’re all busy. A lot of us are parents. Most of us work. At the end of the day, it’s so nice to have good, healthy food already made to just pull out of the fridge and heat up.
This week I made:
- paleo lasagna
- roasted chicken and veggies
- paleo taco lasagna
- four smoothies
- sautéed mushrooms
I used these paleo lasagna sheets (you can probably get them at your local health food store) and this dairy-free chive cream cheese, that I mixed with two eggs. I cooked up some beef and onions and layered it all together with an organic spaghetti sauce.
I topped it with basil and parsley. Seriously, it’s so good. The cream cheese makes it pretty creamy!
Makes six servings.
Taco lasagna! I didn’t follow a recipe. I just sautéed two bell peppers, one onion and turkey in garlic ghee. I added 1 tsp each of cumin, garlic, chili powder and chipotle powder. Once it cooled, I added three eggs and this green chile enchilada sauce.
I wasn’t sure how it would turn out, but I topped it with pico de gallo and it’s seriously so delicious. Also makes six servings.
I also rubbed this chicken in garlic ghee and cooked it over onions, garlic and cauliflower. It took about an hour and a half on 350 and was perfectly cooked.
It’s about 6-8 servings of chicken – plus bone broth from the carcass!
I also cooked up some mushrooms in garlic ghee and made four smoothies by throwing some blueberries, goat kefir, collagen, and spinach into my Vitamix.