This is going to be a busy week for me, so I finally prepped MOST of my meals… It’s hard for me to prep all of them because I don’t have good tupperware so my food isn’t as fresh after a few days. I really need to make the investment and just go ahead and buy the the good tupperware!
Part of what a REAL meal prep should look like. This is only for half of my week.
SORRY FOR THE UGLY PICTURE!!! Terrible lighting in my kitchen…
Top left corner: pork ribs my mom made
Middle left: quinoa
Bottom left corner: tomatoes, cucumber, avocado, lemon juice, pepper, salt
Top middle: 1 large sweet potato (cubed) and sweet onion hash
Left middle: Avocado chicken salad pockets with mandarin oranges
Right middle: Baked chicken with sweet potato quinoa hash
Right: Spinach salad with cucumber, tomato, shredded carrots, baked chicken
Sweet Potato, Spinach and Quinoa Hash
1 large sweet potato
1 clove minced garlic
1 teaspoon coconut oil
1. In a skillet over medium heat, warm 1 teaspoon coconut oil
2. Saute cubed sweet potato for about 5 minutes
3. Cover skillet and cook sweet potatoes until desired softness
4. Stir in spinach, garlic, pinch of salt, desired amount of pepper
5. Saute until spinach is wilted.
6. Add 1 cup of cooked quinoa and heat through.
Cantaloupe with Greek yogurt, blackberries, and crushed almonds
1. Cut cantaloupe in half
2. Scoop out the seeds
3. Fill with yogurt
4. Add crushed almonds
5. Add blackberries (or any berries)
This was pretty hard to eat actually. The juice kept squirting everywhere! I guess that’s what I get for taking the lazy way and digging the fruit out with a spoon. Maybe next time I’ll just cut the cantaloupe up and add the other stuff on top…
I won this awesome Life Factory water bottle from a raffle at the Earth Day Carnival at my school! Woo!
HAPPY EARTH DAY!!!!! But remember, every day is Earth Day.
This week’s meal prep brought to you by my mother! I visited home last weekend and she packed some food for me. My parents are actually vegetarians now but my mom cooks me meat because she knows I’m not a veg.
Top left corner: Ginger chicken
Top right corner: Brown rice with quinoa
Bottom left corner: Egg noodles with chicken and stir fried veggies (broccoli, carrots, mushrooms, spinach)
Bottom right corner: Stir fried tofu with tomatoes and green onions (my favorite!!!)
Er… no recipes for them (yet). She makes these pretty often so check back for a future post with recipe details!
Okay so my last post didn’t really get as many hits as my previous posts, so I’ll keep it short and sweet because I have some reading to do. Last week I ate A LOT of junk food. Don’t judge me! It was delicious. But yeah, I need to get that out of my system haha.
• 1 Thinly sliced apple
• 1 Cinnamon stick
• Mint leaves
• 1/2 cucumber
• 1 Lemon (thinly sliced)
Baked Chicken Breast
• Chicken breast
• Mrs. Dash Table Blend spice
• 2 cloves of garlic
• Drizzle with olive oil
1. Preheat oven to 400 degrees
2. Put chicken in baking dish or pan
3. Pop it in the oven for 20-25 minutes
Vegetable Hummus Wrap
•Wrap of your choice (I used Mission’s Zesty Garlic Herb wrap because I couldn’t find the 100 calorie ones at the store)
•Hummus of your choice (I used roasted pepper)
• Vegetables of your choice (I used baby spinach, shredded carrots, peas, avocado)
• Lime Juice
1. Spread the hummus on the wrap (I used 2 table spoons)
2. Evenly spread the vegetables on the wrap
3. Roll the wrap tightly
4. Cut into pieces (optional)
TIP! If you’re going to cut it into pieces, cut them into thicker pieces. It’s really hard to cut them in thinner pieces. Also, roll it REALLY tightly or it will fall apart.
Half of my meals for the week… I’ll be making salmon later this week.
Also made mango salsa (ish) to eat with my chicken!
• 2 small mangos
• 1 tomato
• 1 large avocado
• Lime juice
• Sea salt
• Ground pepper
Also made these beauts to snack on. They are DELICIOUS!
• 2 ripe bananas
• Greek yogurt
• Crushed almonds
• Cinnamon (optional)
• Popsicle sticks
1. Peel and cut bananas in half
2. Cover bananas in yogurt
3. Cover bananas in almonds
4. Sprinkle cinnamon on
These were kind of difficult to make haha. I had to crush the almonds myself with a ladle. I couldn’t figure out how to effectively coat the bananas in yogurt. Eventually I just figured it was easier to dump spoonfuls of yogurt on it and spread it around with the spoon. Dipping the banana in the yogurt did not work out for me.
OH! You can also mix the cinnamon into the yogurt before you put the yogurt on the banana if you want…
So this week I thought I’d post some step-by-step pictures of my cooking process. If this post gets more hits than the other ones I’ll start doing this more often! Since I’m still trying to gain back the weight I lost from Miami I am still eating as many carbs as I want. Yay! Who doesn’t love carbs?! Especially POTATOES! On the menu this week…
Mustard Roasted Potatoes
Inspiration from Bean Town Baker, but I pretty much changed everything around because I didn’t have the ingredients from that recipe.
• 2 1/2 pounds red potatoes
• 1 sweet onion
• 3 tablespoons dijon mustard
• 3 table spoons olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon garlic salt
• 1 gallon Ziploc bag
1. Preheat oven to 425 degrees. Cut potatoes into 1 inch cubes. Peel onion and slice.
2. Place potatoes and onion into Ziploc bag. Add dijon mustard, olive oil, garlic salt, and pepper. Seal and toss the bag around to coat the potatoes and onion evenly.
3. Line a baking sheet with foil and spread potatoes and onion onto pan.
4. Bake for 1 hour; until potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes occasionally to prevent sticking and for even browning.
I should’ve added more onion, the onion is my favorite part!!!!
And for the protein this week… I’m back to my chicken ways.
Citrus Baked Chicken
• Chicken tenders
• 2 teaspoons Caldo de Pollo seasoning
• 2 teaspoons Grill Creations Citrus Grill seasoning
• 1 teaspoon Ground black pepper (not pictured)
• 1 1/2 tablespoons olive oil (not pictured)
• Cooking spray (not pictured)
1. Preheat oven to 400 degrees. Wash chicken tenders.
2. Toss tenders with Caldo de Pollo, Citrus Grill, and pepper. Grease baking dish with cooking spray. Place in baking dish. Drizzle with olive oil to keep them moist.
3. Bake in oven for 20-25 minutes.
I love baking chicken because it comes out perfectly cooked with very little effort. Ovens do use a lot of energy though. You just can’t ever win in life.
Anddd there you have it. Some of my meals for the week. The potato recipe actually yields more potatoes than pictured, but I ate some before I put it in the tupperware because I was very hungry.
The florescent lighting in my kitchen is really starting to annoy me because all these pictures turn out a lot uglier than they actually are. Grrr.
I REALLY wanted some cake this morning so I decided to finally try this whole cake in a mug thing since I had all the ingredients…
Can’t forget the whipped cream.
I got the recipe from Live Love Pasta!
I only ate half of it because I was so full and kept thinking about how much sugar and oil was in it haha. Sometimes ignorance is bliss…
So I don’t ever weigh myself but I can tell I lost a LOT of weight in Miami. Probably from dancing all day long to the incredible music and only eating like once a day (didn’t really have time to eat because I was too busy running from set to set! If you’re an avid festival-goer you know what I’m talking about)! So I decided to go back to my Asian roots and attempt some recipes I’ve been meaning to try out for awhile, even though they are totally NOT healthy. I guess they’re healthier than they would be at a restaurant though, if that makes you feel any better.
Oyster and hoisin sauce stir fried broccoli and my first attempt at sweet and sour chicken:
The oyster and hoisin sauce stir fried broccoli was my own concoction:
• 1 1/2 pounds fresh broccoli
• 4 cups of water
• 3 cloves of garlic (minced)
• 3 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon ground black pepper
• 2 tablespoons canola oil
1. Wash broccoli and cut into florets
2. Boil in 4 cups of water until desired tenderness
4. Heat canola oil in saucepan and toss in garlic
5. Add broccoli florets
6. Coat broccoli with oyster sauce, hoisin sauce and ground pepper
7. Mix around until broccoli is evenly coated.
I got the sweet and sour chicken recipe from Made It. Ate It. Loved It.
Very simple recipe, but I will have to try to make mine look better next time. But OMG there is a TON of sugar in sweet and sour chicken. Probably can’t make this again haha. I get enough sugar from my candy addiction…
I’ll be having this for breakfast every morning until Miami! Ice cream mmm…
Just kidding! It’s Greek yogurt. Did I have you fooled?
Greek yogurt + fresh strawberries (frozen works too) + drizzled with honey = YUM
If you’re really trying to be healthy, you can forego the honey. But it does give it a nice kick 🙂
Not pictured in tupperware, but this is what I’ll be eating all week! I LOVE salmon. Not only is it extremely fast and easy to cook, it’s also delicious and nutritious! Asparagus is also fast and easy to cook. It’s the week before spring break and I have a million and one things to do, so I need fast and easy (but healthy) food in my life!
The hoisin-honey-lime salmon recipe is from Martha Stewart (I left out the couscous).
I used the garlic roasted asparagus recipe from Dinner Dishes & Desserts!
Seriously takes less than 20 minutes to cook this meal. If you say you don’t have time to cook and be healthy, you’re lying! I’d say going to the store and cleaning up takes the most time, not cooking itself.
No heat chicken salad lunches for the week! I don’t have a microwave in my office so these are awesome.
Top – lightened up Greek yogurt chicken salad from Damn Delicious
Middle – shredded chicken salad with celery and green onion from Kalyn’s Kitchen
Bottom – chicken and avocado salad with lime and cilantro from Kalyn’s Kitchen
I added/left out some ingredients from these recipes so my meals aren’t exactly similar, but thanks Damn Delicious and Kalyn’s Kitchen for getting me started!