Week 8 Meals
For quite a while a held a few beliefs about meal planning and meal prepping. They will probably sound familiar...
-I'm too busy to meal plan and prep.
-It takes so long to figure out what everybody will eat.
-The kids won't even eat what I make, what is the point.
-It is so much easier to just pick something up.
-I'm tired
-Healthy food taste terrible.
-There are so many ingredients
-It takes too long to make it.
Really my list could go on and on and on...
So I'm on a mission. I'm on a mission to prove your thoughts wrong about planning and prepping. I want to show you how quickly and how easy this can be done. How you can eat healthy food, that has limited ingredients and limited time to make.
And seriously, you might look at these recipes and think but that is so EASY...and YES, you are right these are NO BRAINERS! Nothing crazy, SIMPLE, EASY & give you absolutely NO EXCUSE to try them.
You can find Week 6 Meals Here:
And Week 7 Meals Here:
Carrot, Zucchini & Banana Muffins
Ingredients:
1/2 cup of shredded carrots
1/2 cup of shredded zucchini
1/2 a banana
2 eggs
1 tsp of cinnamon
1/4 tsp of nutmeg
(Use stevia or honey to sweeten if needed)
Directions:
1. Shred carrots and zucchini in a food processor
2. Add remaining ingredients: 1/2 a banana, 2 eggs,1 tsp of cinnamon
1/4 tsp of nutmeg and stevia or honey to sweeten if needed
3. Blend all ingredients together until smooth. Place in muffin tins or a small loaf pan.
4. Bake at 350 for 20-25 minutes.
5. You can double, triple, or quadruple this recipe easy.
(All 4 muffins or whole loaf pan is a serving)
Egg & Sausage Burrito
Ingredients:
2 eggs
1 cup of spinach
1 natural sausage
2 (6 inch) corn tortillas
Olive oil & Sea Salt
Directions:
1. Brush olive oil & sea salt on both corn tortillas; heat on the stove in a pan until softened.
sprinkle sea salt on 2. Saute spinach in olive oil
3. Cut sausage and add to pan
4. Add eggs and cook until desired consistency. 5. Put 1/2 of eggs, sausage & spinach mixture in each corn tortilla
6. ENJOY!
Spaghetti & Meatballs
Ingredients:
For the Meatballs:
1/2 cup of crushed rice chex
1/2 cup of unsweetened almond milk
3 cloves of garlic
1 lb of 93% lean ground turkey
2 eggs
1/2 cup of chopped parsley
2 Tbsp of Parmesan cheese
1 tbsp of minced onions
1 tsp of dried oregano leaves
1/2 tsp of sea salt
Directions:
1. Preheat oven to 425.
2. Place crushed rice chex and almond milk in a small bowl. Set aside; soak for 10 minutes
3. Combine remaining ingredients and spices together with the rice chex and milk mixture.
4. Using a cookie scoop, scoop 25 meatballs on to prepared baking sheet
5. Bake for 13-18 minutes or until browned and cooked through.
Serving size is 5 mealballs.
Serve this with butternut squash noodles(pictured) or zoodles with your favorite pasta sauce.
Almond Crusted Chicken (served with butternut squash noodles)
Ingredients:
1 cup of almond flour
1 tsp of garlic powder
1/2 tsp of salt
1 large egg
1/4 cup of water
6 (4 oz.) chicken breast
1 Tbsp olive oil
Directions:
1. Preheat oven to 425.
2. Combine almond flour, garlic, and salt in shallow dish, mix well and set aside.
3. Dip each chicken breast in egg and water mixture, cover with flour mixture.
4. Heat 1 Tbsp of oil in ovenproof skillet (or use a frying pan and then transfer to baking dish)
5. Cook chicken breast for 4-5 minutes.
6. Place in oven for 10-12 minutes
7. Serve with your choice of vegetables.
