Meal prep done and done 🙂
I’m still eating in a deficit (i.e. dieting) so choosing foods that fill me up for less calories are still the goal. It’s often called volume eating meaning depending on what foods you choose you can have more volume.
I’m also still getting my weekly veggies delivery from the local farm so I try to always use up what’s delivered. This is the season for zucchini so I get lots of that which I love. There are so many ways to eat it but I typically just really like it roasted with some sea salt. This week’s variety included patty pan zucchini which is a bit firmer and super tasty. I’ll have 500grams (about 2 cups) with my harrissa spiced chicken breasts that I made again this week. Still obsessed, so good!
While the oven was on I threw in 5 corn cobs. This is such an easy way, 20 min in the husk in the oven and they are done. Just reheat for 20 seconds and eat or cut the corn off the cob and use as you like.
At the same time as the corn I also roasted a spaghetti squash which is another low calorie/lower carb food source. Along with that I’ll two tablespoons of tomato sauce and 100grams worth of Italian meatballs I made with ground chicken , parsley, oregano, onion and garlic. The trick with cooking with ground turkey or ground chicken is to buy good quality and really use a lot of herbs and spices. I find certain rams last better than others and by using a lot of spices like I did in my chipotle recipe really help make it delicious.
I’ve got rice gnocchi for my hubby and my higher carb day that will work with the sauce and meatballs too.
Salads are one of my most favourite meals so I usually try to make sure I always have the ingredients I need to build those. This week I prepared a few toppings like sprouted green lentils, chopped unsweetned dried cherries, chopped fresh mango, sweet and savoury pecans, quinoa and red rice. By adding things like a small amount of fresh and dried fruit, nuts, legumes, grains herbs, olives and pickled veggies along with my fresh veggies really help curb sweet and salty cravings. You can keep the calories low or increase them depending on your needs. by easily managing the dressings and toppings. Make your own dressings using different oils and vinegars to really get the right amount of fats you need. It can be as easy as just pouring on the amount you want.
I made a batch of my tacos using extra lean ground beef. I’ve got fresh salsa, roasted fresh corn and gluten free teff tortillas for these. If I added more fats I’d add in avocado but that will have to wait a few more weeks when I start reserve dieting and increasing my calories 😉
For breakfasts I played around a bit with a peach cobbler/crisp type thing to use up all the fresh peaches we have. Kind of like my protein apple crisp but using peaches and I made each one as individual portions.
In addition I boiled some eggs and baked some bacon (yes in the oven!), both mostly for the hubs…such a lucky guy. haha. I also made ice cubes using coconut milk and cold coffee for smoothies. The are the bomb, just freeze any liquid you want in ice cube trays and use them in smoothies. It makes them so thick and creamy like the frosty I posted last week.
I think about sums up my time in the kitchen today!