We had a Serious About Fitness Camp today so this meal prep was done in high speed mode this morning. I did it all in the oven at the same time to save time.
I made one of my fav ‘winter’ meals. It’s my gingered curried sweet potato shepherd’s pie and it’s yum. I say winter because I cook it in the oven and usually save those for cooler days but with today’s rain it seemed perfect. That will be lunches for 4 days each) so 8 meals.
I made my raspberry oat bars, my hubby loves these. By the way, those berry bars I made last week were really good! I could probably cut the sugar in half as I found them a bit sweet for my taste but they were great.
I had some left over quinoa and a couple of cans of salmon so I made salmon cakes which I think I’ll try having for breakfast assuming these weird food aversions allow for it. I’ll make an aioli to go with them and will have them with a savoury muffin I made. I don’t have a recipe for either because I kind of just made them up but for the muffins I added shredded zucchini, green onions, olives, ham, pumpkin seeds and daiya cheddar.
That’s really all I did. For dinner we had a marinated flank steak with chimuchurri, asparagus and salad. We have some leftover and I’ve got fruit and salads to add to other meals.
It all came together really quick and should make up a good portion of my daily macros (120gP/240gC67F). I’ll pre calculate to make sure and then fill in the rest as needed to meet my goals.
That’s all for tonight. This preggie is pooped 😉