fitbeauties · meal prep · nutrition · What I made on Sunday

Meal Prep March 6th

I’ve been feeling so restless lately! I think it’s the weather and the lack of vacation down south this year. I’m also pretty sick of having to eat so carefully due to my new food intolerance. Maybe I’m restless for other foods! I’m not sure but whatever it is I am so ready for spring! Doggie walks, hill sprints, bike rides.

I know we have a few more weeks to go so I got a hair cut to get me feeling springish at least. Haha. I little lighter and growing out the full fringe for a while.

Fresh hair
Fresh hair

In other news, we got the part to repair my oven’s self destruct button so that’s good for meal prep!  I really prefer oven roasted or grilled chicken to using the electric grill (George Forman style grill). My chicken was not nearly as tasty this last week.

The self destruct piece
The self destruct piece

I put the fixed oven to work this week.

I roasted brussels sprouts and broccoli, both sprinkled with herbamere and EVOO sprayed. So Yummy. At the same time I roasted a whole chicken that we will have for dinner and then I’ll cut up the rest of the meat and have it with the roast veg for one of my workday meals.

Chicken
Chicken
Locally grown brussel sprouts
Locally grown brussels sprouts

I made a shepherd’s pie with a different spin that I usually do and it tuned out so tasty. I used extra lean ground chicken (to keep the fat content down) and cooked it with onions, carrots and kale and seasoned with herbamere, thyme and fresh rosemary. For the topping I used a mix of white and light orange sweet potatoes and  once they were boiled and drained I mixed in some vegan butter spread, coconut milk and sea salt. Back in the oven along with the chicken. It turned out really tasty and my hubby will have it too so that will give us 10 meals for the week. ( I didn’t get a photo, sorry!)

I also made my hubby a batch of Jamie Eason’s pumpkin protein bars because I had canned pumpkin I had to use up. I tweaked her recipe a tiny but and used 2 whole eggs instead of 4 egg whites. I also used coconut sugar instead of xylitol because xylitol tends to gives him gas (we don’t need more gas in this house…sorry TMI? :P) Keep in mind the changes change the macronutrients a bit so if you do that you’ll have to adjust accordingly.

I used to eat these all the time but for now they are still off my list of safe foods. (boohoo!)

Protein Bars
Protein Bars

Those went in the oven too so yes the oven was put to good use!

The other thing I did was make a batch of coconut yogurt which is fermenting now and will for another 24 hours. I’ll have it with all that fresh fruit that I’m so happy to see coming into the stores again. It was pitiful for a while. Not local yet but soon enough.

Love me some fruit!
Love me some fruit!

I’ll have smoothies for breakfast, with frozen cherries this week and I’ll have an apple at some point. I eat a fair amount of fruit. I don’t aim for a certain amount I just watch that it doesn’t make up more than 50% of my carb intake because I want to make sure I get a good balance for glucose and fructose.

For dinners  this week I’ve got salmon, beef and another whole chicken planned. Likely all with a huge salad and maybe some sweet potato (for me) white potato (for him) fries depending on my carbohydrate needs.

Side rant: Hallelujah the myth that fruit has too much sugar had been busted. It’s food just like the rest and jut like the rest, it’s about appropriate intake for your needs. We need to move away from the “good food/bad food” mentality.

Anyway, that took about 3 hours including thinking about what to make and clean up and some dilly dallying hahah. I’ll add in the usual treats and I think that it for this week!

Meal Prep
Meal Prep