Alrighty here we go, another meal prep 😉
I’m finding my aversion to meats are strong during the day so I opted for more vegetarian protein sources for lunch this week.
On the stovetop I cooked the following:
- Chickpeas (I asked them first overnight with a little baking soda to help with digestion)
- White basmati rice with coconut oil and sea salt
- Black rice
I plan on having salads for lunch made up of:
- Spring mix
- Cooked Quinoa
- Cooked Chickpeas
- Hemp seeds
- Watermelon seeds
- Dried cranberries
- Tahini based dressing
I have to add up the macros but that should give a me solid amount of protein and since my carb and fat intake is high right now this kind of meal works. I’ll post the final product on Instagram this week like usual.
This morning I pan fried a package of turkey bacon and had that with baked beans (a new kind I found – not bad*) with toast, coconut oil, peanut butter jam. I figure I’ll alternate that meal with the almond milk yogurt and granola meal this week. I was planning on making a beach of coconut milk yogurt but I didn’t have enough coconut milk, I’ll do that next week.
*The beans have really “clean” as in pure ingredients overall and do have some sugar added which is part of what makes baked beans delicious, they are sweet. It’s kind of annoying but not a bad thing. Sugar with your meal is no big deal, it just breaks down as glucose with the rest of your carbs it’s just not filling or nutritious and adds extra carbs (some people that’s helpful some not). It’s about balancing it with whole food which I do to make sure you are getting the nutrients you do need. I say this because we’ve become a society afraid of sugar but really it’s just a misunderstanding around how it works in our bodies.
I’ll use the black rice for this mango & avocado black rice salad this week, it is delicious. One of my favourite recipes.
The white rice we will have with dinner one night and lunches for hubby.
I made a chocolate chia coconut milk pudding with just chia, coconut milk, honey, raw cacao and avocado for creaminess. All really great fat and fibre sources! I’m taking in 90g of fat a day now. Yehaw.
I also made Danielle Walker’s Paleo Carrot cupcakes with added walnuts and chopped dates. Yum
While that was going on I also roasted a whole chicken along with brussels sprouts and asparagus for dinner tonight. Leftover’s can feed hubby before he goes to work tomorrow night. I can do these animal protein meals at night pretty much no problem – weirdo pregnancy issues! lol
Dinners this week include steak and fries (using the air fryer- love that thing!), lentil pasta and pesto ( like last week) and something using ground venison or ground turkey….not sure what yet.
And that’s a wrap! 🙂
(sorry photos are so dark….winter light boohoo)