I love this weather! My absolute favourite. Get that Vitamin D!
I’m still congested and coughing and I can’t really taste or smell but I don’t feel like death anymore so that’s good news! Being sick and pregnant is really not a nice combo. 😉
I decide to do meal prep a bit earlier today so that I didn’t run into the issue I did previous weeks and run out of energy. I’m tired with this cold to begin with so after breakfast and running a few errands and a doggie walk I go to it. I also decide to keep it really simple.
Breakfast was blueberry pancakes and fried ham and I made a few extra pancakes for the week plus I also made a batch of my apple sage breakfast sausages. I added dried cranberries and a little maple syrup to this batch (for extra carbs and yumminess). The pear version I made last week worked great so that’s another option. I pan fired a couple plantains in coconut oil to go with that too.
For lunches I made two versions of the same meal pretty much. I did a roast chicken and potato dish with pesto and asparagus.
For one version I used white potatoes and chicken thighs and the other I used chicken breast and sweet potatoes.
Basically I cut the potatoes and tossed with (dairy free) pesto and roasted until they started to soften. Then I added the chicken (cut into chunks), onion and asparagus and tossed. Roasted until cooked. I like it a bit brown and crunchy.
While that was cooking I also roasted a whole chicken with roasted potatoes for dinner plus some for leftovers (I always love having extra). All pretty much the same meals but different.
Ive posted about roasting a chicken before, it’s really so simple!
Just add it to your pan lined with a rack (and foil for easy clean up) and rub it all over with a little salt and olive oil (I used pesto today to go with my theme 😉 ).
Put it in the oven breast side down at 350 degrees for 45min. Flip it and do the same on the other side. Let it sit 10min or so before cutting and then enjoy!
For the roast potatoes you can leave the skin on and cut them into big chunks. Toss them in a bit of olive oil (or use the chicken fat). Add them to the same pan or another one and cook about along side the chicken.
Side note: Don’t be afraid of the drippings, the dark meat or chicken skin either. So many people worry about the fat but as long as you account for it as part of your daily fats it’s perfect.
I prepped some beef in a marinade for dinner on Tuesday that we will have with our usual chimichurri (recipe under condiments) and salad. We pretty much have salad every night and sometimes for lunch too.
The other thing I’ve got is Joy’s cake (just blueberries this time) that I made last night when we had some friends over.
I’m loving my current macros of 113P/248C/86F! Lots of room for everything.
(Here’s a post I wrote about my reverse diet incase you missed it.)