I feel like I haven’t been in my kitchen in ages! A long weekend away in Vegas and a busy work week and I’m out of practice with meal prep 😉
Because I didn’t prepare anything last weekend I basically just made extra portions of dinner each night to carry me over each day. It’s another great way to ensure you have food pre prepared and can stay on track with healthy eating. It’s all about finding what works for you.
This week I had so many beautiful veggies from my CSA delivery that I had to use up. I ended up deciding to make a vegetable soup and I just threw together zucchini, green pepper, shallots, mushrooms, green beans, yellow beets, parsnips, yellow and orange carrots and tomatoes. All from the local farm too! I added some vegetable stock, water, sea salt and herbs and also ground turkey and chickpeas. Kind of a catch all but it works!
On the stove top I also made a pot of brown rice (go here to see my blog post on how) and a pot of quinoa. The rest of what I made was in the oven and pretty much all at once to minimize the time it was on so not to heat up the house too much 😉
I made my fav egg bites but instead of using spinach I used mushrooms, zucchini and shallots since I have an abundance of them! I baked a few chicken breasts with some extra spicy Mrs. Dash seasoning and a couple cod filets seasoned with curry.
Along side that I there in a couple whole sweet potatoes as well as a whack of green and yellow beans and some sliced yellow beets.Multi tasking! 🙂
While that was all baking I assembled a sugar free zucchini cake experiment and then baked it once most of the other food came out. It actually turned out really well and is more like a bread than a cake. It’s not sweet at all. Like at all hahah, but I’m ok with that.
It took about 2 hours and I’ve got at least 25 small meals that I’m looking forward to eating! Healthy, nutritious and physique friendly food can be easy and delicious I swear! 🙂