I can't believe it's already the holidays! I love Thanksgiving and Christmas, and am looking forward to all the festive, cozy things that the season brings. Seeing as this will be a short week, I only need three days of food to get me through the work week. I didn't change much about my prep, however. I prepared dishes and portioned them as normal, I'll just have a few extra servings in the freezer to use at a later time! These are perfect for weeks when I have less time to prep, when plans change, or when I want a little more variety in my week.
I'll do a post on my meal prep routine at some point...stay tuned!
Breakfast: Protein Shake // 1 scoop Vanilla Build protein by PureWOD and 1 scoop Vital Proteins Collagen Peptides, mixed with Native Forest Simple Coconut Milk, Bulletproof Brain Octane, and ice. I also use the Rootz pre-workout energizing superfood before I go to the gym, which I LOVE!
Lunch: Ground Bison with Primal Kitchen Ranch, "Cheesy" Turnip Mash, and Bacon Braised Kale // I started by cooking up 1# of ground bison from US Wellness Meats in a large skillet, then added about 1/2 cup of Primal Kitchens new dairy-free Ranch dressing (DELICIOUS) to make a creamy sauce. It was a little on the runny side, so I mixed in 1 tbsp coconut flour to thicken it right up! For the turnip mash, I roasted about 4# of peeled and chopped turnips in avocado oil (again by Primal Kitchens) until golden. Then I blended them in my food processor with some coconut milk, SariFoods non-fortified nutritional yeast (one of my favorite flavor boosters), and Himalayan pink salt to taste! In the meantime, I sautéed some kale in bacon grease, sprinkled with smoked salt, then braised in bone broth in my Instant Pot until soft.
Dinner: Sausage Soup with Zucchini and Spinach // I definitely made this up on the fly, but it turned out well! I started by browning 1# of the pork sausage from US Wellness Meats in my Le'Creuset dutch oven (this was given to me at my wedding 4 years ago and is probably my most used kitchen item!). When the sausage was cooked, I added in 1.5# chopped organic zucchini, 4 cups of homemade bone broth, and 2 bags of organic baby spinach. I let that simmer until the veggies were soft, adjusted the seasonings, and then portioned it into jars for the week!
Optional Snack: Collagen Bar + Homemade Chocolate // Primal Kitchens recently came out with two new flavors of their collagen bars, which I love!! They're balanced in terms of macros (about 15 gm each of carb, protein, and fat), and are full of gut healing collagen. You can try them out for yourself here! I also made some homemade chocolates this week to have after my meals, just for fun! The simple recipe is one part each of cacao butter and coconut butter and two parts cacao powder. I just whisk it all together in a saucepan over low heat and add sweetener to taste. I especially love adding a drop of peppermint essential oil (learn more in the "Work With Me" tab)!
Excluding chopping (which my husband helps me with), this prep took just over an hour. Thanks for stopping by!