Meal Prep: 9/26/16


If you've been following me for any length of time, you know that my weekly batch cook session and meal prep routine is foundational in my approach to health! 


Why meal prep? Simply put, it takes the stress out of my week in having to figure out what to eat on a day to day basis. My work schedule keeps me busy, with four 10's Monday through Thursday and my private practice on Fridays. I take all my food with me when I go into the office, and rather than having to put something together each day, I prefer to have it all prepped and ready to go so that all I have to do is put it in my bag the night before! 


I hope to share a simple, straightforward weekly blog post with an outline of my meals and recipes each week so that if you're looking for some inspiration, you can use them too!


Without further ado, here's my plan for this week:


Breakfast: Cinnamon Turmeric Anti-inflammatory Protein Shake  // This week I also added 1 tsp Sarifoods spirulina (note: this is an AIP reintro), half of a frozen banana, and a little bit of royal jelly to support hormonal health


Snack: 1/4 cup Lark Ellen Farms grain free granola


Lunch: Pasturebird Basil Chicken Sausage + sautéed Power Greens with basil from Trader Joes + roasted yellow squash + broth cooked white rice (another AIP reintro) // I keep the prep pretty simple here. I chop about 4 organic yellow summer squash (I love my Prepworks chopper), toss with about 2 tbsp Kasandrinos olive oil, and put it in the oven at 425. While that is roasting, I start the rice. I'm currently using Organic Jasmine rice because it's a little easier on my digestion, and I cook it in broth to up the nutritional content (1 cup rice to 2.5 cups broth). While that is simmering, I sauté the chicken sausage in my Le Creuset pot. When cooked through, I pull it out, leaving any liquid behind, and toss in the greens to wilt. I portion everything out into my glass pyrex dishes so that I have one ready to go for each day! The sausage and greens were 4 servings each, the squash was 5, and the rice was 6. 


Dinner: Carrot Ginger Green Flatbread + Sage chicken meatballs + fresh cucumbers and radishes // You can find my original flatbread recipe here. To make the carrot ginger version, I used about 6 large carrots, a 2" chunk of ginger, a small yellow onion, a 6 oz bag of Trader Joe's organic baby spinach, the juice of a lemon, about 1/4 cup chickpea miso, and enough water to blend. It will hold together better if you also add in about 1/4 cup flax meal! You can find my basic meatball recipe here. I used sage, garlic, and salt as seasoning. Lastly, I like to use cucumbers and radishes as a no-cook option to bulk up a meal!


Snack: Strawberry Lime Gummies // Basic recipe here. This batch is 1# strawberries, 3/4 cup lime juice, and optional sweetener to taste.


I hope you enjoy these recipes as much as I do. Let me know what you think in the comments below!