It's been a busy few months around here!! Back in February I accepted a new position at my full time job, which changed my work schedule and switched up my routine. Shortly after that, I spent a weekend out of town attending Expo West in Anaheim, which was an absolutely jam packed experience. About a month later my husband and I took a two week vacation abroad, and then 10 days after that, I was in Austin for Paleo FX. All that to say, I'm ready for things to settle down for a little bit! These busy weekends have kept me on my toes, and while I'm grateful for all of the incredible opportunities they have provided, I'm a homebody at heart. I don't follow horoscopes or anything, but recently saw an article on Well and Good that said that for my astrological sign, I need to be at home in a cozy and comfortable space to relax, and I would agree with that 100%!
All that to say, this week I stuck to meat and veggie all-in-one meals for lunch and dinner, and it feels good to get back to simplicity. While I do plan and prep everything for the whole week, I also sometimes mix it up depending on what I feel like and what I have on hand that needs to be eaten. I freeze all the prepped food in individual portions, which makes it easy to save for later if I decide to be spontaneous or eat intuitively based on what sounds good. Because let's be real, sometimes I just don't want to eat what I prepped, and that's okay!
Here's the plan for this week:
Breakfast: Chocolate Protein Shake // Equip Prime Protein, Aroy-D full fat coconut milk, Four Sigmatic Chaga elixir, and some veggies and fruit. Lately I've been steaming zucchini, carrots, and cauliflower to freeze and blend into my shakes because they have such a neutral flavor and they help to add volume, fiber, and nutrients! On days that I do a more intense workout (as opposed to just walking) I usually also add about a cup of fruit.
Lunch: Honey Mustard Chicken with Roasted Carrots and Smoky Kale // This meal was a breeze to make. I roasted the chopped carrots with coconut oil at 400 for about 40 minutes until golden. While they roasted, I made the chicken in my Instant Pot by dumping in about 1# of chicken tenders from US Wellness Meats and 1/4 cup of Primal Kitchens honey mustard dressing. I cooked on high pressure for 10 minutes, then released the pressure and shredded the meat. I added another 1/4 cup of honey mustard, because I like lots of flavor! I rinsed out the Instant Pot insert, then loaded in the torn leaves of two heads of kale, along with about 2 tbsp of ghee and some liquid smoke. I cooked that on high pressure for 7 minutes, then allowed the pressure to release naturally. I like my kale on the softer side, as it's much easier for my system to digest! By the time all of that was done, so were the carrots, so I portioned everything out into dishes and popped them in the freezer! (If you're new to my blog, I reheat my food in my Hot Logic Mini every day! It takes about an hour and in my option, maintains the flavor much better than a microwave!)
Dinner: Lamb Hash // One of my staple recipes, you can find the recipe on my blog here!
Have a great week!