Hi everyone! I love your feedback on these posts, as I learn how I can optimize them to make them the most useful! One suggestion was to break out the ingredients by recipe in case you decide to only make part of the plan, so I did that this week!
I also wanted to talk briefly about the matcha that I've been making in the mornings. I've never been a matcha drinker, but I have been LOVING this combo, and I look forward to it every day! I start with about 8 oz cold water in a saucepan and add about 1/4 cup Vanilla Lemon nutpods (wholedailylife for 15%). I sprinkle 1 scoop Vital Proteins gelatin over the top and let it absorb soften in the liquid, then whisk in 1 scoop Vital Proteins matcha collagen and about 2 tsp Bulletproof brain octane. (This combo is great for gut health and brain power!) I turn the heat on to medium and whisk until everything is smooth and well combined. The Vanilla Lemon really makes the flavor pop, and the gelatin makes it so creamy and smooth!
Here's this week's meal plan:
Breakfast: Meatballs with Collard Greens and Roasted Butternut Squash
Lunch: No Cook
Dinner: Yai's Thai Yellow Curry
Ingredients by meal:
Meatballs with Collard Greens and Roasted Butternut Squash
1.5-2# ground beef
2/3-1 cup mashed cooked sweet potato
2 tbsp spice blend (I used the Mediterranean Blend by Tiny Little Chef)
2 tsp salt (unless spice blend contains salt already)
1 large or 2 medium bunches collard greens
1 medium/large butternut squash, about 8 cups (or buy pre-chopped)
5 bottles Zupa ("wholedailylife" for 15% off)
5 servings fruit (I usually pick up whatever is on sale)
Yai's Thai Yellow Curry:
1 jar Yai's Thai Yellow Curry (Sprouts carries this!)
1 can full fat coconut milk (this is my favorite brand!)
4 medium organic yellow squash
3 medium Hannah sweet potatoes
Oil of choice
Step by step:
1. First thing's first: wash those sweet potatoes and cut them into 4" chunks (basically just in half, no need to peel) and put them in your Instant Pot with the steamer insert and 1 cup of water; close and lock the lid. Press the Steam button and set timer for 14 minutes. When timer goes off, use the quick release.
2. While the sweet potatoes are cooking, set up a steamer basket over a medium saucepan on the stovetop as well and bring some water to a boil. While the water is getting hot, cut your carrots into 1/2" coins and place them in the steamer basket. Steam until fork tender, but not so long that they fall apart, about 8 minutes.
3. While carrots are steaming, preheat oven to 350, then peel and chop your butternut squash into 1/2" cubes. Place on a baking sheet lined with parchment, drizzle with oil of choice (I used Dignity Coconuts) and add some salt; toss to combine. Place in the oven to roast. Check the carrots, and remove from heat if done.
4. The sweet potatoes should be done by now, so carefully remove them from the IP and set aside to cool. Remove the steamer insert, drain any remaining water, then add your chicken. Season with a sprinkle of salt and add about 1 cup water, then close and lock the lid. Set function for Manual high pressure for 12 minutes. Let pressure release naturally when finished.
5. Chop up the yellow squash into 1/2" chunks. Distribute the carrots into 5 storage containers, then place the yellow squash in the steamer basket. Steam for about 8 minutes, until fork tender. Check the butternut squash and stir to help cook evenly.
6. Increase oven to 425. In a large bowl, combine 2/3-1 cup of mashed sweet potato (from what you just pulled out of the IP) with the spices and salt, then mix in the ground beef and form approximately 32 1oz meatballs. Place on a baking sheet and put in the oven with the squash; set timer for 12 minutes. If the squash is golden to your preference, go ahead and pull it out at this point.
7. Check the yellow squash, and when fork tender, remove from heat and distribute into the containers with the carrots. While the meatballs are cooking, cut the thick middle rib out of the collard greens, then chop the leaves into 1/2" pieces. (I cut out all of the ribs, stack all of the leaves, and then cut the stack.) Place in a large skillet or pot and set aside.
8. The sweet potatoes should be cool enough to handle at this point. Remove the skins, then roughly chop into 1/2" pieces. Distribute among the 5 containers with the carrots and the squash. If you haven't pulled out the butternut yet, check on that again;.
9. Check the meatballs; if they have reached internal temperature of 165, remove from oven and distribute among 4-5 glass pyrex dishes. Carefully pour the drippings and fat that are left behind into the pan with the collards, then start to sauté over medium heat.
10. The chicken should be done by this point, and the pressure released naturally. Carefully remove the chicken from the IP, chop into bite sized pieces, and add to the containers with the steamed veggies. To the broth that remains, add the jar of curry and the can of coconut milk and whisk to combine. Pour over the veggies and chicken, distributing evenly among the containers.
11. Garnish the curry bowls with fresh cilantro...those are done!
12. Transfer the butternut squash to the pyrex dishes with the meatballs, and then when the collards have started to turn golden, add those as well. All that's left is to portion out your fruit, if needed, and that's a wrap!
If you use this meal plan, I'd love to hear what you think! Please tag me in your photos and stories on Instagram!
Have a great week!