This week's meal prep comes on the heels of another weekend away from home. I love traveling so much, but after 4 weeks in a row I'm ready for a quiet weekend at HOME!

Before I left town I pulled some meat out from the freezer to thaw and did my grocery shopping so that everything would be ready to go for me when I got back.

Breakfast: Cinnamon Turmeric Anti-inflammatory Protein Shakes // I'm using my basic recipe here, but in the spirit of fall, I roasted up some pumpkin to blend in as my carb! (In the jars with the coconut milk.)

Snack: Homemade Bone Broth (from a previously frozen batch) + Vital Proteins Collagen Peptides

Lunch: Chicken Apple Sausage + Roasted Butternut Squash + Garlic Kale with Ghee // I started by peeling and cubing the squash so that it could roast while everything else was cooking (simply seasoned with ghee and salt and baked at 425 for about 45 minutes, stirring once or twice). While that was going, I cooked up the sausage in my Le Creuset pot (probably my all time favorite kitchen piece), then pulled out the sausage when it was done, leaving the liquid behind. I tore the leaves of the kale into smaller pieces and added them to the pot with a spoonful of ghee, then stirred to combine. I covered and let that cook for about 10 minutes, then tossed with about 8 cloves of minced garlic. Done!

Dinner: Bobotie + Collard Greens // I modified the Bobotie a little bit, as follows: to keep it a little lower FODMAP, I used all currants instead of raisins and apricots. I also skipped the eggs (so it wasn't as much like a custard, more like a saucy hash) and added in chopped collards to up the veggie content!

Snack: Kitchfix Grain Free Granola

And that's a wrap! Have a wonderful week!

-Tracey