Meal Prep ideas 1/29

Alright, I’m gonna be honest with y’all. I fell off this week. I ate out twice and it was a mistake. I felt bad, kinda, not really. Hey, it’s gonna happen. The key is not to make it a habit. We can do this together. This week is another chance to do better. This week’s menu is me clearing my fridge out. One of my goals this year to reduce my food waste, I haven’t found a way to quantify it, for now I’m just answer the question: did I eat it before it spoiled? Anyway, let’s eat!

Breakfast

I’m still fasting. I’m praying that God continues to shine His favor on my life and guides me throughout this year.

Water. Tea. Prayer.

If you are fasting too here is a great resource on the RCCGNA website. Also, check out my mom’s book, it’s packed full of great prayer points.

Lunch

This week, we are making a taco bowls with a cilantro-lime cauliflower rice. This is super easy and delicious.

I’m making two different ones: one with ground turkey meat and one with the extra chicken from last week. I’m using a taco season mix to season mine, but make sure you find a low sodium version. Once you find you protein, you can add whatever veg you like. I’m adding black beans, peppers, and peas.

Cilantro-lime cauliflower rice:

Cook the rice by sauteing it in a large skillet with a little olive oil. Then add salt, pepper, how ever much cilantro you like, then the juice of about half a lime. Cover it, and let it cook for 5 or so minutes. That’s it. I picked up some pre-riced cauliflower at trader Joe’s.

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MID-Week change up

The mid- week switch up is… a chicken salad. I hate salad, but this is good I promise. Take some grilled chicken seasoned with whatever you want, but keep it simple. Then mix some honey, red chill flakes, lemon juice, and balsamic vinegar. Here is where it get’s crazy good. In a bowl mix you’re favorite nuts, I do walnuts and almonds, with a little honey and sriracha. Toast them for like 5 minutes. Add them to you’re salad. Thank me later. Oh, I HATE ice berg lettuce, it ‘s literally green water, or as Dayum Drops says, crunchy water. I use baby spinach, you can get a big bag at trader Joe’s for $2.

 

Dinner

I’m making lentil loaf again. Check out the recipe here from my meatless week. It was so good! I’m topping mine with a kale-avocado-pesto I made last week. That’s a real simple recipe.

Kale-Avocado- Pesto

In a blender add:

  • A cup or two of kale
  • 2 small avocados
  • Basil- either fresh or the cheap dried stuff (that’s what I used)
  • garlic
  • The juice of half a lemon
  • Italian season mix
  • salt and pepper

Blend, then keep adding stuff until it taste good to you.

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Have fun this week, enjoy your food, but most importantly be you this week.

Week challenge: Talk to a stranger. Give them a compliment or not, it’s just a suggestion.

 

J is alive

 

 

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