I love these easy turkey meatballs - the flavor is amazing and you can make extras to either keep in the fridge or freeze and re-heat later! The tzaziki sauce is the perfect compliment from savory greek meatballs with a hint of sweet zest to drizzle on top!Read More
YUM this easy peasy side dish is SO tasty and really takes those basic roasted vegetables to a whole new level! Meet the perfect combo of sweet, salty, starchy, with a perfect balance of acidity from fresh lemon.Read More
Preparing extra proteins, like chicken, hard boiled eggs, bean salad, quinoa, tuna salad, etc. is a great way to help keep your health goals in check. These lemon-dijon chicken tenders AND Buffalo Spiced Chicken are an easy and delicious way to prepare for your week!Read More
Curry Roasted Cauliflower - Roast for just 30 minutes and keep extra on hand all week for a side meal with dinner, toss in a spinach salad, or just enjoy as a snack... so delicious!Read More
This is an easy 20 min meal that you can make and serve multiple ways throughout the week - whether it's lunch, breakfast, dinner or a veggie fiber rich snack! The importance of being prepared for the week is crucial to being successful in your health goals.Read More
Meal Prep is one of the biggest time savers for the week - and this recipe has truly been a lifesaver and a household favorite. It's easy to make (you can use your crockpot), it's filling, stores well, and it's highly nutrient-dense - high quality protein paired with fiber rich spaghetti squash, micronutrients and heart healthy lycopene from tomatoes, immune boosting onion and herbs.Read More
Did I put "carrot cake" and "Breakfast" in the same sentence? YES!!! And this combination is incredibly delicious AND nutritious! Rich in carotenoids, beta-carotene, antioxidants, protein and fiber this may taste like a treat, but it's got incredible nutritional benefit!
Overnight Oats is one of the most popular meal prep strategies and make ahead recipes for breakfast (or to use for any meal/snack for that matter). It is really just a super easy way to save time in the morning and provide your body with the nutrients, protein, fiber, and energy to start your day.
- ½ cup rolled oats
- 1 carrot shredded (½ cup)
- 1-2 teaspoons Honey or Maple Syrup
- 2 Tablespoons Chia Seeds
- 1-2 teaspoons Cinnamon
- 2 Tbsp Raisins
- pinch of salt
- ½- ¾ cup Almond Milk, unsweetened
- * 2 Tbsp walnuts/almonds optional
- * 1 tsp vanilla extract optional
1. Add your liquids, sweetener, and seeds first (almond milk, chia seeds, honey, cinnamon) to a mason jar or Tupperware container. Mix well.
2. Shred your carrots using a grater.
3. Add in the shredded carrot to your jar. Add raisins, nuts, cinnamon and oats and mix well (option to add more/less of cinnamon/maple syrup/raisins/nuts).
4. Store in the fridge for at least 4 hours (or overnight for the next morning).
5. Take out of your fridge and dig in (yes it’s served cold, but you can heat up in the microwave if you prefer to have it warm.
This easy EASY dish, uses fresh ingredients, herbs (parsley) that has potent liver detoxifying properties, and the whole grain QUINOA (one of my absolute favorites) which is high in protein AND fiber. Have this meal for dinners, lunches, or small serving for snacking. Enjoy!Read More
Looking for the perfect Meal Prep Recipe?! This stores GREAT in the freezer, and packs perfectly in a thermos, mason jar to take to work for on the go. I love sipping my hearty chili on a cold day, for a Football Seasonal Tailgate, to serve when I have company over, to make meal planning easy for the week and to use as post-workout fuel. Remember, you can use this as a full meal as is, or have just 1/4 cup as a little snack in the day! You get the full effects of iron, protein, and amino acids. Double the batch if you want to store more in the freezer... Enjoy!!
EASY & TASTY
GRASS-FED BEEF & LOTSA VEGGIE CHILI
SERVES: 10 CUPS (PERFECT FOR MEAL PREP)
- 1 Lb. Grass-Fed Beef
- 1 Yellow Onion, Chopped
- 1-2 Large Carrots, Chopped
- 3 Stalks Celery, Chopped
- 1 Lb. White Button Mushrooms, Chopped
- 3 cans tomatoes (or 5-6 Large Tomatoes washed and chopped)
- 2 Sprigs Rosemary
- 2 Sprigs Thyme
- 1 Small Handful Fresh Parsley, Chopped
- 1/4 cup Franks Red Hot Sauce
- Salt/Pepper to taste
- COOK BEEF: In a large saucepan cook beef until brown on all sides (break it up with your spatula while it cooks, so there is not just 1 block of beef).
- CHOP VEGGIES: Add carrot, celery, mushrooms to a food processor and pulse a few times (takes 30 seconds and all your veggies are chopped!)
- SAUTE ONION: While the beef is cooking, in a separate large stock pot, sauté your chopped onion for 2 minutes on medium heat.
- ADD VEG: Add your chopped mushrooms, carrots, celery and spices and cook for 2-3 minutes.
- ADD TOMATOES: Add your 2-3 cans of tomatoes or chopped whole tomatoes.
- ADD BEEF: Add the beef that has been cooking on your side.
- ADD HOT SAUCE: Add 1/4 cup (or as much as you want) of Franks Red Hot Sauce. Stir everything together and bring to a low simmer. Let sit for 2-4 hours to allow flavors to marinate. Option to add 1-2 cups beef broth for more liquid chili. Garnish with fresh parsley
***OPTION TO ADD ALL INGREDIENTS TO A CROCKPOT AND COOK ON LOW HEAT 4-6 HOURS**