Can you believe that October is halfway over? Neither can I! I had two posts lined up for last week, but the week flew by and I didn't end up publishing them..sorry guys!
I decided that my meal prep this week turned out so much better than last, so here's some ideas
Breakfast: Simple Mills Pancake Mix & Turkey Bacon
-I'm not going to sugar coat things. This mix is a little pricey, but absolutely worth every penny. The ingredient list is so simple... you would never be able to tell that these pancakes are completely grain free. They're fluffy, filling, and they reheat nicely!
Lunch: Instant Pot Shredded Chicken with Potatoes and Peas
1.5 pounds chicken breasts
1/2 cup water
seasoned with Himalayan pink salt, pepper, garlic, and onion powder
*Add everything to instant pot, put on 'manual' setting and adjust time to 12 minutes, sealed. Let pressure release naturally and shred with a fork
1 bag of baby potatoes
season liberally with salt, onion powder, paprika, and a little bit of parsley
drizzle of avocado oil
*Cook potatoes on a baking sheet for about 45 minutes at 400 degrees.
Pretty self explanatory here...divide half bag of frozen peas between each of the meal prep containers..they will cook in the microwave
Dinner: Asian-Style Chicken Meatballs with Roasted Veggies
1 pound 93/7 ground chicken
2 tbsp Liquid aminos (or soy sauce)
1/2 tbsp ground ginger
1 tbsp sesame oil--maybe a little less! I eyeballed it
2 tbsp Sriracha or whatever spice tolerance you have
1 tbsp almond meal
onion powder and garlic powder for seasoning
garnish with sesame seeds
*Mix all ingredients together, form golf-ball sized meatballs and line in a lightly oiled cast-iron skillet, cook at 400 for 20 minutes.
2 bags of Trader Joe's mixed cauliflower and broccoli
pinch of Himalayan pink salt
generous drizzle of avocado oil
*Spread veggies evenly on a baking sheet and massage oil and sea salt into them. Cook at 400 for about 35 minutes or until crispy.
Snacks: Instant Pot Hard Boiled Eggs & Oat Balls
Instant Pot Hard Boiled Eggs
1/2 cup water
*Set eggs on trivet and add water. Put Instant Pot on 'manual' and decrease time to 5 minutes, sealed. Let vent naturally then rinse eggs off in cold water.
Oat Balls (Disclaimer: I did NOT measure everything in this recipe so I'll try my best to estimate)
1 1/4 cup rolled oats
1/2 cup nut butter (I used a mix of PB and Trader Joe's mixed nut butter)
1/4 cup hemp seeds
1/4 cup chia seeds
1/2 tbsp coconut butter
1/2 tbsp coconut oil
1/4 cup agave--add in small amounts at a time
pinch of sea salt
*Mix everything together in a bowl and form into small balls, freeze and keep in freezer for best texture.
Well everyone--here is my best guess at the amount of ingredients I used in each recipe. I honestly do not measure things unless I need to bake. If you would like me to be more exact, or if you have any suggestions for me please let me know! I love to hear from you guys, especially if you make something. The key to staying motivated and on track is prepping!