If you can't tell by my instagram, I love food. One of my favorite days of the week is Sunday- for many reasons. My Sunday routine looks a bit like this: gym, Trader Joe's, meal prep, relaxation, and lots of random snacking. Sunday is one of the most important days of the week to catch up on sleep and mental relaxation, but a good Sunday leads to an even better week. Let's talk Sunday meal prep.
I got challenged by a friend and classmate to do "no added sugar, no dairy, and no gluten" challenge. Well, originally it was just no sugar..but hardo me was like "Let's do no dairy and gluten!" Truthfully I can last without both as long as I'm well prepared. It's difficult to find quick snacks, besides literal whole foods, that are compliant with these terms. I made sure that I had enough food and snacks to last me throughout the week and through classes.
1 bag baby red potatoes
1 sweet onion
1 pack of Trader Joe's Spicy Italian Sausages
avocado oil, salt, paprika, onion powder
cast iron skillet
Preheat oven to 425
-Chop onion. Heat cast iron skillet over medium-low heat. Once pan is hot, add avocado oil, wait....then add onions when oil is hot. Stir.
-Rinse and chop potatoes into small pieces. Add to skillet after onions have been cooking for a couple of minutes. Add seasonings, I like paprika, onion powder, and sea salt with taters.
-Pop in oven and cook for 1 hour. Stir occasionally. Chop chicken sausages and add to skillet about 50 minutes through.
Pack of chicken breasts, I've used anywhere from 1-2 pounds for this recipe
1 cup white jasmine rice or brown basmati rice
2 cups water
Pack of shelled edamame- defrosted
*Did not measure these* sriracha (yeah I realize that this has added sugar...I suck lol), coconut aminos (or soy sauce), a big spoonful of peanut butter, a squeeze of honey, squeeze of ginger in a tube, a tbsp sesame oil, chili flakes-optional
Place chicken breasts in the bottom of the instant pot. Add 2 cups of water and then the rice
Add in the sauce (I mix all ingredients in a measuring cup beforehand ) and mix everything in the Instant Pot. Place cover on Instant Pot, press 'poultry' setting, change timer to 10 minutes on high pressure, sealed not vent! Press 'poultry' button again..you should hear a beep and that's an indication that your food will begin cooking soon.
Once the timer is up, let the steam release naturally and shred the chicken. Rice should be soft! Add edamame. Add extra coconut aminos and or green onions to prep containers.
2 packs of Brussels sprouts, cut in half
Trader Joe's garlic sea salt
Preheat oven to 425
Lay brussels on a baking sheet, coat in avocado oil and toss with your hands
Add a generous amount of TJ's garlic sea salt (this stuff is addicting on everything..)
Cook in oven for 35-40 minutes until crispy and brown
**I cooked the brussels with the breakfast hash! Saves time and space
Note: I didn't cook the cod filets yet...I usually let the fish defrost at room temperature and I cook for about 10-12 minutes at 375. I coat the bottom of the pan with coconut oil spray and season the fish with herbs and sea salt. There are 4 generous sized pieces of fish in this bag.
Here are a few different ways to prep lean meats and lots of vegetables! I hope you enjoy! Feel free to give me some suggestions and ask questions :) Happy prepping!