Ya’ll…this is my LAST work-week meal prep. WHAT?! I made sure to end it with a good one. Will I continue to meal prep even as a stay-at-home mom? You better believe it. Meal prepping/planning has been one of the key ingredients to keeping a healthy and balanced lifestyle. It undoubtedly will start to look a little different and quite frankly, be a little easier, but it will still happen nonetheless.
Here’s what went down in this week’s finale:
From top left to right:
Roasted red potatoes: cubed and roasted with olive oil, garlic salt and pepper at 425 until fork tender.
Instant pot chicken breast: 1 cup of water, metal trivet, chicken breast, seasoning of choice (garlic salt, pepper, and Lowry’s), and manual pressure for 6 minutes. Then shredded in a standing KitchenAid mixer.
Cowboy Caviar: SO VERSATILE and will be used all week long! On salads, chicken tacos, breakfast burritos, dipped with chips, etc. Recipe coming soon.
Roasted broccoli: 1 bunch of broccoli chopped and put on the same pan as the red potatoes with the same seasoning/directions.
Roasted veggies: 1 zucchini, 2 bell peppers, 1/3 of a bunch of asparagus chopped and drizzled with olive oil, salt and pepper. Roasted at 425 until fork tender (about 15-20 minutes).
Banana Bread: No refined sugar, sub half the amount of AP flour for oat flour, keep the chocolate chips, and this breakfast bread ends up serving well as a snack and dessert, without the sugar crash. Click HERE for the recipe.
Protein Bites: You can find the recipe HERE!
Washed & cut fruit
The Daily Green: This smoothie recipe is from Naptime Kitchen. It makes 4-5 servings of a green smoothie that makes you feel REALLY good about yourself after consuming.
That’s it folks! Ready to rock this week and eat some good food while doing it.
Cheers to my last week as a teacher!