What's your favorite meal prep chicken recipe. Can you list the steps.. thanks
Hi! My favorite chx meal prep (as you could prob tell) is cajun chicken, sweet potatoes, and garlic roasted broccoli. First, preheat the oven to 425F. Dice up your chicken and toss w olive oil, salt, pep, & cajun seasoning. Break apart broccoli florets & toss w olive oil, garlic powder, salt & pep. Dice up sweet potatoes & toss w olive oil, salt, & pep. Lay the sweet potatoes out on a pan & bake for 15 min. after the 15 min, stir up the sweet potatoes & also put the diced chicken & broccoli on a pan & in the oven. Bake everything for another 15 min. check to see if chicken is done & if sweet pots are tender, or else bake for another ~5 min. then you’re done :)
Seasoning blend (you will not use all of this unless you want to): 1 tbsp kosher salt, 1 tbsp kosher pepper, ½ tbsp cumin, ½ tbsp ancho chili powder, 1 tsp New Mexico chili powder, 1 tsp smoked paprika, 1 tsp hot paprika, ½ tsp dried oregano.
Cilantro for garnish
Toppings of your choice
In a large pot or dutch oven, heat a few tbsp of olive oil over medium heat.
Once the oil has come to temperature, add in the garlic, onions, and diced peppers.
Season with the seasoning blend and cook until the onions become translucent.
Once the onions are translucent, add in the vegetable broth, crushed tomatoes, passata, and sweet potatoes.
Season as desired.
Bring the mixture to a boil.
Once boiling, add in the lentils and red kidney beans.
Cover with a lid, reduce the heat to a simmer, and allow the lentils to cook thoroughly, stirring occasionally for about 25 minutes.
After 20-25 minutes, remove the lid, add in the tomato paste. Stir to incorporate.
Taste and season according to your preference.
Add in the pinch of sugar to balance the flavors.
Let the chili thicken uncovered for a few minutes.
Serve while hot, garnished with your favorite toppings.
Breakfast: Oats made with almond milk and topped with warmed berries.
Lunch: Leftover roasted tomato & basil soup!
Dinner: There’s nothing I love more than burrito bowl.. oh yes there is! Vegan healthy burrito bowls!! This was so yum. Guacamole, chilli, brown rice & red quinoa, corn, spinach, cucumber and sweet potato fries.
Big roast veggie bowl for a warming lunch on this cold afternoon! I just roasted up some potatoes, swede, carrots and parsnips in the oven at 200 degrees Celsius for about 40-50 minutes. I coated the veggies in a generous amount of olive oil, onion powder, dried Italian herbs and paprika before roasting, for extra flavour. Served the veggies with a side of kale to give it some freshness, and drizzled over some tahini to round it off.
For lunch today I baked a bunch of sweet potato fries, and served that with hummus as a dipping sauce and a big side salad.
To make the fries:
Preheat your oven to 200 degrees Celsius. Chop your sweet potatoes length-wise into even-sized wedges. I like to cut mine quite thick, because they do shrink once baked. Spread the fries on a baking tray lined with aluminium foil. Drizzle some olive oil and season with dried Italian herbs, paprika, salt and a touch of cinnamon. Give the fries a good toss to coat everything evenly, then place it in the oven. After 15-20 mins, take them out, flip them over and put it back in for another 5-10 mins. The cooking time really depends on your oven strength/heat, so do keep an eye on the fries so they cook evenly and don’t burn.
There are one million and one ways to make roasted sweet potatoes. They are one of the most versatile vegetables and can be dressed up in many ways ranging from savory to sweet. Here is just one way that I like to prepare these for meal prep.
2 large sweet potatoes, peeled and diced
Seasoning blend: 1 tsp kosher salt, 1 tsp black pepper, ½ tbsp lemon granules, 1 tsp cinnamon, ½ tsp freshly ground nutmeg, 1 tsp ancho chili powder, 1 ½ tsp Herbs de Provence, ½ tsp smoked paprika.
Preheat your oven to 400 degrees Fahrenheit.
On a baking sheet lined with parchment paper, arrange your sweet potatoes into a single layer.
Drizzle a layer of olive oil over the potatoes and then sprinkle over the seasoning blend (you may or may not use all of it – if you don’t, save the rest from chicken, it’s incredible).
Using your hands, toss the potatoes so that they are evenly coated.
Roast in the oven until the insides are tender when pierced with a toothpick.
NOTE: For meal prep, I tend to “under roast” my potatoes because I do not want them to become too soft after reheating for a meal.
Divide into meal prep containers after the potatoes have cooled.
Vegan hummus pasta salad for dinner tonight! So quick and easy to make, but really substantial too. I love finding different uses for hummus- it’s not just for dipping carrot sticks in! 😉
I just cooked pasta and in a separate pan, steamed some veggies like broccoli, peppers and kale. In hindsight, some sweet corn would have been really nice in there too, but I forgot to put that in. Once everything was cooked, I stirred it all together. I made a big batch of this to refrigerate, so I can have it over the next few days.
For the dressing, I took a few generous scoops of hummus and thinned it out with a bit of water, then poured that all over the pasta salad.
I also sprinkled some smoked paprika over for a bit of a kick.
Face to face Friday!! This picture on the left was right when I started eating “healthy” and working out 3 or so day a week. I was at my heaviest and finally decided to do something about it. So from mid April to the end of August I lost 20 pounds.
The picture on the right is now. 5.5 months into keto. I’m now down a total of 62 pounds and I honestly thought I could never do it.
I’m RUNNING on the treadmill now and those who know me know I don’t run. I feel good when I look in the mirror and see myself getting smaller. I have a ways to go, but I’m not stopping. Yes my weight loss stalls and yes it is frustrating. But I know eventually the weight will drop again as long as I continue to do what I’ve been doing.
People are asking ME for advice. That’s crazy. I had no idea all I had to do was stop eating sugar and carbs to see results. Anyways if you have the willpower, you can do it :) 👍🏼💪🏼
First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.
Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.
Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.
Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.
Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.
Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!
Foods that heal the body when you are injured and revitalize you with energy and get you back to full strength.
How I wish they were real…..but could they be? Well today we make something as close to DBZ as possible with our Very own Senzu Shake
which I used when I tore my Lower Back and was immoblized for weeks to help get me back on my feet again. It’s a great drink for getting you Protein, Vitamins and all kinds of Nutrients FOR HIGH ENERGY!
if you’re a student like me, you probably don’t have much time or money to make nice food (we’ve all lived off ramen/bread at least once). allow me to introduce you to my super easy, cheap, creamy, delicious vegan pumpkin soup. this is my absolute favourite autumn meal, especially now that the november chill has set in. I love to sprinkle seeds and some parsley from my lil plant on top and have it with lots of yummy homemade bread. keep reading for the recipe & a price breakdown 🍂✨