Weekly meal prep plan #3
Hi sweet friends! Hope you all had a great week + weekend. I’m back with the THIRD meal prep plan pluuuus a whole new recipe which I honestly think is one of my best. If you only make one thing here this week, make it the chocolate peanut butter energy bars. These puppies are INSANE.
Without further ado, let’s get right to it. This week I included one of my favourite meal prep salads/sides, which is a wickedly delicious cabbage + brussels slaw with peanut dressing (big surprise). It goes really well with fish, chicken, noodles and whatever else you want to add basically. #versatile
Peanut Slaw (I love this Cookie + Kate recipe – I halved it and left out the noodles!)
Spicy Sesame Salmon
Simply coat 1 large salmon filet (about 2 lbs) with 1-2 tbsp. of sesame oil, salt + pepper and a few good shakes of chilli flakes. Bake at 400 degrees for 10-12 minutes. That’s it!
Sautéed Butternut + Brussels
Using your leftover brussels from the slaw, cut each sprout in half down the middle. Chop up your butternut squash into small cubes. You can either cook these in a pan or in the oven. For the pan (I use cast iron), heat 1 tsp. avocado oil over medium high, letting the veggies sauté for a good 10-15 mins (since they’re both quite tough) and flipping them around halfway through. If they are not softening enough, you can also cover your pan with a large lid to help them steam (another option is quickly steaming them before the sauté but we’re trying to avoid extra work here!) For the oven, simply bake at 400 degrees for 30 mins, flipping halfway through. I prefer the pan method because it gives them a nice crisp, but both work!
Spicy salmon w/ butternut squash, brussels sprouts + hummus
Spicy salmon w/ peanut slaw
Pasta w/ brussels, butternut + salmon (and a bit of good olive oil!)
Cold pasta salad w/ peanut slaw (make some extra of the peanut dressing for this!)