Meal Prep Plan #9
Happy Saturday loves! I’m FINALLY BACK with another meal prep plan – and I must say, it’s a gooood one 🙂
I posted this meal prep last week and SO many of you requested it, so I had to deliver! My meal preps have gotten sightly more intense since starting Whole30, but last week’s was definitely one of my best and all the food actually lasted me for breakfasts + lunches the entire week. Hell ya!
I’ve been getting into the habit of making more and more veggies as part of my weekly meal prep, because I seem to go through them SO quickly and no matter how much I convince myself that I can’t eat THAT many vegetables, I somehow manage to. It never hurts to have extra pre-roasted veggies around for creating quick snacks, breakfasts + salads! They’re SO versatile and you can switch up the spices on each vegetable to keep things incredibly delicious + interesting.
Here ya go! This one is a bit pricier than past plans, but there’s TONS of tasty food here that’ll last you the whole week, and since I always try to buy wild salmon, that’s the price I included here. As always, feel free to customize as you like – if you don’t feel like making nut butter, perhaps my new Grain + Sugar Free Granola or Salty Cinnamon Cashew Bites would do the trick?! 😉 Hope you guys love this one, and feel free to comment which meal prep items you love so I can incorporate them more, or if there’s a specific meal prep dish you want to see, please let me know! Love to hear what you guys are cooking up and enjoying <3
Feel free to change up the spices! This week I replaced the curry, coriander, ginger + soy sauce for a simpler garlic/salt/pepper, subbed parsley instead of cilantro and used lemon juice instead of coconut cream to make lemon parsley salmon! Play around with spices and find what you love 🙂
Roasted zucchini + eggplant
Chop into cubes and roast at 400 degrees with olive oil, salt, pepper and garlic powder for 20 mins or so, flipping everything halfway through.
“Cheesy” roasted cauliflower
Chop your cauliflower into bite-sized pieces and coat with 2 tbsp. olive or avocado oil, 2 tbsp. of nutritional yeast, salt + pepper. Roast at 400 degrees for 30 mins or so, until slightly golden and crispy. Top with more nutritional yeast!
Mini veggie egg frittatas
Scramble 9 eggs in a large bowl with 1/2 tsp. salt, 1/2 tsp. garlic powder, pepper and a few tablespoons of milk of your choice. Set aside a small amount of your veggies (brussels, zucchini and anything else you may have around, I used bell pepper) and chop them into very small pieces. Spray a muffin tin VERY well (or better yet, buy some silicone muffin molds to make removing the frittatas way easier – mine stuck a lot!) and sprinkle some of your chopped veggies into the bottom of 8 muffin cups. Pour your egg mixture overtop of the veggies, mix lightly with a fork and bake at 350 degrees for 20-30 mins or until they have puffed and are cooked through (no liquid on top).
Sweet potato toasts
Simply slice 2 of your sweet potatoes lengthwise into “toast” shapes about 1/2 inch thick, then coat with coconut oil, a tiny bit of salt and some cinnamon if desired, then bake at 425 degrees for 25 mins or until browned, flipping each one halfway through to make sure both sides are cooked.