RECIPE ROUNDUP (JUNE)

Turns out, being away from my apartment for 12 hours everyday has made it a little difficult to cook every night…so I became a new found meal-prepper. Now let me say, I totally understand the reasoning and convenience of meal-prep, but I genuinely LOVE cooking a fresh dinner every night. HOWEVER, walking in the door at 6:30 pm, starving did not work out well (cue ALL of the snacking). I found a balance of meal prepping for the week and diving into all the yummy fresh meals on the weekends.. Oh I also have started to use Himalayan pink salt and I am never going back.

SLOW MORNINGS

My ideal morning is sleeping until about 7:30 , reading a little bit, followed up by a solid sweat sesh in and then eating a massive breaky.

SHAKSHUKA

Okay I'll admit I cheated and bought the TJs starter kit, but still made it my own

  1. Chop up zucchini & spinach, saute & add shakshuka kit
  2. Follow instructions to add eggs to "wells"
  3. Sweet tater chips - slice thinly and broil on each side about 3-5 minutes

THE REPEAT

Now don't get me wrong I LOVE bread, but I cannot have that in my house so rice cakes win. They bring so much flexibility. Oh also omelette is a must.

  1. Sautee all the veggies (mushroom, spinach and peppers, etc)
  2. Pour 1/2 cup egg whites over veggies and cover and let cook on medium/low heat until eggs are settled (fold and you have an "omelette")
  3. Top rice cakes with all the things - my favorite is avocado, chicken & a RUNNY egg.

THE STAPLES

As I mentioned - meal prep has become a thing for me and TRUST me, NONE of these are difficult by ANY means.

FRITTATA

Makes 3-4 servings

  1. Saute your choice of veggies (I opted for diced bell peppers, mushrooms, spinach and zucchini)
  2. Transfer veggies to greased baking dish
  3. Scramble 4 eggs and .5 cup egg whites and pour over veggies
  4. Bake at 375 for 20-30 minutes or until eggs have settled

SALAD

  1. Roast julienne sliced peppers & carrots on 400 for about 30-40 minutes
  2. Cook up some chicken and shred / dice
  3. Mix 1 bag of arugula & crunchier salad(my fav is the cruciferous crunch from TJs but their cole slaw is solid too).
  4. Add the chicken & veggies and dress with the TJs Green Goddess

BLENDED BURGERS

Makes 3-4 servings

  1. Dice and saute 1 cup of mushrooms, spinach and 1.2 bell pepper
  2. Mix with ground turkey (1 pkg - 16 oz)
  3. Season like crazy with garlic powder, spanish paprika, s&p and a little chili flake
  4. Form into pattiese and cook in coconut oil about 4-5 minutes each side

RANDOMS

Whether it’s satisfying my late night sweet tooth or making goods for others, these have more than sufficed.

DATE BARS

You need: 1 cup dates, 1/2 cup oats, 1/2 cup PB *optional - honey, cinnamon, chocolate

  1. Blend all the ingredients in a food processor - add honey / PB to make sticker and come together
  2. Place in a baking sheet lined with parchment paper and form into one large bar shape
  3. *Optional but advised - drizzle with melted chocolate
  4. Freeze for 1+ horus and slice up!

CINNA CAULI BITES

*inspo from @lettuceturniptheeats on insta

  1. Bake TJs cauli gnocchi at 400 for 20 minutes
  2. Mix with 1 tbsp coco oil & cinnamon
  3. Bake for another 15-20 minutes
  4. Now I stopped here, but I do think the drizzle that she commends would be killer ideas (which was cocoa oil & syrup)

That’s all folks.