Happy February, folks!

To be honest, I’m not quite sure how I feel about this month. The excitement of the new year has worn off, and spring is far off in the distance. February kind of feels like that awkward second cousin that you’re really not sure how to interact with but kind of have to stick around anyways. But, I digress.

Let’s talk about food!

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Quite a few people asked me what I had going on in those containers when I meal prepped last week, so I decided to share for this next round! In preparation for Miss Tennessee and as an amateur kickboxer, I need LOTS of food (not less, MORE than what I usually eat!) But it’s all good stuff—healthy grains, lean meat, etc. While I won’t get into the specifics of the plan, I will share some great things I made and some tips and tricks that made it easy. Let’s do it!

Brussels Sprouts. Okay, these were literally so easy. I love buying bags of frozen vegetables that are in the ready-made steam bags. When I need some greens, all they need is a few minutes in the microwave and they’re ready to go! I’ll probably throw some balsamic vinegar on these when I’m eating them—it’s one of my favorite dressings.

Root Veggie Medley. I just kind of made this one up because it sounded tasty! It’s squares of acorn squash, sweet potato, and butternut squash, drizzled with olive oil and seasoned with chili powder, cinnamon, salt, and pepper. I roasted them in the oven at 375 for about 45 minutes (until they were tender). It felt appropriate for days that still have just a hint of chill.

Quinoa Turkey Meatballs. Okay, we definitely need to talk about these. After looking for a portable combination of protein and grain, these ground turkey meatballs were an answer to prayer. They’re incredibly flavorful, travel well, and allow you to get totally creative. I added some chopped sundried tomatoes and they turned out fabulously.

Turkey Burgers. I’m all about ground turkey this week, and I got these lean turkey burger patties right from the store. Pretty dang delicious, if you ask me!

Blueberry Oat Flour Pancakes. Because no meal prep is complete without breakfast! This was another on-the-spot invention: 1 1/2 cups of oat flour, 2 eggs, some almond milk, 1 tsp. baking powder, and a pinch of salt and cinnamon. I washed the blueberries and microwaved them for 45 seconds to get them tender, then folded them in. After that, it was as easy as flipping flapjacks!

Of course, this isn’t all I’m eating this week, but it’s helpful to have a few things to grab to make those mornings quicker. If you’ve got some favorite meal prep suggestions or tips, feel free to share! I’m always ready and willing to learn new things.

Here’s to a new month and a stellar week!

Jeanette

 

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