Hey y’all!

We’re already into the second month of February! This month for me is kind of a weird place of in-betweens—not quite winter, not quite spring. To compensate, I’ve been spending my time working out (I’m starting to feel like I actually know what I’m doing in the gym) and getting creative with my meals. So many people are discouraged from eating healthy because they think it’s boring—let me tell you, this week’s meal prep will prove you dead wrong. Check it!IMG_7686

Here’s what’s going to be on my plate this week, in addition to some of the usuals:
Blueberry Oat Flour Pancakes. I had these last week and they were so so good! Especially when you pop them in the toaster in the morning instead of microwaving them. They’re the pancake form of blueberry oatmeal and I’d 100% recommend them.

Turkey and Sweet Potato Chili. You guys. This recipe is actually everything. I was looking for a good recipe that would make use of turkey (a lean protein) and sweet potato (a great carb) and came across this recipe on Pinterest. I went heavier on veggies and lighter on beans, but I’m telling you, this is absolutely worth making. I’ve got a batch for this week and even a little extra for the freezer!

Slow Cooker Pulled Chicken. I’ve got a baby slow cooker that I don’t use often enough, and I wanted to mix up how I usually eat chicken. This recipe was super helpful, although it took a little longer because I started with frozen chicken tenderloins. I added a little Sriracha to my improvised BBQ sauce because I like things spicy!

Garlic and Mushroom Risotto. I felt SUPER FANCY making this recipe, which I made a little healthier by using olive oil instead of butter and brown rice instead of arborio, and skipping out on the cheese (adding peas instead). Still, this garlicky combination of rice, peas, scallions, and baby Portabella mushroom is going to make for some great lunches this week!

I’m getting to the point where I’m really amped about meal prepping over the weekend! It’s become the easiest way to make sure I’m getting the right nutrition in even during a busy day. If you’ve got a healthy (or not so-healthy—I’ll make it so!) recipe you’d like to share, let me know in the comments; I’d love to try it out!

Here’s to a great week—go forth and conquer!

Jeanette

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