Sunday Meal Prep

  
This week’s meal prep: shrimp, broccoli, sweet potato and onions.

I was feeling pretty lazy so this was pretty quick and easy. Feel free to let me know if you have any questions!!

  1. Shrimp – sautéed with olive oil, garlic and pepper.
  2. Broccoli – steamed with a pinch of Parmesan cheese.
  3. Sweet potato – cubed and baked in the oven with olive oil, salt and pepper.
  4. Onions – sautéed with olive oil.
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Shopping Local

  
I love finding local Farmers Markets – partly for the cheaper produce and partly for the samples! Farmers Markets are pretty awesome if you want to get the best produce without breaking the bank. If you need more persuading to visit a Farmers Market, here are a few more. 🙂

  1. The food is as fresh as it gets as it comes straight from the farm.
  2. The food is in-season, which means tastier and more nutritious food for you!
  3. Support and connect with the local community.
  4. Better for the environment since growing and transportation methods minimize impact on the Earth!

PB Chia Seed Cookies

Happy Monday! 

Just tried out a new recipe since I was craving some sweets: Peanut Butter Chia Seed cookies.

  
These are super easy and only require 5 ingredients (there is only 4 in the picture because I added maple syrup at the last minute).

  • 1 tbsp – Natural Unsweetened Cocoa Powder
  • 1 tbsp – Organic Chia Seeds
  • 1 cup – Organic Peanut Butter
  • 2 tsp – Maple syrup
  • 1 – Egg

Directions

  1. Preheat oven to 350 degrees
  2. Mix all of the ingredients 
  3. Roll into balls (spoonful) and flatten with fork
  4. Bake for about 10 minutes
  5. Easy!

  

Quick Spinach Salad

  
What’s for dinner tonight?

Try this protein-packed, light and healthy salad!

Spinach topped with chicken breast, kidney beans, mushrooms and tomato.

I boiled the chicken breast during my Sunday meal prep and shredded it for different meals this week.. So easy!

Then I prepped the kidney beans, mushrooms, tomato and spinach so that everything was ready to be thrown together with some olive oil, salt/pepper and a little paprika.

Happy Tuesday!

Time to Get Whey-sted 

So many awesome puns with Whey..

When I lived in California, I was a loyal Nutrishop customer and used Vitasport Pro7ein Synthesis for a couple of years. I got so tired of the taste (mixing it with water) that I wouldn’t finish my shakes and eventually I just stopped drinking it.
Recently, my boyfriend restocked our kitchen with a new protein powder – Optimum Nutrition Gold Standard 100% Whey. I’m OBSESSED! Probably more because I started mixing it with almond milk, banana and peanut butter… But so AMAZING! Even though I’m going on Week 6 of ditching processed foods, protein and peanut butter are my exceptions (oops).

For those who are not familiar with the product, it is a “muscle building whey protein powder” for those looking for muscle recovery and growth. I definitely encourage everyone to check it out!

TGIF!

Avocado Deviled Eggs

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A little late for an Easter post but I made these for Easter Sunday and they were a hit! Not to mention so much healthier than mayo-packed deviled eggs.

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Usually a pro at egg peeling but I got a little cocky this time. My recipe only used 6 eggs but you can use more or less.

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So pretty! I freaking LOVE avocados! 🙂

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Take those yolks out and mix them with the avocado.

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Then mix in the rest of the ingredients… SO SIMPLE.

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Ingredients

6 hard boiled eggs
1 avocado
2 tablespoons relish
1 tablespoon apple cider vinegar
mustard – to taste
salt & pepper
paprika
  1. Boil the eggs! I like to place the eggs in a room temperature pot, fill it with water to cover the eggs and then bring to a rolling boil at medium/high heat. Once it starts to boil, remove from heat and let the eggs sit in the hot pot for 12 minutes. Seems to work perfectly every time. Then run the eggs under cold water and stick them in the frig – you’ll want to let the eggs cool off before starting this recipe.
  2. Peel the eggs and cut in half. Place the yolks in a mixing bowl and mix with the avocado. Then mix in the relish, apple cider vinegar, mustard, salt and pepper until smooth.
  3. Use a spoon to add the mixture into the eggs and sprinkle with paprika!

Paleo Coconut Flour Pancakes

These coconut flour pancakes are AMAZING! This recipe has easily become my go-to breakfast on the weekend!

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These pancakes are so yummy and can be topped with whatever you want! A few things to note… 1. Make sure to check often because the coconut flour browns easily, 2. They are more difficult to flip than a basic pancake so I kept the size small. Happy eating!!!

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Ingredients:

1/4 cup of coconut flour
1/2 cup of unsweetened almond milk
2 tsp baking soda
4 eggs
2 tbsp honey
1/2-1 tsp coconut oil
  1. Preheat stove the coconut oil in a skillet. Then whisk the eggs, adding the rest of the ingredients until combined. Mix until smooth.
  2. Scoop about 1/4 cup of the batter onto the skillet (I used less because I had a hard time flipping!). Wait until the bottom browns and the top firms – you will see bubbles 🙂 Then flip for an additional minute and you’re done!
  3. Happy eating!