#meal prep
What paleo go-to ingredients are in your freezer?!
Clockwise: Veggies, bananas, organic meat balls, fresh squeezed grapefruit juice and coffee
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Italy.
Italy, 27/01/2020
Epic Bodybuilding Meal Prep (Gran Prep de Comidas para Culturistas)
Meal prep: Spicy Harissa Grilled Chicken Breast. Your food does NOT have to be boring. Using different types of international spices and seasonings is a great way to keep your diet interesting. (traduccion abajo)
Ingredients:
- Chicken breast
- Cherry tomatoes
- Rosemary
- Harissa sauce
Instructions:
- Set oven to 350F.
- Season chicken breasts with 1tsp harissa sauce per chicken breast and fresh rosemary. Feel free to use other spices but be careful of adding sodium.
- Place a cast iron skillet on medium-high heat. Sear the chicken breast on both sides (about 3 to 5 minutes).
- Add cherry tomatoes and fresh rosemary to the skillet. Bake in the oven for 8 to 15 minutes depending on how many chicken breasts you have.
Preparacion de la comida para la semana: Pechuga de pollo a la parrilla con salsa Harissa. Su comida no tiene que ser “aburrido.” El uso de especias y condimentos internacionales es una gran manera de mantener su dieta interesante. Bum.
Ingredientes:
- Pechuga de pollo
- Tomates cherry
- Romero fresco
- Salsa Harissa
Instrucciones:
- Poner el horno a 350F.
- Sazonar las pechugas de pollo con 1 cucharadita de salsa de harissa por cada pechuga de pollo y romero fresco. Poder utilizar otras especias, pero tenga cuidado de añadir sodio.
- Colocar una sartén de hierro fundido a fuego medio-alto. Dorar las pechugas de pollo por ambos lados (unos 3 a 5 minutos).
- Agregar los tomates cherry y el romero fresco a la sartén. Cocer en el horno durante 8 a 15 minutos, dependiendo de la cantidad de pechugas de pollo.
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Beetroot and carrot soup
Just cook 1 onion, 2 carrots and 3 celery stalks (all chopped) in some olive oil, add 4 chopped beetroots, 500g chopped potatoes, 1 bouquet garni, 4 cups vegetable stock and 1 cup cold water and bring to the boil. Simmer, partially covered for 1 hour until the beetroot is tenderserved mine with roasted chickpeas, chives, and coconut cream and this cost me less than $1 per serving yay
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A glorious cheat meal
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
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GARLIC BUTTER STEAK AND SPINACH
Ingredients:
1 2/3 lb (750g) flank steak, sliced against the grain
1 ¼ lb (500g) fresh spinach
4 tablespoons butter or ghee (or less if you want)
4 garlic cloves, minced
Juice of ½ lemon
¼ cup (60ml) low-sodium beef broth
¼ cup chopped parsley
¼ cup chopped chives
¼ teaspoon crushed red pepper flakes
Salt and fresh cracked pepper, to taste
The steak marinade2/3 cup low-sodium soy sauce (or coconut aminos if you’re strictly paleo)
¼ cup lemon juice
¾ cup olive oil
2 tablespoons Sriracha sauce (or any hot chili sauce you like)Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
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Shrimp and Summer Veggie Foil Packs ~
These are so easy to make and they’re perfect for a weeknight dinner or your next summer cookout! They’re brimming with tender, juicy shrimp and vitamin packed veggies and it’s all deliciously seasoned. And the best part, it’s all cooked together in individual foil packs so clean up couldn’t be easier!
~
1 small zucchini, ends trimmed, sliced into half moons (1 1/3 cups)
1 small yellow squash, ends trimmed, sliced into quarters (1 1/3 cups)
1 pint grape tomatoes
1 green bell pepper, chopped (1 cup)
½ small red onion, chopped into chunks and separated
1 ½ cups fresh corn
1 ¼ lbs. large (21/25) raw shrimp, peeled and deviened
3 Tbsp olive oil
3 garlic cloves, minced (1 Tbsp)
Salt and freshly ground black pepper
1 tsp paprika
½ tsp celery seed
½ tsp dried thyme
¼ tsp cayenne pepper (or to taste, optional)
1 ½ Tbsp minced parsley, for garnish (optional)
4 lemon wedges, for serving
Instructions
Preheat a grill over medium-high heat to 425 degrees.Cut 8 sheets of 12 by 14-inch heavy duty aluminum foil. Use two sheets of foil per packet.
To a large mixing bowl add zucchini, squash, tomatoes, bell pepper, red onion, corn and shrimp.
Drizzle over olive oil then sprinkle over garlic, 1 tsp salt, ½ tsp pepper, paprika, celery seed, thyme and cayenne pepper.
Toss mixture well to evenly coat.
Layer two sheets of foil per packet, with the first sheet of foil laying in opposite direction of the second. Divide mixture among double lined foil adding it to the center in a rectangular shape.
Wrap up sides of first sheet of foil and roll edges several times to seal, then place second sheet going opposite length and wrap while rolling edges to seal.
Grill until shrimp is cooked through, about 12 - 14 minutes, while filliping packets over to opposite side once halfway through grilling.
Carefully open packets as steam will escape. Sprinkle with parsley and serve with lemon juice for spritzing.
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
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Easily Paleo-ified with some tweaks to the stir-fry sauce.
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
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SUMMER VACATION MEAL PREPPING PRACTICE 2017: I do not know about you, but meal prepping is essential for me, especially during the school year. Sometimes I even forget to eat! It is not until I am yelling at my students during 6th period that I remember I need to get fed. And so I took some time to practice meals and snacks I can take to work. One can never be too prepared!
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Hey Guys! Today I am going to share my approach for weekly meals. I do not cook everything I eat during a week (3x for each day). Last weekend I made 5 meals (some of them are just addition or side dishes to the main course) which helped to survive throughout the busy working week.
This post contains both recipes and my approach to the meal prep. I hope it will help you
First thing first, I am thinking of meals I want to cook. It should not take too much time and it should be versatile, i.e. I can eat different ways so it is not boring + it should not be very expensive. Ideally, the majority of ingredients are already in my fridge or cupboard.
I prepared the list of meals with ingredients and marked with “+” what I already had. It is not necessary that I will follow blindly my initial plan. For example, I did not have strawberries for baked oats but I had frozen cherries. I marked it as “tbd” (to be decided). I like the + combo but eventually I decided not to buy strawberries and used what I’d already had.
The third meal idea, the brown rice salad, was also changed. I had an open package of buckwheat groats which should be used up so I took this grain and made some changes for toppings.
As you see, my list is not the holy book which I follow precisely. I change it easily depending what I have. It’s my approach for almost all recipes.
OK, now moving on to the recipes I will cook baked oats, marinated tofu, baked potatoes, buckwheat salad, red lentil curry.
I cooked it last Saturday. As it’s the weekend, I do not want to spend too much time in the kitchen. I am cooking several meals at once. I recommend to do the same.
1. Firstly, start heating the oven for baked oats - 190C or 370F.
2. Before cooking, tofu should be marinated and red lentils should be soaked. For the tofu sauce, I am mixing 30 ml. soy sauce, 15 ml. maple syrup, 10 ml. sriracha. Cover the sliced tofu (120 g. tofu) with the sauce and leave it aside. Cover the red lentils (150 g.) with cold water. Now you can forget about tofu and lentils for 30 minutes and move on to the oats. If you have a wide container for the tofu like I do and the sauce spread out, set a timer/reminder to flip over the tofu slices in 15 minutes.
3. For baked oats:
- 200 g. oats
- 230 g. soy or any plant based milk (+4 tbsp of milk to pour it over the oats before the oven. it’s needed so your oats will not be so dry)
- 1 tsp cinnamon or more
- 30 g. chopped walnuts
- 1 banana
- any frozen berries (cherries in my case)
- for the date paste: 4 soft dates (I had medjool dates) + 3 tbsp hot water
Chop the dates and smash them with the fork. Add hot water.
Mix oats with cinnamon and walnuts in the baking dish. Pour the date paste and the milk. Stir well. Top it with the sliced banana and cherries. Pour several tablespoons of soy milk.
Bake it for around 50 minutes.
3. Time to prep the potatoes. You need three medium sized potatoes and the basic spices: salt, black pepper, paprika, cumin (if you have). Peel the potatoes and cut them into cubes.
As the slicing board is already on the table, chop 1 yellow onion and mince 2-3 garlic cloves. This is for the curry. Multitasking is the key in meal prep
4. Cover the potatoes with spices. Place them and tofu on the baking tray and put them into the oven. It should take ~30 minutes, a bit earlier than the baked oats. Don’t forget to flip them over in 15 minutes and continue to bake.
5. For curry:
- 150 g. red lentils
- 1 yellow onion
- 2-3 garlic cloves
- 1 bay leave
- 1 can of crashed tomatoes
- 70 g. frozen spinach (or fresh)
- salt and pepper to taste
- 1 vegetable cube
- 300 ml. water
- spices I used: curry, cumin, chilli, turmeric, and the mix of spices I bought in the local Indian store. Use what you have! I’d recommend to have curry, cumin, and turmeric as your staples for curry.
Sauté the onion and garlic in oil or water for 5 minutes over medium heat. Add your spices (2 tsp curry powder, 1 tsp turmeric, 1 tsp cumin, 1 tsp chilli) and cook for 1-2 more minutes. Add a splash of water to deglaze the pan.
Add rinsed red lentils, canned tomatoes, bay leave, the vegetable cube and water. Let it cook for 30 minutes.
6. Meanwhile let’s make the buckwheat salad. You can use brown rice, quinoa or couscous instead.
- 100 g. grains of your choice
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- any vegetables you have! I am highlighting this: any! Whatever you have on hand. I am using all leftovers in my fridge:
- 3 celery stalks
- some pickled red cabbage
- some dill
you can add cucumbers, bell peppers, microgreens, corn… the choice is yours
Cook the grain according to the package instruction. It took 12 minutes to cook buckwheat. I mix it with vegetables, soy sauce, and balsamic vinegar.
7. By that time, almost everything should be ready: oats, tofu, potatoes. red lentils will soak almost all liquid. Add the frozen spinach and cook until it’s defrosted in the curry.
The meal prep is done!
I always have some pickled or fresh vegetables, different types of jams and frozen fruits so I matched and mixed what I cooked with the staples from the fridge and cupboard.
Meal idea #1. The curry can be served over rice or with naan. It was enough for 4 servings.
Meal idea #2. Tofu, baked potato and some vegetables on the side.
Meal idea #3. Tofu with the buckwheat salad
Meal idea #4. Baked oats with different toppings. One day I had it with flavoured yogurt, another day with vanilla pudding, third day with yogurt and cherry jam. I recommend to microwave it for 10-20 sec before serving if you eat it next day after cooking.
Reminder: Once again it’s not everything I ate during the last week. I always have nuts, dried and fresh fruits for snaked; I bought sandwiches twice in the bakery close to the office when I was hungry; once I was at my friend’s house so we ordered the food. However, this meal prep was really helpful. I can’t count how many times I patted my own head and gave a golden ⭐️ to myself that I spent time and made several meals on Saturday.
I hope it gave you some ideas and inspiration how you can approach your meal prep and actually proved it is not necessary expensive. I am not a fan to eat the same food for breakfast, lunch and dinner during the whole week so I do not cook tons of rice and the big bowl of stew which is enough for 5-10 main courses. I prefer to have some variety. Do not make your life boring especially in terms of food
Let me know what kind of food are staples at your home and if you cook on weekend for the next week
Surf n turf
What dinner goals are made of! This easy recipe for vegan shepherd’s pie also happens to be high in protein! Made with lentils, potatoes and whole food ingredients so you can nourish your family. Naturally gluten-free and totally delicious. The perfect meal prep recipe for healthy weeknight dinners.
https://at-my-table.com/high-protein-vegan-shepherds-pie-recipe/
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lunch
steamed chicken, brown rice, and asparagus
so i preped my meals. not the prettiest of more exciting but hey, that’s life. but i mean it’s not that bad. it’s super quick and easy to eat healthy.
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Easy meal prep which I’m going to have to start doing again with my internship starting why is it so easy to get accustomed to eating out and ordering in | Salad with chickpeas, tomato, cucumber, celery, red onion, cilantro, spinach, a lemon tahini dressing, apples and ginger carrot energy balls
Vegan Chili
I am so happy to finally share this recipe!
Ingredients
1 medium yellow onion, diced
6 cloves garlic, minced
1 large red bell pepper, diced
1 ½ large green bell pepper, diced
1 large sweet potato, diced
1 can red kidney beans, rinsed
1 ¼ cup dry lentils, rinsed
1 28 oz can crushed tomatoes
2 cups vegetable broth
½ jar of tomato passata
1 tbsp tomato paste
Pinch of sugar [to cut the acidity just a little]
Seasoning blend (you will not use all of this unless you want to): 1 tbsp kosher salt, 1 tbsp kosher pepper, ½ tbsp cumin, ½ tbsp ancho chili powder, 1 tsp New Mexico chili powder, 1 tsp smoked paprika, 1 tsp hot paprika, ½ tsp dried oregano.
Cilantro for garnish
Toppings of your choice
Directions
In a large pot or dutch oven, heat a few tbsp of olive oil over medium heat.
Once the oil has come to temperature, add in the garlic, onions, and diced peppers.
Season with the seasoning blend and cook until the onions become translucent.
Once the onions are translucent, add in the vegetable broth, crushed tomatoes, passata, and sweet potatoes.
Season as desired.
Bring the mixture to a boil.
Once boiling, add in the lentils and red kidney beans.
Cover with a lid, reduce the heat to a simmer, and allow the lentils to cook thoroughly, stirring occasionally for about 25 minutes.
After 20-25 minutes, remove the lid, add in the tomato paste. Stir to incorporate.
Taste and season according to your preference.
Add in the pinch of sugar to balance the flavors.
Let the chili thicken uncovered for a few minutes.
Serve while hot, garnished with your favorite toppings.
Enjoy!
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Thai Tom Yum Soup
I can’t take credit for this entire recipe. Tonight’s dinner was something quick and easy, but still so flavorful and delicious. Tom Yum soup is one of my most favorite soups, and tonight, I supplemented a canned broth that I buy from my favorite farmer’s market with lovely seasoned chicken breast [I wish I had shrimp on hand], sautéed onions and garlic, a few jalapeños, chili paste, and coconut milk. I finished the dish by adding some rice noodles I had on hand in the panty. Everything was garnished with fresh cilantro and devoured. The broth that I buy is heavily seasoned and so delicious that it was perfect and reminded me of the authentic soup I truly love.
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Chicken & Shrimp Fajita Soup
A personal favorite that I recently came up with. It’s spicy and spice-filled. It’s absolutely perfect on a cold winter day.
Ingredients
1 ½ lb chicken thighs, cut into bite-sized pieces
½ lb large shrimp, peeled, deveined, tail-off
½ large onion, finely chopped
½ of one yellow, green, orange, and red bell pepper, cut into strips and then halved
6 large cloves garlic, minced
1 28oz can crushed tomatoes
1 can black beans, rinsed
3 cups chicken broth
2 tbsp tomato paste
3 chipotle peppers in adobo sauce, chopped
1-2 tbsp adobo sauce
Seasoning blend: 1 tbsp granulated onion, 1 tbsp hot paprika, 1 tbsp ground black pepper, 1 tbsp dried cilantro, 2 tsp ancho chili power, 2 tsp smoked paprika, 2 tsp granulated onion, 2 tsp cumin, 1 tsp ground chipotle pepper
NOTE: You will not use all of the seasoning blend unless you want your soup heavily spiced. Save the remainder of the spice blend in a small glass jar or airtight container
1 serrano pepper, chopped with seeds, optional
Kosher salt to taste
Olive oil
Fresh cilantro for garnish
Directions for Dutch Oven
Heat a dutch oven over medium heat for 10 minutes.
In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.
Once the dutch oven has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes.
Once the chicken has browned, remove the chicken with a slotted spoon to a clean plate/bowl, leaving behind the juice.
In the same juice, sweat your onions, garlic, and bell peppers until they have slightly softened.
Once the vegetables have softened, add in the chicken, crushed tomatoes, black beans, tomato paste, and chicken broth.
Season to taste
Raise the heat to a simmer and cover with a lid to cook for 1.5 hours.
After 1 hour, reduce the heat and vent the lid to allow some of the liquid to evaporate.
After 1.5 hours, season to taste and add in the chipotle peppers, adobo sauce, shrimp and cilantro.
Allow to cook with the lid vented for 5-10 minutes.
During this time, the soup should thicken considerably but still have liquid.
Adjust the seasoning to your preferred taste and serve.
Directions for Crockpot
Heat a pan over medium heat for 10 minutes.
In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.
Once the pan has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes.
Once the chicken has browned, place the chicken and its juice into the crockpot.
Add in all ingredients except the shrimp and cilantro and cook on high for 4 hours.
After 1.5 hours, season to taste and add in the shrimp and cilantro and cook on high for another 15-20 minutes until shrimp have cooked through.
Adjust the seasoning to your preferred taste and serve.
Enjoy!
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Maple-Glazed Roasted Chicken with Mashed Sweet Potatoes
Ingredients for Chicken
1 whole chicken
Seasoning blend [may or may not use all of it]: 6 tbsp kosher salt, 6 tbsp ground black pepper, 2 tbsp Herbes de Provence, 1 tbsp ground rosemary, 1 tbsp granulated lemon, 1 tbsp crushed red pepper flakes
Aromatics: yellow onion, garlic, fresh herbs (for stuffing inside – optional)
Olive oil
Ingredients for Maple Glaze
1 cup maple syrup
½ cup barbecue sauce (I used Williams-Sonoma Honey Chipotle barbecue sauce)
1 tbsp honey
½ tbsp kosher salt
Ingredients for Mashed Sweet Potatoes
3 large sweet potatoes, diced into medium chunks
1 ½ tbsp chili powder
¼ cup raw honey
3 garlic cloves, minced
2 tsp cinnamon
½ cup +/- heavy cream
Salt and pepper to taste
Directions for Chicken
Preheat your oven to 430 degrees Fahrenheit. Once the oven has preheated to the correct temperature, heat a cast iron pan for 25 minutes.
To prepare your chicken, dry the skin with paper towels – a dried surface ensures that the skin will become crispy in the oven.
Generously rub olive oil all over the bird and season liberally, the inside and outside.
If you are using aromatics, stuff them inside of the bird along with the seasoning and tie the legs together with wet kitchen twine.
NOTE: Soaking the kitchen twine in water a few minutes before using ensures that it will not burn in the oven.
Once the cast iron is preheated, quickly place the bird into the pan and return to the oven for about 50 minutes or until the breast meat registers 150 degrees Fahrenheit internally.
Once the breast meat registers 150 degrees internally, turn your oven to broil.
Generously glaze the chicken and broil for 1 minute.
Apply one more coating of glaze and broil until skin is caramelized.
Allow chicken to rest until breast meat comes to temperature (165 degrees Fahrenheit).
Directions for Maple Glaze
In a small bowl, combine all ingredients and adjust to your preferred taste.
Directions for Mashed Sweet Potatoes
Bring a pot of water to a boil and cook the potatoes until tender.
Once the potatoes are tender, drain them and return them to the pot.
Add in the seasonings. Mash the potatoes.
Adjust to your taste before adding the heavy cream.
Mash and whip until smooth.
Cut your chicken and serve.
Enjoy!
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Maple-Glazed Roasted Chicken with Mashed Sweet Potatoes
Ingredients for Chicken
1 whole chicken
Seasoning blend [may or may not use all of it]: 6 tbsp kosher salt, 6 tbsp ground black pepper, 2 tbsp Herbes de Provence, 1 tbsp ground rosemary, 1 tbsp granulated lemon, 1 tbsp crushed red pepper flakes
Aromatics: yellow onion, garlic, fresh herbs (for stuffing inside – optional)
Olive oil
Ingredients for Maple Glaze
1 cup maple syrup
½ cup barbecue sauce (I used Williams-Sonoma Honey Chipotle barbecue sauce)
1 tbsp honey
½ tbsp kosher salt
Ingredients for Mashed Sweet Potatoes
3 large sweet potatoes, diced into medium chunks
1 ½ tbsp chili powder
¼ cup raw honey
3 garlic cloves, minced
2 tsp cinnamon
½ cup +/- heavy cream
Salt and pepper to taste
Directions for Chicken
Preheat your oven to 430 degrees Fahrenheit. Once the oven has preheated to the correct temperature, heat a cast iron pan for 25 minutes.
To prepare your chicken, dry the skin with paper towels – a dried surface ensures that the skin will become crispy in the oven.
Generously rub olive oil all over the bird and season liberally, the inside and outside.
If you are using aromatics, stuff them inside of the bird along with the seasoning and tie the legs together with wet kitchen twine.
NOTE: Soaking the kitchen twine in water a few minutes before using ensures that it will not burn in the oven.
Once the cast iron is preheated, quickly place the bird into the pan and return to the oven for about 50 minutes or until the breast meat registers 150 degrees Fahrenheit internally.
Once the breast meat registers 150 degrees internally, turn your oven to broil.
Generously glaze the chicken and broil for 1 minute.
Apply one more coating of glaze and broil until skin is caramelized.
Allow chicken to rest until breast meat comes to temperature (165 degrees Fahrenheit).
Directions for Maple Glaze
In a small bowl, combine all ingredients and adjust to your preferred taste.
Directions for Mashed Sweet Potatoes
Bring a pot of water to a boil and cook the potatoes until tender.
Once the potatoes are tender, drain them and return them to the pot.
Add in the seasonings. Mash the potatoes.
Adjust to your taste before adding the heavy cream.
Mash and whip until smooth.
Cut your chicken and serve.
Enjoy!
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Baked Chicken & Zucchini Rigatoni
Ingredients
1 box (1 lb) rigatoni noodles
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 large zucchini, cut into bite-sized cubes
Seasoning blend (for both chicken and zucchini) - ½ tbsp Herbs de Provence, ½ tbsp dried basil, ½ tbsp dried oregano, 1 tsp lemon granules, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp ground black pepper, 2 tsp granulated onion, 2 tsp granulated garlic, and a pinch of red pepper flakes.
2 cups pasta sauce of your choice
Olive oil
1 - 1 ½ cups cheese of your choice (I used parmesan)
Directions
Preheat your oven to 400 degrees Fahrenheit.
Bring a large pot of salted water to a boil and cook your rigatoni noodles so that they are 2 minutes from being cooked to al dente.
In two small bowls, toss your chicken and your zucchini with olive oil and the seasoning blend
In a pan/skillet, heat a tbsp or two of olive oil over medium heat.
Cook the chicken thighs over medium heat until they are fully cooked.
Remove from pan into a large bowl.
Par-cook/soften the zucchini in a tbsp of olive oil.
Remove from pan into the same large bowl.
Once the pasta is 2 minutes from being al dente, drain and rinse under cold water.
In the same large bowl, combine the pasta with the chicken and zucchini and incorporate the sauce.
NOTE: Use as much or as little sauce as you would like.
In a baking dish or cast iron pan, layer the pasta, layer the cheese, layer the pasta, and finish with a layer of cheese.
Allow the pasta to bake for about 10 minutes at 400 degrees and in the last minute or two, turn your broiler on high and allow the cheese to completely melt.
Remove from oven and let cool for a few minutes before serving.
Garnish with fresh parsley and serve.
Enjoy!
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Chicken Tagliatelle with Puttanesca
A quick pasta recipe that I shared via Instagram stories two weeks ago. This was quick and simple and so delicious. Grilled some chicken, boiled some tagliatelle pasta, sautéed some beautiful grape tomatoes with garlic and shallots. Everything came together with a lovely Puttanesca sauce purchased from Home Goods. This was amazing. Once I remake the dish, I’ll post a full recipe!
Enjoy.
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Spicy Mexican-Inspired Ground Turkey - Meal Prep
Hello everyone. In the coming weeks, I’m going to be uploading recipes that are currently backlogged. I have a few meal prep recipes, a few desserts, and more. Thank you for being patient with me. If you would like, you can still donate here: (x).
Ingredients
1 lb ground turkey
1 medium yellow onion, diced
Seasoning blend (you may or may not use the full blend): 1 ½ tsp salt, 1 tsp black pepper, 1 tbsp granulated garlic, 1 tbsp granulated onion, ½ tbsp smoked paprika, 2 tsp cumin, 1 tsp hot paprika, 1 tsp chili powder, ½ tsp ancho chili powder, pinch of red pepper flakes
1 can black beans, drained and rinsed
1 cup frozen sweet corn
2 tbsp adobo chipotle sauce (the sauce that comes from a can of chipotle peppers in adodo)
Fresh cilantro
Olive oil
Directions
In a large skillet, heat a few tbsp of olive oil over medium heat.
Once the oil has come to temperature, add in your onions and cook them until they become translucent. Season with salt and pepper.
Once your onions are translucent, add in the ground turkey, breaking it apart as it cooks.
Season liberally with the seasoning blend and continue to cook.
Once the ground turkey is cooked through, reduce the heat, taste, and adjust the seasoning according to your taste.
Add in the adobo sauce and adjust the seasoning once more.
Add in the black beans and corn and cook until warmed through.
Adjust the seasoning a final time and remove the finished meat from the heat.
Garnish with fresh cilantro.
Meal prep as you’d like – great with brown rice for a healthy “burrito” bowl style meal.
Enjoy!
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Meal Prep in 1 Hour
Simple, healthy and tasty foods that will help you achieve your fitness goals. Personally, I like to separate the foods and mix them when I’m about to eat, but do what works best for you. At first it may take you 2-3 hours to get it done, but with practice you’ll easily hit 1 hour. Let us know how long it took you
☝️ More recipes in the Gymaholic Training App: https://www.gymaholic.co/training
