Meal Prepping
If you attend Hot Spot and you do the classes, you know our next challenge is doing Meal Prep. I was excited because my eating was the one thing I could not get under control. Once I can get that down, I am sure more weight will drop. YAY!!!!
Last week I couldn't do my meal prep because I had some oral surgery done and I was on a liquid diet. YAY!!!! That also meant I could not workout either. As of yesterday, I have been cleared to eat solid food and workout. Again, YAY!!!!
So onto the meal prep for this week.....
As most know, I am NOT a big meat eater. My mom let me try things, if I liked it, I ate it. If I didn't, then she didn't force me to eat it. My aunt told me that she read that your blood type is what decides if you're a meat eater or not. I can't recall my blood type, but I will find it and share it with you, then we find out if this theory is true.
Saturday while suffering Facebook, I found a recipe that was a meal prep for vegetarian. Score one for me. I saved it and decided that I would use it because it it was MEATLESS! If anyone has anymore meal prep for vegetarian's, please share them with me. Thanks 😀
Sunday I made my meal prep list and made my way to Walmart. I couldn't find a few items but with some help, I found them. I came home and started working on what I thought was an easy meal prep. HAHAHAHA!!!! Joke was on me because it took me over an hour to prepare and cook my veggies, quinoa, and making my baggies of fruit. But when I took a pic to send to out Meal Prep Leader, it felt good to see my meals and snacks made and ready for me to warm up and eat. Pray for me that next week will get easier. Lol
It's now Monday and I just ate my first meal prep. Let's just say that eating this stuff will defiantly get some getting use to. I am going to put both Meal Prep recipes on here so if you would like to make them, you can.
Roasted Chickpea & Veggie Brown Rice Bowl with Cilantro Lime Dressing
1 Sweet Potato, peeled and quartered
1/2 pound of Brussels Sprouts, trimmed and halved
1 yellow bell pepper, chopped
1/2 red onion, chopped
1 can of Chickpeas, drained and rinsed
Olive oil, to taste
salt, to taste
Pepper, to taste
Paprika, to taste
Brown rice, cooked ( I used quinoa for this as well)
Cilantro Lime Dressing
1/4 cup of plain Greek yogurt
2 tablespoons lime juice (I would use one tablespoon bc 2 makes it a little tangy for me)
1 tablespoon fresh cilantro, chopped
&
Roasted Veggie Quinoa Bowl with Soy Maple Dressing
2 carrots, sliced
1 head of broccoli florets
1 red bell pepper, chopped
1/2 head of red cabbage, sliced
Olive oil, to taste
Salt, to taste
Pepper, taste
Garlic powder, to taste
Onion powder, to taste
2 cups of quinoa, cooked
Soy Maple Dressing
1/4 cup of soy sauce
2 tablespoons of pure maple syrup
1 teaspoon of fresh ginger, minced
1 teaspoon of fresh garlic, minced
Pepper, to taste
Preparation
1. Preheat oven to 420 F/220 C
2. On a baking sheet lined with parchment paper, season veggies and chickpeas with olive oil, salt, pepper, and paprika.
3. On a separate baking sheet lined with parchment paper, add veggies and season with olive oil, salt, pepper, garlic powder, and onion powder.
4. Bake both pans in the oven for 15-20 minutes, or until roasted to your liking.
5. Fill 2 tupperware bowls with 1 cup cooked brown rice ( I used quinoa on all four) then fill both with roasted Chickpea and veggies.
6.) Fill the other two tupperware bowls with 1 cup of cooked quinoa. Then fill with other pan of roasted veggies and sugar snap peas.
7. Mix the cilantro lime dressing ingredients and split between two small dressing containers. Add to the roasted veggies and chickpea bowls.
8. Mix the soy maple dressing ingredients and split between two small dressing containers. Add to roasted veggies and sugar snap peas.
9. Store in the fridge for up to 4 days.
10. To serve, remove dressing and microwave. Pour dressing on top of your grain bowl and mix everything together.
Now go and enjoy!!!!
Last week I couldn't do my meal prep because I had some oral surgery done and I was on a liquid diet. YAY!!!! That also meant I could not workout either. As of yesterday, I have been cleared to eat solid food and workout. Again, YAY!!!!
So onto the meal prep for this week.....
As most know, I am NOT a big meat eater. My mom let me try things, if I liked it, I ate it. If I didn't, then she didn't force me to eat it. My aunt told me that she read that your blood type is what decides if you're a meat eater or not. I can't recall my blood type, but I will find it and share it with you, then we find out if this theory is true.
Saturday while suffering Facebook, I found a recipe that was a meal prep for vegetarian. Score one for me. I saved it and decided that I would use it because it it was MEATLESS! If anyone has anymore meal prep for vegetarian's, please share them with me. Thanks 😀
Sunday I made my meal prep list and made my way to Walmart. I couldn't find a few items but with some help, I found them. I came home and started working on what I thought was an easy meal prep. HAHAHAHA!!!! Joke was on me because it took me over an hour to prepare and cook my veggies, quinoa, and making my baggies of fruit. But when I took a pic to send to out Meal Prep Leader, it felt good to see my meals and snacks made and ready for me to warm up and eat. Pray for me that next week will get easier. Lol
It's now Monday and I just ate my first meal prep. Let's just say that eating this stuff will defiantly get some getting use to. I am going to put both Meal Prep recipes on here so if you would like to make them, you can.
Roasted Chickpea & Veggie Brown Rice Bowl with Cilantro Lime Dressing
1 Sweet Potato, peeled and quartered
1/2 pound of Brussels Sprouts, trimmed and halved
1 yellow bell pepper, chopped
1/2 red onion, chopped
1 can of Chickpeas, drained and rinsed
Olive oil, to taste
salt, to taste
Pepper, to taste
Paprika, to taste
Brown rice, cooked ( I used quinoa for this as well)
Cilantro Lime Dressing
1/4 cup of plain Greek yogurt
2 tablespoons lime juice (I would use one tablespoon bc 2 makes it a little tangy for me)
1 tablespoon fresh cilantro, chopped
&
Roasted Veggie Quinoa Bowl with Soy Maple Dressing
2 carrots, sliced
1 head of broccoli florets
1 red bell pepper, chopped
1/2 head of red cabbage, sliced
Olive oil, to taste
Salt, to taste
Pepper, taste
Garlic powder, to taste
Onion powder, to taste
2 cups of quinoa, cooked
Soy Maple Dressing
1/4 cup of soy sauce
2 tablespoons of pure maple syrup
1 teaspoon of fresh ginger, minced
1 teaspoon of fresh garlic, minced
Pepper, to taste
Preparation
1. Preheat oven to 420 F/220 C
2. On a baking sheet lined with parchment paper, season veggies and chickpeas with olive oil, salt, pepper, and paprika.
3. On a separate baking sheet lined with parchment paper, add veggies and season with olive oil, salt, pepper, garlic powder, and onion powder.
4. Bake both pans in the oven for 15-20 minutes, or until roasted to your liking.
5. Fill 2 tupperware bowls with 1 cup cooked brown rice ( I used quinoa on all four) then fill both with roasted Chickpea and veggies.
6.) Fill the other two tupperware bowls with 1 cup of cooked quinoa. Then fill with other pan of roasted veggies and sugar snap peas.
7. Mix the cilantro lime dressing ingredients and split between two small dressing containers. Add to the roasted veggies and chickpea bowls.
8. Mix the soy maple dressing ingredients and split between two small dressing containers. Add to roasted veggies and sugar snap peas.
9. Store in the fridge for up to 4 days.
10. To serve, remove dressing and microwave. Pour dressing on top of your grain bowl and mix everything together.
Now go and enjoy!!!!
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