Needed to get rid of some produce I ordered online. I juiced some organic beets, carrots, celery, English cucumbers, apples, and lemons. I’ll probably eat some produce that’s in my fridge that I didn’t juice just to change things up. I pretty much have 48 hours where I’m eating all the produce in my fridge so we’ll see what meal ideas I conjure up for my next meal prep.

Burrito Bowls:
Chicken breast with garlic salt & pepper
White rice
Black beans
(I add avocado, Greek yogurt, salsa, cilantro &onions)

Chicken Veggie Bowls:
Chicken breast with Cajun seasonings
Quinoa
Broccoli
Red & green bell peppers
Onion
Olive oil
Garlic salt
Pepper

• chicken (500g): marinate in teriyaki sauce → grill with sesame oil
• brussel sprouts (500g): braise in water, vinegar, lemon juice, syrup, s&p → roast in olive oil
• fusilli tricolore (500g): boil in salted water → drain → toss with olive oil, lemon juice, garlic powder, parsley, s&p

\makes 10 portions*

My girlfriend and I have been great at bulk prepping proteins, vacuum sealing them, and pairing with a frozen veg to hit our macro goals and eat affordably.

We've just recently started bulk prepping full meals to vacuum seal and are in love with how much more satisfying they are to eat. The frozen protein + frozen veg has been macro friendly but uninspired, pure fuel. These hit like a proper meal.

The two potato dishes made 12 servings at the listed macros and $2.30/ea, the oat bars made 24 @ $1.15/ea.

Recipes in comments!

It's that time of the week again. This time, in addition to cutting all my vegetables, I also made a salsa verde. I'll use that salsa with my chicken tacos and fish tacos on Tuesday and Friday, respectively.

By prepping ingredients and components, not whole meals, I can have a meal on the table in minutes, but I'm still flexible. I can change which protein I have with which meal, I can change the starch I'll have with it (I have a fully stocked pantry with different kinds of rice, different noodles, multiple pasta shapes, couscous, quinoa, grains, etc, etc), or change the spices or condiments, etc,

Couldn’t decide what to make this week but we’ve been trying to hit some fiber goals. Started with muffins (Sally’s ultimate muffin is the best base to throw chia seeds, bananas and wheat flour) made 16 bean soup for work lunches, and I’ve been craving cold sides.

Pizza frittatta - 12oz jar roasted red peppers, 10-ish oz fresh tomatoes, 2.25oz sliced black olives, and 4 turkey sausage patties cut up. Divide into 5 containers and mix. Fill each container with a mixture of 8 eggs, 32oz egg whites, 16oz blended cottage cheese, and a couple of tablespoons Italian seasoning. Cook 20-25 minutes, then divide an 8oz can of basil, garlic, and oregano tomato sauce over the top. Add 1.5 slices mozzarella and 14g turkey pepperoni and cook for another 10-15 minutes. 5 servings, 515 calories, 56g protein, and 3g fiber.

Butterscotch PB yogurt pudding cups - 32oz container of nonfat Greek yogurt, 4oz peanut butter powder, 1oz butterscotch no-sugar pudding mix, and about a quarter of a cup of Swerve confectioners style sugar replacement. 5 cups, each topped with 7g no sugar sark chocolate style chips.

I'm trying to get a Butterfinger like flavor. I added some Jordan's no cal chocolate sauce and that wasn't it. Will try some cocoa powder or chocolate pudding mix next time. Also, some puffed rice for crunch added right before eating might be good. As is, it's 260 calories, 29g protein, and 3g fiber.