Week of January 1st
New Years! Even though this was short week, I still wanted to kick off 2018 with a solid meal prep. It felt really good to get back into my routine and eat my own cooking after two weeks of on and off travel. (We also had a few other meals that I was recipe testing, but what's below is the bulk of things!)
White sweet potato
Almond milk (New Barn)
Eggs (Vital Farms)
Coconut yogurt (CoYo)
Lemon vinaigrette (Tessemae's)
Sauerkraut (I use a local brand, but anything that's raw and live!)
Almond butter (Trader Joe's)
Cacao nibs (Navitas)
Furikake (sesame + seaweed)
Hemp hearts (Bob's Redmill)
Quinoa blend (Lundberg Farms)
French lentils (bulk)
Maple syrup (Whole Foods)
Pumpkin seeds (bulk)
Sprouted English muffins (Food for Life)
Meal Prep Components
*buying a pomegranate whole is a little messy, but so much cheaper than already packaged.
Maple Roasted Delicata Squash
*drizzle slices with maple syrup along with the olive oil, salt, and pepper
Loaded English Muffin
I always keep a pack of Ezekiel sprouted bread in the freezer. Topped here with coconut yogurt, almond butter, banana, hemp hearts, cacao nibs, and those pomegranate seeds I prepped.
I love adding roasted veggies to my salads in the wintertime. This is arugula, roasted sweet potatoes, cucumber, radish, avocado, beet kraut, hummus, pumpkin seeds, furikake, and lemon vinaigrette.
Make this to-go by layering in a Tupperware or Mason jar. Dressing on the bottom, followed by veggies, then avocado, nuts/seeds, and arugula. Pack the hummus and kraut separate.
Nourish Bowl #1
Lentils, arugula, maple roasted delicata squash, pomegranate seeds, avocado, two 7-minute eggs, a drizzle of lemon olive oil, black pepper, and a sprinkling of Maldon sea salt.
Nourish Bowl #2
For dinner, I sautéed chopped Swiss chard greens with olive oil and chili flakes. Then served with warm lentils and quinoa, avocado, radish, furikake, and a 7-minute egg. If I had salmon, I'd have used that isntead of the egg!