Meal Prep Recipes
Updated: Jan 3, 2019
Finding your food triggers is a great first step to whole body health!
Meal prep will be key to surviving the Whole 30 Diet for busy people like myself!
I went to our local Costco and stocked up on lots of fresh veggies and fruit , along with some protein. 🥦🥑🍍🍓🍎
I made some turkey/veggie meatballs , spaghetti squash, a carrot / parsnip “hash” to reheat in the mornings with a cooked egg. These are “prepped” foods I can feeeze or refrigerate for future use.
I always cook extra for supper to either freeze or eat the next day . Tonight I made oven roasted garlic Dijon cabbage and potato and cast iron fried pork chops . I tossed some Arugula with grape tomatoes - olive oil and salt and pepper.
Having protein pre cooked is extremely helpful and time saving ! And as long as you have a good supply of greens and other salad making ingredients on hand - a meal can be thrown together in no time !
Besides meat balls , I often bake a tray of chicken breast .
Each day now I will be posting recipes - I encourage you to take some time to prep some meals - at least protein - before your start date for Whole 30!
Preheat oven to 375 degrees
2 lb ground turkey (can substitute grass fed beef) 1 diced sweet onion 2 diced red peppers 1 large shredded carrot 1 cup chopped spinach 1/4 cup ground almonds ( almond flour) 4 cloves garlic minced ( 1 TBSP garlic powder) 1 tsp pink Himalayan salt 1/2 tsp ground black pepper 1 tsp dried oregano 2 eggs
Combine all ingredients in a bowl, form into golf ball sized balls. Place onto parchment lined cookie sheet. Bake for 25 mins in ore heated oven
Roasted cabbage and potatoes
Preheat oven to 425 degrees
2 TBSP clarified butter or ghee, melted 2 tsp Whole 30 compliant Dijon Mustard 2 cloves of garlic, minced ( 1/2 tsp garlic Powder) 1/2 tsp Himalayan pink salt 1/4 tsp black pepper 1 small - medium head of cabbage cut into 8 wedges, core intact 6 - 8 Small red potatoes cut into Quarters
In a bowl mix the mustard, ghee and spices. Add cabbage and potatoes and toss to coat. Arrange on a cookie sheet pan and bake in pre heated oven for 25-30 mins until tender and browned.
Veggie Hash with eggs. Preheat oven to 425 degrees
3 TBSP extra virgin olive oil 3 medium carrots, peeled and cubed 3 medium parsnips, peeled and cubed 1 medium onion, chopped 2 cups of button mushrooms, quartered 2 cloves of garlic, minced (1/2 tsp garlic powder) 1 tsp chili powder 1/4 tsp ground cumin 1/2 tsp paprika 1/2 tsp Himalayan pink salt 1/2 tsp black pepper Fresh cilantro to taste Eggs
Combine all ingredients in a bowl and mix well. Line a cookie sheet with parchment paper and spread vegetables evenly on pan.
Roast for 20 mins
Fry or poach an and serve over hash with a sprinkling of cilantro
Spaghetti squash Preheat oven to 375 degrees
Cut squash in half, clean out seeds. Season with salt and pepper. Place squash face down in a baking dish. Add 1/2 inch of water to bottom of pan. Place in preheated oven and bake for one hour. Once cooled, fluff squash with a fork.