Meal Prep 5 | Morefitme

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I kept things simple for meal prep because I want fresh ingredients for my meals this week. For breakfast I am having my favorite breakfast bowl (will do a recipe card later this week), which requires a good bit of chopping to save time in the mornings. Otherwise, the meal prep was mostly chopping to skip the prep step in the evenings. I was able to hit my freezer up for beans, rice and meaty marinara sauce, which means my beginning of the month prep is not going to waste. As you can see below, meals this week are best if prepared in the moment:Meal Plan

This time I misspoke in the video. The fajita vegetables I prepared are for burrito bowls, but the same principles apply. Fresh cooked veggies are really the most flavorful and nutritious. Like I stated, this weeks meal prep was simple and finished in under an hour due to frozen ingredients. Details can be seen in the video below:

 

#whatiatemonday | Vegetable Fajitas

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This past week, the favorite Instagram post from my #whatiatemonday series was a tie between Vegetable Fajitas and a Green Smoothie. I’ve talked about green smoothies before, so I decided to share a recipe for Vegetable Fajitas. veggie fajita dinner

I reserve two dinners a week as meatless meals, this means that I have really been stepping out of my box for dinners. A couple of months ago, I made fajita vegetables for a burrito bowl. I was rooting through my fridge, saw some tortillas and it hit me, Vegetable Fajitas!!! Well let me say, I haven’t looked back! This delicious treat is a hit not just for me, but for the man in my life as well. fajita veggies

I love to pair a colorful assortment of fajita vegetables with well seasoned beans for a filling delicious treat. I also love pickled jalapeno’s and will take any excuse to use them. Sometimes I top my fajitas with pico de gallo or guacamole or any number of options. The most important ingredients are beans, tortillas, and vegetables. Other than that, the options are endless! This recipe is for two, with 4 loaded fajitas total: Veggie Fajitas rc

I like to use beans that I have cooked in a tomato sauce or a sofrito as the base in my fajitas, but you can still just open a can and season well. I try to stay away from refried beans as a healthier approach to tasty food. Let me know what meatless meals you enjoy as I am always looking for new recipes to try!

Meal Prep 3 | Morefitme

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This meal prep is for week two of my DietBet challenge, and it took a little longer than last week. My homemade breakfast sandwiches were delicious and a perfect compliment to my morning green smoothie. However, the star of the week for me was…..the Taco Salad! I love, love, love Trader Joe’s spice mixture, it is truly delightful. As you will be able to see, the meal prep I did Sunday really helped with my meals for the week (check out the meal plan below):Meal Plan Template

Check out the meal prep video below to see what I made ahead for such an easy week:

Cooking Tips:

  • Be sure not to overcook the eggs, check them at about 10 minutes
  • Cover breakfast sandwiches with foil before putting them in the Ziplock bag to freeze
  • This weeks protein bars hold better at room temperature
  • Check roasting broccoli frequently as it overcooks quickly
  • The taco salad is delicious with Cilantro Dressing

Homemade Protein Bars
2 cups rolled oats
5 tablespoons creamy peanut butter
4 tablespoons Biscoff spread
4 servings Whey Protein

1. Combine all ingredients, mix thoroughly
2. Spread over parchment paper in a shallow baking pan
3. Freeze for 30 minutes or refrigerate for an hour
4. Once set, cut into 12 bars

Puerto Rican Style Beans
2 tablespoons oil
2 tablespoons Recaito
1/2 cup strained tomatoes
1/4 of a butternut squash or calabeza
1/2 cup water
1 can Chickpeas or pink beans
1/2 tsp salt
Jalapeno’s, capers, or olives
Handful of Cilantro
*Optional Sazon Culantro y Achiote

1. Heat oil over medium heat in a skillet
2. Once warm add Recaito and simmer for 1 or two minutes
3. Add strained tomatoes and cook until oils release (about 5 minutes)
4. Add water and squash, cover and cook for 10 minutes or until squash is tender
5. Add, sazon culantro y achiote, salt, beans and jalapeno peppers, mix thoroughly
6. Cover, turn the heat down to a simmer and let cook for 10 minutes
7. Garnish with cilantro

* This product contains msg

How to Freeze Soup in Single Portions

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Last year I stored my soup in single portions in the freezer in Ziplock bags. Well, this soup season came around and I was inspired by Pinterest to try something new. I am definitely happy that I decided to go a different route because this method is better for me.

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I freeze the soup in Solo cups, and then store the portions in gallon size freezer bags. Who knew this was going to be so simple! Unlike last year, I am making one soup at a time and eating it until its gone before making a new soup.

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I still freeze in single portions that I thaw right before eating on the stove or in the microwave (video on that next week!) You can see the freezing process in the video below:


Mason Jar Salads | My Favorites

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photo 2-1This summer, up until September I have been eating salads that I take to work in Mason Jars for lunch. I was able to eat a different salad each week, which kept me from getting bored and happy to try this again next summer. I thought I would just share some of my favorite ingredients for those who want to get into Mason Jar Salads.

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Protein:
Chicken
Roast Beef
Quinoa
Black Beans

Veggie’s:
Heirloom Tomatoes
Green Onion
Yellow, Red, Orange Bell Pepper
Cucumber
Avocado

Fruit:
Strawberries
Grapes
Dried Cranberries

Nuts:
Slivered Almonds
Pecans

Cheeses:
Gorgonzola
Blu Cheese
Herbed Feta

Lettuce:
Spinach
Organic Girl Power Green
Romaine

I tried other ingredients, but the above are my favorites. My salad ingredient ratio combo is usually:
Protein
2 Veggies
Optional Fruit
Tablespoon Nuts
Tablespoon Cheese
Serving of Greens

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I never put my salad dressing in the jar, so I will do a separate post about my favorite salad dressings. Plus I always use quinoa and beans together for a great dose of protein. I kept a box of plastic forks and paper plates at work all summer, and was asked just about every day what salad and dressing I was eating that week.  These salads are quite high in good, healthy, sustainable calories. They are multi-vitamins in a jar, they are filling, they look gorgeous and are very easy to take to work.  Give it a try! What are your favorite’s?photo 3-4

SO Over Salad…On to Sandwiches

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My summer salad binge has come to a close, and now I want sandwiches. Yes, I have been eating sandwiches for lunch, basically since September began. I love Vegetarian sandwiches, I enjoy meat, but I find veggie sandwiches just have a lot more flavor. Plus, I will use any excuse to pile alfalfa sprouts onto a sandwich!

For my sandwiches, I like to start by taking a trip to Whole Foods Market and purchasing a fresh loaf of bread. No white bread for me, I like the nutrients that grain breads provide. Then I head over to the olive bar and pick up Peppadew peppers. If you’ve never had them, go find some, they are divine!

Then I head either to Publix or Trader Joe’s and pick some innards. I like to use Honey mustard or Hummus as a spread for my bread, and I always have a slice of cheese (usually Pepper Jack, Provolone, or Monterey Jack). As stated above, Alfalfa Sprouts are a must. The rest of the ingredients change based on what I am feeling, but its usually some combination of Avocado, Bell Pepper, Cucumber, Pickles, Tomato, and/or Onion. I don’t add any leafy greens, instead I leave those to my daily green smoothie.

I usually take some fruit, veggies and potato chips as a side. I mean, I literally take a Tupperware container and put a little of each into the small container. That strategy tends to keep me from eating too much of one thing. For my next food post, I will compile a list of my summer Mason Jar salad’s, plus I will talk a little about Salad Dressing.

Meal Prep | June 23, 2014

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This past Sunday, I filmed my weekly meal prep. This weeks meals include Quiche for breakfast, Mason Jar Salads for lunch, Smoothies for meal 3 and watermelon for snack. Dinners are Spaghetti with red sauce, Mahi with vegetables, Salmon with vegetables, and shrimp stir fry. Prep was simple, and I broke it up into morning and evening.

My dad came over with watermelon and his melon slicer in hand, it was a father’s day gift to him that has turned out to be very very useful for all of us (purchased from Sam’s Club). Last week my sister made me a quiche and I loved it, so this week I made my first quiche using a recipe from Savory Simple. I have been enjoying my Mason Jar Salads since the beginning of the month mainly because the possibilities are endless! I did not need to prep anything for this weeks dinners, and so far, this week is going very smoothly.

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