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:

 

Meal Prep 4 | Morefitme

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I am thoroughly enjoying this weeks menu! The seafood gumbo is so flavorful, the mini breakfast casseroles are so very easy and filling, and the peanut butter yogurt dip is always a favorite. Last night’s salmon was delicious and I am looking forward to the other meals I have planned.

Meal Plan Template

Meal prep was pretty involved this week, but it is is well worth the labor. I practically made all of my food for the week and so far that is a good thing. I made sure to freeze half of the gumbo for latter in the week and I plan to eat Banana Nut Oatmeal for breakfast over the weekend. The video below shows all of my prep in great detail:

I decided to use quite a few recipes this week. I am still on my quest to try 50 new recipes this year, and this weeks are welcome additions to my arsenal. Below I have included links to recipes from the video as well as on he meal plan above.

Mini Breakfast Casserole

Seafood Gumbo  (I used shrimp, lump crab meat, and andouille sausage for my meat)

She Hulk Green Smoothie

Giada’s Herbed Chicken

Peanut Butter Yogurt Dip

2 cups Vanilla Greek Yogurt
2/3 cup Natural Peanut Butter

Mix well and store. Serves 10 in 1/4 cup portions.

Please feel free to share some of your favorite recipes with me!

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

Meal Prep 2 | Morefitme

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Another week and a new meal prep video. Instead of cooking meals, I like to prepare ingredients to make putting meals together simple during the week. I like cooking fresh meals each day, so I pretty much always cook dinner, with the exception of bean or curried dishes as they taste better once they sit for a day. This week’s menu is as follows:Meal Planner

 

I added my list of groceries and headed to the store. Once home, I made a list of what I needed to prep for a quick and organized Sunday. I filmed my meal prep, video is below:

Cooking Tips

  • Leave chicken to brine for at least an hour, but no more than 2.5 hours
  • Frequently check roasting vegetables, flavor is lost if overcooked
  • For eggs, I heat water with eggs until it boils, then turn off and let sit covered for 13 minutes
  • I freeze extra rice in two portions in Ziplock bags

Recipes
Banana Nut Oatmeal (link will be active tomorrow)

Chicken Brine
1/2 c Salt
1/2 c Sugar
1 tblsp Pepper
3 tblsp Mrs. Dash Onion & Herb Seasoning
3 Cloves Garlic
2 Quarts Water

1. Dissolve sugar and salt in water
2. Marinate chicken in brine for no more than 2 hours and 30 minutes
3. Remove chicken from brine and cook as desired

Protein Bars
5 tblsp Creamy Peanut Butter
2 c Rolled Oats
1/2 c Almond milk
4 Servings Protein Powder

1. Mix ingredients thoroughly
2. Flatten mixture on parchment paper
3. Freeze for 30 minutes or refrigerate for one hour
4. Once set, divide bars and store

 

How I Meal Plan | Morefitme

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I wanted to share how I go about meal planning each month, mainly because seeing others posts on the subject helps me come up with new ideas. I plan monthly and make adjustments throughout the month based on my taste buds. Everything is explained in the accompanying video:

This method actually saves me money! In addition to planning one meat meal, one seafood meal, and one vegetarian meal a week. Each week, one of those meals is made in my crockpot. Usually toward the end of the week, I do not feel like cooking, and so I bust out the crock pot. I find it fun to create crockpot meals and the ease of it allows me to feel unburdened by healthy eating.

Please share your meal planning secrets with me, I love learning new approaches to healthy eating! Also, let me know if you have any questions.

My Weekly Meal Plan + First Quarter Races

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I have decided to begin sharing my weekly meal plan. It is undeniable that food is a major part of staying healthy and in shape. Accordingly, I take a day each week to plan meals for the week, grocery shop and prep. Last weeks meal plan turned into these 4 delicious meals and two snacks:

Meal Plan

Smoothie Bowl
Base: 1/2 banana, water, oj, cup mixed fruit   Toppings: 1/2 banana, granola, chia seeds, almonds

Chicken Salad w/Mixed Fruit
Simple chicken salad: Canned chicken (in water), greek yogurt, mustard, adobo seasoning, pepper, salt, avocado (lime juice squeezed over top), roma tomato

Indian Curry Chicken w/veggies and brown rice
Check the favorite recipes tab for a look at my favorite Indian Curry Chicken video. For veggies I used broccoli and bell pepper.

Mahi Mahi over quinoa w/veggies
My favorite Mahi Mahi recipe (also under favorite recipes tab) is simply seasoned with a butter sauce over top. I like to use Rosemary as my main herb, comes out perfect every time.

Protein Snack Pack
Boiled eggs, beef jerky, Kind bar

I did not take a picture of my cheat meal for the week, which was a couple of delicious sushi rolls. Dessert was a small butter pecan ice cream cone (yummy!!!) This week I have the same number of meals planned, different deserts, plus my cheat meal will be my birthday dinner.

written meal plan

For those interested, I posted a video on my Youtube channel in which I talk about the races I have completed so far this year along with a look at each medal and my medal rack:

Check out my Instagram for pics of the races and more food stuffs.

Meal Planning | May 2014

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This month I want to try some new dinner ideas, so this menu branches out a little more. I will be sure to review the recipes I try and post pics on Instagram as well. I also plan to grill at least once this month, so I have taken that into account. This list also includes some left over meals from last month:

1. Mango Peach Chicken Lettuce Wraps
2. Spicy Grilled Shrimp w/veggies
3. Southern Barbecue Sliders
4. Red Pepper and Chicken Salad
5. Asian Chicken Bowl
6. Herbed Cod w/veggies
7. Vegetable Stir Fry
8. Chicken Quesadilla
9. Crispy Baked Wings w/veggies
10.Stuffed Peppers
11.Mahi w/veggies
12.Chicken Alfredo
13.Chickpea Tacos
14.Shrimp and Noodles
15.Cornish Hen w/veggies
16.Baked chicken w/red potatoes and veggies

This months soups include Lentil, Seafood, and Roasted Vegetable. I also plan to make “ice cream sandwiches” with graham crackers, chocolate chips and my lovely Blendtec (have I expressed lately what a fantastic purchase my blender is). Otherwise, I will continue with my usual smoothies, lunches, and snacks. I am thinking about trying NatureBox for snacks, any of you guys try that service?