Meal prepping is something that I have been trying to get back on board with. After being so incredibly busy with making recipes for my new cookbook (which is releasing soon BTW!), I’ve fallen a bit off track. I decided, its time to start doing more meal prep again.
I’m currently very busy with my book creation and preparing everything for my program, The 30 Day Wellness Journey to start back up again in January so having healthy lunch and snack foods on hand and in my fridge are super important. I am sure many of you reading this can relate, especially if you as well are working from home.
I believe it is very important to be prepared early on in the week by heading out to the grocery store and picking up healthy, nutrition foods to stock in your fridge and pantry. If you have yet to do a full pantry and fridge edit, I strongly suggest you do. If you are trying to make changes within your current lifestyle, body and mind, nutrition is key and being prepared at home is the best place to start. Remember that 80% of your results come from what you are eating each and everyday. Every bite you take has the power to influence how your body both feels and functions.
Setting a weekly meal plan is very important. Check out your week ahead and see how your schedule will roll out. As a mom of 4, many days we have after school activities and meals on-the-go, so having simple or ready to bake things on hand in the fridge is essential.
Here is a sample menu of a few things I prepared this past week. I have also included a recipe for my delicious Lemon Garlic Yogurt Chicken- so moist and oh so yummy!
- Cinnamon Spiced Kaboucha Squash
- Sliced mango for my kids to snack on after school
- Lemon Garlic Yogurt Chicken (recipe below)
- Cinnamon Garlic Baked Yam Fries
- Cheesy Pesto Zucchini Boats
- Roasted Zucchini and Peppers
Lemon Garlic Yogurt Chicken
2 organic chicken breasts
juice from 2 lemons
3 garlic cloves, minced
1/4 cup plain greek yogurt
1 tablespoon Mrs. Dash Seasoning
1/2 teaspoon sea salt
Fresh black pepper to taste
Preheat the oven to 420 degrees F.
In a medium sized mixing bowl, add the above ingredients except the chicken. Combine well until smooth.
Place the 2 chicken breasts into the bowl and mix until well coated. Cover the bowl and store in the fridge for 30-60 minutes. (The longer the better).
When you are ready to cook, place the chicken breasts onto a parchment paper lined baking sheet and bake for 20 minutes or until fully cooked and golden.