March Meal Prep – 3/3/19

New meal prep below!! Happy March, my friends!!!

on the menu:

breakfast:

• banana breakfast cookies
• oat squares

meals:

• rice salad with orange, olives, parsley
• gnocchi with burnt butter, lemon, parsley
• harissa eggplant skillet
• salad with tomatoes, cucumbers, hummus, white beans 

snacks:

• dates with almond butter
• banana cookies
• carrots / tomatoes / cucumbers with hummus 
• almond butter + banana

grocery list:

• oranges (2)
• eggplant
• cauliflower
• cherry tomatoes
• carrots
• lemons (2)
• onion (1)
• garlic
• parsley
• fresh thyme
• olives
• white beans (1 can)
• hummus
• rice
• eggs (6)
• butter
• organic chicken
• almond flour
• almond butter
• dark chocolate
• coconut flakes
• flax seed
• harissa paste
• maple syrup
• coconut oil
• white wine vinegar
• frozen gnocchi (if you live near trader joes)
• spices, etc: olive oil, garlic powder, sea salt, baking powder, baking soda, cinnamon, vanilla extract

Recipes

banana chocolate breakfast cookies

• 1 cup almond flour
• 1 very ripe banana, mashed
• 1/4 cup ground flax seed
• 1/4 cup coconut shreds
• 1 tsp cinnamon
• 1/4 cup cacao nibs
• 1/2 tsp salt
• 1 tbsp vanilla extract
• 2 eggs
• 2 tbsp maple syrup 

1. combine almond flour, flax seed, coconut shreds, cinnamon, cacao nibs, salt in one bowl
2. in a separate bowl, combine banana, vanilla extract, egg, maple syrup
3. thoroughly mix wet and dry
4. form into lil pillowy mounds and bake for 15-20 min, until tops are browned 

oat squares

• 3 cups rolled oats
• 1/2 cup almond flour
• 1/2 cup almond butter
• 2 eggs
• 3 tbsp maple syrup
• 1/8 tsp cinnamon, ground
• 1 tsp vanilla extract
• 3 tbsp coconut oil, melted
• pinch of sea salt
• 1 cup blueberries, frozen and thawed
• 2 tbsp chia seeds

1. preheat oven to 350F
2. combine dry ingredients in one bowl: oats, almond flour, cinnamon, pinch of sea salt
3. in a separate bowl, combine other ingredients: almond butter, eggs, maple syrup, vanilla extract, coconut oil 
4. combine wet and dry
5. in a 9×9 in pan, place half of mixture in the bottom of the pan 
6. combine thawed blueberries with chia seeds, stir until thickened (~5min)
7. spread blueberry mixture on oats
8. spread remainder of oat mixture on top of blueberries 
9. bake for ~30-40 min, until oats are browned on top

cauliflower harissa pasta (recipe adapted from Rebel Recipes)

• 1 medium cauliflower cut into steaks/floret
• 1.5 tbsp harissa
• 1 tbsp olive oil
• 1 tsp fresh garlic
• 1/2 tsp sea salt
• juice 1 lemon
• pasta of choice (I used a brown rice, quinoa blend from Trader Joe’s)
• arugula 
• white beans, canned and rinsed 

1. Add the harissa dressing ingredients to a large bowl and mix well (harissa, olive oil, garlic, lemon).
2. Cut cauliflower up into florets roast them with olive oil on cast iron. Flip after 10 min, until browned. Sauté other side until browned. 
3. While cauliflower is cooking, 
4. Remove from heat.
5. Add to a large roasting pan. Roast on a medium heat or 20 minutes, then turn. Continue to roast for a further 20 minutes until the veg is cooked and golden brown. Remove from the oven.
6. Serve with arugula and add white beans 

orange rice with chicken 

rice:

• 1 and 1/3 cup water 
• 8 oz rice
• 1 cup parsley (chopped)
• 1 medium clove garlic (chopped)
• juice of 1 orange 
• 1/2 cup olives, pitted
• 1/4 cup Olive oil, extra-virgin
• 1 tsp white vinegar
• salt, pepper

1. Cook rice according to packaging 
2. When finished add in remaining ingredients 

orange thyme chicken

• 1 package organic chicken
• juice from 1 orange
• 2 tbsp fresh thyme
• 2 tbsp olive oil
• salt, pepper, garlic powder

1. combine orange juice and spices, and marinate chicken for 30 min
2. bake 350F for 30-40 min, until chicken is browned 

gnocchi

• 1 bag TJ’s gnocchi 
• juice of 1 lemon 
• 1 clove garlic, chopped
• 1-2 tbsp nutritional yeast, pinch of salt and pepper
• arugula 

1. Saute cauliflower gnocchi with spices on stove top!! Mix with arugula.