Hi friends! Another meal prep for the week below – grocery list, recipes, and rough meal guide included!
On the menu:
- caramelized onion, kale, mushroom pizza
- carrot cake breakfast bars
- stuffed sweet potatoes w chicken spinach bok choy
- golden lentil stew
breakfast: carrot cake bake + yogurt, yogurt with almond butter + berries, leftover roasted veggies + eggs
snacks: almonds / cashews + pear / berries, celery + almond butter, yogurt with pear + cinnamon, carrots + hummus
main meals: stuffed sweet potatoes, golden lentil stew, big salads
Grocery List:
- mushrooms
- onion (2)
- banana (1)
- 1 bag carrots
- 1 bag celery
- sweet potatoes (4)
- fennel (1 head)
- lemons (2)
- pears (5)
- berries
- romaine
- arugula
- kale
- spinach
- avocado (2)
- cucumber (1)
- tomatoes (bundle)
- simple mills crust (for pizza – any old pizza crust will do)
- oats
- almonds
- cashews
- chicken
- lentils
- hummus
- eggs (6)
- can of diced tomatoes
- tahini
- almond butter
- full fat coconut milk (can)
- premade pesto
- vegetable broth (large carton – 4 cups)
- plain / vanilla unsweetened yogurt of choice (5 cartons)
Recipes:
caramelized onion, kale, mushroom pizza
Ingredients
- simple mills pizza crust (I love this one bc the ingredients aren’t creepy and it’s actually tasty!)
- pre-made pesto (I get the vegan one from Trader Joe’s)
- 1/2 box mushroom (sliced)
- 1/2 bag kale
- 1/2 onion (chopped)
Do this:
- Set oven to 350F
- Make mix according to box
- Saute veggies
- Spread and style
carrot cake breakfast bars
Ingredients
- 2 cups oats
- 1/3 cup ground flax seed
- 1/2 cup shredded coconut
- 1/2 cup carrots, minced in food processor
- 2 eggs
- 1 tbsp maple syrup
- 1 banana, very ripe and mashed
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- spices: 1/8 tsp ginger, 1/4 tsp cinnamon, 1/8 tsp nutmeg, pinch of sea salt
- toppings: shredded coconut, almond butter
Do this:
- set oven to 350F
- mix wet ingredients: eggs, maple syrup, vanilla extract
- mix dry ingredients: oats, flax seed, coconut, carrots, banana, baking soda, baking powder, spices
- combine wet + dry
- bake for 35-40 min, until top is golden
stuffed sweet potatoes
Ingredients
- 4 sweet potatoes
- organic chicken
- 1 bag spinach
- 1 bulb fennel, chopped
- 1/2 onion, chopped
- spices: salt, pepper, garlic powder, nutritional yeast
- dressing: (I used Trader Joe’s turmeric almond butter dressing but you could also combine 1/4 cup tahini, juice from 1 lemon + salt, pepper, garlic powder, and nutritional yeast and warm water to thin for a sauce for the chicken)
- you can also use this for a salad dressing!!
Do this:
- set oven to 350F, stab sweet potatoes with fork, and cook for 1 hour, until soft
- boil chicken for ~15-20 min (until done), then shred
- saute onion, fennel, spinach on stove top
- mix shredded chicken with dressing / sauce
- stuff sweet potatoes with chicken / veggie mixture. serve with avocado
golden lentil stew
Ingredients
- 1 cup lentils
- 3 cups vegetable broth
- 1 cup carrots, diced
- 1 onion, diced
- 1 cup celery, diced
- 1 can diced tomatoes
- 1 can full fat coconut milk
- 1 tbsp turmeric
- 2 bay leaves
- spices: salt, pepper, garlic powder
Do this:
- combine all ingredients in crock pot
- cook on high for 4 hours
4 Responses
The stuffed sweet potatoes are delicious!! I did it with sautéed kale instead of spinach and then with arugula. Equally delicious. I love your recipes, they’re all so simple but nutritious.
Yum!!! This totally made my day! Thank you for taking the time to write this!
Do you use red lentils for the stew? Does it matter? Thanks!!
I used green lentils, but I don’t think it matters!