Meal Prep – week of February 25

That new, new, new end of February meal prep is up! Recipes and grocery list below! xx

On the line-up:

breakfast:

• sweet potato bowls
  • 2 sweet – almond butter, blackberries, yogurt
  • 2 savory – wilted kale, sautéed onion, avocado + kraut
• vanilla raspberry overnight oats
• raspberry banana smoothie

meals:

• crockpot enchiladas with vegan cilantro crema
• chicken on the skillet with whole garlic, onions, carrots, turnips w/ side of roasted broccoli + cauliflower rice
• kale salad with leftover veggies and an egg on top or hummus + kraut

snacks:

• dark chocolate raspberry snack bites 
• hot chocolate
• cashews with pears
• yogurt with frozen raspberries + cinnamon
• pears / banana with almond butter
• leftover veggies
• carrots and hummus
• sweet potato bowls

grocery list:

• sweet potatoes (4)
• kale 
• romaine 
• arugula 
• cilantro
• garlic (1 bundle)
• carrots
• turnips
• broccoli (1 head)
• fennel (1 head)
• avocado (2)
• yellow onion (2)
• blackberries (2 cartons)
• pears (3)
• bananas (3)
• cashews 
• yogurt (3)
• eggs (6)
• hummus
• boneless chicken thighs
• oats
• refried beans (1 can)
• tomato sauce (1 can)
• tomato paste
• frozen corn 
• frozen raspberries
• cacao powder
• coconut butter
• spices: chili powder, cumin, dried oregano, pepper, paprika, garlic powder, salt, cinnamon
• something for spray / non-stick: olive oil, butter, ghee, avocado oil spray, etc.

sweet potato breakfast bowls

what you’ll need:

• 4 sweet potatoes
• blackberries
• almond butter
• yogurt of choice
• kale
• yellow onion
• avocado
• 2 cloves garlic

what you’ll do:

1. preheat oven to 375
2. cook sweet potatoes until soft and caramelized, ~45 minutes
3. as this is going, sautés kale, onions, and garlic
4. take skins off and mash
5. keep mashed sweet potato in the fridge to stack how you’d like!
   • with sautéed kale, onions, garlic + an egg
   • or with almond butter, fruit, and yogurt

refried bean enchiladas: recipe adapted from Ambitious Kitchen

what you’ll need:

• 1 can refried beans
• 1 cup frozen corn
• 2 cups arugula

for the enchilada sauce: recipe from Ambitious Kitchen – thank you, Monique!!!

• 1 (15 ounce) can tomato sauce
• 2 tablespoons tomato paste
• 2/3 cup water (or broth of choice)
• 1/2 teaspoon apple cider vinegar
• 3 cloves garlic, minced
• 2 1/2 tablespoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt, plus more to taste

for the cilantro crema:

• 1 cup cashews, soaked overnight
• 1 tbsp garlic, minced
• 1/4 cup cilantro
• 2 tbsp nutritional yeast
• salt and pepper to taste
• 1-2 tbsp water to thin

1. Pulse all in food processor until blended and smooth

Do this:

1. preheat oven to 350F
2. heat refried beans on the stove top with frozen corn
3. thaw tortillas
4. spread layer of refried bean + corn mixture on each tortilla
5. add fresh arugula
6. roll
7. add about 2/3 cup enchilada sauce to bottom of the 9×13 inch pan
8. place rolled enchiladas inside
9. add remaining enchilada sauce
10. bake for 20-25 minutes
11. pour cashew crema on top when finished baking

skillet chicken with veggies and roasted broccoli

what you’ll need:

• turnips (2)
• carrots (4)
• garlic clove (cut in half horizontally)
• onion (1)
• organic chicken thighs
• spices: oregano, salt, pepper, paprika

do this:

1. heat oven to 350F
2. roughly chop turnips, carrots, and fennel
3. chop garlic clove in half
4. place on skillet with olive oil and sauté for ~10 min
5. place chicken thighs on hot skillet with vegetables
6. season chicken with spices
7. place whole pan in oven for ~35-45 minutes, until chicken is crispy on top and vegetables are soft

roasted broccoli + fennel

• 1 head of broccoli
• 1 head of cauliflower (I pre-buy this…not worth the cauliflower confetti thrown all around the kitchen)

1. Preheat oven to 350F
2. rice cauliflower
3. season with olive oil + spices of choice (I used nutritional yeast, salt, pepper, garlic powder)
4. bake for ~40 minutes

dark chocolate raspberry snack bites

• 1 cup oats
• 1/4 cup coconut butter
• 1/4 cup frozen raspberries, thawed
• 1/4 cup cacao powder
• 2 tbsp maple syrup
• 1 tsp vanille extract
• pinch of sea salt

1. combine all in food processor!

oat milk (for smoothies / hot chocolate!)

• 1 cup oats
• 6 cups water
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• pinch of sea salt

1. place oats, water, and spices in food processor and blend
2. strain (I use a nut milk bag – got it off amazon)

hot chocolate:

• 1.5 cups oat milk
• 2 tbsp cacao powder
• 1 tsp coconut butter
• 1 tsp vanilla extract
• 1 tsp maple syrup (optional)
• sprinkle of seat salt

1. heat on the stove top and blend!