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:
- preheat oven to 375
- cook sweet potatoes until soft and caramelized, ~45 minutes
- as this is going, sautés kale, onions, and garlic
- take skins off and mash
- 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
- Pulse all in food processor until blended and smooth
Do this:
- preheat oven to 350F
- heat refried beans on the stove top with frozen corn
- thaw tortillas
- spread layer of refried bean + corn mixture on each tortilla
- add fresh arugula
- roll
- add about 2/3 cup enchilada sauce to bottom of the 9×13 inch pan
- place rolled enchiladas inside
- add remaining enchilada sauce
- bake for 20-25 minutes
- 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:
- heat oven to 350F
- roughly chop turnips, carrots, and fennel
- chop garlic clove in half
- place on skillet with olive oil and sauté for ~10 min
- place chicken thighs on hot skillet with vegetables
- season chicken with spices
- 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)
- Preheat oven to 350F
- rice cauliflower
- season with olive oil + spices of choice (I used nutritional yeast, salt, pepper, garlic powder)
- 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
- 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
- place oats, water, and spices in food processor and blend
- 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
- heat on the stove top and blend!