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!

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