Some days I just want nachos. And not just any nachos, but I prefer the super version with tons of cheese smothered in chicken and sour cream. Gahhh.....! My body can't handle dairy and I know I would be up all night doing God knows what. But gosh, some days I want them bad! Can you relate? Do you have a cheat meal you love, but struggle to plan your meals so you can stay on target with your wellness goals? If so, you're in good company.
Most people talk about meal prepping likes its some sort of college biology course. But I am here to tell you it doesn't have to be that confusing! When I don't meal plan, I am more susceptible to those giant plates of nachos I was talking about. I am a huge proponent of planning ahead so I know EXACTLY what to expect and how to control my hunger pains (and mood swings too!). Can you see my Type A personality now? The good news is, it's not difficult to plan. In fact, it can be really simple and affordable.
People ask me all the time what to cook on a whim or how to stay the course when it comes to food. My answer is simple: consistency is key. Practice small steps of preparing meals on Sunday nights and make it part of your evening routine. Get all your cooking done and prepped, so you can grab and go the next morning. Remember when you fail to plan, you plan to fail. So let's get to it!
Also, identify your WHY. I sleep better, respond better, have clearer skin and less brain fog when I stick to my diet. We generally follow a gluten and dairy free lifestyle in our home. I recommend organic foods as much as possible, fresh over processed, and limit unnecessary sugars (this includes beverages and alcohol).
When I meal prep, I cook the same dish for the entire week. For some, I know that is nails on chalkboard, so I would recommend preparing two or three larger dishes for variety, but cooking less in quantity. Mix it up, do what works for you! Meal prepping takes the guessing out and gives me one less thing to worry about.
What I commonly make:
What you need on hand:
I will often pack a small baggie of fresh veggies or fruit with my lunch as a mid morning or afternoon snack.
If multiple meals isn't your thing, consider getting more bang for your buck and cooking a roast. Most roasts or bakes are super affordable and leave plenty of leftovers for lunches.
Here is my latest chicken bake I tried this weekend. The meat literally fell off the bone and the root vegetables were incredibly caramelized. In total, I got 6 meals out of it and cost me under $15. Enjoy!
Herb-roasted chicken and vegetables
Serves: 6-8
Prep time: 25 minutes
Cook time: 2 hours
Most people talk about meal prepping likes its some sort of college biology course. But I am here to tell you it doesn't have to be that confusing! When I don't meal plan, I am more susceptible to those giant plates of nachos I was talking about. I am a huge proponent of planning ahead so I know EXACTLY what to expect and how to control my hunger pains (and mood swings too!). Can you see my Type A personality now? The good news is, it's not difficult to plan. In fact, it can be really simple and affordable.
People ask me all the time what to cook on a whim or how to stay the course when it comes to food. My answer is simple: consistency is key. Practice small steps of preparing meals on Sunday nights and make it part of your evening routine. Get all your cooking done and prepped, so you can grab and go the next morning. Remember when you fail to plan, you plan to fail. So let's get to it!
Also, identify your WHY. I sleep better, respond better, have clearer skin and less brain fog when I stick to my diet. We generally follow a gluten and dairy free lifestyle in our home. I recommend organic foods as much as possible, fresh over processed, and limit unnecessary sugars (this includes beverages and alcohol).
When I meal prep, I cook the same dish for the entire week. For some, I know that is nails on chalkboard, so I would recommend preparing two or three larger dishes for variety, but cooking less in quantity. Mix it up, do what works for you! Meal prepping takes the guessing out and gives me one less thing to worry about.
What I commonly make:
- Chicken teriyaki + mixed veggies
- Baked garlic salmon and cauliflower rice
- Lemon chicken orzo soup
- Chicken buddha bowls
- Turkey taco lettuce cups
- Paleo chili
- Vegan shepherd's pie
What you need on hand:
- Coconut oil
- 4-6 Pyrex containers
- A variety of seasonings (no one likes bland foods)
- Sparkling water pairs great with meals (and super portable)
- Keep dairy free butter or cans of coconut milk available
- Frozen chicken breasts or salmon filets
- Bags of frozen veggies
- Cartons of vegetable broth
- Ziploc baggies
I will often pack a small baggie of fresh veggies or fruit with my lunch as a mid morning or afternoon snack.
If multiple meals isn't your thing, consider getting more bang for your buck and cooking a roast. Most roasts or bakes are super affordable and leave plenty of leftovers for lunches.
Here is my latest chicken bake I tried this weekend. The meat literally fell off the bone and the root vegetables were incredibly caramelized. In total, I got 6 meals out of it and cost me under $15. Enjoy!
Herb-roasted chicken and vegetables
Serves: 6-8
Prep time: 25 minutes
Cook time: 2 hours
- 4-5 pound organic whole chicken
- 1 large bag of carrots, peeled and sliced
- 1 bag of celery, rinsed and diced
- 1 onion
- 3 garlic cloves, minced
- 2 cups of vegetable broth
- Salt and pepper for taste
- Garlic powder
- 3 tablespoons of dairy free butter
- Fresh rosemary
- 1 lemon, sliced
- Coconut oil
Directions:
- Preheat oven to 325 degrees. Rinse and prep all vegetables, side aside. Get out a large, dutch oven and drizzle coconut oil to bottom.
- Place whole, rinsed chicken in dutch oven. Add half of your onion and lemon to inside cavity. Season chicken, rub butter over body (or under skin if you can) and place remaining vegetables in dutch oven. Add vegetable broth. Place rosemary twigs, remaining lemon and seasoning and cover dish.
- Roast uncovered for one hour. Baste with juices and place back in oven for another 30 minutes or until the skin is crispy. Use meat thermometer to confirm 165 degree internal temperature. Remove from oven, if done, cover with lid and let rest. Carve and enjoy!
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