Hey friends! I’m here to keep in the swing of getting fit for Spring and encourage you to start doing some meal prep. I admit, I am not usually one for doing this. I work in a bar where I am always fed; I’m always on the go…I’d usually rather not spend a Sunday night prepping food that I am not all too sure I will even get the chance to eat before it goes bad. I think another reason I don’t usually meal prep is because I always eat what I’m in the mood for at that very moment. Imagine I grilled all these chicken breasts for the week and then couldn’t stand the sight of it?! Oh, the horror.
Welp, this past Sunday I found myself not “meal-prepping”, but veggie & sweet potato prepping. I was baking chicken breasts and preparing an avocado salad for dinner, so I figured – why not bust out ALL the veggies and roast them up for the week? This way, I’m not nailed down to any meal ideas, yet I’m guaranteed to include veggies.
We chopped up zucchini, brussels sprouts, asparagus and broccolini, boiled them for 2 minutes and then coated them with olive oil, pepper and a sprinkling of curry powder before tossing them in the oven for 20 minutes at 400 degrees.
The sweet potatoes we put in the microwave for a few minutes before chopping those up and roasting them as well! Delicious. So, here my plate is on the left. Don’t worry, I only ate half! Sommmeone got a little heavy handed while assembling our plates. So darn tasty, though.
For last night’s dinner, I picked up some 90% lean beef patties and heated one up in the skillet. While that was cooking, I simply reheated some veggies in the microwave. Voila! Dinner in 5 minutes.
So, do I recommend veggie prep? Absolutely. Invite over a friend, have a glass of wine..listen to music-it’ll be the quickest hour of your life! Happy roasting!