Hello, Hello! I’m on a 3 week streak of taking the time to meal prep on Sunday afternoon, I gotta say, It makes such a ridiculously large difference in how the work week goes. My job has slightly unusual hours, in which I don’t often leave for work until right before or right after lunch time. There is something I really do enjoy about having a large amount of time in the morning to do things, and I totally do have time to make lunch to eat before I leave or take to work — but its very easy to let the morning get away and as a result my lunch could end up being sub-par when I have to rush. I also feel like when I rush I end up with unbalanced and sometimes low-calorie/energy meals. So alas, on Sundays I have started preparing two large filets of Salmon along with veggies and grains that accentuate and complement my current cycle phase (Im all about the cycle-syncing life right now). During the week, its super easy to throw 4 ounces of salmon into a bowl (or my pyrex to-go) wth greens, grains, and roasted veggies for a well balanced and energizing lunch. I also like to make a soup in the crockpot and divide it into individual serving jars. Sometimes I prefer soup for lunch, particularly if I still feel full from breakfast. The soup is also handy for the days where I need to take lunch and dinner to work (my least favorite days).
I have a few fail proof go-to soup recipes that i’ve perfect over the years of taking lunches to work. Most of the time my soups contain some type of lentil or white bean as a way to add protein — although I am not vegetarian, I’m not particularly a fan of meat in soups (Unless its shredded chicken in tortilla soup). This week I experimented a bit and tried a soup I have not made before — Pumpkin Leek Lentil. When it comes to pumpkin, I’ve decided I much prefer savory recipes over the obvious sweet ones. I love adding pumpkin to anything tomato based too, such as spaghetti sauce or chili. This pumpkin soup is as savory as it gets with so many pungent flavors blending into one delicious bang. My original plan was to immersion blend the soup once it was cooked, but when it finished, I actually enjoyed the texture that the chopped leek and red lentils created and decided to leave it as is. That being said, if you’re a big fan of creamy smooth soups — blend away! The pumpkin soup details will follow in my next blog post ASAP — daylight savings resulted in a loss of good lighting before I could snap great pictures of the pumpkin soup, anyone else trying to take photos for a blog totally understands what I mean.
So lets break down the other particulars of this weeks meal prepping. I washed a prepped some raw veggies for snacking and kale for salads and mixing into bowls, I prepared a full head of cauliflower — half of it was steamed then frozen for smoothies, half was roasted. I also roasted parsnip and broiled Salmon. Lastly was the pumpkin soup, which again, recipe will follow in the next couple days! See below for some simple meal prep recipes!
Garlic Ginger Salmon- 4 servings:
- 1 lb (16 oz) Wild-Caught Salmon (I like/use Salmon with skin)
- garlic powder
- ground ginger
- sea salt
- avocado oil
- Pre-heat oven to 325 degrees.
- Drizzle oil (or spray with non stick) onto the bottom of a square baking dish.
- Place filets in dish with skin side down, drizzle avocado oil on top.
- Rub the filets with garlic powder and ground ginger.
- Sprinkle sea salt and pepper on the filets.
- Bake in oven for 12-15 minutes.
My Go-To Roasted Cauliflower – 4 to 6 servings:
- 1/2 head of cauliflower
- 1 tbsp oil of choice (I used avocado oil today, sometimes I like to use EVOO)
- Sea Salt
- Fresh Ground Pepper
- Preheat oven to 425 degrees.
- Cut cauliflower into pieces of desired size.
- In a large mixing bowl, toss the cauliflower with 1 tbsp oil.
- Lay cauliflower out onto a large baking sheet.
- Sprinkle with Sea Salt, Pepper, Turmeric, and a dash of Cayenne.
- Roast for 12-15 minutes.
Simple Roasted Parsnip – 4 servings:
- 1 bag of parsnips, cut into bite size pieces
- 1 tbsp olive oil
- Garlic powder
- Sea Salt
- Black pepper
- Cayenne pepper (optional)
- Preheat the oven to 425 degrees
- In a large mixing bowl, toss the parsnips with the olive oil.
- Lay the parsnips out onto a baking sheet and sprinkle with sea salt, pepper, and cayenne.
- Roast in oven for 15 minutes.
All of these recipes are very simple, and required very little prep time — perfect for meal prepping or for a quick and easy weeknight dinner. Give them a try and let me know if you do! Have a great week, — Megs.