Monday, February 1, 2016

Whole30 Meal Prep

Hello Cupcakes!

Who is ready for some Whole30 meal prep? I'll walk you through my whole meal prep. I made breakfast, lunch, dinner, and a snack. 

Here was the plan:

Breakfast: Loaded potatoes
Lunch: Salad with Chicken burgers
Dinner: Stuffed Mushrooms
Snack: Banana with Almond Butter

First I started off by baking some baby potatoes in the oven at 375 degrees. I placed the potatoes on a foil lined baking sheet. I drizzled the potatoes with {Primal Kitchen Avocado Oil} and {Flavor God Spicy Everything Seasoning}. Side note: Make sure you place a whole in the potatoes so that they don't explode in the oven. I made this mistake... insert laughing emoji* Bake the potatoes for 15-20 minutes or until tender. 

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Mean while, I cooked the Chili Lime Chicken Burgers in a pan with {Primal Kitchen Avocado Oil}. Cook the burgers over medium heat. I like to put a lid on top so that the steam helps cook the burgers faster. 

Next, I placed the greens in my containers. I am using {Primal Kitchen Honey Mustard Vinaigrette} as my dressing. These meal prep containers are from {Easy Lunchboxes} and work well for keeping my dressing separate from the greens. If you put the dressing on the salad it will get soggy before you eat it. 


Here is a spot light on Primal Kitchen: 

{Primal Kitchen} offers a line of healthy salad dressings and condiments that are made from wholesome, natural ingredients. If you would like to learn about Mark and the creation of the company, follow this link {About Primal Kitchen}. They have an awesome story to read and it really matches the struggle I've had with the food industry. I love this company because they truly care about the ingredients that are used to make their products. Have you ever tried to buy a salad dressing or mayo that wasn't full of fillers, artifical ingredients, sugars, etc.? It is so hard to find condiments that meet my expectations. I also love this company because I can have these things while on my Whole30! 

This Honey Mustard Vinegrette is amazing. Growing up, I loved honey mustard. I loved dipping everything in it. I think this brings back some childhood memories for me. I also think this dressing can be used in so many ways. It would be great as a marinade for chicken or shrimp. I can't wait to eat my salad with it this week. 



Another product I will be using this week is {Primal Kitchen Mayo}. This is one of their new products that is not offered yet on their site. It's a Chipotle Lime Mayo! I am a huge fan of spicy things, so this is right up my alley. I will definitely be buying more of this in the future. *Don't be scared of healthy fats, your body needs them to function* When I opened this mayo, it looked so fluffy. I know it sounds weird, but I am craving this mayo at 9am as I am writing this post. I think I could put this stuff on EVERYTHING!


Here is the ingredient list for you...


Next up: Zucchini. Coat a pan with {Primal Kitchen Avocado Oil}. Turn the heat to medium and let the pan heat up. Meanwhile, slice zucchini. Once pan is hot, add zucchini and {Flavor God Garlic Lover's Seasoning}. Cook until tender. 

So... my mistake of not poking holes into the baby potatoes resulted in me cooking the potatoes on top of the stove while I let the oven cool to clean it. In a pan, I cooked the potatoes until tender. I also steamed some kale in the pan with the potatoes to use with the stuffed mushrooms. 


I also cooked some ground beef with skillet with {Avocado Oil} and {Flavor God Seasoning}. Place the mushrooms on a foil lined baking sheet. Top with steamed kale and ground beef. Bake in an oven at 375 for 10-15 minutes or until the mushrooms are soft. 


In a skilled with {Avocado Oil} cook eggs to your preference. I chose to do dippy eggs because I like to dip my potatoes into the yolk. I sprinkled the eggs with Pink Himalayan salt. 


Here is the finished product. I have 5 breakfasts, 5 lunches, 5 dinners, & 5 snacks. This means I don't have to cook at all during the week. My goal is to eventually switch out my plastic containers for all glass containers so I am not eating food out of microwaved plastic. I tend to not heat up some of my meals during the day, so this helps not getting harmful chemicals from the heated plastic. 



One thing I did for the breakfasts that I did not capture was cooking purple & red potatoes in the microwave. I poked holes in the potatoes and microwaved them for 10 minutes. Once cooked, I sliced the potatoes in half and added them to the container. I topped the potatoes with the dippy egg, Trader Joe's Salsa (whole30 approved), green onions, left over ground beef, and Primal Kitchen Chipotle Lime Mayo.


I'm so excited for all of this food this week. Does anyone else get so excited to eat their prepped meals? 


I am wondering if any of you have questions about my meal prep or any questions about Whole30?

Leave a comment or question below and I will be more than happy to get back with you.

Later Taters 
"It's a beautiful day, don't let it get away." 

4 comments:

  1. Oh wow, this is awesome, I definitely have to start using avocado oil also.

    ReplyDelete
    Replies
    1. Avocado oil is so good! I love cooking with it!

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  2. Those chili lime burgers!!!! I need these in my future!!

    ReplyDelete
    Replies
    1. Maddie, they are heaven. Your life will be complete with them!!!

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