Meal Prep

Here are a collection of some of my favorite recipes. All are nutrient-dense and taste delicious!

5-Ingredient Mexican Quinoa

INGREDIENTS:

  • 1 cup fresh corn 

  • 1 can of organic black beans

  • 3 cups cooked quinoa

  • 1 TBSP ground cumin

  • 1 can low-sodium diced tomatoes

  • cilantro and hot sauce to garnish (optional)

DIRECTIONS:

  1. Heat a large skillet over medium heat. Add corn and black beans and cook under corn is tender, about 3 minutes.

  2. Stir in quinoa and cumin until combined. Cook about 3 minutes while stirring constantly.

  3. Stir in canned tomatoes and cook until everything is combined and the quinoa begins to dry out a little more, about 2 minutes.

  4. Remove from heat and let cool for 5-10 minutes, then fluff with a fork and serve.

  5. Garnish with cilantro and hot sauce (optional).

Zucchini Noodles with Creamy Avocado Pesto and Chicken

INGREDIENTS:

  • 1 lb. boneless chicken breasts, thinly sliced

  • 1 tsp. lemon pepper seasoning

  • 1/2 tsp garlic salt

  • 1 tsp. pepper

  • 2 large zucchini, spiralized

  • 1 Tbsp olive oil

For the Sauce:

  • 2 ripe avocados

  • 1 cup fresh basil leaves

  • 3 cloves garlic

  • ¼ cup pine nuts

  • 2 Tbsp lemon juice

  • ½ tsp. sea salt

  • ¼ cup olive oil

  • Cracked black pepper, to taste

DIRECTIONS:

  1. Pre-heat oven to 450 degrees.

  2. Season chicken breasts with lemon pepper, garlic salt and pepper. Bake for 20-25 minutes.

  3. Spiralize your zucchini and set aside on paper towels. Blot dry any excess water.

  4. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.

  5. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.

  6. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, top with chicken, serve and enjoy!

Crockpot Skinny Orange Chicken

INGREDIENTS:

  • 2 pounds (uncooked) boneless, skinless chicken breasts

  • 1 cup chicken broth

  • ½ cup freshly squeezed orange juice

  • ¼ cup packed brown sugar

  • ¼ cup honey

  • ½ cup rice vinegar

  • ½ cup Braggs amino acids

  • 4 cloves garlic, minced or pressed

  • 1-2 tablespoons grated orange zest

  • 1 teaspoon red pepper flakes, or more to taste (I used 3 teaspoons)

  • ¼ teaspoon ground ginger

  • ¼ teaspoon black pepper

  • ¼ cup cornstarch

Optional Toppings:

  • Green onion, thinly sliced

  • Cilantro, chopped

  • Sesame seeds

DIRECTIONS:

  1. Spray your crockpot with cooking spray.

  2. Whisk together sauce ingredients: broth, orange juice, brown sugar, honey, vinegar, Braggs, garlic, orange zest, red pepper flakes, ground ginger, and black pepper.

  3. Pour half the sauce into crockpot.

  4. Place chicken into crockpot.

  5. Pour the rest of the sauce over the chicken.

  6. Place the lid on and cook on LOW for 4 hours.

  7. After 4 hours, remove chicken from crockpot and set aside.

  8. Whisk the cornstarch into the sauce until well combined.

  9. Cut the chicken into large chunks and place back into crockpot.

  10. Cook on HIGH, covered, for an additional hour.

  11. Serve with your choice of rice, broccoli and additional toppings and enjoy!

Crockpot Buffalo Chicken Quinoa Meatballs

INGREDIENTS:

  • 2 lbs. 95% lean ground chicken

  • 3/4 cup cooked quinoa

  • 1 carrot, minced

  • 1 celery rib, minced

  • 1 large egg, lightly beaten

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 1.5 cups buffalo sauce (like Frank’s)

DIRECTIONS:

  1. Preheat the oven to 400 degrees.

  2. Mix together all the ingredients except the buffalo sauce until just combined. Be careful not to overmix.

  3. Roll into meatballs, about 1 inch in diameter. You should end up with around 36 meatballs. Place onto a baking sheet sprayed with cooking spray.

  4. Bake for 5-7 minutes until just browned on the outside.

  5. Pour 1/2 cup buffalo sauce into the slow cooker. Add the meatballs. Pour the remaining buffalo sauce over the meatballs. Stir lightly to coat all the meatballs.

  6. Cover and cook on low for 4 hours.