I am a huge Greek salad fan and I think so many people can agree with me. It’s such a classic salad flavor combination… but it’s always fun to put new twists on it. This recipe is really easy to whip up for rushed weeknights but delicious enough for a weekend treat. I love it because it contains my magic combination of PFFP (protein, fat, fiber, phytonutrients). There is protein in the meatballs and some in the feta, there are healthy fats in the feta cheese, olives, almond flour in the meatballs and some in the meat itself, all of the veggie toppings and veggie noodles have both fiber and phytonutrients for a winning combo! If the olives and feta on here are making you wary of fats, read my “why not to fear fats” blog post! Oh and you can get your own pre-made organic veggie noodles from Cece’s near you, find them here.
Frittatas are one of my favorite items to meal prep (or just cook in general). They are a great all in one meal (they have protein from the eggs, healthy fats also from the eggs and in this one the feta, and fiber and phytonutrients too AKA veggies). Plus, they’re super versatile - they can be breakfast, snack, lunch, “brinner” and they generally stay pretty fresh most of the week. Oh and they’re delicious! This recipe uses Cece’s Veggie Co pre-made organic veggie noodles to make it EVEN easier to make. You can find some Cece’s near you here.
This recipe contains all the essentials for staying healthy through the winter cold and flu season, and all year for that matter. The ginger is anti-inflammatory, the dark leafy greens contain lots of anti-oxidants and nutrients like vitamin A & K, the meat contains energizing vitamin B-12, and the citrus and the beets have good ol’ vitamin C. It’s also easy and great for meal prep. Here is a link to the Mann’s veggie slaw blend I reference in the recipe.
The healthy fats in the tahini and ghee combine to make this cauliflower taste nothing short of decadent. It’s a quick recipe to whip up and I always crave it, so it has become one of my meal prep staples! It’s friendly for almost all diets, to make it vegan, you can switch the ghee to coconut oil. I hope you love it as much as I do!
These thanksgiving feast bites are the perfect appetizer to bring to any fall or winter party since they are all of your protein and veggies in one plus the flavor just gives you all those holiday vibes! Bonus is they take less than 30 minutes to make. I love using Cece’s Veggie Co premade veggie noodles and rice for this to keep it super quick and I love that they are all organic and high quality. Plus, adding all the veggies in there make these fit with my magic formula for a powerhouse meal or snack PFFP. PFFP stands for protein, fat, fiber, and phytonutrients. The turkey thighs provide quality protein & healthy fats, while the veggies provide the fiber and phytonutrients. Click here to see where you can buy Cece’s products near you.
You can also rice your own broccoli and spiralize your own root veggies.
This recipe is a great meatless source of protein and full of anti-inflammatory turmeric! They're great eaten by themselves as a snack or as the protein in a meal. I love pairing mine with veggies and hummus. This recipe makes about 12 "fritters" and I say serves "4" since I usually eat 3 per serving if I want them as a main dish, but you can easily have 1 or 2 as a snack and it will serve more. As with everything else I make, I love meal prepping them for easy access during the week.
Nothing too special about this broccoli recipe except that it is my FAVORITE and I make it almost every week. Simple to meal prep, lasts for a while, and SO rich in Vitamin K, Vitamin C, Vitamin E, fiber, Vitamin B6 and more! You can mix up the spices or the fat to change the flavor to match whatever you're pairing it with.
Salmon is chock full of health benefits. One of the main ones is omega 3 fatty acids, which are essential fatty acids that we MUST get from food since our body cannot produce them ourselves. here are some guidelines about an easy way to prep salmon but you can really customize it with your own spices. I love to meal prep a bunch and eat it for lunch and dinner through out the week. I eat it both cold and hot and with all different types of sides. Hope you enjoy!
I love this flavorful, easy way to give cabbage an Asian flare. The ginger also has added anti-inflammatory benefits! I love to cook a big batch on Sundays and pair it with everything during the week (put it on salads, eat it as a snack etc.) It keeps pretty well.
Sounds weird, I know, but if you have a sweet tooth like me, why not make your vegetables sweet too? I'm telling you this recipe is SO delicious and can be served with savory dishes or sweet. I love to dip it in almond milk "cream cheese", almond butter or eat it plain! Cauliflower is such a versatile vegetable it really takes on the taste of the seasoning, which in this case, is the cinnamon.
The ghee is a great source of healthy fat (medium and short chain fatty acids) that help the digestive system and metabolism! Plus ghee is clarified so it is lactose-free butter and safe for people with dairy sensitivities.
These are one of my favorite things to meal prep. They're flavorful, filling and full of lean, clean, nourishing ingredients. They're pre-portioned and portable too. Plus, added bonus, they're popular with people of all ages/sexes/taste preferences in my opinion. Prep a batch eat eat them all week on salads, with roasted vegetables, with pesto or marinara sauce on them or on zoodles or noodles!
These dairy-free, oil-free, gluten-free faux-fries SOUND terrible but let me tell you they will trick your tummy! These taste sinfully good but are so light and lean. They are also super simple. Make some tonight!
1/4 Cup almond flour
3 Tbsp nutritional yeast
2 Tsp garlic powder
1/2 Tsp salt
1/4 Tsp pepper
cayenne pepper (optional if you like spice)
1/3 about cup almond milk
1) Preheat your oven to 425 degrees F and spray a wire rack with coconut oil or other cooking spray and place on baking sheet.
2) Wash and cut zucchinis into 1/4 inch thick coins. Pour almond milk into one bowl and mix dry ingredients in another bowl.
3) Douse the zucchinis in the almond milk then transfer to the almond flour/nutritional yeast bowl to coat them with the mixture.
4) Place the floured zucchini coins on the wire rack on the baking sheet and bake at 425 for 15-20 minutes until the edges are golden brown. You don't need to flip them half way but you can.